tter, 2
teaspoonfuls ground chocolate or cocoa, most of 1 nutmeg grated, 2
teaspoonfuls baking powder, flour to make moderately stiff batter.

More satisfactory results are obtained by baking either of these cakes
in two deep layercake tins and putting the two parts together with any
good filling.

NUT COOKIES

3 cups sugar--Extra C preferred--3/4 pound of butter, 2 or 3 eggs, 1 cup
of water, 1 teaspoonful of baking powder, 1/2 a nutmeg, a little ginger
and cinnamon, 1 cup walnuts ground fine, 4 cups of flour. Roll thin and
bake in a quick oven.

APPLE NUT SALAD

4 cups of good tart apples cut in small cubes or chopped not too fine, 1
cup of coarsely ground, or chopped nuts. Stir lightly into these 1 cup
of sugar and 1/2 of a nutmeg grated fine.

DRESSING FOR SAME

2-3 cup of cold water, 2 tablespoons strong vinegar, 1/2 cup of sugar.
Add one egg, well beaten. Put this on the stove and stir constantly
until well cooked. If this is done carefully it will not curdle. Take
from the stove and add a lump of butter the size of a walnut, grate in a
little nutmeg and stir gently until the butter is well melted and mixed.
Some whipped cream may be added to this when cool if desired or
convenient.

BY-PRODUCTS

In addition to walnuts as nuts, they pay handsomely as pickles. For this
purpose they must be picked green. This could be made a most profitable
side industry in connection with large groves.

One grower had an inquiry for two carloads of green walnuts to be used
for this purpose. Large quantities are imported annually and they sell
at very high prices.

They are also used for dyeing purposes, giving a beautiful brown shade
difficult to obtain except with walnut hulls.

Oil which is often substituted for olive oil is manufactured from
walnuts, thus suggesting another commercial avenue. One hundred pounds
of walnuts produce eighteen pounds of oil.

[Illustration: _No. 1, 1 Vrooman Franquette. No. 2, 2 Mayette. No. 3, 3
Mayette Rouge. No. 4, 4 Parisienne. No. 5, 5 Praeparturien. No. 6 6
Chaberte. No. 7. Cluster._

Plate One]

[Illustration: _No. 1 1 Franquette. No. 2, 2 Glady. No. 3 3 Payne. No. 4
4 Mayette. No. 5, 5 Meylan. No. 6, 6 Parisienne. No. 7, Cluster. No. 8,
Praeparturien._

Plate Two]

[Illustration: Plate Three _The "Prince of Yamhill"_]

VARIETIES

The beautiful nuts shown on Plate 3 are seedlings from the orchard of
Mr. Thomas Prince, of Yamhill county. They are