[FIG. 89]. CHABERTE.
[FIG. 90]. CHILE WALNUT.
Barthere walnuts. See Fig. 88.—A very long nut, pointed at both ends. Shell thin; kernel large and of excellent flavor. Named after M. Barthere, a horticulturist of Toulouse, France, who discovered it growing among a number of other trees; consequently, its origin is a mystery. M. Barthere says that it is very productive, and even the seedlings of this variety begin to bear very early.
Chaberte.—An old standard French variety, of an oval shape; medium size, with very full and rich flavored kernel (Fig. 89). The tree buds and blooms late, therefore especially valuable in localities where late spring frosts are likely to occur.
Chile walnut.—This name is given, in a general way, to all the walnuts received in our markets from South America. The nuts are usually of good size, with a dark grayish shell; thin but firm, with plump kernels of excellent flavor. These nuts arrive in February and March. Many of the Chile walnuts have three valves (Fig. 90), instead of the normal two. Such freaks are occasionally found among the European varieties, also in the native hickories, but these tri-valved nuts appear to be very abundant among the Chile walnuts.
Cluster walnut. Racemosa or Spicata.—Described by Mr. Gillet as a variety of the Persian walnut, producing medium, thin-shelled nuts in long clusters of from eight to twenty-eight. He also says that he introduced it into this country, but from whence we are not informed. Lavellée (1877) records it as a variety of J. regia, under the name of racemosa, giving its synonym as Juglans Californica of the horticulturists. I have not found it mentioned elsewhere.
[FIG. 91]. CUT-LEAVED WALNUT.
Cut-leaved walnut.—A variety with deeply cut leaves; very ornamental, as seen in Fig. 91. Nuts quite small, but of good quality.