191 



Later experiments have, however, proven 

 this to be a false conclusion. 



The fruit and seeds of several other 

 plants are known as almonds. The seeds 

 of the African shrub Brabeium stellati- 

 folium are known as African almonds. 

 Country almonds is a name given to the 

 fruit of the East Indian tree Terminalia 

 Catappa. The fruit of Canarium com 

 mune is known as Java almonds. 



At the present time the sweet almond 

 is extensively cultivated in northern Af 

 rica, southern Europe and in the warmer 

 parts of the United States, particularly in 

 California. Climatic conditions and cul 

 tivation have a great influence upon the 

 quality of the almonds and we have as a 

 result quite a number of commercial va 

 rieties, just as we have commercial varie 

 ties of coffee, tea, oranges, etc. The more 

 important commercial varieties are the 

 Jordan, Valencia, Barbary and California 

 almonds. These vary somewhat in size, 

 form and thickness of the kernel and the 

 hardness and thickness of the shell (en- 

 docarp). The Jordan almonds are im 

 ported from Malaga (Spain) and are said 

 to be the finest. They differ from the 

 others in the greater length of the kernel 

 (seed), for which reason they are also 

 known as long almonds. These are offi 

 cial in the English Pharmacopoeia be 

 cause they are not readily confused with 

 other sweet varieties and the bitter al 

 mond. The Valencia almonds come from 

 the Balaeric islands (Majorca) ; they are 

 characterized by a comparatively soft 

 shell and are less highly prized than the 

 Jordan or the California almonds. The 

 Barbary almonds from northern Africa 

 are quite small and unsightly and for 

 those reasons have comparatively little 

 commercial value. In the United States 

 the principal commercial variety is the 

 California almond. The kernel is shorter 

 and flatter than that of the Jordan al 

 mond, but almost equal to it in quality. 

 It is extensively cultivated, about one 

 hundred trees being planted to the acre. 

 The trees attain a height of fifteen to 

 twenty feet and begin to yield when three 

 years old. In California it is customary 

 to bleach the almonds by exposing them 

 to the vapor of burning sulphur, which 



also destroys insect parasites which at 

 tack almonds very readily. 



Other less important sweet commercial 

 varieties are the Provence almonds of 

 southern France, the Florence and Am 

 brosia almonds of Sicily, the Pitti al 

 monds of Portugal and the small Puglia 

 almonds of Italy. 



The bitter almond seeds are as a rule 

 somewhat shorter, broader and thinner 

 than those of the larger, sweet varieties. 

 Those found upon the market are largely 

 from northern Africa, Sicily and south 

 ern France. 



The principal constituents of sweet al 

 monds are a fixed oil, sugar, some al 

 buminoid substances, and perhaps a 

 small quantity of amygdalin or a sub 

 stance akin to it. The purified fixed oil 

 from both varieties of almonds is a bland, 

 thin, pale yellow liquid, having a faint 

 taste and odor of the almond. When ex 

 posed to the air it becomes rancid quite 

 readily. Medicinally it finds use as an 

 emollient in external applications. Taken 

 internally in small doses it is nutritious ; 

 in large doses laxative. Mixed with mu 

 cilage or yolk of eggs and sugar it is 

 found useful in allaying troublesome 

 coughs due to irritation of the throat. It 

 also finds a table use similar to that of 

 olive oil. 



Bitter almonds contain a very poison 

 ous volatile oil in addition to the fixed 

 oil just described. In small quantities 

 this oil finds a use for flavoring by the 

 cook and confectioner, and by the per 

 fumer for scenting toilet soaps and for 

 other purposes. This oil is obtained by 

 distillation after the fixed oil has been ex 

 pressed. It is the product of the decom 

 position of amygdalin under the influ 

 ence of emulsin and water. The poison 

 ous properties of this oil are due to the 

 hydrocyanic acid which is present. This 

 acid may be removed and the oil is then 

 known as purified oil of bitter almonds. 

 Even the purified oil is not safe, as it de 

 composes quite readily unless all of the 

 water is removed by the use of fused 

 chloride of lime. 



The symptoms of poisoning from the 

 oil of bitter almonds, or from a quantity 

 of the bitter almonds, are the same as from 



