ALLSPICE

the fruit of a West-Indian tree. It is about the size of a small pea, and is gathered when fully grown, but not ripened, and dried in the sun. It is called ‘‘allspice’’ from its supposed resemblance in flavor to a mixture of ‘‘all spices’’ —particularly cinnamon, nutmeg, and cloves. It is also known as ‘‘pimento’’ because of its resemblance to a pepper-corn (the name officially adhering as the title of its tree), and ‘‘ Jamaica pepper,’’ because it is largely grown in Jamaica. For the domestie ‘‘wild allspice’? see Spicz-BusH. ALMOND (see the second color-page of Nurs, facing 346), the kernel! of the leathery fruit of a tree, native to the territory east of the Mediterranean, which long ago became fully naturalized throughout southern Murope and Asia, and is now extensively grown also in California, Austraha, and South Africa. Its appearance suggests the peach-tree but it reaches a greater size and lives longer. In California the fruit ripens generally in August and September—splitting at maturity and exposing the nut inside—and the new crop is ready for shipment during October and November. There are two chief types—the Sweet and the Bitter. It is the sweet almond which is always understood when the unqualified title ‘‘almond’’ is employed. Their trees are indistinguishable. It is frequently said that you may know them apart by the color of their flowers, but such statements are inaccurate. Sweet almonds are both palate-pleasing and nutritious—and easily digested if well chewed. They are rich in phosphorus, calcium, and iron. The Bitter are undesirable as food (except in small quantities for blending with sweet almonds) because of their hydrocyanic, or pru ic, acid content, being instead grown mainly for their oils (see Aumonp O11). California almonds are chiefly from strains of domestic development. The most highly considered are those with large, smooth, plump, symmetrical kernels enclosed in thin, light-colored shells (‘‘paper-shells’’). The shells should not be so exce ively thin as to endanger the kernels in shipment and handling. ‘‘Soft-shells’’? are those of medium hardne . ‘‘Hard-shells’’? require a hammer to break them. Of imported almonds, the best known are the Jordan and Valencia, grown along the southern coast of Spain and marketed principally from Malaga. There is also a considerable, but le er, importation from Italy (including Sicily) and Franee—the greater part of the almonds from French ports having, however, been grown in Spain or Italy. Green almonds are young sweet almonds, marketed while their shells are soft and their outer coverings are green and tender. The white, creamy kernels served fresh. with skins removed, constitute a delicate de ert offering. They also make an excellent confection, simply sugar-preserved. Blanched almonds are ripe sweet almonds with the outer brown skins removed. Burnt almonds are roasted sweet almonds. They are done up in sugar when destined for consumption as confectionery, being then known also as ‘‘pralines’’ and ‘sugar almonds.’’ ALMOND CAKE, ALMOND MEAL. SWEET ALMOND PASTE, products of ground, blanched sweet almonds after the extraction of their oil. They are much used in pastry and confectionery—in the manufacture of macaroons and other sweet articles, and in fancy eake and pie filling.