ISO PISTACIA VERA. 



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introduced into Rritain in 1770, where, in sheltered situations, it will bear the 

 cold of ordinary winters witliout coverint^; but, in severe; frosts, they are often 

 destroyed. Miller ol)serves that this tree llowers and jjroduces fruit freely in 

 England; but the siunmers are not warm enough to rijx'u the nuts. He men- 

 tions a tree m Dr. Compton's garden, at Fulham, upwards of forty years old, 

 ])Iant(Hl atiaiust a wall; and another which had been planted as a standard, in 

 the Uuke of Kiehnionds grounds, at Cioodwood, in Sussex, where it had stood 

 many years without the slightest protection. 



Soil' Cul/ure, \.yc. This species will grow in any common garden soil, and 

 may be projiagated either from nuts, specially put up abroad, or even from those 

 of commerce, and by cuttings. It is cultivated in the south of France and in 

 Italy for its fruit. As the male flowers appear before those of the female, the 

 Sicilian gardeners, when the trees stand far asunder, pluck bunches of the former, 

 ready to blow, plant them in pots of moist mould, and cause them to remain sus- 

 pended on the female trees till they have done flowering. This operation is 

 called tuchiarare, and never fails to produce fructification. Sometimes the male 

 buds are ingrafted upon the female trees, in order to produce the same efiect. 

 This tree resists a greater degree of cold than either the olive or the almond, and 

 hence is adapted to the climate of many parts of the United States, and doubt- 

 less could be cultivated with profit. 



Properties and Uses. In commerce, the fruit of this tree is known under 

 the following names and qualities : 



1. Aleppo Pistachio-nuts, which may be distinguished by their large size, yel- 

 low interior, and usually are shipped with the external shell or husk on. When 

 obtained fresh, these are unquestionably of the best quality known. 



2. Tunis Pistachio-nuts. These are small, with a delicate, rose-coloured pulp, 

 and of a clear green interior. They are much sought after by the French con- 

 fectioners, who manufacture them into sugar-plums, by covering them with 

 sugar or with chocolate, and sell them under the name of diablotins. Creams 

 and ices are also composed of them, coloured green with the juice of spinach. 



3. Sicily Pistachio-nuts. These vary much in their size, and may be known 

 by their violet-coloured pulps, and rich, green kernels. They are much used 

 in France in the preparation of sausages and other seasoned meats. 



In general, the fruit of this species, is thought to be a fortifier of the stomach, 

 and is taken to ameliorate coughs and rheums. It is frequently used as a dessert, 

 sometimes eaten raw, but oftener in a dried state, like almonds. 



As an ornamental shrub or low tree, this species is highly deserving of culti- 

 vation in the middle and southern sections of the union; and from its singular 

 and beautiful foliage, no conservatory wall should be without it. 



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