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Santa Rosa Nut Meats

In developing the Santa Rosa walnut Mr.Burbank had in mind not merely thinness of shell and abundant bearing, but also the various qualities of meat that are desirable. Among other things, he eliminated the superfluous tannin, which gives the nut a disagreeable astringency as well as brownish color. The whiteness of the meats of the Santa Rosa is evidence of his success in this regard.

Santa Rosa Nut Meats

This image is from: Luther Burbank: his methods and discoveries and their practical application. Volume 11 Chapter 2