The Almond in California

by R. H. Taylor

Fig. 27.—Almond varieties.

LANGUEDOC. TEXAS. DRAKE.

NONPAREIL. I.X.L. NE PLUS ULTRA.

TARRAGONA. JORDAN. PEERLESS.

Standardshell.—Those requiring very strong pressure of the hand or the use of a nut-cracker to break. These may have a spongy or smooth outer shell.

Hardshell.—Those which cannot be broken by hand but require a sharp blow with a hammer or strong pressure with a nut cracker to crack them.

The papershell varieties are excellent for shelling as they contain a large percentage of kernels which may easily be obtained whole. The principal objections are that birds are particularly fond of them since they can crack them easily, and the shells are often poorly sealed. The latter fact makes it difficult to prevent worm infestation and to prevent the penetration of sulphur fumes to the kernel during the bleaching process. As a result practically none of the papershells are bleached but are sold for shelling purposes.

The softshells are generally more attractive for table use because the shells are more perfect and, in commercial varieties, are brighter in color and more attractive. The shells are usually well sealed and can be bleached to give additional brightness with less danger of the fumes penetrating to the kernel than the papershells.

Fig. 28.—Almond varieties.