5 
360 PERIPETALE &, 
the Stone Bramble (R. saxatilis), the Plum (Prunus domes: 
tica), the Cherry (P. Cerasus), the Gean (P. avium), which 
contains prussic acid ; the Apricot (P. armeniaca), the 
Sloe (P. spinosa), which makes an excellent preserve ; the 
Peach (Amygdalus persica), of which the Nectarine is a va- 
riety; the Sweet and Bitter Almond (Amygdalus commu- 
nis and A. amara), the Apple (Pyrus Malus), the Quince 
(P. Cydonia or Cydonia vulgaris), the Pear (P. communis), 
the Service (P. domestica), the Medlar (. Mespilus germani- 
ca), the Loquat Apple (M. japonica). Besides these, there _ 
are many others capable of forming good edible fruits when 
cultivated. Prunus armeniaca, P. domestica, and Amygda- 
lus communis, furnish a kind of gum, which exudes from the 
: trunk and branches. 
Mepicinat Prorertres.—These are various in this ex- 
tensive family. In many of them there is a considerable 
degree of bitterness and astringency, as in the roots of 
the Strawberry (Fragaria vesca), which contain tannin 
and gallic acid; the roots of Silver-weed (Potentilla 
anserina); the whole plant of Tormentilla erecta (Potentilla 
Tormentilla), which has been sometimes used for tanning; 
Herb-Bennet (Geum urbanum), which was formerly in use 
as a febrifuge ; the root of Meadow-Sweet (Spirea Ulmaria); 
e leaves of Agrimony (Agrimonia Eupatoria), which are 
ee, 
used for gargles; the petals of Red Rose (Rosa gallica), 
& 
mond (A. communis or A. dulcis) yield by expression, a 
bland oil much used for emulsions. The flavour of the 3 
Bitter Almond is owing to the presence of prussie acid, 
which is not found in the Sweet Almond, or at least in very” 
= small quantities. ‘‘ The bland oil, called almond oil, is 
obtained from Bitter as well as Sweet Almonds, by expres- 
and the fruit of R. eanina, which are used for conserves, &c. 
_ The Bitter Almond (Amygdalus amara), and the Sweet Al- — 
