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 The American Consul at Seville, Spain, wrote, September 29, 1914:

Some of the Corsican nuts are shipped fresh to market, but the main crop is dried for local use. Upon the slatted floor of a stone dry-house, the nuts are spread to a depth of two or three feet. From a slow fire in the basement, smoke and heat arise through the slatted floor to dry the nuts that are spread upon it. This kills all worms and cures the nuts so that they will keep as well as any other grain. The air space between the shell and the shrunken meats makes good ventilating space.

The chestnut is to the Corsican mountaineer what corn is to the Appalachian mountaineer in the fastnesses of Carolina, Kentucky, or Tennessee, except that Corsica grows more of chestnuts than Appalachia does of corn.

The Corsican crop of 1925 was 95,000 metric tons, worth $1,650,000. (Letter, September 23, 1927, Lucien Memminger, American Consul, Bordeaux.) The production of chestnuts that year in Corsica per square mile was more than that of wheat in Kansas (28 tons to 25). The next year Kansas doubled its wheat crop. Consul Memminger states that the Corsican crop was reported to be 95,000 tons in 1924 and 95,000 in 1927.

In 1925 Corsica grew 28 metric tons of chestnuts per square mile.

The corresponding figures for corn for 1924 were as follows:

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