THE ALMOND. 431 



of some of the Southern States. Especially in the valley of the Ohio 

 and Tennessee it would be likely to succeed admirably. 



Bitter Almond. 



The Bitter Almond has large pale blossoms, differing little from the 

 common almond except in the kernel, which is bitter. There are two 

 varieties, one with a hard, and the other with a brittle shell. The frnit, 

 which is produced abundantly, ri])ens in September. The leaves are 

 longer and of a darker green than those of most of the sweet-fruited 

 varieties. 



Common Almond. 



A. c. diilcis. Amande commune. 

 Amandier a Petit Fruit. Common Sweet. 

 commun. 



This is the common Sweet Almond of France and the South of 

 Europe, and is one of the most hardy and productive sorts hei-e. Nuts 

 hard, smooth, about an inch and a C][uarter long, compressed and pointed, 

 of an agreeable flavor, but inferior to the following. Flowers expand 

 before the leaves. Bipens last of September. 



Peach Almond. 



Pecher. Peach Almond. 



Amandier-Pecher. 



A rather indifferent variety, nearly sweet, but often slightly bitter. 

 It is a ti'ue cross between the peach and the almond, and in its leaves, 

 flowers, and stone strongly resembles the peach ; the fruit is also pulpy 

 and of tolerable flavor, like an indifierent peach. The nut scai-cely ever 

 ripens well as far north as this. 



PisTAciiiA Sweet Almond. 



Amande Pistache. Amandier Pistache. 



A variety of Almond with a very small pointed fruit, about the size 

 and shape of that of a Pistachia, enclosing a kernel of a delicate sweet 

 flavor. The shell not quite so soft as the Soft-Shell Almond. This is 

 scarcely known yet in this countiy, but is worth further trial at the 

 South. 



Soft-Shell Sweet Almond. 



Doux ;1 coque tendre. Amandier des Dames, 

 Sultan a coqne tendre. Ou Amande Princesse. 

 Amandier a coque tendre. Ladies' Thin Shell. 

 des Dames. 



The Soft-Shell or Ladies' Almond is the finest of all the Almonds. 

 It is the very variety common in the shops of the cnufectionei-s, with a 

 shell so thin as to be easily crashed between the fingers, and the kernel 

 of which is so highly esteemed at the dessei-t. It ripens early in the 

 season, and is also highly esteemed in a young or fresh state, being served 

 on tlie table for this purpose about the middle of July in Paris. The 



