going to be, in future years at Mr.
Littlepage's place, an opportunity to study this peculiar behavior of
the Stabler black walnut, that could be carried on at the parent tree
only with great difficulty, because of the inaccessibility of the tree,
in the first place, and the inaccessibility of the flowers, owing to
their great height above the ground, in the second.

At Bell Station was seen Dr. Van Fleet's work on chestnuts. Some ten
years ago Dr. Van Fleet began this work for the purpose of getting
something that should be blight proof, or at least strongly blight
resisting and that would furnish the nuts which the chestnut blight is
rapidly making impossible of production. With this end in view, some ten
years ago Dr. Van Fleet planted nuts of the Chinese chestnut, Castanea
mollissima, and planted out the seedlings. He also procured from the
place of J. W. Killen, at Fenton, Md., nuts of Japan chestnuts that had
withstood the blight up to the time the nuts were planted. The first
thing to be found out was how well these would resist the blight. None
were found to be immune, although the trees are still alive after ten
years exposure. Dr. Van Fleet's ambition was to get a blight-resistant
chestnut the size of the Japan chestnut with the delicious flavor of the
chinkapin. This, as yet, has not been accomplished, although some very
good nuts much larger than chinkapins were seen. One interesting fact
noted as to resistance was that the Japan chestnut, which is not
generally supposed to be as resistant as the Chinese chestnut, was at
Bell Station apparently standing up just as well.

* * * * *

At the evening session, Thursday, Sept. 27, a rising vote of thanks was
given to Mr. and Mrs. Littlepage for their hospitality of the afternoon.
The president then introduced Mrs. W. N. Hutt, editor of the Progressive
Farm Woman, of North Carolina.

Mrs. Hutt quoted H. G. Wells as saying, "The primeval savage was both
herbivorous and carnivorous. He had for food hazel nuts, beech nuts,
sweet chestnuts, earth nuts and acorns." She went on to say:

In Spain and Southern France, the chestnut is now used much more than in
the past. You should know in what appetizing forms they are cooked. It
is a question how you should cook the chestnut if you do not want to
spoil its flavor. Should you steam it, boil it, or what? When you want
it in bread, or when you use the tasteless forms, it is first steamed o