As the cobnut is really a type of filbert-which has the husk shorter than the nut-I am dealing with them both under one heading. These nuts grow well on almost any soil, though they probably do best on light land because under such conditions they make less strong growth, with the result that they crop better.
There are, however, two types of almonds: the bitter almond and the sweet almond. The latter is nonpoisonous but it may only have a faint nutty taste. It is the bitter almond that is much liked in almond icing and marzipan.
At the moment of writing I have no knowledge of the grassing down of the soil underneath the nut trees. I have always grown my nuts on land that is very lightly cultivated in the summer for the purpose of keeping down weeds.
The variety I recommend is Prunus amygdalus praecox or one of its closely related forms. This produces nuts about one twentieth of the hydrocyanic acid yielded by the true bitter almonds, and therefore may be used for the normal cooking or dessert purposes. Young children should not be allowed to eat more than twenty to thirty at a time, however.
The dropping of the nuts, which is attributable to the brown rot disease, is also bound up with the punctures made by the nut weevil. When the weevil is controlled so is the brown rot disease, for the spores of the latter cannot get into the nut unless it is punctured by the weevil. Hundreds of acres of cobnuts have been grubbed in the past because until 1947 no one knew how this weevil could be controlled.
It is the varieties .Prunus amygdalus amara, Prunus amygdalus pollardii, Prunus temella, and Prunus amygdalo-persica, which produce dangerous proportions of hydrocyanic acid. Grow, prune and treat as for Peaches. It very much depends on the weather how these trees yield. So often their blossoms are cut by the frost that few nuts appear. But in the years when there is a nice mild spring, the almond trees may bear quite heavily and those who bother to grow them discover that the nuts are an attractive and nutritious fruit.
There are, however, two types of almonds: the bitter almond and the sweet almond. The latter is nonpoisonous but it may only have a faint nutty taste. It is the bitter almond that is much liked in almond icing and marzipan.
At the moment of writing I have no knowledge of the grassing down of the soil underneath the nut trees. I have always grown my nuts on land that is very lightly cultivated in the summer for the purpose of keeping down weeds.
The variety I recommend is Prunus amygdalus praecox or one of its closely related forms. This produces nuts about one twentieth of the hydrocyanic acid yielded by the true bitter almonds, and therefore may be used for the normal cooking or dessert purposes. Young children should not be allowed to eat more than twenty to thirty at a time, however.
The dropping of the nuts, which is attributable to the brown rot disease, is also bound up with the punctures made by the nut weevil. When the weevil is controlled so is the brown rot disease, for the spores of the latter cannot get into the nut unless it is punctured by the weevil. Hundreds of acres of cobnuts have been grubbed in the past because until 1947 no one knew how this weevil could be controlled.
It is the varieties .Prunus amygdalus amara, Prunus amygdalus pollardii, Prunus temella, and Prunus amygdalo-persica, which produce dangerous proportions of hydrocyanic acid. Grow, prune and treat as for Peaches. It very much depends on the weather how these trees yield. So often their blossoms are cut by the frost that few nuts appear. But in the years when there is a nice mild spring, the almond trees may bear quite heavily and those who bother to grow them discover that the nuts are an attractive and nutritious fruit.
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