THE ALMOND ] 311 



2. THE LARGE LONG ALMOND. The shell is very 

 thick and hard. The kernel is large, long and plump, 

 the charasteristic almond- shape, and being rarely double 

 or twin is preferred for certain uses. It is well productive. 



3. THE SMALL ALMOND. This is a small sized 

 form with a hard but thin shell, and the kernel is com- 

 paratively large and plump, but often twin. It is very 

 productive and generally comes true from seed. 



4. THE MONSTROUS ALMOND. The shell is hard, 

 very large and long, enclosed in very thick, irregular and 

 rugose valves or husks. The kernel is very large, and 

 sometimes twin. It is fairly productive, and is excellent 

 as green almond. 



5. THE RUGOSE ALMOND. The shell is moderately 

 hard and slightly smaller than that of the monstrous 

 almond. The valves are thick and very rugose and 

 irregular. The kernel is large and plump. This is another 

 almond suitable for consumption in the green state, and 

 is fairly productive. 



6. THE BRUANTINE ALMOND. The shell is rather 

 tender, but thick, terminating in a point. It is generally 

 larger than that of the rugose almond. The valves are 

 large, fairly smooth, and not so thick as in the two preced- 

 ing varieties. The kernel is plump, of excellent flavour 

 in the green state. The tree has large light pink flowers 

 with a deep red eye in the centre, blooms very late, and 

 is very productive when it has reached adult size. The 

 fruit is excellent for use as green almond, and is also very 

 recommendable as a dry fruit. 



7. THE JORDAN ALMOND (probably a corruption 

 of garden [jardin] almond), is largely cultivated in Spain, 

 and has been introduced here some years ago along with 

 Bruantine. The fruit is long and slender, the valves are 

 thin and smooth. The shell is thin and moderately hard, 

 generally curved along the ventral suture. The kernel 

 is plump and long. This is an excellent sort as dry 

 almond and is very productive. 



