3. AMANDE DOUCE A COQUE TENDRE. Much 

 resembles the last in appearance and colour, but it has 

 a tender shell ; one side is usually straight, and the 

 other rounded. 



This sort is budded upon the others, and is grown 

 in gardens to produce the young almonds, which in 

 France are eaten fresh in July, the kernel being sweet 

 and well flavoured. 



4. AMANDE DES DAMES This is eaten dry, and 



cultivated as an article of commerce, in the southern 

 parts of France. 



The nut exceeds an inch in length, is of an oval 

 shape, and thicker in proportion than the others ; the 

 shell being light-coloured, porous, and tender ; the 

 kernel plump, rich, and sweet. 



5. AMANDE SULTANA. This resembles the amande 

 des dames, but is smaller. 



6. AMANDE PISTACHE. Is similar to the last, 

 but still smaller. 



The two last varieties are peculiar to the south of 

 France, and are not in general cultivation. 



7. AMANDE PRINCESSE. This approaches to the 

 amande des dames in its qualities and size, but has a 

 much thinner shell, which is rough externally, appearing 

 as if the outer part were removed. 



8. AMANDE AMERE. Of this, which is the bitter 

 almond, there are several varieties, differing in the size 

 of their nuts, which are dark coloured, with hard shells, 

 and bitter kernels. 



Propagation and Cultivation. 



All the varieties of the almond in this country may 

 be propagated by budding them upon the muscle stock, 

 in the same manner as directed for peaches and nec- 

 tarines. 



