46 • THE ALMOND. 



VARIETIES. 

 CLASS I. Varieties worthy cultivation. 

 Long Hard Shell. 



Long Hard Shell Almonct, | Amandier a gros fruit, | Amandier a gros fruit doux. 



Flowers, large, pale rose color, opening before the leaves ; stone, 

 about as large as the soft shell, but the kernel larger and plumper ; 

 very hardy ; ripens about last September. 



Languedoc. 



Greal-fruited sweet, j Great Soft Shell, | Large Persian 



The trees are hardy, but its fruiting qualities we do not know 

 It is said to be very large and sweet. 



Soft Shell Sweet. 



Ladies' Thin Shell, 

 Sultan a coque tendre, 

 Amandier des Dames, 



Soft Shell Sweet Almond, 

 Doux a coque tendre, 

 Amandier a coque tendre, 



Ou Amande Princesse. 



This is the variety common in the shops of the confectioners, wtih 

 a shell so thin as to be easily crushed between the fingers ; and 

 the kernel of which is so generally esteemed at the dessert. The 

 flowers open at same time with the leaves, and are deeply tinged 

 with red. Fruity oval, compressed ; nut, oval-pointed, one-sided, 

 tender shell ; kernel, sweet ; ripens in August, or m July at the 

 South, where it is only adapted. 



CLASS III. Varieties unworthy Cultare. • 

 • Common Almond. 



Common Sweet, | Amandier a petit Fruit, | Amande Commune. 



V variety usually found in nurseries, inferior to the Long Hard Shell. 

 Sultana Sweet Almond. 



Amande Sultane, | Sultan. 



A tender-shelled variety, inferior to the Soft Shelled Sweet. 



Pistachia Sweet. 



Amande Pistache. 



Small, pointed, inferior fruit. 



Peach Almond. 



Pecher, | Amandier Pecher. 



A cross between the Peach and Almond. Nearly sweet — often bitter. 



Bitter Almond. 

 Differing from the common Almond in its bitter kernel. 



