Clearwater Republican. [volume] (Orofino, Idaho) 1912-1922, 1912-06-13

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 its almond groves can
not vic 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 a
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 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 Golden
State, the first of which is shipped
shelled, the others being handled in
the shell.
The Princess paper shells, Terra
gonas and some hard shells are the
Spanish varieties that are imported in
the shell, while Jordans and Valencias
are classes of Spanish shelled almonds.
The Italian or Sicily almonds are like
the Spanish nuts and are shipped all
shelled.
Southern France and Portugal also
produce almonds.
The price of almonds is dependent
upon their size. The crop natures be-
tween August and September. The
work of harvesting is not easy. The
green jackets encasing the almonds are
removed with some difficulty, and the
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 milky
and not easily digested. 1t is per.
mitted to dry until the kernel has
shrunken enough to rattle in its shell
During the time Of drying a little white
worm which works havoc to the meat
has to be guarded against. About De-
cember the crop is still fresh, but thor.
oughly dried and seasoned.
One Of the favorite ways of prepar.
ing the almond for eating is by sailing
We are familiar with the sailed almond
as delicious dinner delicacy. The
almond is first roasted until crisp and
brown. The surface becomes oily, TO,
the almond is rich in oil. Salt is then
sprinkled over the nuts and it adhere,
to the oil. This and the chocolate
coated almonds are two forms that are
considered most delicious, and are con
sequently most popular.
| Almond cream as toilet prepare
ton Of course is well known. In its
preparation the meat Of the nut il
ground up into -four, and in this way
it is very beneficial to the skin.
There is no other Of all nuts that Il
as generally popular as the almond, and
its popularity is due in no small mons.
ure TO the quality it possesses of being
sweet and at the same time combines
| q slightly bitter TASTE