228 AMYGDALUS COMMUNIS. 
giving a flavour to gin, whisky, and other spirits. The gum, which exudes from 
this tree, is used for the same purposes as that of the cherry, and the gum Ara- 
bic, though it is not so easily dissolved in water as the last-mentioned kind. An 
oil is obtained, both from bitter and sweet almonds, by maceration and expression. 
A liquid is also distilled from the bitter variety, which, from the quantity of 
prussic acid it contains, is found to be poisonous to animals. An essential oil is 
obtained from the expressed oil, by distillation, which is one of the most virulent 
poisons known. It is a singular fact, that the seeds of the bitter and the sweet 
almond should differ so essentially in their chemical compositions ; the kernels of 
the bitter variety contain the deleterious principle of prussic acid, which does 
not exist in those of the sweet variety, although found in its bark, leaves, 
and flowers. On triturating almonds with water, the oil and water unite together 
by the mediation of albuminous matter of the kernel, and form a milky liquor, 
called an emulsion. The sweet almonds alone should be employed for this pur- 
pose, as the bitter ones impart their peculiar flavour. Several unctuous and resin- 
ous substances, that of themselves will not combine with water, may, by trituration 
with almonds, be easily mixed into the form of an emulsion ; and are thus admi- 
rably adapted to pharmaceutical purposes. The Parisian milk-dealers, a few 
years since, resorted to the practice of adulterating their milk by means of almond 
emulsion. The method was so simple and cheap, that for one fifth of a dollar, 
the opacity and colour of milk could be imparted to nearly four gallons of water, 
and so far secret that no disagreeable taste was communicated to the milk ; and 
the only corrective required was a little sugar-candy, to remove the flat taste. 
In domestic economy, sweet almonds, as well as the common sort, are used as 
a dessert, in the husk, imperfectly ripe, and also in a ripe state, with or without 
the husks. A preserve is also made of green almonds. After they are ripe, they 
are frequently brought to table without the shell, and sometimes blanched, by 
depriving the kernel of the thick, wrinkled skin, in which it is enveloped, by keep- 
ing them a few minutes in scalding-hot water. The kernels are much used in 
cookery, confectionary, and perfumery, on account of their agreeable flavour. 
The almond harvest takes place in the south of Europe towards the end of sum- 
mer. Those which fall naturally from the tree are the largest and the best. 
They are first collected together, and spread out in a granary or some other 
convenient place, to dry, until their husks are opened, from which they are sep- 
arated, and suffered to remain exposed to the air for several days more. They 
are then put up in sacks, casks, or boxes, where they are preserved, as free as 
possible from humidity, until they are exposed for sale. 
Almonds form an extensive article of commerce, and may be distinguished 
under the following names and qualities : 
1. Amandes a, la dame, of the French. This kind is known by their large, 
thick-furrowed shells, rounded at one end and pointed at the other. They are 
packed up with the external shell on, in canvass bags, with chopped straw or 
ohaff. 
2. Amandes d la p?-incesse, (French,) are of a medium size, and of an excellent 
quality. Their shells are flat, thin, tender, of a yellowish colour, and are some- 
tunes covered with a dust, which readily soils the fingers when slightly handled. 
They are packed up with the shells on, in canvass bags. 
3. Amandes de Chi?ion, so called from the town of Chinon, in France, where 
they grow. This sort is of a medium size, with thick, flat, elongated shells, of 
;i yellowish-brown, and wrinkled appearance. The pellicle which covers the 
kernels is very thin, and is charged with a very adhesive powder, that cannot 
be rubbed off with the fingers without some pain. They are deprived of their 
shells, and packed up in canvass bags. 
4. Amandes dures, French. This kind is smaller and more convex than any 
