oy of Lockport, New York,
made the discovery quite by accident. When he was in Philadelphia
in 1876 visiting the Centennial Exposition, he awoke one morning
to be greeted by the leaves of a gorgeous tree, which just
touched his window and through which the sun shone brightly. He
soon was examining a magnificent English Walnut tree. On the
ground directly under he found the nuts, which had fallen during
the night. Their flavor was more delicious and the meat fuller
than any he had ever before tasted. The shell was unusually thin
and Mr. Pomeroy was astonished, for he never believed the English
Walnut grew in the East.

Knowing the varieties grown in California could not be raised in
the East or North, he questioned his landlord and found that this
particular tree had been brought from Northern Europe. Mr.
Pomeroy determined at once that possibly this variety would be
hardy enough for cultivation in New York State. He procured some
of the nuts and put them in his satchel which he entrusted to a
neighbor who was about to start home. The neighbor reached home
all right and so did the nuts--but--the neighbor's children found
the rare delicacies and ate all but seven. They would doubtless
have eaten these too but fortunately they had slipped into the
lining of the satchel where Mr. Pomeroy found them on his return
to Lockport. These seven nuts, which had so narrow an escape from
oblivion, are now seven beautiful English Walnut trees, sixty or
more feet high and the progenitors of the Pomeroy orchards, all
of which are now producing nuts like the originals--a very fine
quality.

[Sidenote: =Some uses of English Walnuts=]

English Walnuts to be used for making pickles, catsup, oil and
other culinary products, are gathered when the fruit is about
half mature or when the shell is soft enough to yield to the
influence of cooking. The proper stage can be determined by
piercing the nut with a needle, a certain degree of hardness
being desired. The nut is often utilized for olive oil in some
parts of Europe. It takes one hundred pounds of nuts to make
eighteen pounds of oil.

In England the nuts are preserved fresh for the table where they
are served with wine. They are buried deep in dry soil or sand so
as not to be reached by frost, the sun's rays or rain; or by
placing them in dry cellars and covering with straw. Others seal
them up in tin cans filled with sand.

[Sidenote: =Examples of Hardiness=]

As an illustrati