Almonds, Bitt′er

Syn. Amyg′dalæ ama′′ræ , L.; Amygdala amara , Ph. E.; Amandes Amères , Fr.; Bittere mandeln , Ger. A variety imported from Mogadore, chiefly characterised by po e ing the bitter flavour, and when rubbed with water, the odour of peach-kernels. They are also smaller and thicker than the sweet almond. Uses, . Bitter almonds are used to relieve the flavour of sweet almonds, to clear muddy water, and to flavour confectionery, liqueurs, . By pre ure, they yield their bland oil ( OIL OF ALMONDS ; O′LEUM AMYG′DALÆ , L.); the resulting cake ( BITTER-A. CAKE ; PLACEN′TA A. AMARÆ , L.) is distilled for the volatile oil ( ESSENTIAL OIL OF A. ; O. A. A. , L.), and is afterwards again pre ed into cakes ( A.-CAKE ), and used to fatten pigs, and for other purposes. Bitter almonds are now seldom employed in medicines, although it is said that they have cured ‘intermit tents’ when bark had failed (Bergius), and that their emulsion has been found useful in pulmonary and dyspeptic affections, hooping-cough, and asthma; and externally as a lotion in acne. (Thomson.) In large quantities they are poisonous, and even in the smallest quantities have been known to produce nettle-rash ( urticaria ) and other unpleasant symptoms. They have long been in repute as an antidote to intoxication. The ancient bacchanals chewed them at their orgies, to le en the effects of wine, and to enable them to take it in larger quantities with impunity.