310 [ THI ALMOND 



limited to the cleaning out of thick growth and the 

 removal of branches which are too drooping and are an 

 obstacle to the proper cultivation of the land. Pruning 

 is done in September-November when the circulation of 

 the sap is almost at a standstill and there is little risk of 

 exhaustion from excessive gumming. Wounds over 2 c.m. 

 in diameter should be painted over with tar as a 

 preventive against the dry-rot fungus. 



The green fruit is picked for consumption in July 

 and August, when the kernel is at its best. Early in 

 September the outer covering of the fruit (hull or husk) 

 begins to dry, and breaks open into two valves, and when 

 the process is completed the dry almonds are picked by 

 hand or shaken down by means of a pole or reed. 



The following sorts of almonds are grown in these 

 Islands. 



a. THE BITTER ALMOND, Prunus Amygdalus, var. 

 amara Hayne. (Maltese =/*# morra). Is always pro- 

 pagated directly by seed, so that there are numerous 

 forms, but only trees which produce large almonds are 

 allowed to remain to supply the bitter almonds required 

 by confectioners etc. The flowers may be of any shade 

 from pure white to a lively pink or rose, but the style is 

 always longer than the external stamens. The shell is 

 hard, but in certain forms it is softer than in others, and 

 in these the kernel is less bitter. 



b. THE SWEET ALMOND. P. Amygdalus var. dulcis. 

 (Maltese = /m20 kelua). The flowers may be of any shade 

 from pure white to a lively pink, but the style is always 

 equal to the external stamens. The tree usually flowers 

 somewhat later than the bitter almond. 



HARD-SHELLED FORMS OF THE SWEET ALMOND. 



i. THE LARGE ROUND ALMOND. The shell is very 

 thick, heart-shaped, large and nearly round. The kernel 

 is large and plump, and generally double. This variety 

 is very productive, but the twin kernel is often distorted 

 and therefore unsuitable for certain uses in confectionery. 



