CHA1>. XI. F I. ROSiTcBJBi JMYGDALUS. 677 



differ so essentially in their chemical compositions; the kernel of the bitter 

 almond containing the deleterious principle of prussic acid, which does not 

 exist in the kernel of the sweet almond, although found in its bark, leaves, 

 and flowers. The existence of hydrocyanic, or prussic, acid, as a vegetable 

 principle, was discovered in 1802, by Bohm, in the distilled water of bitter 

 almonds. It was also discovered in the leaves of the common laurel, by 

 Schrader, in the same year; in peach blossoms and leaves, by Vauquelin ; in 

 kirschewasser, by Von Ittner; and in the bark of the bird cherry, by Jahn. 

 In all these, and many similar substances, the acid is modified by its combina- 

 tion with volatile oil. Hydrocyanic acid has recently been much used in 

 pulmonary inflammation, asthmas, sympathetic coughs, &c. It is prepared by 

 the Apothecaries' Company of London from cyanuret of mercury, hydro- 

 chloric acid, and water. Dr. Duncan, however, prefers the distilled water 

 of bitter almonds, or laurel water, in these diseases, as being more manage- 

 able, and less liable to decomposition. Bitter almonds consist of 100 parts 

 of fixed oil, 54 of albumen, 24 of liquid sugar, 6 of gum, 3 of fibre, 4 of 

 pellicles, 5 of water, and 4 of acetic acid, out of 200 parts. (Stephenson's 

 and ChurchiWs Med. Bot. y and Don's Mill.} 



In domestic economy , sweet almonds, and also the common sort, are brought 

 to the dessert in the husk, green, or imperfectly ripe; and also in a ripe state, 

 with or without the husk ; there is also a preserve made of green almonds. 

 After they are ripe, they are frequently brought to table without the shell, and 

 sometimes blanched ; that is, deprived of the thick wrinkled skin which en- 

 velopes the kernel, by putting them for a few minutes in scalding-hot water. 

 The kernels are much used in cookery, confectionery, and perfumery, on ac- 

 count of their agreeable flavour. The leaves are employed, in common with 

 those of the peach and nectarine, for giving a flavour to gin, whisky, and 

 other spirits. In nursery gardening in France, the almond is much used as 

 a stock for grafting the peach and the apricot. Almond stocks, however, are 

 far inferior to plum stocks in point of hardiness, durability, and facility of 

 transplantation. Almonds form an extensive article of commerce. The Valen- 

 cia almond is sweet, large, flat, pointed at one extremity, and compressed in 

 the middle. The Italian almonds are not so sweet, smaller, and less depressed 

 in the middle. The Jordan almonds come from Malaga, and are the best 

 sweet almonds brought to England. The bitter almonds come chiefly from 

 Mogador. (Thorn. Disp.} The British revenue, from the tax on Jordan 

 almonds, according to M'Culloch, was, in 1832, upwards of 5000/. ; the duty 

 being 47. 1,5.?. per cwt. The price of Jordan almonds, in London, in 1833, was 

 from 75s. to 100,?. per cwt.; Barbary bitter almonds, 31s. per cwt.; Valencia 

 sweet almonds, from 72s. to 75s. per cwt. (M'Cull. Diet.) 



Historical, Poetical, and Mythological Allusions. The beauty of the almond 

 tree, its flowering at a period when most other trees appear scarcely to have 

 escaped from the icy chains of winter, and the extraordinary profusion of its 

 flowers, have combined to render this tree, from the earliest ages, a favourite 

 of the poets. The first mention of the almond is found in Holy Writ, when 

 Moses, to ascertain from which of the twelve tribes to choose the high priest, 

 put twelve rods into the tabernacle, and found, the following day, the almond 

 rod, which represented the tribe of Levi, covered with leaves and blossoms. 

 Virgil, in the Georgics, welcomes it, when flowering profusely, as the sign of 

 a fruitful season. Spenser, in his Faerie Queene, compares the nodding 

 plumes of Prince Arthur's helmet to an almond tree. 



" With blossoms brave bedecked daintilie ; 



Whose tender locks do tremble every one, 



At every little breath that under Heav'n is blown." 



M0ny modern poets have also noticed the almond tree ; but, perhaps, the 

 most beautiful of all the allusions to it is that by Moore : 



" The hope, in dreams of a happier hour, 



That alights on misery's brow, 

 Springs forth like the silvery almond flown, 

 That blooms on a leafless bough." 

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