40 THE .NUT CULTL'KIST. 



wholly a waste product, I have been unable to learn, but 

 it is asserted, and by men whose w r ord is worthy of 

 credence, that almond shells ground into a fine golden 

 colored flour, is much used in this country for adulter- 

 ating red pepper, cinnamon and other spices. 



Almonds are not only used extensively at all times 

 and seasons, by persons of all ages and sexes, at table 

 and elsewhere, but they are employed largely in the 

 making of fancy confectionery with sugar, or in the form 

 of salted almonds, the kernels having been first thor- 

 oughly steamed or scalded, to remove the skin, and then 

 rolled or dusted with fine salt. Prepared in this way 

 they are usually considered more readily digestible and 

 healthful than in their natural state. 



Sweet almonds are also valued in the form of emul- 

 sions, as a medicine in pulmonary disorders, and the oil 

 of almonds is a common standard article in the stock of 

 druggists everywhere, as it enters into the composition 

 of cosmetics, syrups, pastes and powders of various 

 kinds. 



The kernels of the wild bitter almond contain a 

 poisonous principle known as hydrocyanic or Prussic 

 acid, which does not exist in the sweet varieties, although 

 found in their leaves and the bark of their twigs. But 

 as bitter almonds are not palatable, there is little danger 

 of anyone being poisoned from eating them, should 

 these nuts ever be cultivated here for any special pur- 

 pose, as in other countries. 



Insects and Diseases. Whenever the almond 

 tree becomes common here in orchards it will doubtless 

 suffer from the attacks of the same kinds of natural en- 

 emies as affect the peach. One of the most widely dis- 

 tributed of these pests is the common peach-tree borer. 

 The parents of these borers are small, slender-bodied, 

 bluish, transparent-winged moths, the male somewhat 

 smaller than the female. These moths usually appear 



