AMYGDALUS COMMUNIS. 
3 
hitter almond, as observed, is only a variety of the sweet ; it con- 
tains about oiie-tliird its weight of mild scentless oil, (resembling in 
every respect that obtained from the former,^) and about two-thirds 
of a farinaceous matter. When the oil is obtained by expression, 
the bitter principle remains in the cake ; {i om which it may be 
extracted by digesting in water or by distillation. The distilled 
water was formerly sold under the name of black cherry water, 
and much used as an antispasmodic, cordial, and quieting medicine ; 
but discarded on account of the poisonous effects sometimes pro- 
duced by its use, from the Prussic Acid it contains. In consequence 
of the continental experiments with Hydro-cyanic or Prussic Acid, 
and the application of it, as a remedial agent, in a variety of diseases, 
by Magendie on the Continent, Dr. Granville and others in this 
country, the distilled water of bitter ahuonds is again coming into 
repute. A volatile oil, of a pale yellow colour, with the smell of 
peach blossoms is also obtained from the bitter almonds by distilla- 
tion ; this oil contains a considerable quantity of Prussic Acid, and 
is an active poison to many animals ; a few drops applied to the 
tongue, causes almost instant death. According to the facts reported 
by Matthiolus, M. Deyeux, Foenisius, and others, bitter almonds, 
in substance, in doses of a few drachms, prove poisonous to dogs, 
cats, foxes, birds, &c.* 
Bitter almonds may be eaten generally by man with impunity, 
and are daily used in cookery without any bad consequences ; in a 
few instances they have been known to disagree, and in some con- 
stitutions to produce urticaria, and other unpleasant symptoms. The 
poisonous properties of the almond seem to depend on the quan- 
tity of Prussic Acid it contains, and we may suppose that the vola- 
tile oil of the bitter almond contains this acid in a highly con- 
centrated state ; the peculiar flavour of the almond, as well the 
kernels of the peach, nectarine, and many other fruits, would seem 
to be derived from the Prussic Acid contained in them. 
Properties of Prussic Acid. The existence of Hydro-cyanic 
or Prussic Acid, as a vegetable principle, was discovered in 1802, 
by Bohm, in the distilled water of bitter almonds ; in peach blossoms 
and leaves by Vanquelin ; and in the leaves of the cherry lauiel by 
Schrader. Scheele discovered the Prussic Acid in 1780, but we 
are indebted to M. Gay Lussac for a perfect analysis of this acid ; 
being the first chemist who obtained it in a state of purity, and who 
* Vide Orfila on Poisons, Vol. ii. p. 155. 
