THE ALMOND. 233 



in the valley of the Ohio and Tennessee it would be likely to suc- 

 ceed admirably. 



COMMON ALMOND. Thomp. Lind. 



A. c. dulcis. Dec. 



Amandier a Petit Fruit, ) o ^ -, 



commun, f 



Amande commune. 

 Common Sweet. 



This is the common Sweet Almond of France and the south 

 of Europe, and is one of the most hardy and productive sorts 

 here. Nuts hard, smooth, about an inch and a quarter long, 

 compressed and pointed, of an agreeable flavour, but inferior to 

 the following. Flowers expand before the leaves. Ripens last 

 of September. 



THE LONG HARD-SHELL ALMOND. 



Amandier a gros fruit. 0. Duh. 

 dur. Nois. 



A variety with handsome large, pale rose coloured flowers, 

 opening before the leaves, and large and long fruit a third longer 

 than other varieties. The stone is about as large as the soft- 

 shell variety, but the kernel is larger and plumper. This is a 

 good hardy sort, and it is very ornamental when in blossom. 

 Ripens about the last of September. 



SOFT-SHELL SWEET ALMOND. Lind. 



Doux a coque tendre. ) . 

 Sultan a coque tendre. f 2i 

 Amanditr a coque tendre. 0. Dah. 



des Dames. N. Duh, Poit. 



Amandier des Dames, ) w- ,rf fe 

 Ou Amande Princesse. j" M0i 

 Ladies' Thin Shell. 



The Soft-Shell or Ladies' Almond, is the finest of all the al- 

 monds. It is the very variety common in the shops of the con- 

 fectioners, with a shell so thin as to be easily crushed between 

 the fingers, and the kernel of which is so highly esteemed at the 

 dessert. It ripens early in the season, and is also highly es- 

 teemed in a young or fresh state, being served on the table for 

 this purpose about the middle of July in Paris. The blossoms 

 of this variety expand at the same time with the leaves, and aro 

 more deeply tinged with red than the foregoing. Several 

 varieties are made of this in France, but they are (as quoted 

 above) all essentially the same. 



Fruit two inches long, oval, compressed. The nut is more 



