38 MEALS MEDICINAL. 
of the legs can be successfully healed in many cases by simply 
dressing them with compresses of lint, or soft linen, steeped in a 
solution of bicarbonate of soda, containing from 2 to 4 per cent 
of this salt: The suppurative discharges will become straightway 
lessened, and healing will proceed apace. 
ALMONDS. 
Two sorts of almonds are available with us commercially— 
the sweet, or Jordan almond,—so called, it would seem, from 
“jardyne,” because of the garden sort (chiefly from Malaga 
and not in any way connected with the sacred river of Syria) ; 
and the bitter almond, belonging to the same species, but 
possessing other volatile poisonous properties which are dangerous. 
The sweet almond (amygdala) is valuable as a food, and for con- 
fectionery purposes, being rich in a bland oil, and sustaining as a 
nutriment. The staying power conferred by a meal of which these 
almonds, and some raisins, form the chief part, is well known. 
It has been well said, “‘No man who can fill his pockets with 
almonds need starve on a journey.” Persons who can readily 
digest these products are believed to derive from them a quicken- 
ing of the intellect in magnetism, and in keenness, or argumen- 
tative force; but, if at all rancid, almonds are apt to upset 
delicate digestions, inducing nettlerash, and feverishness. Bitter 
almonds are smaller, and whilst yielding in part the same bland oil, 
when mixed as emulsion, contain further a powerful bitter prin- 
ciple known as amygdalin, which becomes identical with prussic 
acid, and is therefore a potent poison. The volatile, bitter oil 
which embodies this poison is obtained from the residual almond 
cake after the bland oil has been first expressed. When eaten in 
substance the bitter almond is strongly harmful, and its distilled 
water will cause giddiness, headache, dimness of sight, vomiting, 
and occasionally convulsions, such as of e 
pilepsy. An essence 
of bitter almonds (ratafia) is made by mixing two fluid drachms 
of the volatile oil with six fluid drachms of alcohol. Sweet 
almonds roasted to the colour of amber are delicious to eat with 
biscuits, or with bread and butter ; they contain 24 per cent of 
vegetable nitrogen (proteid), 54 per cent of fat, 10 per cent of 
starch material, 3 per cent of salts, 3 per cent of extractives, 
and 6 per cent of water. 
As an eligible piece of confectionery which is light, sustaining, 
