Mala: 



24G ROSACEiE. - 



along its edge for more than a third of its length from the apex ; hence 

 the raphe passes downwards to the rounded end of the seed,_ where a 

 scar marks the chalaza. From this, a dozen or more ramifying veins 

 run np the brown skin towards the pointed end. After an almond has 

 been macerated in warm water, the skin is easily removed, bringing 

 with it the closely attached translucent inner membrane or endopleiira. 

 As the seed is without albumen, the whole mass within the testa con- 

 sists of embryo. This is formed of a pair of plano-convex cotyledons, 

 within which lie the flat leafy plumule and thick radicle, the latter 

 slightly projecting from the pointed or basal end of the seed. 



Almonds have a bland, sweet, nutty flavour. When triturated 

 with water, they afibrd a pure white, milk-like emulsion of agreeable 

 taste. 



Varieties— The diflferent sorts of almond vary in form and size, and 

 more particularly in the firmness of the shell. This in some varieties 

 is tender and easily broken in the hand, in others so hard as to require 

 a hammer to fracture it. The form and size of the kernel likewise 

 exhibit some variation. The most esteemed are those of ^, 



in trade as Jordan Almonds. They are usually imported without the 

 shell, and differ from all other sorts in their oblong form and large 

 size. The other kinds of sweet almonds known in the London mar- 

 ket are distinguished in the order of value as Valencia, Sicily, ana 

 Barbary.^ 



Microscopic Structure— Three different parts are to be distin- 

 guished in the brown coat of an almond. First, a layer of very large 

 (as much as ^ mm. in diameter) irregular cells, to which the sour J 

 surface is due. If these brittle cells are boiled with caustic soda, wey 

 make a brilliant object for microscopic examination in polarized ig • 

 The two inner layers of the skin are made up of much smaller ce -^ 

 traversed by small fibro- vascular bundles. The brown coat assume ^ 

 bluish hue on addition of perchloride of iron, owing to the presence 

 tannic matter. i 



The cotyledons consist of thin-w^alled parenchyme, fi^^'<^:^f ^J-fi, 

 bundles being not decidedly developed. This tissue is I'^^^®^, JiJ,jd 

 granular albuminous matter, some of which exhibits a ^O'^ ^.^^gj 

 aspect, as may be ascertained in polarized light. Starch is altog 

 wanting in almonds. ., 



Chemical Composition- The sweet almond contains fixe o| 

 extractable by boiling ether to the extent of 50 to 55 per ^en -^^^^ 

 produce of 50 per cent, by the hydraulic press is by no 



uncommon. 



(Olemn Ami 



fluid, of sp .gf' 

 10 and -20 C 



0-92, which does not solidify till cooled to between -10 and - 

 When fresh, it has a mild nutty taste, but soon becomes ranci ^^j^ 



s almost v^holly of the glycerin comp 

 Almond 



y^ which 

 eibre 



xviuiuuas easily yiem to cold water a sugar tasimg x^iv^ 7f pfove in 

 reduces alkaline cupric tartrate even in the cold, and is t^^,^^^^ .„ lO 



part grape-sugar. 



btained 



1874 (^ 



/To be consultedfor further information: JiJnndorlo In SidUr'.. Palermo, 



Kianca, G. Manua't della CuJfivazione del pages). 



