mush. Plant them out in their proper places, and give the stems and branches a syringing with water every day till they have begun to grow, and occasionally afterwards. If you have not got a syringe, use a bowl, a basin, or any other utensil that will distribute the water.
ALMOND.
Amy’gdalus commùnis.—Amandier, Fr.—Mandelbaum, Ger.
This fruit is a native of China and other eastern countries. In the south of Europe it is cultivated to a great extent, for export, and several thousand tons are annually brought to this country. It could, however, be very readily cultivated in the latitudes and soils of Virginia and North Carolina. It is one of the fruits mentioned in the history of the Israelites, and was held in great esteem by the ancients. The tree is very similar to the Peach, in growth, blossom, and fruit; the flower, however, is much larger and more ornamental. The kernel (which is the only valuable part of the fruit) enters largely into confectionery of every kind. The toilet, too, is furnished with oils of various names extracted from it, such as Milk of Roses, Macassar Oil, Russia Oil, Kalydore, &c. There are several varieties of the fruit, but all known as Bitter and Sweet Almonds.
Sultane is a thin-shelled Sweet Almond; nut about an inch in length, firm, oval; shell light-colored, tender, and very porous; kernel rich and sweet.
Jordan or Thick-Shelled.—Size of the former; shell light colored, smooth and porous; kernel rich and very sweet.
Amy’gdalis amara is the Bitter Almond. Fruit very similar to the others; shell hard; kernel bitter; used for condiments, and by wine-bibbers to allay the fumes of wine.
Propagation and Culture.—The Almond is propagated by
