re hazel is, yet having the thin shell and
the size of a European filbert. As to the quality of the kernel of such
a nut, that of the wild hazel is as delicious as anyone could desire.

[Illustration: _3/4 Natural size Filberts_]

[Illustration: _3/4 Natural size Hazilberts and Winkler Hazel_]

[Illustration: _31/32 of actual size Hazilberts. Left to right: No. 3,
No. 5, No. 4, No. 2_]

[Illustration: _No. 1 Hazilbert about 9/15/42. Note almost identical
size and shape of this actual photograph of No. 1 compared to
predetermined size and shape in drawing made almost one year previous to
photograph. Plant had not produced any nuts prior to crop of 1942_]

Chapter 5

HAZELS AND/OR FILBERTS

There is a certain amount of confusion in the minds of many people
regarding the difference between filberts and hazels, both of which
belong to the genus Corylus. Some think them identical and call them all
hazels dividing them only into European and American types. I see no
reason for doing this. "Filbert" is the name of one species of genus
Corylus just as "English walnut" is the commercial name of one of the
members of the Juglans family. There is as much difference between a
well-developed filbert and a common wild hazelnut as there is between a
cultivated English walnut and wild black walnut.

For ordinary purposes the nuts sold commercially, whether imported or
grown in this country, are called filberts while those nuts which may be
found growing prolifically in woodlands and pastures over almost the
whole United States but which are not to be found on the market are
called hazelnuts. This lack of commercialization of hazelnuts should be
recognized as due to the smallness of the nut and the thickness of its
shell rather than to its lacking flavor. Its flavor, which seldom varies
much regardless of size, shape or thickness of shell, is both rich and
nutty. The three main food components of the hazelnut, carbohydrate,
protein and oil, are balanced so well that they approach nearer than
most other nuts the ideal food make-up essential to man. The English
walnut contains much oil and protein while both chestnuts and acorns
consist largely of carbohydrates.

One salient feature which definitely separates the species Corylus
Americana or wild hazel, from others of its genus, is its resistance to
hazel blight, a native fungus disease of which it is the host.
Controversies may occur over the application of the names "h