We have been busy at the farm and nursery erecting a small pilot plant for grinding filbert butter which we expect to be able to put on the market between October 15 and November 1. There is about a one-fourth crop of black walnuts in my orchard trees, with the Thomas leading. Many of the Ohio trees are barren. Usually the Ohio bears freely. It is my observation here that the wild hazels and some of their hybrids will drop their crop of nuts when it becomes too dry. This probably is an excellent feature from the standpoint of the plant as it no doubt saves the plant from being killed by drouth. There is no doubt in my mind but that the hazel-filbert hybrids (hazilberts) will make a large agricultural crop in the corn belt. When these crops are shelled in local plants and ground into butter the industry will fall into much the same category as country creameries. However, we have not reached the point where we have the right commercial plants for this purpose and for the time being will have to use the Pacific Coast filberts until such large crops of the ideal hybrids appear. Home Preparation of Filbert Butter and Other Products MRS. JEANNE M. ALTMAN, Bellingham, Washington Filberts may be prepared in different ways at home to make a delicious food. To make filbert butter first shell a roasting pan two-thirds full of kernels and put it in a 325 deg. oven. Stir the kernels thoroughly and often to get an even tan. Cut a few in half to determine when they are brown enough. Cook about thirty minutes. Do not leave in oven any longer than necessary because the kernels begin to brown rapidly upon further cooking. Cool and stir when not too hot. Most of the brown pellicle can be removed by rubbing kernels between one's hands. Run the kernels through a food chopper or meat grinder to make a Crunchy butter. To make a more delicious product, however, first run the kernels through a coarse knife, salt them and then run through a fine knife. This results in a butter with enough oil of its own to make a delicious dish. It takes lots of nuts to make much filbert butter. In preparing salted filberts in quantity I cook them in a strainer in a kettle of deep fat. Check the temperature with a thermometer and do not let them get too hot. Cool them quickly by putting them into a cold dish and stirring. When salting the whole kernels put only enough fat with them to coat the pellicle. After they are sufficiently brown take them out and salt them as they are cooling. Stir just enough to coat the kernels with salt. Eat pellicle and all; it holds the salt. Stirring too much tends to remove the salt. You can treat a pound of nuts at a time in a heavy iron skillet on top of the stove stirring constantly. When we follow that practice we eat them salted just as they were instead of grinding them. I think they are better than salted peanuts.