334 GAEDEN1NG FOR THE SOUTH. 



CHAPTER XVII. 



FRUITS. VARIETIES AND CULTURE. 



ALMOND. (Amygdalw communis.) 



The almond is a native of Asia and northern Africa. 

 It is a tree of medium size, nearly allied to the peach in 

 habit and general appearance. The leaves are similar to 

 the peach, having glands like some varieties of the latter 

 fruit, and flowers of similar shape, but much larger and 

 more ornamental, varying in color from pure white to a 

 fine blush. The chief difference is in the fruit, the stone 

 of the almond being flatter, not so hard, and covered with 

 a woolly skin that opens spontaneously when the kernel 

 is ripe. 



In southern Europe, the almond is much cultivated, and 

 large quantities of nuts exported. The kernel is the part 

 used ; the sweet varieties, whether green or dry, form a very 

 nutritious article of food, and a most agreeable addition 

 to the dessert. Almonds are used in confectionery, cook- 

 ing, perfumery, and medicine. The bitter almond is the 

 kind used in perfumery and flavoring; it contains prussic 

 acid, which, though a violent poison, is not thought in- 

 jurious in the small quantities required for these purposes. 



Cultivation. A warm, dry soil is most suitable for the 

 almond, which is cultivated exactly like the peach, and is 

 subject to the same diseases ; it may be budded on the 

 almond, peach, or plum stock. The varieties are : 



Common Almond. Nuts one and one-fourth inch 

 long, hard, smooth, compressed, and pointed, with a ker- 

 nel of agreeable flavor. The hardiest and most produc- 

 tive variety, and is the common hard-shelled almond of 

 the shops ; flowers open before the leaves appear. 



