CALTCIFLOR^. 535 



the AmygdahcB and Pomece, when moistened with water yield 

 Hydrocyanic acid; hence the parts of such plants are some- 

 times poisonous. All other Rosaceae are entirely devoid of any 

 poisonous properties. 



Sub-Order 1. Chrysobalane^ — Many plants of this sub-order produce 

 edible drupaceous fruits. Thus, that of 



Chrysobalantis Icaco is known in the West Indies under the name of the 

 Cocoa-plum, and that of C. luteus is eaten in Sierra Leone. The root, bark, 

 and leaves of C. Icaco are employed in Brazil as a remedy in diarrhoea and 

 similar diseases. 



Parinaritun excelsuyn also yields an edible fruit, which is known in Sierra 

 Leone under the name of the Rough-skinned or Gray Plum. The kernels of 

 P. campestre and monlanum are also reputed to resemble the Almond in 

 flavour. 



Sub- Order 2. Amygdale.e or Drupace^ This sub-order is remarkable 



from the parts of many of its plants yielding when moistened with water, 

 hydrocyanic acid. Theirbarksalsofrequently possess astringent and febrifugal 

 properties, and }-ield a kind of gum : while many again, have edible fruits 

 and seeds. 



Amygdalus communis is the Almond-tree, of which there are two varieties, 

 namely, the A. communis, var, dulcis. and the A. communis, var. amnra. The 

 seeds of the former are known as Sweet Almonds ; those of the latter, as 

 Bitter Almonds. The Almond-tree is a native of Syria and many other parts 

 of Asia, and also of Barbary and Northern Africa ; it is also extensively cul- 

 tivated in the southern parts of Europe. Sweet Almonds yield by expression 

 a fixed oil commonly known as Oil of Almonds. They also contain sugar, 

 gum, and a substance called vegetable albumen, Synaptase, or Emulsin. The 

 cake left after the expression of the oil, when dried and powdered, is known 

 under the name of Almond-powder. Bitter Almonds yield a similar oil by ex- 

 pression. They also contain Emulsin, and in addition to the other ordinary 

 constituents of Sweet Almonds, a nitrogenous substance called Amygdaline. 

 When bitter almonds are moistened with water, the Emulsin and Amygdaline 

 mutually react upon each other and form a volatile oil containing hydrocyanic 

 acid, and which is known as the Essential Oil of Bitter Almonds. The presence 

 of hydrocyanic acid renders this oil very poisonous, but this is not the case when 

 the acid is separated from it : this may be done by distilling it with a mixture 

 of protochloride of iron, peroxide of mercury, lime, and water. Bitter Al- 

 monds and their essential oil are extensively employed for flavouring by the 

 cook and confectioner, and also for scenting soap and for other purposes by 

 the perfumer. The cake left after expressing the oil is frequently used for 

 fattening pigs and for other purposes. A. persica is the Peach-tree of our 

 gardens, and a variety of the same species produces the Nectarine. The 

 flowers of A. persica have been employed as a vermifuge, and the leaves for 

 flavouring, and as a vermifuge. The kernels may be used for the same pur- 

 poses as the Bitter Almond. All these parts, as well as the bark, possess 

 poisonous properties owing to the formation of hydrocyanic acid. 



Prunus domestica and its varieties produce the well-known fruits called 

 Plums, Greengages, and Damsons. When dried plums are termed Prunes or 

 French Plums. P. spinosa is the common Sloe or Blackthorn, and P. in- 

 stitia. the Bullace. P. Armeniaca is the Apricot. The barks of P. spinosa 

 and Coccomilia have febrifugal properties. The leaves of P. spinosa are 

 sometimes used for adulterating the black tea of China. A mixture con- 

 sisting of the leaves of P. spinosa and those of Fragnria collina, or F. vesca, 

 in the proportion of one-third of the former to two-thirds of the latter, are 

 said to form a good substitute for China Tea. 



Cerasus. — Several species or varieties of this genus produce the fruits called 

 Cherries : thus, C. serotina is the Black Cherry : C. avium theWild Cherry ; 

 C. ParfM* the Bird Cherry; andC. virginiana the Choke Cherry or Choke-berry. 

 The latter is one of the fruits which is commonly mixed with Pemican. (See 

 Amelanchier, p. -^SG). Some species have astringent and febrifugal properties, 

 as the barks of C- virginiana, Capollim, capricida, &c. The leaves, bark, and 

 fruit of the Cerasus Lauro- cerasus, the Common Laurel or Cherrylaurel, 

 are poisonous. 'J'heir poisonous properties are due to the production of a 

 volatile oil containing hydrocyanic acid when they are moistened with water. 

 Cherry-laurel water is anodyne and sedative in its action, and may be employed 

 M M 4 



