Chapter II: Part 2

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Mr. Prince, of Yamhill county, has modified his views somewhat in regard to the grafted and seedling trees. He thinks that possibly the permanent orchard should be of the grafted variety, possibly on the Royal or California hybrid of rapid growth. He proposes the above form of an orchard. The principal grafted trees should be placed in square form 60 feet apart, represented by figures 3. In the center of these squares at figures 2 he would either plant the same trees or some other seedling variety which will bring the trees about 42 feet apart. Midway between the main grafted trees he would plant other trees, or apple trees, represented by figures 1 in the little squares. This would make trees 30 feet apart. At the end of 15 or 20 years, when the trees possibly become crowded, he would remove the No. 1 trees. If this were an apple tree, it would already have served its best days and no great loss would be had by its removal. At the end of 25 or 30 years we would remove No. 2, if the trees became crowded, leaving a permanent orchard of trees 60 feet apart, 12 trees to the acre. This is an excellent arrangement, and no doubt about the best that has yet been proposed for walnut culture in Oregon.

It is best to plant in square form, a tree to the center of each square, forty to sixty feet apart is the rule. Berries, small fruit, potatoes, vetch, peas, beans, etc., can be grown between the trees while they are young, leaving six or eight feet free to be cultivated each side of the trees.

Many plant apples, peaches, prunes or cherries between walnut trees, planning to cut them out when the latter are of such size as to need all the space.

These crops between the rows produce an income during the eight years' waiting for the walnuts to come into bearing. Each grower must decide this point according to his situation, always avoiding grains and grasses.

THE TAP ROOT

Some experimenting has been done and much speculation has been indulged regarding the tap root. One writer disposes of the whole subject in this manner:

"The cutting of the tap root in planting seedlings has been a question for much discussion, many growers formerly holding that to cut it meant to kill the tree. This has proved a mistake. It has been practically demonstrated that the tree thrives better with the tap root cut if properly done with a sharp instrument, making a clean cut. New growth is thereby induced, the abundance of lateral roots feed the tree more satisfactorily and the trees come into bearing from two to three years earlier than would otherwise be the case."

Before accepting this as final it would be well to make further inquiry. The summers of western Oregon are practically rainless and when the kernel in the formed shell is maturing unless there is irrigation a distress call is sent down to the roots for moisture, if the weather is very dry. The lateral roots cannot supply this dire need and if the main pump is not working away down deep in the moist earth the kernel will not fill well and may perish entirely. For this reason no fibre of the tap root should be disturbed, but rather encouraged by a well auger hole, bored before the tree is planted, down to the reservoir of moisture that will not fail in the dryest season.

The moisture in a dry season as a rule is nearer the surface in the valley than in the hills and gives a better filled nut. In a wet season, when the ground everywhere is full of moisture, the hills may produce a more abundant crop than the valley, but in the run of years it will require more time to prove which is most valuable for walnut culture. Trees grow in either place, but he who cuts the tap root in any soil does so at the peril of his crop in dry seasons.

Of the taproot, Wm. M. Reece, of the firm of Epps, Reece & Tillmont, Eugene, Oregon, writes:

"The peculiar climatic conditions of the Willamette Valley, which
at a certain season of the year becomes semi-arid, fully justifies
the statement that trees not having a tap root are annually checked
in their growth when irrigation is not used; while those that do
have a tap root, as do walnuts, continue to grow and thrive even in
the driest weather. The walnut should be planted, however, in soil
having a subsoil free from any hard substance that will permit the
tap root to grow downward into the strata of perpetual moisture.

"This has been most thoroughly demonstrated in our walnut orchard
this, the driest year in the memory of old settlers in the Valley.

"When the growth of our apple, cherry and peach trees ceased
because of the dry weather, our walnuts kept on growing as if
supplied by continuous rains. It is true that liberal cultivation
through the dry season will materially aid the growth of all kinds
of trees not having a tap root and is indispensable to the growth
of young walnut trees, trees that have not extended their tap root
down to perpetual moisture.

"Walnut trees, in the opinion of the writer, cease growing upward
when they cease growing downward; that is to say, when rock, shale
or impenetrable hardpan stops the growth of the tap root, the tree
has practically reached its height.

"Therefore, in planting a walnut grove, borings should be made to
test the depth of the soil and character of the subsoil.

"Unquestionably the best variety for this climate is the Franquette
and next the Mayette.

"Grafted trees are to be preferred to seedlings. Grafted trees bear
much sooner and the fruit is more uniform in size, though a
seedling that has attained the bearing age will produce as much
fruit as a grafted tree of the same age; this we have occasion to
observe from comparisons in our own orchard.

"We have trees 14 years old that bore 100 pounds at the age of 12
years and the product sold for 25c a pound for planting purposes.

"Those who had the misfortune to have the tender shoots of their
walnut trees killed by the unusual frost early last May, should not
be discouraged. Just examine the limbs now and you will find that
three or four more shoots grew out where the one was killed. This
makes more fruit buds for next year and the shortage of crop this
year will be more than made up next.

"The writer believes that walnut growing will prove to be the most
profitable industry in the Willamette Valley.

"WM. M. REECE."

It seems to be a characteristic of the walnut and hickory, and possibly other nut trees, to send down a tap root deep into the earth to draw up the distilled and purified moisture that has been refined and sweetened in the lower depths. The older boys of the Middle Western states can recall the time when they wandered through the woods in late winter time, with a long pole or rail on their shoulders with which they "pulled hickory root." The young sprout was "withed" around near one end of the pole, then all hands put their shoulders under the long end and with an "altogether, heave, oh," draw up a tap root 4, 6 and 8 feet long. The lowest end was the choicest and sweetest. It was delicious and in the division of a day's hunt some of these found their way to "his best girl" at school.

Whether the water down in these lower depths possesses these qualities, and that they are necessary to give the Oregon walnut its superiority is yet a matter of speculation, but that these conditions exist is well known and should have fullest consideration by the intelligent walnut culturist.

Cut of tap root of a 2-year-old American Black which grew in the lower red hill land of Yamhill County. There is but one lateral root near the surface and this was probably caused by the tap root striking harder soil on its way down to permanent moisture level.

This tap root is 3 feet long and nearly 6 inches in circumference. It is one of the best object lessons to be had in walnut culture in Oregon.

Though the Willamette Valley has practically four rainless months of sunshine, irrigation is unnecessary. There is no other country comparable to it. Its cool and dewy summer nights, together with its great subterranean reservoir supplied by the winter rains, are the reasons why its crops never fail and why its fruits fill "red, round and luscious," and why the walnut has so persistently shown its preference for this favored region.

WALNUT CULTIVATION

While the walnut is the hardiest of trees and in many cases has borne heavily in Oregon without cultivation, experience has proved that, like fruit trees, cultivation up to the tenth or twelfth years increases the growth, the yield and the quality of the product. After full maturity no further cultivation is necessary, the tree taking care of itself with the independence of any forest tree.

With a young grove it is best to plow between the rows after the rains cease in the spring, and then stir the ground occasionally all through the summer with the harrow or disk; this holds the moisture. When some trees seem backward a trench should be dug some two feet or so away, and a couple of feet deep, filled with fertilizer and closed over. This will encourage hardier and more rapid growth. Lime can also be used with good effect, it being customary in England to haul wagon loads to the walnut lands. Continually hoeing and digging constitute the best treatment, as one tree on the Prince place, a Mayette, has proved. It was given daily cultivation, by way of experiment, and more than doubled the size and yield of other trees of the same age not so treated.

PRUNING WALNUTS

Walnuts require very little pruning. However, to do well they must have plenty of light and air, and there must be room under the trees to cultivate. To this end, keep all lateral growths removed the first two years, pushing the strong terminal growth. Young trees so treated often make five or six feet in that time. They must be staked and tied with a broad strip of cloth. Cross the cloth between the stake and the twig so as not to bruise the tender wood. As the limbs begin to grow take out an occasional one to prevent the tree becoming too thick. When large limbs are removed, cut on the slant, carefully waxing to prevent decay. Heading-in is often beneficial when the tree does not seem to be fruitful. Train the trees upward as much as possible.

In Roumania and some of the eastern countries of Europe, some of the walnut trees have such an enormous spread that a flock of five hundred sheep can lie in comfort beneath the shade of one tree and have ample room. If this vine-like tendency to spread can be obviated by intelligently training the trees upward, and its productiveness maintained or increased, the walnut grower of Oregon will have accomplished much in the conservation of our resources.

At present we can make a tree that will produce 500 pounds of walnuts in 25 to 30 years. With 12 trees to the acre, will give 6000 pounds of nuts; two and one-half times that of wheat at 40 bushels per acre, and they will not require the expensive refrigerator cars and rapid transit of perishable fruits.

TRAINING THE TREES

It will only be necessary to train the limbs in seven or eight feet all round to be able to double the number of trees to the acre. Then train the trees skyward and increase the number of nut-bearing boughs, and the yield will be increased accordingly. If the nuts on the higher branches fill as well as on the lower, the tree can not be made to grow too high, because we have no violent storms to throw down the trees, and the nuts are self-gathering. These and many other valuable and interesting problems in the industry are to be worked out.

According to Prof. Lewis, who is good authority, a later and better method is to cut the young tree back to 4 feet and make it throw out three or four laterals. When these laterals are fully grown, bind them up in a bundle one or two feet diameter with soft strands of rope. In the dormant season cut these laterals back to about two feet. This will multiply the branches. Cut back the new growths again the next year, and so on; this will greatly increase the nut-bearing boughs and will train the tree upward. This seems to be the most sensible method of pruning yet proposed.

NO DISEASES INJURE OREGON WALNUTS

The soft, moist atmosphere of western Oregon, so favorable to the English walnut, seems wholly unfavorable to pests that destroy the crop in other climates. A crop has never been lost or materially injured in Oregon through these sources; in fact, so free are the Oregon trees of such enemies that little thought or attention has been given to this phase of the subject. In a few localities where caterpillars have attacked the foliage they have been quickly eradicated by an arsenic spray. Fumigating will kill insect life. A bacterial disease that has made its appearance in California has not been seen in this state. Winter spray of lime and sulphur will kill moss and lichens, which are about the only parasites that attempt to fasten on Oregon walnut trees.

The Walnut]

POLLINATION

Every fruit and nut grower should know the simple theory of pollination. When a tree appears thrifty but fails to produce, nine times in ten the trouble is with the pollination. The walnut is bi-sexual and self-fertile; the staminate catkins appear first, at the end of the year's growth (see Fig. 1), and the female blossoms, or pistillates, from one to three weeks later at the end of the new growth (see Fig. 2). Thus the staminate catkins sometimes fall before the pistillates form, and naturally there is no pollination and no crop. This should not discourage the grower or cause him to uproot his trees. Often by waiting a few seasons--if the tree is of the correct variety--the trouble may right itself. Many growers have gotten a crop from single trees where there was trouble with the pollination by artificially fertilizing, that is, shaking the pollen from fertile trees, even black walnut, over the barren pistillates. Birds, insects, and the breezes carry pollen from one tree to another. Therefore, if nuts for seed are desired, keep each grove of pure strain separate that there may be no deterioration owing to cross-fertilization. But the mixed orchard may bear best. Some varieties of walnut trees--notably the Los Angeles--are suitable only for shade in Oregon and should not be planted with any other thought in mind. The staminate blossoms of this variety appear six weeks ahead of the pistillates and, there being no pollination, naturally there are no nuts.

THE HARVEST

The harvest comes in October, a convenient season where there are fruit crops to be taken care of. The process is extremely simple, being little more than an old-fashioned "nut gathering." When ripe, the nuts fall to the ground, shedding their hulls on the way. They are picked up by boys, girls, men and women.

During the harvest three or four rounds must be made through the grove, perhaps a week elapsing between trips, each time slightly shaking the trees to make the ripe nuts fall. On the last round, a padded mallet with a long handle is used to dislodge the remaining nuts. The expense of harvesting is slight, five or six people being sufficient to care for a fifty-acre grove.

WASHING AND DRYING

When the nuts are gathered and brought in they are put into a revolving barrel-churn holding about 12 to 16 gallons. Two buckets of water and about the same of walnuts are put in together and the churn revolved for some minutes. Then the nuts are taken out and spread on wire crates and placed in the sun; they should be raked over two or three times a day. Or, if the weather is wet, they may be placed in the dry-house in a good draught at about 70 degrees F. In an artificial drying if the heat becomes too great the nuts will be rancid, as the oil-cells will burst: so better err on the side of underheating than overheating. If left out of doors, cover carefully to protect from dew. The crates for outdoor drying are placed on trestles in some California groves, in order that the air may circulate through the nuts. This is much better than placing them on the ground, where they draw dampness.

SORTING AND GRADING

After the walnuts are gathered, washed, dried and stored for a week or so to test the correctness of their drying, they are ready to be graded by passing over a sized screen. The choicest ones will sell at top market prices, and the culls a little under. The Prince grove harvest is never graded, as he finds ready sale at highest prices for the entire output just as it runs after sorting out the few imperfect nuts.

PACKING AND SHIPPING

They are next put into pound cartons, or 50-pound bags, common gunny sacks, ready for the market.

Not being perishable none are lost in shipping or by keeping. Walnuts from Oregon groves have been kept two years, tasting as sweet and fresh as those in their first season. Long hauls are not objectionable, as the rough handling is not injurious to the well-sealed varieties grown in Oregon. In this they have an advantage over fruit.

WALNUT YIELD PER ACRE

While it is generally found that seedling trees properly treated come into bearing the eighth year, this crop is usually light, doubling each successive season for seven or eight years. From then on there is a steady increase in crop and hardiness for many years. Often trees in Oregon bear in their sixth year; while there are instances on record of trees set out in February bearing the following autumn. This is no criterion, however, merely an instance illustrating the unusual richness of Oregon soil, and its perfect adaptability to walnut culture.

Thirty-five acres on the Prince place yielded at twelve years, twelve tons of fine nuts, which were sold at 18 and 20 cents a pound, two cents above the market price, making an average of $125 per acre. Another grove of two acres yielded in their ninth year two tons, or a ton to the acre, netting the owner $360 an acre.

Mr. A. A. Quarnberg's eleven-year-old trees averaged twenty-five pounds each. Mr. Henry J. Biddle's ten and twelve-year-old trees averaged thirty pounds each. One hundred fifty dollars an acre from twelve-year-old trees is a conservative estimate, though some groves not cultivated may fall under that figure, while others in a high state of cultivation will almost double it.

THE WALNUT MARKET

The very fact that in 1907 Oregon-grown walnuts commanded several cents a pound higher price than those grown elsewhere indicates their market value. When ordinary nuts sold for 12 and 16 cents a pound Oregon nuts brought 18 and 20 cents.

New York dealers who cater to the costliest trade throughout the United States, and who have never handled for this purpose any but the finest types of imported nuts, pronounced the Oregon product satisfactory from every standpoint--finely flavored, nutty, meaty and delicious. They were glad to pay an extra price to secure all that were available.

In the home market the leading dealers of Portland and Northwest cities readily dispose of all of the Oregon walnuts obtainable at an advanced price. In fact, the Oregon walnut has commanded a premium in every market into which it has been introduced.

California walnuts are largely shipped east, the percentage entering the northern markets being comparatively small. The annual sum expended in Oregon for imported nuts at the present time is $400,000. When the Oregon growers are able to supply the home demand alone, shutting out importations, the population of Oregon will have more than doubled, and the amount expended in this state for walnuts will approach if it does not exceed the million-dollar mark. In addition to this the eastern markets will be clamoring for Oregon walnuts, as they now absorb Hood River apples, Willamette valley cherries and Rogue River valley pears. With eastern buyers always ready to pay an extra price for extra grade products, superior grades of Oregon walnuts will undoubtedly be contracted for, leaving only the culls for home consumption.

It has been conservatively estimated that at the rate the population of the United States is increasing, and the rate walnut consumption is increasing, by the time every available acre in Oregon is in full bearing the supply will still fall far short of the demand. Judging by past experience in California this is no chimerical conception. Since 1896 the walnut crop in that state has steadily increased, and in like proportion has the price advanced, from seven cents in 1896 to twenty cents in 1907.

COMPARED WITH FRUIT

In comparing walnut culture with fruit, one must take into consideration the fact that distance from transportation facilities is not a detriment; that there is very little expense in putting out or maintaining a walnut grove; that insects, blight and disease are unknown to walnut groves of Oregon, thus obviating the cost of spraying; that the expense of harvesting is exceedingly light; that no nut-fruit perishes--that it does not need to be sold at once, but will keep indefinitely, making a lost crop practically impossible.

It is estimated by experienced walnut growers that the annual cost of cultivation and pruning should not exceed $10 an acre, while harvesting should not exceed 20 cents per hundred pounds. It is a simple matter to figure the profits.

The original investment in a walnut grove may be made a comparatively small amount; thus it appeals particularly to those of limited means.

THE POUND PACKAGE

It is difficult or impossible to establish a uniform package good for every year. Walnuts are not like other fruits; size is not a sure indication of weight. The pound package used by Mr. Thos. Prince is 3-3/4 x 4-1/2 x 5-1/4 inches, which in 1907 when filled weighed 17 ounces, in 1908 it weighed 16 ounces, and in the dry year of 1909 it weighed but 14 ounces.

WALNUT CONFECTIONERY

The cut on page 5 shows the best method of cracking walnuts to extract the kernel in halves without breaking. Grasp the nut between the thumb and forefinger at the seam, place on a hard surface of stone or iron and strike sharply with a light hammer only sufficient to crack the shell without crushing the kernel.

This method is used by most manufacturers of great varieties of walnut confectionery, some of which are shown in the picture. Walnut chocolates, walnut taffy, walnut log, panoche, nougat and many other articles, as well as walnut sundries to put on dishes of ice cream are among the tasty confections for which the demand is very great.

WALNUTS IN COOKING

A few of the delightful ways in which walnuts may be used on the table:

NUT BREAD

1 pound hard wheat flour.
1 pound whole wheat flour.
1 cup good yeast.
1 cup ground walnuts.
1 tablespoonful Orleans molasses.
2 tablespoonfuls melted lard or butter.

Mix with warm water; let it raise quite light, then mould, raise and bake as other bread.

GEMS

Graham, wheatlet or cornmeal gems are greatly improved by adding a few walnut kernels ground fine.

NUT CAKE

3 eggs, yolks and whites beaten separately, 1/2 cup--scant--butter, 3/4 cup milk, 1 cup walnuts ground or chopped, 1-1/2 cups granulated sugar, 1/2 teaspoonful each of lemon and vanilla, 2 teaspoonfuls baking powder, flour to make a moderately stiff batter.

CHOCOLATE NUT CAKE

3 eggs, 3/4 cup each of brown and white sugar, 3/4 cup of coffee and milk mixed, 1 cup ground walnuts, 4 tablespoonfuls melted butter, 2 teaspoonfuls ground chocolate or cocoa, most of 1 nutmeg grated, 2 teaspoonfuls baking powder, flour to make moderately stiff batter.

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 butter, 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 coarsely 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 butter the size of a walnut, grate in a little nutmeg and stir gently until the butter 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 quantities 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 substituted for olive oil is manufactured from walnuts, thus suggesting another commercial avenue. One hundred pounds of walnuts produce eighteen pounds of oil.

Plate One]

Plate Two]

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 constitutes 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, Cluster.

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 Cluster, 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 shells without breaking, and sold in this form. All the smaller nuts, the imperfect ones--the culls--find ready sale both shelled and unshelled for the manufacture of walnut candy, walnut cake, etc.

WEIGHTS, KERNEL AND TASTE

The first Walnut Show was held at McMinnville, November 1, 1907, and was judged by H. M. Williamson, Secretary of the State Board of Horticulture. Most of the following memoranda on weights are taken from his report:

James Morrison, Franquette 32 to the pound
F. W. Myers, Mayette 34 " " "
F. W. Myers, Seedling 35 " " "
James Morrison, Seedling Franquette 42 " " "
James Morrison, Grafted Mayette 38 " " "
D. H. Turner, Seedlings 42 " " "
James Morrison, Blanche Mayette 34 " " "
James Morrison, Grenoble Mayette 32 " " "
D. H. Turner, Parry 48 " " "
Mayette Shaped Praeparturiens 64 " " "
R. P. Ungerman, Seedlings 50 " " "
Bland Herring, Praeparturiens 38 " " "
Bland Herring, Bijou 22 " " "
Pleasant Cozine, Seedlings 42 " " "
Casey tree, Seedling 55 " " "
E. Estes, fourth generation from Casey tree 52 " " "
Thos. Prince Seedling 40 " " "
Derr Tree, Parry 60 " " "

The investigations in regard to relative weights of kernel and shell of the different varieties is made up from an article read by Mr. Ferd Groner before the State Horticultural Society, December, 1909.

The Vrooman Franquette shell and kernel weighed equal.

The Payne Seedling gave slightly more kernel than shell.

The Mayette slightly more shell than kernel.

The Meylan, shell and kernel equal.

The Gladys, shell and kernel equal.

Franquette, near Salem, shell weighed two and one-half times that of kernel.

Other experiments show that the Praeparturien shell and kernel are about equal.

While the weight of the kernel is of great importance to the consumer, the taste and digestibility is still more so. In this is the food value of the walnut. The food value will in time be the commercial value. There is very little variation in the taste of any one variety of wild nuts or fruits, but the cultivated walnut, as well as the cultivated peach and apple, has a great variety of tastes, and it does not require an expert to distinguish the good from the poor qualities.

Walnuts should be graded as to variety, the varieties should then be graded as to size, but the paramount duty of the grower is to produce a creamy, delicious walnut of excellent flavor. The soil and climate has proven their excellence, and it is now for the intelligent grower to do his part.

WHO SHOULD INVEST

Professional men and women, business men and women, those living in cities and towns and confined to offices, stores and factories, will find an investment in forty or fifty acres of walnut land at the present time wholly within their possibilities. Special terms can be arranged and their groves planted and cared for at small cost. While they are working their groves will be growing toward maturity, and in less than a decade they may be free from the demands of daily routine: the grove will furnish an income, increasing each season until the twentieth year, and will prove the most pleasant kind of old age annuity, and the richest inheritance a man could leave his children.

The practical farmer, or the inexperienced man who desires to escape the tyranny of city work by way of the soil will find that a walnut grove offers an immediate home, a living from small fruits and vegetables while his trees are maturing, and at the end of eight or ten years, the beginning of an income that will every year thereafter increase, while the labor exacted will gradually lessen until it amounts to practically nothing. Like rearing children, a walnut grower's troubles are over with the trees' infant days.

The capitalist can find no better place for his money than safely invested in Oregon walnut lands; the rise is certain and near.

Some years ago "Outlook," a most conservative publication, spoke of the English walnut as "a tree of vast commercial importance in the far west."

Luther Burbank states: "The consumption of walnuts is increasing among all civilized nations faster than any other food."

CONCLUSION

B. M. Lelong, Secretary of the California State Board of Horticulture, wrote in 1896:

"California growers have had a long and varied experience with many failures, and when they finally began to place their walnuts on the market they were obliged to accept the humiliating price of from 3 to 6 cents a pound less than that paid for imported walnuts."

In Oregon the reverse is true. Our walnuts command a price above that paid for walnuts raised anywhere else. The size, cracking-out quantity, delicate flavor and delicious creamy taste, are the qualities that give the Oregon walnut its surpassing excellence. If we have this pre-eminence at the beginning of the industry, what may we expect when intelligent cultivation has produced the best grade of walnuts of which our soil and climate are capable?

To Oregon, then, with its vast areas adapted to this industry, must the world look for its great annual walnut harvest in the years to come. The far-seeing man will secure an interest in Oregon walnut lands now, before speculation and a general awakening to their real value have boosted the price to that of walnut lands elsewhere.

OREGON WALNUT AREA BY COUNTIES

Note: The price of land varies according to location; the cheaper land is not all cleared.

Groves now Bearing trees. Available land. Price
County. planted. per acre.

Washington Many young A number bear Thousands of
ones. full crops. acres. $25 to $200.
Multnomah Several young Many scattered. Several
groves. thousand. $50 to $200.
Yamhill 3,000 acres. 5,000 trees. 40,000 acres;
every quarter
section has
suitable land. $50 to $250.
Clackamas 100 acres. Many scattered; Several
one grove. thousand. $20 to $500.
Polk Several hundred 100 trees. Many thousand. $25 to $100.
acres.
Marion A few A number in Hundreds
bearing. of acres. $20 to $500.
Benton No record. No record. Many acres $20 to $100.
Linn Several young Several Many hundred
groves. scattered. acres. $20 to $500.
Lane 300 acres. A few scattered; 10,000. $60 to $125.
bear heavily.
Douglas None. Many; loaded Thousands $25 to $100.
with nuts of acres.
Josephine No record. A number; Hundreds
scattered. of acres. No record?
Jackson 30 or 40 acres. Hundreds Several
scattered thousand. $25 to $225.
through valley
loaded with nuts.
Baker A few groves. Many producing Thousands of
(Eastern Ore.) trees. acres. $25 to $150?

GOLD MEDAL WALNUT EXHIBIT (See cut on following page)

Last year the Walnut club of McMinnville made an exhibit of home grown walnuts at the A.-Y.-P. Exposition and was awarded a gold medal. They have a very attractive and artistic way of putting up an exhibit, classifying and arranging the different varieties in glass cases in such a manner as to attract universal attention and call forth the heartiest exclamations of admiration. The accompanying cut shows one of their exhibits in position. It is nine feet high and nearly five feet wide and is faced alike on both sides.

This club was organized for the purpose of studying the walnut industry in all its details. They employ scientists and experts to tell how and to demonstrate the various methods of walnut culture. There are scores of 5 and 10-acre tracts planted to walnuts in the vicinity, as well as experimental trees on the lots in town and along the streets. They call McMinnville "The Walnut City."

as prepared by the Walnut Club of McMinnville for the display of

OREGON GROWN WALNUTS

in several of the principal Eastern Offices of the

OREGON RAILROAD & NAVIGATION CO. and SOUTHERN PACIFIC CO. (Lines in Oregon)_]

RAILROAD REPRESENTATIVES

Who will take pleasure in giving all desired information as to rates, routes, train schedules, hotel accommodations, etc., and make advance arrangements for trips.

EAST.

New York: J. B. DeFriest, Gen. Eastern Agt., U. P. R. R., 287 Broadway

New York: L. H. Nutting, Gen. Pass. Agt., S. P. S. S. Co., 366 Broadway

Boston, Mass. Willard Massey, N. E. Frt. & Pass. Agt., 176 Wash. St.

Philadelphia, Pa.: S. C. Milbourne, G. A., U. P. R. R., 830 Chestnut St.
R. J. Smith, Agent, S. P. Co., 632 Chestnut St.

Pittsburg, Pa.: G. G. Herring, General Agent, 707 Park Bldg.

Cincinnati, Ohio: W. H. Connor, General Agent, 53 East Fourth St.

Detroit, Mich.: J. C. Ferguson, General Agent, 11 Fort St., West

MIDDLE WEST.

Chicago, Ill.: W. G. Neimyer, General Agent, 120 Jackson Boulevard

St. Louis, Mo.: J. G. Lowe, General Agent, 903 Olive St.

Kansas City, Mo.: H. G. Kaill, Asst. Gen. Frt. & Pass. Agt.,
U. P. R. R., 901 Walnut St.

St. Joseph, Mo.: S. E. Stohr, Gen. Frt. & Pass. Agt.,
St. J. & G. I. R. R.

Leavenworth, Kan.: J. J. Hartnett, Gen. Agt., Rooms 9-11 Nat. Bank Bldg.

Council Bluffs, Iowa: J. C. Mitchell, City Ticket Agent, 522 Broadway

Des Moines, Iowa: J. W. Turtle, Trav. Pass. Agt., 313 W. Fifth St.

Minneapolis, Minn.: H. F. Carter, Dist. Pass. Agent, 21 South Third St.

Lincoln., Neb.: E. B. Slosson, General Agent, 1044 O St.

Omaha, Neb.: E. L. Lomax, General Passenger Agent, U. P. R. R.

Pueblo, Colo.: L. M. Tudor, Commercial Agent, 312 N. Main St.

Denver, Colo.: Francis B. Choate, General Agent, 941 Seventeenth St.
Wm. K. McAllister, Gen. Agt., S. P. Co., Suite 313 Railway Exc. Bldg.

CANADA.

Toronto: J. O. Goodsell, Traveling Pass. Agt., Room 14 Janes Bldg.

SOUTH AND SOUTHWEST.

Atlanta, Ga.: A. J. Dutcher, General Agent, 121 Peachtree St.

New Orleans, La.: J. H. R. Parsons, Gen. Pass. Agt., M. L. & T. R. R.,
227 St. Charles St.

Houston, Tex.: T. J. Anderson, Gen. Pass. Agent, G. H. & S. A. R. R.

EUROPE.

London, England: Rudolph Falck, General European Agent
No. 49 Leadenhall St., E. C. No. 22 Cockspur St., N. W.

Liverpool, England: No. 25 Water St.

Antwerp, Belgium: 11 Rue Chapelle de Grace

Hamburg, Germany: Amerika Haus, 23-27, Ferdinand Strasse

PACIFIC COAST.

San Francisco, Cal.: Chas. S. Fee, Pass. Traffic Mgr.,
S. P. Co., Flood Bldg.

Lewiston, Ida.: C. W. Mount, District Freight & Passenger Agent

Los Angeles, Cal.: H. O. Wilson, Gen. Agt., U. P. R. R., 557 Spring St.
T. A. Graham, Asst. Gen. Pass. Agt., S. P Co., 600 S. Spring St

Olympia, Wash.: J. C. Percival, Agent, Percival's Dock

Salt Lake City, Utah: D. E. Burley, Gen. Pass. Agt., O. S. L. R. R.

Seattle, Wash.: W. D. Skinner, Gen. Frt. & Pass. Agent, O. & W. R. R.
E. E. Ellis, General Agent, 608 First Ave.

Tacoma, Wash.: Robt. Lee, Gen'l Agt., Berlin Bldg., Eleventh
and Pacific Ave.

Walla Wala, Wash.: R. Burns, District Freight and Passenger Agent

Wallace, Ida.: G. A. Marshall, Commercial Agent

Astoria, Ore.: G. W. Roberts, Commercial Agent, O. R. & N. Dock

Portland, Ore.: C. W. Stinger, City Ticket Agent, 3d and Washington Sts.

R. B. MILLER, Traffic Manager ... WM. McMURRAY, Gen. Pass. Agt.

JOHN M. SCOTT, Assistant General Passenger Agent

Portland, Oregon

THE OREGON RAILROAD & NAVIGATION CO.

OREGON & WASHINGTON R.R.

UNION PACIFIC

OREGON SHORT LINE

SOUTHERN PACIFIC CO.]