156 buist's family kitchen gardener. 



mush. Plant them out in their proper places, an( give the 

 stems and branches a syringing with water every da*, till they 

 have begun to grow, and occasionally afterwards. It you have 

 not got a syringe^ use a bowl, a basin, or any other p+ensil that 

 will distribute the water. 



ALMOND. 



Amy'gdalus communis. — Amandier^ Fr. — Mandelbaum, Ger, 



This fruit is a native of China and other eastern countries. 

 In the south of Europe it is cultivated to a great extent, for 

 export, and several thousand tons are annually brought to this 

 country. It could, however, be very readily cultivated in the 

 latitudes and soils of Virginia and North Carolina. It is one 

 of the fruits mentioned in the history of the Israelites, and was 

 held in great esteem by the ancients. The tree is very simi- 

 lar to the Peach, in growth, blossom, and fruit ; the flower, 

 however, is much larger and more ornamental. The kernel 

 (which is the only valuable part of the fruit) enters largely 

 into confectionery of every kind. The toilet, too, is furnished 

 with oils of various names extracted from it, such as Milk 

 of Roses, Macassar Oil, Russia Oil, Kalydore, &c. There 

 are several varieties of the fruit, but all known as Bitter and 

 Sweet Almonds. 



Suttane is a thin-shelled Sweet Almond ; nut about an inch 

 in length, firm, oval ; shell light-colored, tender, and very po- 

 rous ; kernel rich and sweet. 



Jordan or Thick- Shelled. — Size of the former; shell light 

 colored, smooth and porous ; kernel rich and very sweet. 



Amy'gdalis amara is the Bitter Almond. Fruit very similar 

 to the others ; shell hard ; kernel bitter ; used for condiments, 

 and by wine-bibbers to allay the fumes of wine. 



Propagation and Culture. — The Almond is propagated by 



