Walnut Growing in Oregon
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Various >> Walnut Growing in Oregon
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.
[Illustration: _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 One]
[Illustration: _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._
Plate Two]
[Illustration: 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 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.
[Illustration: _The "Meat" of the Walnut_]
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.
[Illustration: _View in Prince Walnut Grove Dundee, Oregon_]
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."
[Illustration: _Walnut Exhibit
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
[Illustration:
THE OREGON RAILROAD & NAVIGATION CO.
OREGON & WASHINGTON R.R.
UNION PACIFIC
OREGON SHORT LINE
SOUTHERN PACIFIC CO.]