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 On the per capita basis, the figures were 740 lbs, of chestnuts for Corsica, and of corn for the American counties:

Bledsoe Go. Tenis: sii ccsiccssiwawasnciewes 2,040 lbs. Vancy Co, N. G: seca cwcesacssewacs 1,630 " Buncombe Co., N. C. .........20—0e eee 400 " Mitchell Goi, IN. Goi o.s.c00:0 (6 eine aieidie caednna 800 " Harlan Go., Bye cscs cnesecsceeerencens 200 " Bell CG, BY secsncessmnessaenwemes goo"

(Information from Office of Farm Management, U. S. Dept, of Agriculture, and from Consul Memminger, Bordeaux, letter, September 23, 1927.)

In place of the Appalachian corn bread, the Corsican has chestnut bread; in place of corn to feed the animals, the Corsican uses dried chestnuts. One of my informants—the mayor of the village—took me around to the barn and showed me how his horse relished a feed of dried chestnuts. She crunched them, shells and all, exactly as my horses crunched corn.

While my new-found friends were telling me about their system of agriculture, a woman and a little girl came out to show me cakes made of chestnut meal. The cakes were to be used at a feast in honor of the marriage of the priest's sister. For these festive cakes the chestnut meal was wrapped in chestnut leaves for baking. In Palermo, Sicily, I was told that a laborer's breakfast often consisted of leaf greens, bread, and chestnuts.

The leaves from chestnut trees also furnished bedding for the animals of Corsica, in lieu of the American straw; dead branches from the trees furnished firewood. They had a regular system of selling the old trees to the factories that manufacture tannin from chestnut wood. The trees stood about irregularly almost as nature would place them, as she had doubtless placed the first trees at the beginning of chestnut orcharding some centuries ago. As a tree approached old age, a young tree was planted as near to the old tree as possible. The younger tree lived for ten, fifteen, perhaps for twenty years a stunted and sup-