Elk City mining news. (Elk City, Idaho) 1903-1913, 1912-06-20
The Almond in Commerce.

The Importance of the almond in the
making of high grade CONNECTIONS, as
well as its increasing popularity in the
States as a nutritious and exquisite
article of diet, plain or roasted and
sailed, makes interesting some comment
on the culture, care and handling of
this product, says Western Gamer and
Packer.
Southern Spain and Italy in the early
spring are made glorious in the delicate
pink bloom of the almond groves and
the beautiful odor that issues from
them.
But Europe in it's almond groves can
not vie with our own California, where
can be seen miles of groves that i'm
press us with the liberality of nature.
We cannot help but wonder where all
this delicious food might be consumed,
and why it can maintain its price as
luxury.
But the demand does not meet the
supply. The almond tree blossoms early,
and for this reason the blossom period
is time of alarm for the growers lest
cold weather and frost blight the crop.
Of the two classes of almonds, sweet
and bitter, the latter crop is not so
large, but brings better price, and is
used in the manufacture of oil, flavor
ing extracts, healing creams and maca-
room paste; the sweet almond is used
in the preparation of candies, desserts,
and for other purposes.
The trees when well kept are small
and uniform. The grower must contin-
ually guard against the almond worm
which is a continual menace to the sue
cess of the crop.
There are naturally many varieties
: and grades of almonds. Those of Cali
fornia are called Nonpareil, I. x. L..
Neplus, brakes, Lanquidox and Colder
, shelled, the others being handled il
: the shell.
, The Princess paper shells, Terra
, gonas and some hard shells are thu
, Spanish varieties that are imported il
! the shell, while Jordans and Valencia
are classes of Spanish shelled almonds
The Italian or Sicily almonds are lik
: the Spanish nuts and are shipped al
3 shelled.
8 Southern France and Portugal ais
r produce almonds.
[ The price of almonds is dependen
!. upon their size. The crop natures be
!. tween August and September. TIL
work of harvesting is not easy. TIL
green jackets encasing the almonds ar
removed with some difficulty, and tn
nuts are sorted, graded and shelled.
The almond is not ready for con
/ sumption for some time after harvest
(. for, like many other varieties of nuts
:. when too fresh it is soft and milk
n and not easily digested. 1t is pei
: mitted to dry until the kernel ha
- shrunken enough to rattle in its shell
. During the time of drying little whit
worm which works havoc to the mea
has to be guarded against. About Dc
IL cember the crop is still fresh, but thol
b oughly dried and seasoned.
d One of the favorite ways of prepal
ing the almond for eating is by sailing
We are familiar with the sailed almon
as delicious dinner delicacy. Th
almond is first roasted until crisp an
r brown. The surface becomes oily, fo
p the almond is rich in oil. Salt is the
l, sprinkled over the nuts and it adhere
@ to the oil. This and the chocolat,
It coated almonds are two forms that al
If considered most delicious, and are col
" sequently most popular.
:. Almond cream as a toilet prepar;
- ton of course is well known. In il
=. preparation the meat of the nut
II ground up into a -four, and in this wa
it is very beneficial to the skin.
There is no other of all nuts that