ALMOND HARVESTING 



503 



large tree and should have plenty of room not less than twenty- 

 four feet apart (though some plantations are made at twenty feet), 

 and thirty feet is better. 



Old almond trees are readfly worked over to other varieties by 

 grafting and by budding into new shoots forced out by cutting 

 off large branches. Methods with the peach described on page 

 280 are applicable to the almond. 



The pruning of the almond is very simple. The tree should 

 be' headed low and pruned during the first three years, as de- 

 scribed in Chapter XII, to secure a shapely, strong tree. After 

 the third year little pruning is required except to thin out objec- 

 tionable branches by winter pruning. There is danger of allowing 

 the trees to become too dense. Shortening in, as practiced with the 

 peach, is sometimes proposed for the almond, for the thrift of the 

 tree and the size of the nut, but growers have not had courage 

 enough to assume the increased cost of production which would 

 be involved. 



The cultivation of the almond orchard is the same as com- 

 mended for other fruit trees, and as the trees are often planted in 

 naturally dry soils, the greater care in cultivation is needed to 

 retain sufficient moisture to give good size to the nuts. In certain 

 locations, of course, irrigation will be necessary, but usually a light 

 rainfall will answer if good cultivation is given. 



Gathering, Hulling, and Bleaching. Almonds are gathered by 

 spreading canvas under the tree and shaking the branches sepa- 

 rately; the few nuts remaining can be displaced by striking with 

 a light stick. The gathering should be done after the hulls have 

 burst open, but should not be delayed until the nuts are badly^ 

 discolored. Discoloration of the nut depends upon local atmos- 

 pheric conditions and is worst in regions subject to moist winds 

 or fogs from the ocean, and they often extend considerable dis- 

 tances into the interior valleys. On dry plateaux adjacent to the 

 Mojave Desert perfectly bright almonds are produced naturally, 

 but at these elevations frost injuries are frequent and notable. 



Hulling is done with machines devised for that purpose. There 

 are several in use and recently great capacity and cheapness of 

 operation have been attained. 



For the greater part of the almond product bleaching is appar- 

 ently demanded by market requirements. Sulphur should not be 

 applied until the nut is thoroughly dry, or else the fumes will 

 penetrate it, and not only spoil its flavor, but will destroy its ger- 

 minating power. The nuts are dried by exposure to sun on plat- 

 forms or trays, and in dewy places should be covered during the 

 night. After being well dried, sprinkle the nuts sufficiently to 

 moisten the shell surface only and apply sulphur fumes. Various 

 home-made contrivances are used for bleaching, such as piling up 



