THE ALMOND. 37 



others which are known by local names, but have no 

 permanent and pronounced distinguishing character- 

 istics that would aid in separating them, should this be 

 desired. The most common form, widely known as the 

 sweet-kerneled thin-shelled (Fig. 8), is one of the oldest 

 in cultivation in European countries. 

 The flowers usually appear with the 

 leaves, or before they unfold, and are 

 large and of a pale rose color. The 

 tree is rather tender for latitudes north 

 of Philadelphia, but succeeds south- 

 ward, and westward to the Pacific, 

 if late frosts do not come to destroy 

 the flowers or embryo nuts. 



Large Fruited Almond, A. c. 

 macrocarpa. — This is an old French 

 variety, and perhaps most widely fiq, g, 

 known as the Sultana, although the almond. 



latter name is often applied in market to almost every 

 variety of sweet almond. The leaves of the genuine 

 variety are much broader than those of the preceding 

 groups, and are smooth and deep green. Flowers very 

 large and showy, of a pale rose color, and always appear 

 in spring before the leaves, and for this reason it has long 

 been cultivated in England as an ornamental tree. Fruit 

 large, depressed or flattened at the base, but pointed at 

 the top. Shell rather hard and firm, and will withstand 

 rough handling and transportation long distances. Ker- 

 nel very sweet and tender, hence highly prized every- 

 where. There are several sub- varieties ; one, known as 

 the Pistache almond, is highly esteemed for the table, 

 on account of its delicate flavor, although it is very small 

 and not popular for commercial purposes. 



The Peach Almond, A. c. persicoides. — This is 

 another old variety, described by Dn Hamel about the 

 middle of tiie last century, under the name of Amandier- 



THIN-SHELLED 



