Alba, or White filbert.—Considered in England one of the best varieties in cultivation. From the peculiar structure of the husk, which contracts rather than opens at the outer edge, this filbert can be kept longer in its cover than most others. As fashion demands that fresh filberts must be brought to the table in their husks, this variety deserves special attention. It is also known as Avelinier Blanche, Wrotham Park, etc.

Cosford, or Miss Young's Thin-Shelled.—Nut oblong, of excellent quality; husk hairy, deeply cut, about as long as the nut. Highly valued on account of the thinness of the shell.

Crispa, or Frizzled Filbert.—Shell thin, somewhat flattened; husk richly and curiously frizzled throughout, open wide at the mouth, and hanging about as long again as the nut. Ripens late, and one of the most productive.

Downton Large Square.—Nut very large; shell thick and well-filled; husk smooth, shorter than the nut. A peculiarly formed semi-square nut, of the best quality.

Lambert's Filbert (Corylus tubulosa).—Nut large, oblong; shell thick and strong, the kernel being covered with a red skin; husk long, rather smooth, serrated at the edges, longer than the nut. A fine, strong-growing, free-fruiting variety. It is quite popular in California, where it has been in cultivation for twenty years or more under the name of Red Aveline. Specimens I have received from there were not as large as those raised in England, but this can be accounted for by the difference in climate. This variety is cultivated in Europe under various local names, as, for instance, Great Cob, Kentish Cob, Filbert Cob, and Large Bond Cob.

Grandis, or Round cob-nut.—Nut large, short, slightly compressed, very thick and hard; husk shorter than the fruit, much frizzled and hairy. This is supposed to be the true Barcelona nut of commerce, and is one of the finest grown. This is the large round hazel or filbert so largely imported for the trade in this country. It has many synonyms, and among them we may record Downton, Dwarf Prolific, Great Cob and Round Cob.

Purple-Leaved filbert.—Usually cultivated as an ornamental shrub in this country, but under proper treatment it is one of the most valuable for its fruit. Leaves very large, and of a deep purple color. Nuts and husk of the same color, which they retain until cut by frosts. Nuts large, an inch in length; husks much longer than the nut, and slightly hairy. The catkins are tender and become winterkilled in our Northern States, but if the pistillate flowers are fertilized by pollen from some more hardy plant, this purple-leaved filbert is exceedingly prolific. I have gathered eighty nuts from a small bush in my garden, the flowers of which had been fertilized from another variety in early spring.

Red filbert. Red Hazel, Avelinier Rouge.—Nut medium ovate, not long as in the tubulosa, or Lambert's filbert; shell thick; husk long and hispid. A very productive variety of good quality.

Spanish filbert.—Nut very large, oblong; shell thick; husk smooth, longer than the nut. A very large variety, sometimes confounded with the Round cob-nut and its synonyms.