PISTACHIO NUT. SWEET ALMOND. 



57 



trouble ; they are however occasionally eaten. It is a native 

 of the East Indies^ where its black varnish is used for mark- 

 ing linen, as vv^ell as varnishing lacquer-work, — hence its 

 nanie of Marking Nat. 



The Pistachio Nut. Pistacia LentiscuSy also belonging 

 to the Anacardiace(E, (Plate V. fig. 25.) 



Is much cultivated in the Greek islands, especially Ohio 

 (where its gum is also gathered), and many parts of Southern 

 Europe. The nut is of a reddish-green colour, about an 

 inch long, and not unlike a radish-pod in shape ; the kernel 

 is of a bright green colour and very agreeable flavour ; the 

 nut splits into two valves. The Turks and the Greeks both 

 use this fruit in great abundance, hence the cause of its 

 reaching us only in small quantities. Formerly it was much 

 used in this country as a substitute for almonds. 



The Sweet Almond. Awygdalus communis, var. /3 dulcis, 

 (Nat. Ord. Brnpacece, De Candolle.) (Plate VI. fig. 30.) 



The sweet almond is too well known to need a descrip- 

 tion; there are however several very distinct varieties. 

 1. The Jordan Almonds, which, notwithstanding their Orien- 

 tal name, all come from Malaga ; they are the finest of all. 

 Jordan almonds are longer in proportion than either of the 

 following varieties, and their skin is clear and free from 



