TABLE XI PERCENTAGE OF KERNELS TO WHOLE NUTS 1913 1914 1915 1916 Average Variety Per cent Per cent Per cent Per cent Per cent Nonpareil 67.5 65.0 67.2 67.0 66.6 I.X.L. 45.31 48.5 60.6 54.7 52.28 Ne Plus Ultra — 53.25 57.6 58.5 56.45 Drake 46.33 42.40 47.0 42.2 44.48 Languedoc 48.75 50.0 49.4 48.5 49.16 Texas 43.75 45.0 42.4 44.4 43.89 Reams 45.94 42.5 49.25 43.4 45.27 Lewelling 43.44 48.8 50.6 45.0 46.96 Peerless — 36.0 39.65 32.5 36.05 Princess 65.0 73.0 70.6 73.8 70.6 California — 71.2 70.6 69.5 70.43 King — 70.0 72.0 71.6 71.2 Harriott — 56.25 54.2 50.6 53.68 Jordan — 25.0 23.8 26.9 25.23 Double kernels are particularly undesirable in nuts for shelling because of the irregular shape of the halves, which renders them unfit for confectionery or bakery purposes where whole kernels are used. Table XII shows the percentage of double kernels by number: TABLE XII PERCENTAGE OF DOUBLE KERNELS FOR DIFFERENT VARIETIES Variety 1914 1915 1916 Average Nonpareil 1.09 1.96 6.10 3.05 I.X.L. .50 .50 .80 .60 Ne Plus Ultra 4.30 5.76 12.06 7.37 Drake 12.72 6.25 6.65 8.54 Languedoc .99 .32 1.60 .97 Texas 11.56 7.40 11.90 10.29 Reams 9.92 13.79 4.82 9.51 Lewelling 13.30 28.70 46.50 29.50 Peerless 4.44 7.05 8.38 6.62 Princess .83 .21 4.61 1.88 California .00 .00 .097 .032 King .00 1.28 2.13 1.14 Harriott 1.43 .40 .80 .88 Jordan 1.32 3.72 3.74 2.93 METHODS OF CLASSIFICATION Almonds are classified according to hardness of shell, into four classes: _Papershell._—Those almonds having a thin, papery shell which may easily be broken between the fingers of one hand. _Softshell._—Those which have a more or less spongy or thin shell which may be broken between the fingers of two hands. [Illustration: Fig. 27.—Almond varieties. LANGUEDOC. TEXAS. DRAKE. NONPAREIL. I.X.L. NE PLUS ULTRA. TARRAGONA. JORDAN. PEERLESS.] _Standardshell._—Those requiring very strong pressure of the hand or the use of a nut-cracker to break. These may have a spongy or smooth outer shell.