118 LETTER Vlll. 



equally, and but little modified, in the Apricot, Peach, 

 Nectarine, Almond, and Cherry, all which are species 

 of the Almond tribe. They would not perhaps be 

 separated by Botanists into a distinct natural order, 

 upon so slight a character, as the fruit being a Drupe, 

 if that circumstance were not accompanied by a differ- 

 ence in the qualities of such plants. Instead of being 

 perfectly wholesome, they are in many cases highly 

 poisonous, as the Common Laurel (Prunus Laurocera- 

 sus), the leaves of which yield the dangerous infusion 

 called laurel-water. This is owing to their yielding 

 a volatile principle called Prussic acid, which in its 

 concentrated state is one of the most dangerous of 

 poisons. It is it which gives the well known flavour 

 to Almonds, Ratafia, and the liqueurs called Ma- 

 raschino, Kirschenwasser, and Mandel amara, and 

 which is so often employed to mix with creams. Do 

 not however suppose, that on this account there is any 

 real danger in eating the fruit of Cherries, Plums, 

 Peaches, and the like ; in those fruits the prussic 

 acid exists in such very minute quantity, as to be in- 

 capable of producing any deleterious effects. Nature 

 has provided amply against the ill effects of such an 

 insidious enemy, by rendering its presence instantly 

 perceptible by an intensity of flavour that cannot be mis- 

 taken. There are those, indeed, who have condemned 

 the whole tribe for the qualities of a few, and who have 

 gone so far as to assert, that the dried leaves of the 

 common Sloe were poisonous. It is not probable that 

 the green leaves of that plant would produce any 

 seriouslv bad effect ; and it is certain that when dried 



