AMYGDALUS, ALMOND TREE. 129 



2°. Green almonds are eaten and enjoyed in July. Since the pits are still soft, the 

 fruit is opened easily lengthwise & the almond is removed when it has a most pleasant 

 freshness & flavor. 



3°. Dried almonds are eaten during the winter. The Lady, Sultana, & Pistachio 

 almonds are the best because their soft pits are broken open easily when squeezed 

 between the thumb & index finger. Although sweet almonds are thought to be nutritious, 

 they're eaten in small quantities by themselves & without any preparation. Some find that 

 two or three bitter almonds are enjoyable, but they enervate those with weak and very 

 sensitive dispositions. 



4°. A white liqueur called milk of almonds is made from sweet almonds that are 

 ground up & mixed with a sufficient quantity of water. It's used like dairy milk in soup, 

 rice, pablum, coffee, &c. A little sugar, & if desired, some orange blossom is added. The 

 almonds should be blanched. About four ounces are required for each pint of water. 



5°. Dried almonds are roasted in an oven inside their shells. The slightly bitter 

 skin then comes off easily & the almonds take on a more pleasant flavor rather like 

 pralines. In Provence they're called amandes torrades. 



6°. A variety of pantry foods are prepared from sweet almonds that are made 

 tastier by blending them with some bitter almonds - cakes, biscuits, marzipans, 

 macaroons, preserves, &c. They're also made into sugar-almonds, pralines, nougat, &c. 



7°. Sweet almonds are used for making orgeat. They are a base for demulcents & 

 a few bitter almonds are added to bring out the flavor. 



8°. Almonds are stripped of their skin, which comes off easily when they're 

 dipped in boiling water. 



