FRUITS AND NUTS 139 



reference to chestnut, chinquapin, hazel nut, hickory, pecan, 

 walnut, and butternut, all of which are grown in temperate 

 climates. 



The almond (Prunus amygdalus) has been grown experi- 

 mentally in some of the Northern States and would perhaps 

 yield a crop of nuts far north of the present limits of its com- 

 mercial cultivation if it were not for the fact that it flowers 

 very early in the spring. The almond is native of the Medi- 

 terranean region and the tree and flowers are much like those 

 of the peach. There are two general types of almond, the 

 bitter and sweet, the bitter almond being used in making flavor- 

 ing extracts and prussic acid. The bitter almond is grown 

 chiefly in Mediterranean countries. In the United States only 

 sweet almonds of the soft-shelled group are grown and the 

 only commercial industry of the almond is in California. There 

 are about 1,500,000 almond trees in California, with a product 

 of 3,000 tons of nuts per year. Among the 25 or more varie- 

 ties which have been tested in California the Nonpareil, Ne 

 Plus Ultra, and Languedoc are perhaps to be preferred. The 

 cultural methods suitable for almond trees are the same as 

 those which are used in peach production. The tree blooms 

 earlier, however, and is not as hardy as the peach. The nuts 

 are commonly bleached by sulphuring. Large quantities of al- 

 monds are produced in the Crimea, Spain, Australia, Tunis, and 

 various other subtropical and tropical countries. In 1914 the 

 United States imported 19,000,000 pounds of almonds. 



BRAZIL NUT 



This tree forms quite extensive forests along the Amazon 

 and Orinoco, where it reaches a height of 100 to 150 feet 

 and a diameter of 3 to 4 feet. The botanical name of the tree 

 is Bertholletia excelsa. The leaves of the tree are long, with 

 wavy edges and the round fruit is 4 to 6 inches in diameter. 



