THE ALMOND. 



431 



of some of the Soutliern States. Especially in tlie valley of the Ohio 

 and Tennessee it would be likely to succeed admirably. 



Bitter Almond. 



The Bitter Almond has large pale blossoms, differing little from the 

 common almond except in the kernel, which is bitter. There are two 

 varieties, one with a hard, and the other with a brittle shell. The fruit, 

 which is produced abundantly, ripens in September. The leaves are 

 longer and of a darker green than those of most of the sweet-fruited 

 varieties. 



Common Almond. 



A. c. dulcis. Amande commune. 

 Amandier a Petit Fruit. Common Sweet. 

 commun. 



This is the common Sweet Almond of France and the South of 

 Europe, and is one of the most hardy and productive sorts here. Nuts 

 hard, smooth, about an inch and a quarter long, compressed and pointed, 

 of an agreeable flavor, but inferior to the following. Flowers expand 

 before the leaves. Kipens last of September. 



Peach Almond. 



Pecher. Peach Almond. 



Amandier-Pecher. 



A rather indifferent variety, nearly sweet, but often slightly bitter. 

 It is a true cross between the peach and the almond, and in its leaves, 

 flowers, and stone strongly resembles the peach ; the fruit is also pulpy 

 and of tolerable flavor, like an indifferent peach. The nut scarcely ever 

 ripens well as far north as this. 



PisTACHiA Sweet Almond. 



Amande Pistache. Amandier Pistache. 



A variety of Almond with a very small pointed fruit, about the size 

 and shape of that of a Pistachia, enclosing a kernel of a delicate sweet 

 flavor. The shell not quite so soft as the Soft-Shell Almond. This is 

 scarcely known yet in this country, but is worth further trial at the 

 South. 



Soft-Shell Sweet Almond. 



Doux a coque tendre. Amandier des Dames, 

 Sultan a coque tendre. Ou Amande Princesse. 

 Amandier a coque tendre. Ladies' Thin Shell. 

 des Dames. 



The Soft-Shell or Ladies' Almond is the finest of all the Almonds. 

 It is the very variety common in the shops of the confectioners, with a 

 shell so thin as to be easily crushed between the fingers, and the kernel 

 of which is so highly esteemed at the dessert. It ripens early in the 

 season, and is also highly esteemed in a young or fresh state, being served 

 on the table for this purpose about the middle of July in Paris. The 



