of it are found on all sides of the camp. The water-supply is abundant, pure, comes from a source higher than any occupied portion of the Camp, and is beyond possibility of harm from the inmates. So far as information goes now, the situation is an ideal one.

It is probably natural that the Commissioner of Forestry should have been placed in charge of this first invasion of the State lands for sanatory purposes. It would, however, be a mistake if this arrangement were to continue longer than the next session of the Legislature. The effort on South Mountain should be extended into a system of similar institutions over the State, and a specially trained incumbent appointed to oversee and direct the work in connection with committees from the various county medical societies of the region in which the Camps may be located. Every consideration of public safety demands that some such supervision be provided. The present Commissioner of Forestry happens to have had a medical education, but he has had more than enough to do in caring for the Forestry Reservations.

There are now on the ground, I assembly building, 40 feet square inside, and with a covered porch, 8 feet wide on all sides; 6 cottages, each with two rooms and an outside kitchen; 10 cabins, each 10 feet square. These buildings are all well ventilated, while at the same time the inmates are guarded against any current of air which might be injurious. It is a rule of the Camp that windows must be kept open all night, and that patients must spend most of the time in the open air. Whilst this is a State institution, it has many wants as yet unprovided for.

Among our inmates are some who are pecuniarily unable to supply themselves with suitable food. A fund of $150 could be most usefully expended each month in this direction.

Books for general use of the inmates would be most welcome.

Among the inmates are some lads whose condition now is such that they could advantageously and safely devote a portion of their time to study. Most of them desire to fit themselves for the out-door lives of foresters, and will now, if instruction is provided, gladly commence such study as will fit them to undertake the study of forestry later. Hence, an elementary school is one of the projects in mind.

In some respects, then, it appears that our work in South Mountain is new in character. We have gone far enough with it to be sure that it prom ises results as important to the State as to the patient who is under our care, and we ask for it the approval and assistance of the public.

J. T. ROTHROCK.

The Chestnut Harvest and Manufacture of Chestnut Meal.

N some European countries, principally Italy, Spain and France, the chestnut crop is gathered, the nuts dried, and often made into flour, forming an important article of food among the peasants. Little satisfactory information in regard to the subject has been obtainable, but, through the courtesy of Dr. J. T. Rothrock, Forestry Commissioner, we are able to give abstracts of a paper on "The Chestnut Harvest," by Ludovico Piccioli, of Siena, Italy, which was translated for the Report of the Department of Forestry of Pennsylvania, 1901-02, giving the methods used in Italy:

tree.

The yield of the chestnut varies very much ; apart from less important conditions it differs, of course, with location, species, variety and age of In medium altitudes a crop-failure is feared only every fourth or fifth year, and of two or three crops at least one full one will occur, while in mountain forests only one full crop in from six to nine years is expected.

Marronen (marron is the name of the large southern chestnut), which usually weigh from 1218 grams each, may, in exceptional cases, reach 30 grams. The common Italian chestnut weighs from 6-8 grams.

The largest marronen have been found hitherto in the region of Naples and in the Pyrenees, where a few monster specimens have reached a heft of 60 grams.

In some Piedmont valleys, especially in the lofty Montserrat, the custom prevails of preserving the chestnuts the whole year through in a very simple way. Immediately after gathering, the chestnuts are immersed in water, which is renewed daily. At the end of a week the chestnuts are removed and dried in the sun, and then kept in the driest place possible, so that their fine flavor may be preserved. The flavor is lost the moment they begin to sprout, so much so in fact that even mice and squirrels refuse to eat them.

In order to preserve them from year to year they are dried over a slow fire or in a bake-oven. The mountain folk of Italy use almost wholly a bake-oven, which they construct themselves, of masonry. This oven is usually located in the forest. Sometimes it is in the ground, but usually above it. It is commonly 5 to 6 metres high, with other dimensions to fit the size of the expected crop.

The interior of this oven is divided by a transverse beam and flooring into two chambers, in the upper of which there are usually two windows. In the lower space a uniform fire is kept day and