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lanceolate, firm, shining, and finely toothed. The flowers are 

 normally solitary and appear before the leaves. They are 

 large, pink, and showy. Many varieties are sterile without 

 cross-fertilization. The drupe is much compressed. The 

 mesocarp (portion corresponding to the flesh of peach or 

 plum) is leathery and tough and separates readily at maturity 

 from the stone (endocarp and seed). The "unshelled" 

 almond of commerce consists of the thin, pitted, light-colored 

 endocarp, within which is the seed or "kernel." 



The common almond is a native of Asia. 



Types of Almonds. — The two general types or races of 

 common almonds are the hitter and the sweet. The difference 

 is in the composition and taste of the kernel. The sweet or 

 edible almonds consist of two groups: Hard-shell and soft- 

 shell. The latter are of the greater economic importance. 



In addition to the common almonds, Prunus amygdalus, 

 there are a number of dwarf forms which are grown mostly 

 as ornamentals. 



Uses.^ — Almonds are grown for the nuts which are used 

 directly as a food. Almond oil finds use in the manufacture 

 of flavoring extracts. The seeds are also a source of prussic 

 acid. 



Almond Oil.- — Most of the so-called oil of almonds is 

 derived from the seeds of the apricot; almond and peach 

 seeds also furnish a considerable quantity. The oils from 

 these three sources are very nearly the same. In the process 

 of extracting almond oil, the seeds are ground, subjected to 

 great hydraulic pressure to remove the undesirable fatty 

 oil, and the residue ground again, fermented, and distilled 

 with steam. The distillate is almond oil and hydrocyanic 

 acid. This latter, deadly poisonous substance is removed by 

 treating the mixture with lime and copperas. 



