



ALMOND VARIETIES IN THE UNITED STATES 19 
B. Stem scar gently dorsally sloping—Continued. 
VY. Wing medium in prominence to prominent. 
3. Length of nut medium. 
(3) Width of nut medium. 
b. Ventral edge of nut smooth. 
(a) Kernel thin, shoulder usually square and humped (68). 
(6) Kernel plump, shoulder not square or humped (4). 
C. Stem sear at right angles to axis or slightly dorsally sloping. 
I. Wing very prominent. 
i fey long nuts, medium in plumpness, with plump kernels and soft shell 
). 
2. Very short nuts, medium in plumpness, and hard shell (64). 
3. Nuts medium in length, medium in plumpness, with medium to plump ker- 
nels having a Sweet flavor (47). 
II. Wing medium in prominence. 
1. Very long nuts, medium in thickness, ventral edge ridged, kernel thin and 
pubescent, outer surface of shell smooth and light in color (39). 
2. Short nuts. 
(3) Nuts medium in thickness. 
a. Ventral edge grooved and bulging in middle, outer surface of shell 
dark in color (89). 
b. Ventral edge smooth, outer shell very light in color (140). 
III. Wing not prominent. 
1. Nuts long. 
(3) Medium in thickness. 
b. Ventral edge smooth. 
(b) Kernel eplurip (9). 
3. Nuts medium in length 
(3) Nuts mediun: in thickness. 
a. Ventral edge grooved. 
(a) Kernel thin and pubescent (59). 
V. Wing medium in prominence to prominent. 
2. Short nuts, medium in plumpness, ventral edge usually grooved, kernel 
plump and with slight but distinct bitter flavor (72). 
3. Nuts medium in length 
(3) Nuts medium in thickness. 
a. Ventral edge of nut grooved (78). 
b. Ventral edge of nut smooth (35). 
D. Stem scar at right angles to axis or slightly ventrally sloping. 
I. Wing prominent. 
1. Nuts very long. 
(1) Nuts thin, kernels somewhat irreguiar in shape (20). 
(3) Nuts medium in plumpness, kernel thin, regular in shape (50). 
3. Nuts medium in length. 
(1) Nuts thin, kernel thin, dorsal shoulder not humped, pellicle very 
smooth (52). 
(3) Nuts medium in thickness. 
(a) Kernels thin. 
§ Dorsal shoulder very distinctly humped (38) 
§§ Dorsal shoulder rounding, very seldom humped (48). 
II. Wing medium in prominence. 
1. Nuts very long. 
(3) Nuts medium in thickness. 
a. Ventral edge grooved. 
(6) Kernel plump (28). 
3. Nuts medium in length. 
(3) Nuts medium in thickness. 
a. Ventral edge grooved (36). 
b. Ventral edge smooth. 
§ Shell quite dark, spongy, and somewhat crumbly (6). 
§§ Outer surface of shell light in color and hard (28). 
IV. Wing not prominent to medium prominent. 
1. Nuts long, medium in thickness, ventral edge grooved, kernels eta (40). 
33- nets) in length, medium in thickness, ventral edge smooth, kernels 
flat (54) 
V. Wing medium in prominence to prominent nut medium in length and thickness, 
kernels with distinctly bitter tinge (43). 
EK. Stem sear at right angles to the axis or slightly sloping either ventrally or dorsally. 
I, Wing very prominent. 
. Nuts very long. 
(1) Nuts thin, kernels thin (76). 
(3) Nuts medium plump. 
a. Ventral edge of nut grooved, kernels plump (34). 
b. Ventral edge of nut smooth, kernels medium in plumpness (10). 
38. Nuts medium in length. 
ts Nuts thin (17). 
3) Nuts medium in thickness. 
a, Ventral edge of nut grooved. 
(a) Kernels thin (49). 
(b) Kernels plump. 
* Dorsal shoulder of kernel square and humped (146). 
** Dorsal shoulder of kernel usually round, not square and 
humped (44). 
b. Ventral edge of nut smooth, kernels thin (58). 
II. Wing medium in prominence. 
. Nuts very long. 
(2) Nuts very plump, rather small, shell soft and crumbly (22). 
(3) Nuts medium in plumpness. 
(a) Outer shell porous, soft, pits exceedingly large (66). 
(bo) Outer shell hard and flinty, pits medium in size (25). 

