232 
THE ALMOND. 
and the mountains of Asia, has long been cultivated, and i? 
mentioned in scripture as one of the charms of the fertile land 
of Canaan. It so strongly resembles the peach tree that it is 
difficult to distinguish it by the leaves and wood only ; indeed, 
several botanists are of opinion, from experiments made in 
raising the almond from seed, that this tree and the peach are 
originally the same species, and that the rich and luscious 
peach is the effect of accidental variation, produced by culture 
on the almond. The chief distinction between the two in our 
gardens lies in the fruit, which, in the almond, consists of little 
more than a stone covered with a thick, dry, woolly skin, while 
the peach has in addition a rich and luscious flesh. The blos- 
soms of the almond resemble those of the peach, but are larger ; 
they are produced in great profusion, early in the season, before 
the leaves, and are very ornamental. 
Uses. The kernel of the sweet almond is highly esteemed as 
an article of food, and is largely used as an ingredient in 
confectionery, cookery, and perfumery. It is raised in great 
quantities in the south of Europe, especially in Portugal, and is 
an important article of commerce. The bitter almond is used 
in cookery and confectionery, and in medicine ; it furnishes the 
prussic acid of the shops, one of the most powerful of poisons. 
From both species an oil is also obtained. 
In France the almond is preferred as a stock on which to 
bud and graft the peach, which in a very dry climate or chalky 
soil, it is found, renders the latter more healthy and fruitful than 
its own bottom. The sweet hard-shelled variety ( Douce a coque 
dure,) is preferred for stocks by French nurserymen. 
Cultivation. The almond thrives best in a warm dry soil, 
and its general cultivation in this country is precisely like that 
of the peach. The sweet almond is the only variety considered 
of value here, and it is usually propagated by budding it on 
Plum stock, or on the bitter almond seedlings. It is rather 
more hardy at the north when budded on the former, and as the 
buds of the sweet almond are rather slender and small, the plum 
stocks to be budded should be thrifty seedlings not more than 
a fourth of an inch in diameter at the place where the bud is 
inserted. 
The Common Almond, the Hard-Shell Sweet Almond, and 
the Bitter Almond, are hardy in the latitude of New York, and 
will bear tolerable crops without care. The Soft-Shell Sweet 
Almond, or Ladies’ Almond, will not thrive well in the open 
garden as a standard, north of Philadelphia ; but they succeed 
well trained to a wall or on espalier rails in a warm situation * 
the branches being slightly protected in winter. 
There is no apparent reason why the culture of the almond 
should not be pursued to a profitable extent in the warm and 
favourable climate of seme of the southern states. Especially 
