In comparing walnut culture with fruit, one must take into consideration the fact that distance from transportation facilities is not a detriment; that there is very little expense in putting out or maintaining a walnut grove; that insects, blight and disease are unknown to walnut groves of Oregon, thus obviating the cost of spraying; that the expense of harvesting is exceedingly light; that no nut-fruit perishes--that it does not need to be sold at once, but will keep indefinitely, making a lost crop practically impossible. It is estimated by experienced walnut growers that the annual cost of cultivation and pruning should not exceed $10 an acre, while harvesting should not exceed 20 cents per hundred pounds. It is a simple matter to figure the profits. The original investment in a walnut grove may be made a comparatively small amount; thus it appeals particularly to those of limited means. THE POUND PACKAGE It is difficult or impossible to establish a uniform package good for every year. Walnuts are not like other fruits; size is not a sure indication of weight. The pound package used by Mr. Thos. Prince is 3-3/4 x 4-1/2 x 5-1/4 inches, which in 1907 when filled weighed 17 ounces, in 1908 it weighed 16 ounces, and in the dry year of 1909 it weighed but 14 ounces. WALNUT CONFECTIONERY The cut on page 5 shows the best method of cracking walnuts to extract the kernel in halves without breaking. Grasp the nut between the thumb and forefinger at the seam, place on a hard surface of stone or iron and strike sharply with a light hammer only sufficient to crack the shell without crushing the kernel. This method is used by most manufacturers of great varieties of walnut confectionery, some of which are shown in the picture. Walnut chocolates, walnut taffy, walnut log, panoche, nougat and many other articles, as well as walnut sundries to put on dishes of ice cream are among the tasty confections for which the demand is very great. WALNUTS IN COOKING A few of the delightful ways in which walnuts may be used on the table: NUT BREAD 1 pound hard wheat flour. 1 pound whole wheat flour. 1 cup good yeast. 1 cup ground walnuts. 1 tablespoonful Orleans molasses. 2 tablespoonfuls melted lard or butter. Mix with warm water; let it raise quite light, then mould, raise and bake as other bread. GEMS Graham, wheatlet or cornmeal gems are greatly improved by adding a few walnut kernels ground fine. NUT CAKE 3 eggs, yolks and whites beaten separately, 1/2 cup--scant--butter, 3/4 cup milk, 1 cup walnuts ground or chopped, 1-1/2 cups granulated sugar, 1/2 teaspoonful each of lemon and vanilla, 2 teaspoonfuls baking powder, flour to make a moderately stiff batter. CHOCOLATE NUT CAKE