Structure of the 
Almond 
The picture at the 
Icfit shows a cross-sec- 
tion of the almond, reveal- 
ing the relative thickness 
of pulp and shell and 
meat. At the right, the 
thin sheil has been cut 
away, and the meat ex- 
tracted. Mr. Burbank sug- 
gests the desirability of 
breeding experiments to 
produce almonds | having 
' white stones to avoid 
the necessity for 
bleaching. 
