as the wood and
insert the scion. Tie up with raffia and do the rest as said previously.

The top grafting on the large Canadian black nuts gives good results
also.

3. _Budding_

We bud the walnuts in the middle of August. Regular "T" cut has to be
done, the bud put in and wrapped with raffia. Then it should be covered
with parawax and left for a couple of weeks. After that time the
budding should be examined and the raffia removed. If the leaf by the
bud remains green it indicates that the grafting is successful.

The next spring, cut off the upper part of the stalk about two feet over
the bud. You will tie up to it the budded shoot, which by the fall might
be up to 6 feet high.

Spraying and cultivating is required as has been said above.

Owing to the fact that the budded plant in its first year continues to
grow deep into fall and in many cases its upper part does not harden
well, wrap the budding with straw for winter.

4. _Harvesting_

In the Carpathian Mountains when they gather the walnuts in the fall
they mash them down with a very long and quite thin hazel sticks. Doing
that they beat off the thin tops of the walnut branches. They say such
an operation causes a better crop of the nuts next season.

5. _Giant Walnuts and their problems_

Some giant walnuts on the same tree have sometimes small kernels or
withered ones. In the Carpathian Region they do not know what to do with
such a problem.

It seems to me that we in Canada have to solve it. Maybe it is because
of the bacterial disease, or it may be a lack of the proper fertilizer.

In Warsaw I have seen the giant walnuts sold not being dried.

6. _Reforestation with the Carpathian Walnuts_

Crath's Carpathian English walnuts could produce for Canada a very
valuable forest and in shorter time than other trees do. We should
always remember that in the Caucasian Mountains there are huge walnut
forests. Some trees are of primeval age. Before the First World War
English buyers often paid a Caucasian farmer from 5,000 to 10,000 rubles
for a tree.

Walnut Wine

There in the Town of Kooty Mrs. Babiuk, a good wife of a local burgher
told me about the walnut wine as follows:

"In my girlhood in this region there raged an awful epidemic of cholera.
Many people died. But those who drank the wine made of green English
Walnuts did not die."

The recipe that she gave me is as follows:

Take equal parts of walnuts in which the shells are not yet