So far as harvesting and hulling hickory nuts is concerned, the matter is not at all complicated. Good nuts drop with the first sharp frost. Those with good kernels inside become automatically separated from the hulls. Those which do not easily become separated from the hulls should be discarded as they are rarely of any value and should not become mixed with the good nuts. With a moderate amount of curing these nuts should be ready for market. They usually bring better prices in the shell than do walnuts; but on the other hand they are in less demand after being shelled. Perhaps this is because the trade has not been built up but it is a recognized fact that black walnut kernels are practically in a class by themselves among the nuts of the world, in the extent to which they retain an agreeable flavor in cooking. Hickory nut kernels should be given a much greater place than they now occupy in the cooking and baking for the farm table. A few finely chopped kernels mixed with breads, cakes, or cereals will be found highly acceptable to most palates. Butternuts are generally too scarce to justify much attention. They could probably be hulled by vegetable paring machines quite as efficiently as are walnuts but, so far as known to the writer, this has not been tried. Beechnuts make excellent food for poultry and certain kinds of livestock. To convert the crop into cash is largely a matter of using the land under the trees for the right sort of grazing. In European countries beechnuts are highly valued as a source of salad oil. Mr. Bixby of this association is taking steps to procure trees bearing as large sized nuts as possible with a view to subsequent breeding. So far as known to the writer beechnuts in this country are not gathered in quantity. BEECHNUTS _By Willard G. Bixby, Baldwin, N. Y._ Although the association has now been in existence 20 years there has so far been little progress, we might almost say no progress, made in getting an improved beechnut.