The Garden.

Te Aroha News, Volume VII, Issue 476, 31 May 1890, Page 3

The Garden.

(By HORTIS;)

Chestnut. The Spanish or Sweet Chestnut, though not an ordinary orchard tree, should re. ceive a great deal more attention than it does at present in New Zealand. To grow the chestnut properly, it would require a great deal more space than the ordinary fruit tree; therefore, it should be planted out where it would have ample room to develop, as this tree attains very large dimensions, and when the tree attains a large size, the timber is of considerable value. The best place to plant it is out in the open paddock, or in belts of shelter trees, where, in the future, it can take the place of the shelter trees. It also makes a good avenue tree. The soil which it likes best is a deep, moist, loam, but it is not suited for dry, calcareous soils. The best way to propagate the chestnut is by seed, which should be sown in May or June, and if possible in.the place where the tree is to grow, as if not disturbed by transplanting it will grow quicker and make a finer tree. Before sowing the nuts dig a pit about three feet in diameter and about two feet deep, fill it up, and plant the seed about two inches deep. In each place it is better to sow two or three nuts, as this will make a certainty that one will germinate in each place. If more than one, the extra plants can be thinned out, leaving the strongest. After the young plants come through the soil it will” be necessary to put a circle around each free from weeds for three or four years. After the tree has attained about ten years of age it will begin to fruit. The fruit, when ripe, will naturally fall to the ground, when it can be picked up by the grower. Those not required for immediate use or for market should be dried in the sun for a few days. Immediately they are dried.they can be sent to market in bags, as they will take very little damage in transit. If the grower wants to retain a quantity for home use or winter market, after being dried they should be packed away in boxes or casks with dry sand and kept in a cool, dry place. In many parts of France, Spain and Portugal the chestnut becomes an important part of the food of the inhabitants. The fruit is generally roasted and seasoned with salt when used, and sometimes it is stewed in cream. Again, in some parts the nuts are kiln-dried, and the farina made into bread, or into soups and puddings. Large quantities of chestnuts would find at the present a readv market in all the large centres of New*Zealand, where at the present they are a great luxury.