456 THE MONTHLY BULLETIN. 



THE ALMOND. 



By George W. Pierce,* Davis, Cal. 



As far back as authentic history takes lis we read of the almond. It 

 is frequently referred to in Scripture and ha^ played no small part in 

 ministering to the needs and pleasures of mankind. Its food value is 

 important and its bloom, following closely on the heels of winter, has 

 probably appealed to the esthetic side of mankind more strongly than 

 has the bloom of any other orchard tree. 



The almond is supposed to be a native of Asia, but it has been under 

 cultivation so long, over an extensive area, in Europe. Asia and Africa 

 that its origin is a matter of conjecture. Certain it is, however, that 

 around the shores of the Mediterranean Sea, where a mild and temperate 

 climate prevails, the almond, both in its wild and cultivated states, has 

 flourished for many centuries. It was early grown extensively in Pal- 

 estine and Syria. It is referred to in the Bible, we are told under the 

 name "shaked," meaning to hasten. One might easily imagine that its 

 extreme haste in blooming may have suggested its name. Friends of 

 the lowly hazelnut have endeavored to appropriate honor seemingly 

 belonging to the almond, a faulty translation detracting from the pres- 

 tige of the latter. Be that as it may, there are many biblical references 

 to the almond. The famous rod of Aaron, mentioned in Numbers, was 

 taken from an almond tree. So too, the rod cut by Moses, that after- 

 wards became a serpent when cast down, was an almond branch. There 

 are also many biblical references to the beautiful pink bloom of the 

 almond. It has long been a favorite of the Jewish people, being used 

 extensively by them in the decoration of their synagogues. 



There are two great varieties of almonds, viz: those having sweet 

 meats and those having bitter meats. The bitter almond is not grown 

 commercially, in extensive quantities, outside of the Mediterranean 

 regions. These almonds are chieflj^ used in the manufacture of prussic 

 acid, bitter almond oil and in perfumery. In California the bitter 

 almond output is chiefly consumed by the nurseryman. It is claimed 

 that nursery stock on bitter almond root is of superior quality. 



The almond of commerce having sweet meats is divided into hard 

 shelled, soft shelled and paper shelled varieties. They are again sub- 

 divided many times to meet the requirements of the trade and to gratify 

 the fancy of supposed originators of varieties. ]\Iany of these are well 

 known and standard. Others have names known only locally. As a 

 iHLsiness proposition for the average grower, it is best to produce 

 standard varieties having an established market demand. 



The almond is supposed to have found its way into California from 

 Europe about 1853. It came to us after long centuries of existence 

 with many of the imperfections that characterized its early career. To 

 a Californian, Mr. A. T. Hatch, of Suisun. is given the credit of first 

 having undertaken the improvement of the almond along scientific lines. 

 So marked were the results obtained by ]\rr. Hatch that the leading com- 

 mercial varieties of almonds grown in California today are designated 

 as the Hatch varieties. Chief among these are the Nonpareil, the IXL. 

 and the Ne Plus I'ltra. The first two are the leading and highest priced 

 almonds produced in California at this time. 



*.Afl(lrpSs bffore tlif Stato Fruit Growers' Convention. .Tune 1-6. 1914. 



