Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 4, 1802).djvu/316

286&#93; 286] WAL The Walnut is eqnnlly mkiable as a timbtr, and ?> a truit-trcc. Its wood was fomirrlv often employed both for building and in the nianu- fartureof household-furniture ; but, being very brittle, it is at present sujierseded by mahogany, and other foreign timber. Nevertheless, it is highly prized by joiners and cabi- net-makers, for tables, gun-stocks, and other light articles ; «s it is beautiful!}' veined, and admits of a fine polish. Fartlier, these trees are well calculated for planting them in the borders of orchards ; because tiieir large spreading heads shelter the smaller, and more ■weakly fruit-trees, from the efFefts of boisterous winds: — an infusion of their leaves iif boiling water, mix- ed with soap-suds, urine, and lime- water, has, according to Mr. Fdr- SYTH, been found very eHicacious in destroying worms, and slugs in the ground, as likewise for exter- minating inseds on trees. The fruit of the "Walnut-tree is Tised at two different periods of its growth, namely, when green, for pickling, and in a ripe state, at the dessert. For the former j)urpose, the nuts are fit in July or August, vvhni they areaboiit half, or three- fourths grown ; but those only which are free from spots, should be selected, and plucked off the Trf^es carefully by tiie hand. Walnuts attain to maturity in the months of September and Oc- fober, M'hen they are usually beaten dawn by means of long poles ; for, as this fruit grows principaly at the extremities of the branches, indo- lent or timid persons tind it too troublesome to gather it by hand. The former practice, however, ought to be relinquished ; as it is very detrimental to the fertility of the trees, and breaks or otlierwise WAL mutilates tlie young shoots : be- sides, the nuts cannot be easily preserved, when beaten down be- fore they are sutKciently ripe. The best method of gathering walnuts, is that of shaking the trees only at a time when the fhiit has commenced spontaneously to drop; so that they may thus be easily obtained. If the nuts arc to be ktpt for a considerable time, in a fresh state, they should first be well dried in an airy place, then packed in boxes, casks, jars or other convenient vessels, in alter- nate laj-ers of fruit, and fine, clean sand, that has been previously de- prived of all moisture by the sun, or in an oven. Tlius, walnuts may be preserved in a sound state till the approach of summer ; but, in case the kernels be shrivelled, Mr. Forsyth recommends such nuts to be immersed in milk and water, for the space of six or eight hours, previously to being used ; by which expedient they will become so fine and plump, as to be easily divested of their internal skin. There are two other species, namely, the alba, Hickery-nut, or White Walnut ; and the vigro, or Black Walnut. Both are natives of Viiginia ; but their fruit, though well flavoured, being very small, they are seldom cultivated in Bri- tain, excepting as timber-trees ; and may- be raised in the same manner as the Common Walnut- tree. The properties oi walnuts agree- ing with those of Almonds, and Hazel-nuts, the reader will re- vert to these articles, in the alpha- betical series. WALTON -WATER, is ob- tained from a mineral spring, which rises in the vicinity of Tewkesbuty, in the county of Gloucester. It contains