78 FRUIT-GARDENING. 



ALMOND. 



AMANDIER. Amygdalus. 



Although Almonds are not much cultivated in this part of 

 our country, they are entitled to notice. The species are fruit- 

 trees, or ornamental trees and shrubs, both much esteemed for 

 the gay color and early appearance of their flowers. These vary 

 in their color from the fine blush of the apple-blossom to a 

 snowy whiteness. The chief obvious distinction is in the 

 fruit, which is flatter, with a coriaceous covering, instead of 

 the rich pulp of the Peach and Nectarine, opening spontane- 

 ously when the kernel is ripe. It is a native of Barbary, China, 

 and most eastern countries. There are twelve sorts described 

 in the catalogue of the Linnaean Botanic Garden at Flush- 

 ing ; some of which are represented as new varieties from 

 France and Italy, where they are cultivated extensively for 

 their fruit. 



In France, they have above a dozen species or varieties, 

 besides a hybrid called the Almond Peach. The common and 

 bitter Almond are only to be distinguished by the taste of the 

 kernels of their fruit, which is the only part used. The tender- 

 shelled is in the greatest esteem, and next, the Sweet and Jor- 

 dan. The bitter cuticle or skin of Almonds is taken off by 

 immersion in boiling water. The sweet Almond and other 

 varieties are used as a dessert in a green or imperfectly ripe, 

 and also in a ripe or dried state. They are much used in 

 cookery, confectionery, perfumery, and medicine. 



The Almond is propagated by seed for varieties or for 

 stocks ; and by budding on its own or on Plum-stocks for con- 

 tinuing varieties. The Almond-tree bears chiefly on the young 

 wood of the previous year, and in part upon small spurs or 

 minor branches. It is therefore pruned like the Apricot and 

 Peach, and its culture in other respects is the same. 



