ALMOND POSSIBILITIES IN THE EASTERN STATES
BY R. H. TAYLOR[2]
There is probably no better way to open a discussion of this kind than by asking a question and then using it as a text. The future possibilities for almond production in the eastern states can not be stated any other way than as a question. For my text I am indebted to your secretary, Dr. W. C. Deming. It is taken from a letter written by him under date of June 22nd to Mr. T. C. Tucker, the manager of the California Almond Growers' Exchange, and is as follows:
"Why can't we breed an almond that will do in the East what its
sister, the peach, does?"
Any answer we might give must be, of necessity, more or less empirical in nature.
[2] In charge Field Department, California Almond Growers' Exchange.
In order properly to understand that answer, and I shall attempt to give one later, certain fundamental relations and limitations must first be considered; then the possibilities of any given line of procedure may be more clearly understood.
Botanically the almond is very closely related to the peach, both belonging to the genus Prunus, sub-genus Amygdalus. The species of the peach being persica, and of the almond, communis. In fact the two trees are in many respects so much alike that it is possible to select twigs and leaves from each which cannot be distinguished except by an expert, and even he may be misled at times. Ordinarily, however, they are of sufficient difference to be readily distinguished.
In the fruit the principal difference is that the fleshy portion of the peach becomes in the almond a leathery hull which splits at maturity revealing a seed or nut, the shell of which is generally softer than that of the peach pit. The kernel may or may not be bitter, depending upon the characteristics of that particular seedling. If 100 almonds from a sweet almond tree are planted and brought to bearing it is probable that from a third to a half of them would produce bitter almonds. As a matter of fact, we have had by actual tests as high as 50 per cent. bitter. The peach, on the other hand, will, probably in 99-1/2 per cent. of the cases, produce a seed with a bitter kernel, only very rarely a seed developing which will produce edible kernels. The same is true of the apricot, the Smyrna variety being an edible apricot with an edible kernel.
The almond is normally the first of the stone fruits to begin growth and come into blossom in the spring and is also normally the last tree to become dormant in the fall. It is evident, therefore, that its normal winter resting period is comparatively short. The peach has a much longer resting period than the almond although less than the apple, pear and other similar fruits, and it is for this reason that peach production is possible in a commercial way in many sections of the East.
In California, where almonds and peaches are very often planted in close proximity, many seedlings are known which are very evidently natural crosses between the peach and the almond. In addition many artificial crosses have been made with no difficulty and have been planted and brought to maturity. The products of these crosses have shown the same general characteristics as those found naturally.
We are familiar with a peach-almond growing on the edge of a large almond orchard in California which produces good crops of fruit quite regularly. The fleshy portion or hull is almost edible, being much drier than the flesh of an ordinary peach and yet much more fleshy than the hull of the ordinary almond. It has a slight amount of astringency, a characteristic of the almond hull, but not sufficient to prevent its being eaten. Upon maturity this fleshy portion or pericarp splits but does not open as is usually the case with almond hulls. Inside this the pit, stone, seed or nut, or by whatever name it may be called, exhibits characteristics of both the peach and the almond. It does not have the deep corrugations of the peach pit nor does it have the comparatively smooth shell with small pores of the almond. In this particular variety the kernel is mildly bitter. In almost every respect this cross exhibits characteristics of both the peach and the almond. In other cases this is not true, some approaching more nearly the almond type while others are almost indistinguishable from peaches. In other words, the variations are those naturally to be expected in hybrids.
Now to return to the almond again. We find that for best results in production the almond must be grown in a climate where the winters are comparatively short and yet where there is sufficient cold weather to force the trees into complete dormancy. Where the winters are long or the summers are so dry as to force the trees to come dormant too early in the fall there is a great tendency to premature blossoming in the spring. In other words, the first warm weather in the late winter will bring the trees into bloom because of the fact that they have completed their normal rest period. This same condition has been found to be true of certain varieties of peaches which can be grown in the South but do not do well when planted in the North. It is for this reason primarily, in our judgment, that almonds do not produce under eastern conditions. There are other factors, such as extreme humidity, which may have a bearing, and undoubtedly would in the maturing of these nuts, but this should not prevent them bearing provided they could escape the adverse weather of late winter and early spring.
A mistaken notion has been given considerable credence that the almond is much more tender to frost or cold than the peach. Our experience, where the two have been grown side by side under identical conditions, is that the almond will stand fully as much cold as the peach and in some cases even more. The reason why almond crops are lost oftentimes when peach crops are not is due to their earlier blossoming and consequent subjection to the more severe weather of early spring which the peaches avoid.
It is evident, therefore, that the principal problem in producing almonds in regions of long winters, as compared with those localities where almonds can be produced, is to secure an almond which naturally has a long resting period, resulting in late blossoming, and yet one which will mature its fruit reasonably early. An almond tree beginning to blossom about the first of February will usually ripen its crop between the first and middle of August, though sometimes later. Those beginning to blossom about the first of March or later ripen their crops during September usually and often extend into October.
The question of soils and stocks is too broad to discuss here, except to dismiss it with the statement that the soils that will successfully produce peaches should also prove reasonably satisfactory for almonds through the use of peach rootstocks. These are commonly and successfully used in commercial almond orchards in the West.
Whether it will ever be possible to produce commercial almonds will depend upon whether an almond can be bred which will fulfill the requirements of late blossoming and early ripening and at the same time answer the requirements of a commercial nut. We should judge that it is possible, although we believe it is a big problem. Our reason for thinking so is that the Ridenhauer almond under eastern conditions will often produce nuts and it is recognized as doing quite well. We have never had an opportunity of tasting this nut but have seen photographs of the tree and have examined personally the nuts. Without any knowledge as to the actual ancestry of this nut we are very much inclined to the belief that it is a peach-almond. If this is so it opens up a line of breeding possibilities which should not be overlooked.
The procedure which should be followed will depend necessarily upon the conditions under which breeding experiments may be carried on. We believe that under eastern conditions the only opportunities for outdoor breeding work will lie along the line of interbreeding with peaches and almonds. The feasibility of indoor breeding with almonds is questionable in view of the difficulty of properly hardening for winter and yet affording protection during blossoming and providing at the same time for conditions which will favor the setting of the fruit. We do believe that there is abundant opportunity for experimentation, with the possibility that valuable results may be secured by systematic breeding along the line just mentioned.
Along with this cross breeding simple almond breeding experiments should be carried on, but these must be done in a locality where almonds can be brought to fruitage. Of course, the ideal place for this would be in California in a known almond district, and it is hoped that as time goes on experiments along this line will be conducted in an effort to secure later blossoming varieties and earlier ripening varieties. Our guess is that it would not be possible, at least within the lifetime of one man, to lengthen the normal resting period of any strain of pure bred almonds to the point where they would be able to withstand the long eastern winters and at the same time shorten the ripening period to practical limits. The development of this work, as far as it can be practically carried, should result in relatively late blossoming almonds which could then be used as a basis for breeding with peaches in an effort to still further approach the desired results and yet maintain the desirable characteristics of the almond. This simply involves the application of known breeding methods to these fruits.
To accomplish anything of this kind involves the development of a long-time plan which must be consistently followed. We would not look for any results to speak of before ten years, and would not expect any definite worthwhile results short of twenty years. It appears, however, that the possibilities are great and well worth striving for, and it is our sincere hope that some day a variety may be developed which will prove adaptable to eastern conditions.
The usual summer climatic conditions which prevail in the eastern states are not favorable to the economical production of almonds in a commercial way but we see no reason why they should not be eventually developed to the point where they may prove of considerable value and satisfaction for home orchards. The very fact that thus far no varieties of peaches have been developed which are immune year after year to spring frosts would indicate that it would probably be impossible to secure an almond which would be better than any peaches now known. On the other hand, one never knows until he tries and we believe that out of the effort much good could be accomplished, not only in the possible production of satisfactory varieties of almonds, but possibly in the accidental development of new and highly desirable peach varieties.
The possible development of a desirable table or canning peach variety with a sweet kernel would in itself be well worth the effort.
I had occasion to examine those Illinois almonds on the table here. It is quite evident that even though dried out somewhat they have some of the characteristics of the peach. The hull itself is fleshy even though thin. That is a characteristic that does not appear in the normal, pure bred almond hull.
I was just talking with Dr. Morris about some efforts he made at Stamford, Connecticut, to grow almonds. He stated to me, what was a very great surprise, that almonds there are afflicted with peach leaf curl and other diseases to which, under our weather conditions, they are not subject at all. There are undoubtedly other conditions here, due to a different climate, which we of California do not recognize at all.
I have endeavored to make this paper just as short as I could. I think that after it comes out in the proceedings there may be opportunity to study a few of the suggestions made here, and I want to express, on the part of the people in California, our desire to co-operate with those of you from the other sections of the country in every way possible for the development of varieties of almonds, or peach almonds. I can see that it will be difficult to compete with the sections in which almonds are naturally produced under semi-arid conditions. But I do believe in being close to your market if it is possible and in developing an almond which will be worth while for local consumption, especially for home use.
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THE PRESIDENT: Dr. Taylor, we thank you for the good advice and suggestions offered in your paper. I believe some attempt has been made to study the almond here in this vicinity. I know of one instance down in Forest Lawn by Mr. Baker. I believe that some years ago Mr. Wile attempted to do something in a commercial way with the almond, but I have since learned it proved a failure.
As Mrs. Ellwanger was very gracious in giving up her place I am going to call upon her now to read her paper.