BOTANIC MATERIA MEDICA, 257 
ripe, and exposes the stone (putatum), or shell 
as it is commonly known. The shell, which 
’ conceals the seed of the Almond, is ovate or 
ovate-lanceolate in shape, and somewhat flat- 
_tened at the sides, and will average an inch or 
more in length. The testa or shell of the Al- 
mond seed is of a light straw color, inclining to 
brown by age; it has many small indentations 
on the surface, whilst many lines or veins run 
longitudinally from base to apex, the former 
being designated as the Chalza or inner hilum, 
and the latter the external hilum or point of at- 
tachment. The seed is shaped like the shell, 
and consists of two plano-convex cotyledons, 
and when deprived of their cuticle, are of a 
creamy-white appearance. 
The taste of the seeds of the sweet Almond 
is bland, and much esteemed as a luxury, while 
the bitter Almonds have a bitter taste and a fla- 
vor of the peach seed; when emulsified with 
water they give off an odor of acid hydrocyanic. 
Sweet Almonds contain mucilage, sugar and 
proteids, the latter constituent consists of emu/- 
sin, and a fixed oil, The bitter Almond con- 
tains besides the above ingredients, amygdalin, 
hydrocyanic acid and benzaldehyd; the latter 
substance is the oil of bitter Almond of the 
stores. The Almond is used in medicine as a 
protective and emollient, while the bitter Al- 
mond seed and oil are used as a flavoring. The 
word amygdalus is the Greek for the Almond. 
Amomum, Melegueta, Piper Melegueta, Car- 
damom Majoris, Granum Paradisi, Melegueta 
Pepper, Great Cardamon, Grains of paradise, etc. 
—Natural order Zingiberacez. Thisherbaceous, 
