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Gather these as soon as they fall and clean them as soon as possible as the green outer husk quickly becomes black and difficult to remove. Take off the husks and free the walnut shells from any trace of fibre which will encourage mould. Scrub with a dry nail brush, but if the fibres are obstinate, scrub with a little water, but do not leave the nuts soaking or they will begin to crack along the seam. Dry the nuts in a single layer at room temperature in a current of air.
Chestnuts and walnuts can be packed in a large earthenware crock with salt or dry sand between each layer, or a mixture of salt and sawdust or bulb fibre, and this is convenient if storage space is limited. Smaller nuts can be packed into jars with a layer of cooking salt on top, and they should be stored in a cool dark place.

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