ALMOND

n. A2m’u%d. Gr.,duvyddAy. Lat., amygdala, Fr., amande. Ger., Mandel. It.,mandorla. Sp.,almendra, The seed or nut of the Amygdal us communis. [B.]|—Atrican a. The Brabejum stell at i folium. [L, 67.]—A. biscuits. See A. bread.— A, loom. A cosmetic preparation made by boiling 4 parts of Brazil dust in 96 of water, straining and adding 3 of isingla , 8 of grana silvestrica (or 1 part of cochineal), 4 of alum, and? of borax, [L, 45.]—A. bread. Bread made of flour of sweet a’s and white of egg; used as a food for diabetics. [L, 65.)—A. cake. Lat., placenta amygdalæ. The ma left after the oil has been expre ed from a’s. Used for washing the skin, [A, 377.|—A. coffee. See Roasted a’s.—A. flavor. A liquid preparation made from bitter a's, used in Cafea78 poisoning is said to have occurred from its use. [L, 63.]—A. legumin. See AM AND IN—A. milk, See Mistura AMYGDALÆ—A, mixture. See Mistura AMYGDALE. —A, of the Amazon. The Geoffroya superb a. [L, or ree of the ears, A’s of the throat. The tonsils. tt. B1.]--A. oil. See Oleum AMYGDALÆ. —A, paste. See Pasta AMYGDALÆ.—A. powder. Powdered a. cake, used for washing the hands. [L, 63.|—Artificial oil of bitter a’s. Nitrobenzene..J—Bitter a. Lat. amygdala amara [U. S. Ph., Br. Ph.], amygdale amare [Ger. Ph.j. Fr., amande amère. Ger., bittere Mandeln. It., mandorle amare. Sp., almendras amargas. The seed of the Amygdal us communis, var. amara; an oblong flattened seed, covered with a brownish’ testa, linearly marked, and containing a white, oily, dicotyledonous embryo (kernel). It bas a itter taste, and, triturated with water, forms an emulsion having the odor of hydrocyanic acid. It contains a crystalline substance (amygdalin) and about 43 per cent. of volatile oil. There are three varieties, French, Sicilian, and Barbary. It was formerly used in pulmonary and dyspeptic affections, but is now seldom used except for Havoring. large quantities it is poisonous. [A, 377; B. 5; L, 78.J—Bitter-a. water. See Aqua AMYGDALÆ amare.— Blanched a's. Lat., amygdale decor tic atæ. A, kernels deprived of their husks previously softened by soaking for a short time in warm water. [A, 377; B.]—Burnt. See Roasted a’s.—Compound powder of a’s, Confection of a’s. See Pulvis AMYGDALÆ compos it us.—Country a. The fruit of the Terminal i a catappa. [B, 172: L, ßlg—}‘]zu‘zh-a. See ARACHIS hypogea. — Emulsion ot a's. See Mistura AMYGDALÆ—E ence of bitter a., E ential olf of a. See Oleum AMYGDALÆ amare,—Expre ed oil ofa. See Oleum AMYGDALÆ expre um.—Guiana a’s, Brazil nuts, [A, 377.]—Indian a. See Country a.—Java. The nuts or kernels of Canarium commune. [A, 3773; B, 172.)\—Jor-. A fine variety of sweet a’s brought from Malaga. [B.]—Milk of a’s. See Mistura AMYGDALE—Oil of a’s. See Oleum AMYGDALÆ—Oil of bitter a’s. See Oleum AMYGDALÆ amare.—Oil of sweet a’s. See Oleum AMYGDALÆ dulcis.—Paper-shelled. _A’s derived from the Amygdal us fragilis, having a thin shell easily broken with the fingers. [B.]—Purified oil of bitter a. Oil of hitter a. freed from hydrocyanie acid and benzoin; henzoic aldehyde. Roasted a’s. Used for coloring and flavoring liqueurs and confectionery, and formerly as a substitute for coffee. [A, 377.] Sweet a. See AMYGDALA dulcis.— Syrup ofa. See Syrupus AMYGDALÆA.—Valencia. A variety of sweet a’s ercueny from Valencia, Spain. [B, 5.]—Volatile oil of a., Volatile oil of bitter a. See Oleum AMYGDALÆ amare.