CONTENTS. 



Page. 



Introduction 5 



Methods of examination 6 



Almond 6 



General characteristics 6 



Composition and uses 8 



Histology 9 



Adulterants and substitutes H 



Apricot kernel 12 



Peach kernel 13 



Prune kernel 14 



Walnut 15 



Characteristics and uses 15 



Varieties 15 



Persian or English walnut 15 



Butternut or white walnut 17 



Black walnut 18 



Japanese walnut 19 



California black walnut 21 



Hickory nut 23 



Pecan 23 



Little shagbark or shagbark hickory 25 



Miscellaneous nuts 26 



Hazelnut, filbert, or cobnut 26 



Pine nut or pifion 28 



Brazil nut 29 



Pistachio nut or green almond 30 



Cashew nut 32 



Canarium nut or Javanese almond 34 



Key to species of nuts 36 



3 



