Part 7 (1/2)

More satisfactory results are obtained by baking either of these cakes in two deep layercake tins and putting the two parts together with any good filling.

NUT COOKIES

3 cups sugar--Extra C preferred--3/4 pound of b.u.t.ter, 2 or 3 eggs, 1 cup of water, 1 teaspoonful of baking powder, 1/2 a nutmeg, a little ginger and cinnamon, 1 cup walnuts ground fine, 4 cups of flour. Roll thin and bake in a quick oven.

APPLE NUT SALAD

4 cups of good tart apples cut in small cubes or chopped not too fine, 1 cup of coa.r.s.ely ground, or chopped nuts. Stir lightly into these 1 cup of sugar and 1/2 of a nutmeg grated fine.

DRESSING FOR SAME

2-3 cup of cold water, 2 tablespoons strong vinegar, 1/2 cup of sugar.

Add one egg, well beaten. Put this on the stove and stir constantly until well cooked. If this is done carefully it will not curdle. Take from the stove and add a lump of b.u.t.ter the size of a walnut, grate in a little nutmeg and stir gently until the b.u.t.ter is well melted and mixed.

Some whipped cream may be added to this when cool if desired or convenient.

BY-PRODUCTS

In addition to walnuts as nuts, they pay handsomely as pickles. For this purpose they must be picked green. This could be made a most profitable side industry in connection with large groves.

One grower had an inquiry for two carloads of green walnuts to be used for this purpose. Large quant.i.ties are imported annually and they sell at very high prices.

They are also used for dyeing purposes, giving a beautiful brown shade difficult to obtain except with walnut hulls.

Oil which is often subst.i.tuted for olive oil is manufactured from walnuts, thus suggesting another commercial avenue. One hundred pounds of walnuts produce eighteen pounds of oil.

[Ill.u.s.tration: _No. 1, 1 Vrooman Franquette. No. 2, 2 Mayette. No. 3, 3 Mayette Rouge. No. 4, 4 Parisienne. No. 5, 5 Praeparturien. No. 6 6 Chaberte. No. 7. Cl.u.s.ter._

Plate One]

[Ill.u.s.tration: _No. 1 1 Franquette. No. 2, 2 Glady. No. 3 3 Payne. No. 4 4 Mayette. No. 5, 5 Meylan. No. 6, 6 Parisienne. No. 7, Cl.u.s.ter. No. 8, Praeparturien._

Plate Two]

[Ill.u.s.tration: Plate Three _The ”Prince of Yamhill”_]

VARIETIES

The beautiful nuts shown on Plate 3 are seedlings from the orchard of Mr. Thomas Prince, of Yamhill county. They are probably the handsomest walnut as to size, form and color as well as taste that may be found anywhere. The tree has not had an orchard try-out yet. If it proves to be a good bearer with the other qualities suitable for this climate and soil condition, it will enter the field high up in the standard of excellence.

There is some discrepancy in what const.i.tutes standard varieties of walnuts. We have endeavored to get nuts both from Oregon and California to fix a uniform understanding as to the different varieties. The types submitted by Mr. A. McGill of the Oregon Nursery Co., Plate 1, are No.

1, 1 Vrooman Franquette, No. 2, 2 Mayette, No. 3, 3 Mayette Rouge, No.

4, 4 Parisienne, No. 5, 5 Praeparturien, No. 6, 6 Chaberte, No. 7, Cl.u.s.ter.

Plate No. 2, by Mr. Ferd Groner, No. 1, 1 Franquette, No. 2, 2 Glady, No. 3, 3 Payne, No. 4, 4 Mayette, No. 5, 5 Meylan, No. 6, 6 Parisienne, No. 7 Cl.u.s.ter, No. 8 Praeparturien, are about as near uniformly correct as we have.

The Chaberte nuts, which confectioners use, are a special industry, the kernels being slipped out of the sh.e.l.ls without breaking, and sold in this form. All the smaller nuts, the imperfect ones--the culls--find ready sale both sh.e.l.led and unsh.e.l.led for the manufacture of walnut candy, walnut cake, etc.

WEIGHTS, KERNEL AND TASTE