Part 9

New York dealers who cater to the costliest trade throughout the United States, and who have never handled for this purpose any but the finest types of imported nuts, pronounced the Oregon product satisfactory from every standpoint--finely flavored, nutty, meaty and delicious. They were glad to pay an extra price to secure all that were available.

In the home market the leading dealers of Portland and Northwest cities readily dispose of all of the Oregon walnuts obtainable at an advanced price. In fact, the Oregon walnut has commanded a premium in every market into which it has been introduced.

California walnuts are largely shipped east, the percentage entering the northern markets being comparatively small. The annual sum expended in Oregon for imported nuts at the present time is $400,000. When the Oregon growers are able to supply the home demand alone, shutting out importations, the population of Oregon will have more than doubled, and the amount expended in this state for walnuts will approach if it does not exceed the million-dollar mark. In addition to this the eastern markets will be clamoring for Oregon walnuts, as they now absorb Hood River apples, Willamette valley cherries and Rogue River valley pears. With eastern buyers always ready to pay an extra price for extra grade products, superior grades of Oregon walnuts will undoubtedly be contracted for, leaving only the culls for home consumption.

It has been conservatively estimated that at the rate the population of the United States is increasing, and the rate walnut consumption is increasing, by the time every available acre in Oregon is in full bearing the supply will still fall far short of the demand. Judging by past experience in California this is no chimerical conception. Since 1896 the walnut crop in that state has steadily increased, and in like proportion has the price advanced, from seven cents in 1896 to twenty cents in 1907.

COMPARED WITH FRUIT

In comparing walnut culture with fruit, one must take into consideration the fact that distance from transportation facilities is not a detriment; that there is very little expense in putting out or maintaining a walnut grove; that insects, blight and disease are unknown to walnut groves of Oregon, thus obviating the cost of spraying; that the expense of harvesting is exceedingly light; that no nut-fruit perishes--that it does not need to be sold at once, but will keep indefinitely, making a lost crop practically impossible.

It is estimated by experienced walnut growers that the annual cost of cultivation and pruning should not exceed $10 an acre, while harvesting should not exceed 20 cents per hundred pounds. It is a simple matter to figure the profits.

The original investment in a walnut grove may be made a comparatively small amount; thus it appeals particularly to those of limited means.

THE POUND PACKAGE

It is difficult or impossible to establish a uniform package good for every year. Walnuts are not like other fruits; size is not a sure indication of weight. The pound package used by Mr. Thos. Prince is 3-3/4 x 4-1/2 x 5-1/4 inches, which in 1907 when filled weighed 17 ounces, in 1908 it weighed 16 ounces, and in the dry year of 1909 it weighed but 14 ounces.

WALNUT CONFECTIONERY

The cut on page 5 shows the best method of cracking walnuts to extract the kernel in halves without breaking. Grasp the nut between the thumb and forefinger at the seam, place on a hard surface of stone or iron and strike sharply with a light hammer only sufficient to crack the shell without crushing the kernel.

This method is used by most manufacturers of great varieties of walnut confectionery, some of which are shown in the picture. Walnut chocolates, walnut taffy, walnut log, panoche, nougat and many other articles, as well as walnut sundries to put on dishes of ice cream are among the tasty confections for which the demand is very great.

WALNUTS IN COOKING

A few of the delightful ways in which walnuts may be used on the table:

NUT BREAD

1 pound hard wheat flour. 1 pound whole wheat flour. 1 cup good yeast. 1 cup ground walnuts. 1 tablespoonful Orleans molasses. 2 tablespoonfuls melted lard or butter.

Mix with warm water; let it raise quite light, then mould, raise and bake as other bread.

GEMS

Graham, wheatlet or cornmeal gems are greatly improved by adding a few walnut kernels ground fine.

NUT CAKE

3 eggs, yolks and whites beaten separately, 1/2 cup--scant--butter, 3/4 cup milk, 1 cup walnuts ground or chopped, 1-1/2 cups granulated sugar, 1/2 teaspoonful each of lemon and vanilla, 2 teaspoonfuls baking powder, flour to make a moderately stiff batter.

CHOCOLATE NUT CAKE

3 eggs, 3/4 cup each of brown and white sugar, 3/4 cup of coffee and milk mixed, 1 cup ground walnuts, 4 tablespoonfuls melted butter, 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