
130 BULLETIN 1282, U. S. DEPARTMENT OF AGRICULTURE 
Hull: Outer surface inclined to be bumpy and sometimes short grooves 
present ; pubescence very abundant, light gray. medium in coarseness, short to 
medium in length. Dehisces first on ventral edge, usually dorsal edge cracks 
also, but frequently not until hull is well open; cracks at apex common; 
halves remain attached together at apex for a considerable time. Ripens 
August 20 to October 10, depending upon season and locality. 
Hulled nut.—(Pl. XIV, £.) Size quite variable; usually small (% by 3 by 3 
to 12 by 1 by 2 inches, average 14 by ~ by ié inches). Number of nuts to the 
pound, i80 to 250. Percentage of kernel to shell in machine-cracked orchard 
PUES So 
Shape: Wide oval or oval-ovate; short in proportion to width (viewed edge- 
wise, plump oval tapering at both ends, but plump with sharply curving sides). 
Ventral edge much curved, curved most near base and least near middle; 
plump. Frequently long, wide depression along one or both sides of ventral 
flange entire length of ventral edge with ridge just outside of depression. 
(When two depressions are present, one is deeper than the other.) Flange 
prominent to medium prominent, usually more prominent on one side than 
on the other; wing quite prominent, projecting a very short distance from 
flange; flange and wing least prominent at extreme apex and most prominent 
near middle as a rule. Dorsal edge curved considerably less than ventral, 
curve gradually increasing from middle of edge to apex; curves most near apex. 
Dorsal edge broad with tendency to a wide prominent ridge along entire edge. 
Base plump, round, slightly constricted laterally at immediate base; stem scar 
rather large, oval, at right angles to axis or sloping slightly dorsally. Apex 
plump, rounded, with very short wide sharp point. 
Shell: On border line between soft and hard; light yellowish brown; varies 
somewhat in texture; outer shell usually hard, medium thick. Pits small to 
large, usually numerous, round, deep, surface between pits stippled. Surface 
pitted up to dorsal ridge. Short distinct grooves on ventral edge oblique to 
wing. Short corrugations at base common. Canals medium numerous, large, 
wide oval, fibers large, network rather coarse. Inner shell thick, inner surface 
somewhat undulating, medium brown, darker than outer surface. Ventral 
streak very dark brown, medium long, very wide, tapering from middle to 
apex, abruptly ending in acute apex; base end wide and round or very obtusely 
pointed. : 
Kernel: Size average rather small (? by 2% by 2 inch). Very plump, short, 
wide. Ovate or cuneiform-ovate. (Edgewise view, cuneiform-ovate with sides 
curving.) Both edges gently curving. Dorsal edge thinner than ventral and 
slightly longer, usually increasing in curve at apex. Base very plump; ventral 
shoulder plump and rounding; dorsal shoulder sloping with tendency to hump, 
thinner than ventral. Kernel tapers with slightly curving sides and apex, 
giving apex a cuneiform appearance. Pellicle rich dark brown, thin, rather 
tender; pubescence very short, most abundant at apex, very little at base; 
veins distinct; pellicle fold small, extending from apex one-third of way to 
base on ventral edge; base scar dark brown, rather prominent, round, wide, 
oval or irregular, with short pubescence. Kernel very light colored after 
pellicle is removed. Flavor, slight trace of bitter. 
Distinguishing characteristics—The shape of the nut places the Texas in 
the group including the Ballard, Drake, Languedoc, Lewelling, Pistache, and 
Spagon. For points of difference between the Texas and any of these varieties, 
see the descriptions under the varieties mentioned. The Texas nut is easily 
identifiea from practically all edible almond varieties resembling it in shape 
by the slight but distinct bitter flavor of its kernel. 
COMMENTS 
On account of its late blooming season, the blossoms of the Texas almond 
trees usually escape spring frosts in those localities suited to almond culture, 
and consequently they average good crops. The variety has been very widely 
advertised and has received much favor from the growers. It is unfortunate 
that from the marketing standpoint the Texas nut is not desirable in the shell. 
The nut is smaller than the Drake and therefore can not compete with that 
varietv in the market. The slight bitter tinge of the kernel is also objected 
to by many. The kernels of the Texas, however, are plump and attractive 
in appearance and fairly well suited to supplying the confectionery trade. If 
conditions become such that the nuts can be cracked profitably by machinery 
and the kernels sold, it is probable that the rapidly increasing production of 
