=Properties and Uses.=--For domestic purposes the almond is highly esteemed wherever it is known, and is employed in hundreds of different ways in the preparation of appetizing dishes and dainties for the table. In countries where this nut is in cultivation, it is brought to the table in the half-opened green husk, for at this time the kernels are just passing from the milky stage, and are considered more readily digested than later, or when fully ripe. But it is only when they are fully mature that they are gathered for market, and after thorough drying they are placed in strong sacks and distributed among dealers in all parts of the world. But only certain varieties are exported in this condition, and principally those with very thin shells, because these are most in demand, for the table and dessert, where the almond is not a home product. Other sweet varieties, whether with very hard or very tender shells, are cracked and only the kernels exported. The importation of shelled almonds into this country is somewhat in excess of the unshelled, and as they are of greater value per pound, the duty levied is proportionally higher. There is also a great saving to the importer and consumer,--not only in freight, but the extraction of the kernels is done in countries where labor is abundant and cheap. Whether the almond shells are used for any purpose in European countries, or are considered as wholly a waste product, I have been unable to learn, but it is asserted, and by men whose word is worthy of credence, that almond shells ground into a fine golden colored flour, is much used in this country for adulterating red pepper, cinnamon and other spices. Almonds are not only used extensively at all times and seasons, by persons of all ages and sexes, at table and elsewhere, but they are employed largely in the making of fancy confectionery with sugar, or in the form of salted almonds, the kernels having been first thoroughly steamed or scalded, to remove the skin, and then rolled or dusted with fine salt. Prepared in this way they are usually considered more readily digestible and healthful than in their natural state. Sweet almonds are also valued in the form of emulsions, as a medicine in pulmonary disorders, and the oil of almonds is a common standard article in the stock of druggists everywhere, as it enters into the composition of cosmetics, syrups, pastes and powders of various kinds. The kernels of the wild bitter almond contain a poisonous principle known as hydrocyanic or Prussic acid, which does not exist in the sweet varieties, although found in their leaves and the bark of their twigs. But as bitter almonds are not palatable, there is little danger of anyone being poisoned from eating them, should these nuts ever be cultivated here for any special purpose, as in other countries.