THE ALMOND 339 



were successively introduced, would result in pro- 

 ducing a peach-almond that would have flesh 

 equal to the best varieties of peaches and a nut 

 equal to the best almonds. 



Even now there are certain apricots that bear 

 delicious nuts. Inasmuch as the apricot is 

 already in this condition, there is no reason why 

 the peach should not do the same. The apricot 

 seeds of California are now nearly all shipped to 

 France to make almond oil. 



At the time when the experiments above re- 

 ferred to were carried out, however, it was not 

 clear that a fruit combining the qualities of the 

 peach and the almond would have great commer- 

 cial value. The peach industry and the almond 

 industry are so entirely different that the inaugu- 

 ration of altogether new methods would be neces- 

 sary to make them operable in combination. 



Hence the hybridizing experiments were not 

 carried beyond the third generation, and the 

 hybrid trees were thereafter used as stocks for 

 grafting of cions that gave greater commercial 

 promise, even though less interesting from a 

 scientific standpoint. 



A NEW PEACH-ALMOND CROSS 



A subsequent series of experiments was under- 

 taken, however, to which reference has been made 



