AUGUST. 
167 
Almonds are divided into two classes—those with sweet, and those with 
bitter kernels, both of which were known to the ancients,* although some authors 
have stated to the contrary. They are extensively cultivated in the south of 
France, Italy, and Spain, where they form an important article of commerce. 
The Tender.shelled, or Jordan Almonds, are chiefly brought from Malaga, and 
are those ^vhich are imported into this country in such large quantities in the 
shell; another variety, with a sweet kernel, is from Valencia, whence it takes 
its name. The Bitter Almonds are imported from Mogador. The Sweet 
Almonds are much used in domestic economy, confectionary, &c., for which 
purposes they should always be used, to the exclusion of Bitter Almonds, as 
the kernels do not contain any hydrocyanic or prussic acid, although it is found 
in the leaves, flowers, and bark of the tree : they have an agreeable flavour, 
but, to whatever use they are applied, they should first be divested of their 
outer pellicle. When young and green they are preserved like green Apricots. 
They supply the Almond oil, and the farinaceous matter which is left after the 
oil is extracted forms the Pate cVAmandes of the perfumers. The oil is em¬ 
ployed in the arts for the same purposes as Olive oil; and when used medi¬ 
cinally it is emollient, nutritive, and laxative. It forms the basis of Kalydor, 
Macassar Oil, Gowland’s Lotion, and many other articles of that nature sold 
by perfumers. Bitter Almonds are injurious to animal life on account of the 
great quantity of hydrocyanic acid which they contain, and are consequently 
seldom used except for giving flavour to confectionary, and even then they 
should be employed in small proportions. 
In the environs of Alicante the husks are ground to a powder, and enter 
into the composition of common soap, the great quantity of alkaline principle 
and mucilage which they contain rendering them proper for this purpose; and 
it is said that in some parts of the south of France, where they are extensively 
grown, horses and mules are fed on the green or dry husks ; but to prevent any 
evil consequences, as the animals devour them with great avidity, they are 
mixed with chopped straw or oats. 
In describing the different varieties of Almonds, I have confined myself to 
those only which are most commonly cultivated on the continent as esculent 
fruit. Some of these I have found produce a good crop, in dry and warm 
seasons, even upon standards in the climate of Middlesex. 
CLASSIFICATION OF ALMONDS. 
1.—FRUIT, A THIN SPONGY HUSK. 
A. KERNELS SWEET. 
* Shell Hard and Woody. 
Common Sweet. 
Large Fruited Sweet. 
Amandier de Tours. 
# * Shell Tender. 
Tender Shelled Sweet. 
Sultane. 
Pistache. 
B. KERNELS BITTER. 
* Shell Hard and Woody. 
Common Bitter. 
Large Fruited Bitter. 
Amandier d’ltalie. 
* * Shell Tender. 
Amere a Noyau Tendre. 
2.—FRUIT, A THICK SUCCULENT FLESH. 
Peach Almond. 
1. COMMON SWEET ALMOND.—H. 
Synonyhes. —Common, Hort. Soc. Cat. ed. 3. Down Fr. Amer. 159. Amandier a 
petit fruit Duh. Arb. Fruit, I. 118. Amandier Commune, Cal Traits. II. 212. Amande 
* Plinii Hist. lib. xxii., cap. yiii. 
