THE ALMOKD. 



803 



Amygd aJis Communis-^ Ahm o N D . 

 The almond is a native of Asia, and Northern Africa^ 

 It is a tree of medium size, nearly allied to tlie peacli in 

 iiabit and general appearance. The leaves are similar to 

 the peach, having glands like some varieties of the latter 

 fruit, and flowers of similar shape, but much larger and 

 more ornamental, varying in color from snowy white to a 

 fine blush. The chief difference is in the fruit, the stone 

 of the almond being flatter, not so hard, and covered with 

 a woolly skin {hat opens spontaneously when the kernel 

 is ripe. 



In southern Europe, the almond is much cultivated, and 

 large quantities of nuts exported. The kernel is the part 

 in use; the sweet varieties, whether green or dry, 

 form a very nutritious article of food, and a most agreeable 

 addition to the dessert. Almonds are used in confection- 

 ery, cooking, perfumery, and medicine. The Bitter 

 almond is the kind used in perfuming and flavoring. It 

 owes its flavor to the prussic acid it contains, v,^hich, though 

 a violent poison, is not thought injurious in the small q[uan- 

 tities required for these purposes. 



Cultivation. — -A warm, dry soil is most suitable for the 

 almond, which is cultivated exactly like the peach, and 

 is subject to the same diseases. It may be budded on the 

 almond, peach, or plum stock. I have not been able to find 

 any analysis of the ash of the almond tree. It probably 

 differs little from that of the peach. The varieties are : 



Common Almond. — Nuts one and one-fourth inches 

 long, hard, smooth, compressed, and pointed, with a 

 kernel of agreeable flavor. The hardiest and most pro- 

 ductive variety, and is the common, hard-shelled almond 

 of the shops. Flowers expand before the leaves. 



Long, Hard-shelled Almond. — Nut of the same size 



