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Structure of the Almond

The picture at the left shows a cross-section of the almond, revealing the relative thickness of pulp and shell and meat. At the right, the thin shell has been cut away, and the meat extracted. Mr. Burbank suggests the desirability of breeding experiments to produce almonds having white stones to avoid the necessity for bleaching.

Structure of the Almond

This image is from: Luther Burbank: his methods and discoveries and their practical application. Volume 11 Chapter 3