SEEDS. 
119 
truncate, 20 to 30 mm. long, 11 to 17 mm. broad, 
7 to 9 mm. thick ; externally light brown, with numer- 
ous parallel veins extending from the chalaza to the 
micropyle, outer walls of epidermal cells modified to 
distinct papillae, seed-coat thin, membranaceous, easily 
removed on soaking the seed in water, the raphe 
extending on the more rounded edge as a more or less 
distinct ridge from the hilum to or near the chalaza; 
fracture short ; internally without reserve layers, em- 
bryo straight, whitish, hypocotyl conical, 2 to 3 mm. 
long, cotyledons plano-convex, sometimes slightly 
unequal, plumule 1 mm. long; odorless, except on 
treatment with water, when an odor of hydrocyanic acid 
is emitted, or of benzaldehyde when old; taste hitter. 
Constituents. — Fixed oil 45 per cent. ; proteids 25 
per cent. ; a glucoside, amygdalin, about T25 per cent. ; 
and a ferment emulsin, which acts upon amygdalin, 
decomposing it into a volatile oil (benzaldehyde or oil 
of bitter almond) and hydrocyanic acid. 
Amygdalin, or a similar principle, is found in the 
young shoots and flower-buds, as well as seeds, of 
apricot, peach, plum, cherry, cherry-laurel and other 
members of the Rosacese. 
AMYGDALA DULCIS (Sweet Almond). 
The ripe seeds of Primus Amygdalus, var. dulcis (Fam. 
Rosacese) a tree like the hitter almond but more exten- 
sively cultivated. The commercial supply is obtained 
from Northern Africa, Southern France, Italy and 
Spain, the choicest seeds being imported from Malaga 
and known as “ Jordan Almonds.” 
Description. — Closely resembling the Bitter Almond 
hut giving no odor of hydrocyanic acid when treated 
with water, or of benzaldehyde when old ; taste bland 
and sweet. 
