I 
OBSERVATIONS ON AMYGDALINE. 
195 
2 atoms hydrocyanic acid, 
2 " oil of bitter almonds, 
1 " sugar, 
2 " formic acid, 
7 " water, 
N C H 
2 2 2 
28 24 4 
6 10 5 
4 4 6 
14 7 
1 " 
amygdaline, 
2 40 54 22* 
So far as my knowledge extends, no substance has hitherto 
been discovered to effect the decomposition of amygdaline, 
but the albumen of almonds; but the sequel will show that all 
those seeds which yield amygdaline contain a decomposing 
principle, acting in every way similar to emulsine and which 
is probably identical with the albumen of almonds. 
The existence of amygdaline in the leaves of the Prunus 
laurocerasus, (cherry laurel,) has been rendered highly 
probable, and, according to the following observations, 
the same is true with regard to the bark and leaves of 
the Prunns Virginiana. Hence the question arises, what 
is the agent of decomposition in these cases? With these 
preliminary remarks I will observe, that the design of this 
paper is to demonstrate the existence of amygdaline in seve- 
ral species of the genera, Primus, Amygdalus, &c. 
As generically connected with the almond, the kernel of the 
peach {Amygdalus persica) will first receive attention. 
A quantity of peach kernels were powdered and subjected 
to the action of ether, until deprived of most of their fixed oil, 
after which they were treated with boiling absolute alcohol. 
* For the substance of the preceding observations on amygdaline we 
are indebted to the excellent paper of Leibig and Wohler, which ap- 
peared originally in the Annalen der Pharmacie, and republished in ;the 
August number, 1837, of the Journal de Pharmacie, whence they 
were principally extracted. My reason for inserting them here, is be- 
cause no notice has yet been taken of amygdaline by any of our American 
Journals — besides, they form a very excellent preface to the succeeding 
observations. 
