The system I followed in doing this is to gather the
nuts after they have fallen and spread them out in the sunlight on roofs
or floors where air can circulate around them. After the hulls are dry,
such nuts as black walnuts, English walnuts and butternuts may be put in
barrels or burlap bags and stored in an unheated basement without
seriously deteriorating. English walnuts are most safely stored when
they are hulled before being packed in burlap bags. These bags should be
suspended above the floor of the cellar by a rope or wire. These are
additional precautions which allow better circulation of air, further
prevention of mold, and safety from mice and squirrels.
Chestnuts, beechnuts and acorns require more care when they are to be
stored, for their viability is very sensitive to dryness. I have found
that these soft-shelled species of nuts should be treated in a different
manner than the walnut and hickory types of seeds if we are to get the
most out of their germination. Since chestnuts are very prone to molding
or rotting, the best way to maintain their viability and freshness over
winter is to stratify them in a can or box between layers of a peat
moss. This peat moss must be decidedly on the acid side and must be
dampened, but must not be so wet that you can wring any water out of it.
Pages:
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154