
ALMOND VARIETIES IN THE UNITED STATES 21 
Lenticels—Medium to numerous; very slightly raised on old wood, on level 
with surface of bark or slightly depressed on young wood. Size variable (on 
bark 8 to 10 years old vs by 7 to 3% by % inch), long, narrow, gray, cracked 
through middle, apexes acute on old bark, blunt on young bark. Very numerous 
on twigs. 
Foliage-—Moderately dense. Leaves moderately numerous on individual 
branches, often borne mostly on spurs. 
Blade: Variable in size, average large (1 by 4 inches; ratio of width to 
length, about 1:4). Shape oval, ovate, or elliptical, narrow. Base rounded, 
or bluntly acute; origin of margins either symmetrical or unsymmetrical, being 
remarkably variable in this regard. Apex usually bluntly acute, sometimes 
rounded. Margin on mature leaves usually longly crenate, but often serrate. 
Midrib pale green, medium in size. Veins elevated slightly on lower surface. 
Upper surface medium deep green. Lower surface lighter than upper. 
Petiole: Rather short (average about ¢ inch, ratio of length of petiole to length 
of blade, average 1: 44). Medium in size. Groove medium in width; depth 
moderate to quite deep. Glands commonly two, often three or four, sometimes 
more, small to medium, round or oval, green or brownish. 
Bearing habit.—On spurs on wood 2 to 4 years’old. Spurs vary much in 
diameter and slightly in length. Buds rather large; scales thick, with much 
pubescence. 
nur > 
Immature nut.—-* Very large, one of the most striking varieties in this regard 
(2 to 34 inches in diameter). Shape variable. Ventral edge smooth or creased, 
never with ridge. 
Hull:* Light green, pubescent. Usually dehisces on ventral edge, seldom on 
both ventral and dorsal edges. Ripens last of August and early September. 
Hulled nut\— (Pl. I, A.) Large (24 by 1% by ¢ to 24 by 14 by 1 inches). 
Number of hulled nuts to the pound averages 25. Kernel 11 to 16 per cent by 
weight of hulled nut. 
Shape: Hither flat or plump; inclined to be rectangular. Ventral edge thick; 
flanged most near apex, seldom winged; ventral edge depressed at base; ventral 
suture indistinct. Dorsal edge with broad ridge most prominent at base and 
apex. Base truncate; stem scar large, oval, slightly dorsally sloping; dorsal 
shoulder straight, ventral shoulder sharply curved. Apex blunt, round, or trun: 
eate, usually with smali mucronate point. 
Shell: Very thick (nearly 4 inch) and hard. Outer surface yellowish brown. 
Pits deep and irregular in shape. Numerous shallow grooves at base and down 
sides. Canals large. Inner shell thick. Inner surface smooth and yellowish 
brown. Ventral streak light brown, narrow, medium length, with bluntly 
tapering base. 
Kernel: Large (1 by 8 by + inch); thin, flat, wide for length. Ventral 
Shoulder more rounded than dorsal shoulder and usually sloping. Ventral 
and dorsai edges gradually curved. Apex obtuse. Pellicle brown, very pubes: 
cent, thick, tough, veins distinct. Flavor good, pleasantly sweet. 
Distinguishing characteristics..—Hasily distinguished from other varieties 
by its large size. Shape quite flat, rectangular; base truncate; apex truncate 
or very bluntly rounded; shell very thick ; kernel thin, flat, cuneiform, pubescent, 
large, but small for size of nut. 
5The term nut is here used to include the fruit of the almond, the pericarp and its 
contents. 
6 The descriptions of the immature nut throughout this bulletin were made after the 
nut had reached full size, just before any sign of dehiscence of the exocarp appeared 
and while the nut was still green on the tree. 
7The term hull is here used instead of the more technical term exocarp. The hull, or 
exocarp, of the almond corresponds to. the flesh of the peach. The descriptions of the 
hull were made during the period of dehiscence. 
_8The term hulled nut is used for the ripened kernel with its inclosing endocarp in 
distinction from the immature nut (footnotes 5 and 6). It is the unshelled almond of 
the trade, the shell being technically the endocarp. The endocarp and exocarp together 
make up the pericarp, in which the kernel, or ‘“‘ meat,’ is inclosed. 
®The distinguishing characteristics are not usually intended to be sufficiently com- 
prehensive to distinguish any variety of nut from all others, but only to aid in com- 
paring it with those varieties with which it is most apt to be associated in the market 
or which it resembles. When several varieties resemble one another remarkably closely 
special mention is made of the distinguishing points. 
