THE ALMOND AND PLUM FAMILY. 413 



and showy. Calyx 5-toothed. Petals 5. Stamens numerous. 

 Pistil 1. Fruit a drupe, with a hard bony seed. 



The species of this family, above 100 in number, are, 

 with few exceptions, natives of the North temperate zone. 

 Although they furnish many eatable fruits, yet the wood, 

 leaves, and kernels are highly poisonous, containing the 

 principle of prussic acid. A harmless gum, like gum traga- 

 canth, exudes from the stems of many of them. 



Peach and Nectarine (^Amygdalus persica). As its specific 

 name implies, this tree is supposed to be a native of Persia, 

 and is of high antiquity, having it is believed found its way to 

 Italy about the beginning of the Christian era. It is now grown 

 in all moderately warm countries. It is recorded as being 

 cultivated in England about the middle of the sixteenth cen- 

 tury, and, although much grown under glass here as well as 

 in Scotland, it nevertheless ripens its fruit in the open air. 

 There are many kinds of peach, as also of nectarine, which 

 differs from it only in the smoothness of its skin. It is most 

 extensively cultivated in the United States, and during the 

 season peaches are as plentiful in New York as strawberries 

 are in London. 



Almond {Amygdalus communis) . A low growing, spreading 

 tree, native of Western temperate Asia. It seldom exceeds 

 15 feet in height, but under certain conditions is known to 

 attain double that height. It is widely spread over the 

 soiith of Europe and North Africa, and appears to have been 

 introduced into England about the same time as the peach. It 

 forms an ornamental shrub in spring, but the summers are not 

 warm enough to bring the fruit to perfection. Although 

 there is only one species, the fruit is nevertheless of two 

 kinds, one being sweet and the other bitter. The Sweet 

 Almond is greatly used for dessert, the part eaten being the 

 two seed lobes (the kernel). They form an extensive article 

 of commerce, large quantities coming from Spain, chiefly 

 from Valencia. The best Jordan almonds come from Malaga, 

 and the bitter from Mogador. None come from the country 

 of the Jordan. An oil is expressed from both bitter and 



