ALMOND OP ECONOMIC PLANTS. U 



^ Almond Tree {Prunus amygdalus, or Amygdalus communis), 

 a low, spreading tree of the Almond family (Drupaeese). It is a 

 native of Western temperate Asia, and early became widely 

 spread over the Mediterranean countries of Europe and Africa, 

 and according to Dr. Turner's Lists of Rerhs, it appears to have 

 been cultivated in this country in the middle of the sixteenth 

 century. It is one of our earliest spring flowering trees, and its 

 numerous pink flowers opening before the leaves make it 

 highly ornamental in shrubberies ; its fruit sets and attains its 

 proper size, but our summers are not warm enough to bring it 

 to perfection. Although there is only one species, nevertheless 

 there are two kinds, one producing sweet almonds, the other 

 bitter. The sweet almond is greatly used for dessert and con- 

 fectionery, the part eaten being the two seed lobes (the kernel), 

 which is nutty and sweet. An oil is obtained from both the bitter 

 and sweet kinds ; the bitter is one of the most virulent poisons 

 known, its principle being Prussic Acid. A preparation termed 

 Essence of Almonds is prepared from it, which is used in per- 

 fumery and confectionery, but great caution is necessary in its 

 xxse. Almonds form an extensive article of commerce, large 

 quantities coming from Spain, chiefly from Valencia. The best 

 Jordan almonds, so called, come from Malaga, none now come, 

 as formerly, from the valley of the Jordan ; the bitter almonds 

 come principally from Mogador in Morocco. The Almond Tree 

 in its natural state seldom exceeds 15 feet in height, but when 

 grafted on the plum it attains the height of 20 to 30 feet, with 

 a trunk 8 to 10 inches in diameter, and in the South of France 

 it is still higher. The wood is hard, of a reddish colour, and 

 used for veneering. 



Almond Tree, African {BraUjum sUllatum), a shrub of the 

 Protea family (Proteaceae), native of South Africa; it attains 

 the height of 4 to 6 feet. The leaves are oblong-lanceolate, 

 about 4 inches in length, slightly serrate, and produced in 

 whorls. The fruit is a hard follicle, containing a single kernel, 

 like an almond, which is roasted by the natives, and tastes like 

 an almond or chestnut. 



