The Birmingham age-herald., 1906-06-20
From the Washington Post.

From the Washington POSI-.
 XNN NE of the old world products most kOJ ardently coveted by American ~ pomologists is the finest variety of Spanish almond the peerless Jordan To transplant it to this country, and find, for it the soil and climate suited to it's development in the perfection which it attains in the Sierras of Spain, Is the problem to be solved. It is believed that areas exist in Texas, New Mexico Ari- zona, Nevada, Utah and even Idaho and Oregon, whose soil may be made to pro- duce this almond and whose dry, almost arid, climate corresponds to that of south western Spain, but such regions must also be free from late frosts the almond most deadly enemy. The Towering period, which occurs as early as January and February. is the vital time of the al monds existence, and even in Spain the crops is sometimes Q. total failure through the frost's devastating effects. While sev- eral varieties of Spanish almonds are be- ing successfully cultivated in California, the Jordan, the prize nut of commerce, has not yet been domiciled because of it's sensitiveness to frost. To secure this deli cately favored, long gkerneled, smooth and dlard-shelled type may be long and diff ficult undertaking but 1t will undoubtedly be accomplished by the scientists and eX- ports of the department of agriculture. To bring here and make our own, the most valuable products of every other part of the world is the interesting work of that branch of the bureau of plant in |, ,f ta1 plant introduction. Its representatives are sent to distant, oftentimes. half-clvilized, and even savage countries and must pos sess not only zeal and knowledge but daring as we'll. In an expedition to the Spanish Sierras for the purpose of study ing almond culture, the government eX- pert had to combat not only the unfriend- Illness of the natives. but their stupidity as well. The intelligent methods practiced by American horticulturists are unknown in Spain. There is no interchange of ideas and experiences among it's growers. There are no nurseries or literature, and no experiments connected with it's almond culture. one of the most valuable indus tries of the country; and that it is val uable industry we are led to belie~ must be due to the ncomparably favorable con ditions there surrounding its growth and culture. Even the name of a well-recog- nized variety differs in different localities and the Jordan. that wonder among nuts eagerly sought by English and American importers to satisfy the epicurean taste of their peoples. is known only by the descriptive name the large, fine all mond.'
 Export is confined almost exclusively to America and England. where the hard shelled varieties sell for to 10 cents a pound more than any other kind. This price is largely due to their demand by confectioners, who find them especially adapted to sugaring and salting.
 Although the almond grows in many parts of Spain. the centers of its produc- ton are Alicante and Malaga. In the plan of its cultivation the growers ap- pear to follow their own fancy, which seemingly differs as greatly as the nomen- ciature of the nut Near Alicante the trees may be found planted in regular lines ana carefully pruned and plowed between the rows. Adjoining these may be seen fields covered with an irregular. haphaz- ard growth of almond trees, interspersed with the olive fig and carob. In the Ni- cinity of Malaga the orchards are situ- ated on the foothills, and the almond trees alternate with rows of grape vines. The plan of using the bitter variety as a stock and grating on 1t the better Va r;eties is universally practiced. The seeds are planted in a box, the seeding trans planted to it's place in the orchard, and rrafted two years later In the spring, ,nner customs that appear to be common to the Spanish growers are watching the nuts ripen, beating them from the trees early in August. drying them on rocks.