722 PRACTICE OF GARDENING. Part III. 



glandular, which has given rise to the conjecture that glandular-leaved peaches have 

 sprung more immediately from the almond than such as are without glands, as is generally 

 the case with nectarines. The flowers vary in their color from the fine blush of the apple- 

 blossom to a snowy whiteness. The chief obvious distinction is in the fruit, which is 

 flatter, with a coriaceous covering, instead of the rich pulp of the peach and nectarine, 

 opening spontaneously when the kernel is ripe. It is a native of Barbary, China, and 

 most eastern countries. The tuberes of Pliny, Knight considers as swollen almonds, and 

 the same with the amandier pecker, or almond-peach, described by Du Hamel : having 

 raised a similar variety from dusting the stigma of the almond with the pollen of the 

 peach, which produced a tolerably good fruit. {Hort. Trans, iii. 4.) The almond is men- 

 tioned by Turner in 1548, and, though scarcely worth cultivating in England as a fruit- 

 tree for profit, yet it is a very satisfactory thing to produce almonds of one's own growing 

 at the dessert. The tree forms an important article in the general culture of many 

 parts of France, Italy, and Spain. In a forward spring the blossoms often appear in Fe- 

 bruary, but in this case frost generally destroys them, and they bear little or no fruit ; 

 whereas, when the trees do not flower till March, they seldom fail to produce fruit in 

 abundance. 



4543. Use. The kernel of the stone is the only part used, which is tender, and of a 

 fine flavor. The sweet almond and other varieties are brought to the dessert in a green 

 or imperfectly ripe, and also in a ripe or dried state. They are much used in cookery, 

 confectionary, perfumery, and medicine. " Sweet almonds used in food," Professor 

 Martyn observes, " are difficult of digestion ; and afford very little nourishment, unless 

 extremely well comminuted. As medicine, they blunt acrimonious humors ; and some- 

 times give instant relief in the heartburn." 



4544. Varieties and s])ecies in cultivation. Miller enumerates three species, Du Hamel 

 seven ; the number of sorts at present grown in the nurseries are as follows : — 



Tender shelled,' Sultane (Duh. n.2. and 

 For. 1.); small size 



Sweet, Common Sweet {Duh. n. 5. 

 and For. 2.); .large size; bitter al- 

 monds sometimes found on the same 

 tree 



Bitter, Common Bitter {Pom. Franc. 

 i. 67. and For. 3.) ; large size ; sweet 



armonds sometimes found on the 

 same tree 

 Sweet Jordan (Amyg. dulcisoi Miller) 

 {Pom. Franc, i. 67. and For. 4.) ; ten- 

 der shell, and large sweet kernel; 

 leaves broad, short, and crenate 

 Hard-shelled {For. 5.) 

 Dwarf {Duh. n. 8. and For. 6.) 



Peach Almond, Amandier Pecher {Duh. 

 n. 2. t. 4. and Hort. Trans. 3 t. 1.) ; 

 produces some fruits ; pulpy and of 

 tolerable good flavor; and others mere 

 almonds; some partake of both na- 

 tures 



Pistachio, Amande Pistache (Miller, 4.) ; 

 very small size. 



4545. Selection of sorts. The tender-shelled is in the greatest esteem ; and next, the sweet and Jordan. 



4346 Propagation. The almond is propagated, like the peach, by seed, for varieties, or for stocks ; and 

 by budding on its own or on plum stocks, for continuing varieties. Plum-stocks are preferred for strong 

 moist soils, and peach or almond stocks for dry situations. 



4547 Final planting. It is generally planted as standards in shrubberies, and these will sometimes in 

 good seasons ripen their fruit ; but when fruit is the object, it should be trained against a west or east wall, 

 like the peach. . . _ . , . lL 



4548. Mode of bearing and pruning. The almond-tree bears chiefly on the young wood of the previous 

 year, like the apricot and peach ; and in part upon small spurs on the two-year-old, three-year-old, and 

 older branches: it is therefore pruned like these trees. 



4549 Gathering and preserving the crop. A part may be gathered when nearly ripe daily for some weeks 

 before gathering the whole crop. This operation generally falls to be performed in September, when a part 

 may be laid in the fruit-room, and a part thoroughly dried and bedded in sand in the fruit-cellar, for 

 keeping through the winter. » 



Subsect. 5. Plum. — Prunus domestica, L. (Eng. Bot. 1783.) Icos. Di-Pentag. L. 

 and Rosacea, J. Prune, Fr. ; PJlaumenbaum, Ger. ; and Prugno, Ital. 



4550. The plum-tree rises fifteen feet in height, branching into a moderately spreading 

 head ; the leaves are ovate, serrated, and on short petioles. Petals white, drupe an oblong 

 spheroid, shell long, ovate, and compressed. The natural color of the plum is generally 

 considered to be black ; but the varieties in cultivation are of yellow, red, blue, and green 

 colors, and of different forms and flavors. It is a native, or naturalised in Britain, being 

 frequently found in hedges ; but its original country is supposed to be Asia, in Europe : 

 and, according to Pliny, it was brought from Syria into Greece ; and thence into Italy. 



4551. Use. The best varieties are esteemed a delicious dessert fruit ; and the others 

 are used in pies, tarts, conserves, and sweetmeats. A wholesome wine is also occasionally 

 made from them, with or without other fruits and ingredients. " Plums," Professor 

 Martyn observes, « when sufficiently ripe, and taken in moderate quantity, are not un- 

 wholesome ; but in an immature state, they are more liable to produce colicky pains, 

 diarrhoea, or cholera, than any other fruit of this class. Considered medicinally, they are 

 emollient, cooling, and laxative, especially the French prunes, which are peculiarly useful 

 in costive habits. The wood of the plum is used in turnery, cabinet work, and in making 

 musical instruments." 



4552. Varieties. Tusser enumerates ten ; Parkinson, sixty ; Miller, only thirty sorts. 

 In the Luxemburg catalogue are sixty-eight ; nearly a hundred names are to be found 

 in the catalogues of our nurserymen, of which those in the following table are deemed 

 the best. 



