The cut on page 5 shows the best method of cracking walnuts to extract
the kernel in halves without breaking. Grasp the nut between the thumb
and forefinger at the seam, place on a hard surface of stone or iron and
strike sharply with a light hammer only sufficient to crack the shell
without crushing the kernel.
This method is used by most manufacturers of great varieties of walnut
confectionery, some of which are shown in the picture. Walnut
chocolates, walnut taffy, walnut log, panoche, nougat and many other
articles, as well as walnut sundries to put on dishes of ice cream are
among the tasty confections for which the demand is very great.