The common sweet, hard-shelled almond thrives in peach-growing regions as far north as Central New York, and I well remember of seeing trees loaded with these nuts, in my boyhood days, in the western part of the State. The late Patrick Barry, in the Fruit Garden, when referring to this nut, says: "This is a hardy and productive tree, succeeding well in the climate of Western New York, and still farther north. Nut very large, with a hard shell and a large sweet kernel; ripe here

ALMOND.

(Rochester) about the first of October. The tree is very vigorous, has mooth, glaucous leaves, and when in bloom in the spring is more bril. liant and showy than any other fruit tree."

Nearly every one of our noted horticulturists who have said anything about almond culture in the North, agree with Mr. Barry in regard to the beauty of this tree and

FIG. 7. HARD-SHELLED its productiveness; but it is well to keep in mind that it is no more to be depended upon than the peach, and the barren years will far outnumber the bearing ones. But the almond is probably as certain here as in France, where it is cultivated extensively as an article of commerce, although a full crop once in about five years is about all that is expected. We can probably do much better than this, especially if proper attention is given to the production of new varieties adapted to our climate, as has been done in California with the almond, and here in the East with the peach and many other kinds of fruits; and when such have been secured, proceed to multiply them in the usual mode of budding upon seedling stocks.

Soft, or Brittle-Shelled, A. c. fragilis.-In this group we have many distinct varieties, besides

others which are known by local names, but have no permanent and pronounced distinguishing characteristics that would aid in separating them, should this be desired. The most common form, widely known as the sweet-kerneled thin-shelled (Fig. 8), is one of the oldest in cultivation in European countries.

The flowers usually appear with the leaves, or before they unfold, and are large and of a pale rose color. The tree is rather tender for latitudes north of Philadelphia, but succeeds southward, and westward to the Pacific, if late frosts do not come to destroy the flowers or embryo nuts.

Large Fruited Almond, A. c. macrocarpa.-This is an old French

variety, and perhaps most widely FIG. 8. THIN-SHELled known as the Sultana, although the

ALMOND.

latter name is often applied in market to almost every variety of sweet almond. The leaves of the genuine variety are much broader than those of the preceding groups, and are smooth and deep green. Flowers very large and showy, of a pale rose color, and always appear in spring before the leaves, and for this reason it has long been cultivated in England as an ornamental tree. Fruit large, depressed or flattened at the base, but pointed at the top. Shell rather hard and firm, and will withstand rough handling and transportation long distances. Kernel very sweet and tender, hence highly prized everywhere. There are several sub-varieties; one, known as the Pistache almond, is highly esteemed for the table, on account of its delicate flavor, although it is very small and not popular for commercial purposes.

The Peach Almond, A. c. persicoides.-This is another old variety, described by Du Hamel about the middle of the last century, under the name of Amandier

Pecher, or peach-leaved almond. Leaves similar to those of the common peach. Fruit ovate, obtuse; husk slightly succulent; shell of a yellowish color, and the kernel sweet-flavored and excellent. Du Hamel says the fruit varies widely, even upon the same tree or branch, some having a dry, thin husk, while on others it is soft and fleshy, somewhat like that of the peach. As the almond and peach are of the same species, it would not be at all strange if an occasional variety raised from the seed of either class should diverge towards, or even pass completely over to a closely allied group.

From the varieties found in the forementioned groups we must seek to find, or produce therefrom, those which will succeed in this country wherever it may be thought desirable to attempt the cultivation of this nut. So far as my knowledge extends, no attempts have, as yet, been made to produce distinct American varieties in the Eastern States, as with its near relative, the peach, but all the almonds thus far cultivated here are of wellknown foreign varieties. Perhaps the demand for almond trees has not been sufficient heretofore to encourage very extended experiments in this direction, but I cannot believe that our people will continue for another century to import millions of pounds annually of almonds if it is possible to raise them in this country. That it is possible on the Pacific coast has already been fully demonstrated, but we want to see the field greatly enlarged, and give the people of the Eastern States a share in what is evidently soon to become a large and profitable industry.

Ornamental Varieties of the Almond.-These are only referred to because some of the many in cultivation belong to the groups producing the most valuable nuts, but the greater part of the purely ornamental varieties are worthless for other purposes. Amygdalus cochinchinensis grows to quite a large tree in its native coun

try, or thirty to forty feet high; flowers small, white, produced in long racemes; tender. A. orientalis, a small shrub, with grayish or hoary leaves, and small rose-colored flowers; sometimes cultivated under the name of argentea, or Silvery almond. A. incana (hoary) is another dwarf species, from the Caucasus, with solitary red flowers. A. nana and 4. pumila are oriental species of very dwarf shrubs, with either red or white flowThe double-flowering varieties of these have long been inhabitants of our gardens.

ers.

Properties and Uses.-For domestic purposes the almond is highly esteemed wherever it is known, and is employed in hundreds of different ways in the preparation of appetizing dishes and dainties for the table. In countries where this nut is in cultivation, it is brought to the table in the half-opened green husk, for at this time the kernels are just passing from the milky stage, and are considered more readily digested than later, or when fully ripe. But it is only when they are fully mature that they are gathered for market, and after thorough drying they are placed in strong sacks and distributed among dealers in all parts of the world. But only certain varieties are exported in this condition, and principally those with very thin shells, because these are most in demand, for the table and dessert, where the almond is not a home product. Other sweet varieties, whether with very hard or very tender shells, are cracked and only the kernels exported. The importation of shelled almonds into this country is somewhat in excess of the unshelled, and as they are of greater value per pound, the duty levied is proportionally higher. There is also a great saving to the importer and consumer,-not only in freight, but the extraction of the kernels is done in countries where labor is abundant and cheap. Whether the almond shells are used for any purpose in European countries, or are considered as

wholly a waste product, I have been unable to learn, but it is asserted, and by men whose word is worthy of credence, that almond shells ground into a fine golden colored flour, is much used in this country for adulterating red pepper, cinnamon and other spices.

Almonds are not only used extensively at all times and seasons, by persons of all ages and sexes, at table and elsewhere, but they are employed largely in the making of fancy confectionery with sugar, or in the form of salted almonds, the kernels having been first thoroughly steamed or scalded, to remove the skin, and then rolled or dusted with fine salt. Prepared in this way they are usually considered more readily digestible and healthful than in their natural state.

Sweet almonds are also valued in the form of emulsions, as a medicine in pulmonary disorders, and the oil of almonds is a common standard article in the stock of druggists everywhere, as it enters into the composition of cosmetics, syrups, pastes and powders of various kinds.

The kernels of the wild bitter almond contain a poisonous principle known as hydrocyanic or Prussic acid, which does not exist in the sweet varieties, although found in their leaves and the bark of their twigs. But as bitter almonds are not palatable, there is little danger of anyone being poisoned from eating them, should these nuts ever be cultivated here for any special purpose, as in other countries.

Insects and Diseases.-Whenever the almond tree becomes common here in orchards it will doubtless suffer from the attacks of the same kinds of natural enemies as affect the peach. One of the most widely distributed of these pests is the common peach-tree borer. The parents of these borers are small, slender-bodied, bluish, transparent-winged moths, the male somewhat smaller than the female. These moths usually appear