This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
To those who wish to be reminded of the "sweet South," by having almonds fresh and ripe from the tree, the orchard house will give one more tribute. Almond-trees in pots require exactly the same treatment as peaches and nectarines; but the choice of the proper sorts is of consequence. The Sweet Almond in common cultivation, and which is so conspicuous in our shrubberies in March, with its bright pink blossoms, is not the* variety to be selected. The only sorts worthy of cultivation are the Tender-Shelled Almond - "Amande a Coque Tendre," and the Large-Fruited Almond - "Amande a Tres Gros Fruits;" the former has shells very tender and easily broken with the fingers; the latter gives large fruits with shells not quite so tender. They require, however, even more air than peaches, while in bloom, and if the weather be dry and sunny they should be placed in the open air by day, removing them to the house at night: if this is inconvenient, they should be placed near one of the ventilators, which should be open night and day.
We imported in the year 72, 4,148,268 pounds, valued, at points of production, at $471,601, or nearly nine cents per pound. This crop can be produced in the greatest perfection in the central portions of the state, from Quincy to Sumpterville, and possibly as far south as Cape Ruwano.