Imported: September and October to December.

There are two kinds of chestnuts - the sweet or Spanish chestnut, and the horse-chestnut. The sweet chestnut (Castanea vesca) of Asia; it has also been found in the north of Africa and in North America. We call it the Spanish chestnut, because the best chestnuts for the table were formerly brought from Spain.

Chestnut-trees are now grown in England, but the fruit used by us is imported. There are several celebrated chestnut-trees of enormous size and great age. The Castagna di Cento Cavalli, on Mount Etna, is famous for its great proportions, and also the Tortworth chestnut in England.

In the south of France and north of Italy the nuts serve as food in place of bread and potatoes. Chestnuts are dried and laid by for winter use. There is no doubt that chestnut-flour would make a palatable bread. Chestnuts are used in Calette, Polenta, Maroon glace, and in many other ways.

For dressing them as a dessert fruit, for stuffing turkeys, etc., recipes will be found in Warne's "Model Cookery Book".