that we can hope for very much from France, for
during the last two years the real Mayette of France has been imported,
because we have trees bearing in Santa Clara Valley a Mayette as near
like the Mayette of Europe as it is possible to make them. The French
have not been particularly anxious for us to get their best strains.

President Morris: In this connection, let me say I have seen Mayette,
Chaberte, Parisienne,--the best European walnuts--growing in this
country, and in this country they do precisely like the best European
grapes,--that is, they give us a different product. Imported grafted
stock will take from our soil those elements which make an astringent,
tough, insipid nut. We have got to recognize it. Don't let us fail to go
on record as calling attention to that fact. That means if we import the
very best European kinds and plant these, we are going to have the same
records as with grapes.

Professor Lake: This matter of quality is of considerable moment to the
growers out there. Last year I took occasion to write five of the
leading dealers in New York, like Parke and Tilford. They said in their
letters of reply, "We consider the quality as varying from season to
season. Some seasons we get the California product better than the
European product; other seasons it is just the other way." It leads me
to think seasonal variation has a great deal to do with the walnut,
possibly. In some cases even the large dealers are not yet agreed that
the American product is not yet good enough for the American market.

President Morris: Shall we say that nuts for the connoisseur should not
be bleached?

Professor Lake: Modern bleaching consists in running the nuts through a
current of salt. It is applied in such a way that it does not do any
injury whatever to the flavor or the kernel, unless possibly salting the
kernel in cracked nuts would be considered injurious. The bleaching is
beautiful. They are not over bleached. They use six pounds of salt to a
thousand gallons of water, and run a current of ninety-five volts. It is
sprayed on to the nuts as they pass through a revolving cylinder, the
spray coming on in a fine mist. As they pass over the cylinder, they are
graded and ventilated, and put into sacks. That is after they have been
dried. They are ready in about twenty-two hours to be sacked and
delivered. The old method of processing in soda and lime and sulphur
certainly did injure them.

Mr. Pomeroy: I am j