AMANDE

(Fr.), n.. See A my anaL a—A. amère. 1, The bitter almond. 2. A species of mushroom having an odor resembling that of bitter almonds. [D, Cure a In dame. Almonds with a hard shell covered with small pits and marked with serpentine lines. [L, 109.]—A°s à 1a prince e. See Paper-shelled ALMONDS.—A’s amères … Cod.]. See AMYQDALA amara— À°s À purger les per roquets. The fruit of Hura crepitans. [B, 173.]—. See A’s de Rio Grande.— A>s. The kernel of Lecythis bract eat a. [B, 173.]—A>s de Rio Grande. The fruit of Bertholettia excels a. [B, 173.)—A’s de Chinon. Shelled almonds of a yellowish-brown color. [L, 109.] —A’sde Malaga. See Malaga ALMONDS.—A’s de milhaud. A long, flat variety of shelled almonds. _ [L, 109.|—A’s de Provence. A variety of sweet almonds. [L, 109.]—A’s. See Malaga ALMONDS.—A’s des prince es. See Paper-shelled ALMONDS. —A. de terre. The tuber of Cyperus esculent us. [L, 67.|—A. douce [Fr. Cod.] See AMYGDALA dulcis —A>s du Brésil. Brazil nuts. [D, 126.1—A’s dures. A variety with small kernels. [L, 109.|—A’s du Rio Negro. See 4’s de Rio Grande.—A’s triées à la main. Carefully selected almonds. {L, 1 eurre d’a’s. See Bulyrum AMYGDAL ARUM., — Confection d’a’s. See Pulvis ‘AMYGDALA compos it us.—Eau ’s amères, Eau distillée-d’a's amères. See Aqua AMYGDAL ARUM amurum,— Emulsion d’a. [Fr. Cod.]. A preparation made of 1 part each of sweet almonds and white sugar and 20,parts of distilled water. [L, 76.] See also Mistura AMYGDALÆ. -— Emuision d'a. amère [Fr, Cod.]. Made like the preceding, bitter almonds being substituted for sweet. [L, O, no; 02, not; O%, whole; Th, thin; Th’, the; U, like 00 in too; U?, blue; US, lull; U4, full; U5, urn; U®, like ti (German), 76.]—Émulsion. amère sucrée [Hannover Ph,, 1833]. Made by rubbing in a mortar 15 parts each of sweet almonds and white sugar, 1 part of bitter almonds, and 120 parts of water. The Fei rara Ph. of 1832 orders the same ingredients in slightly varying proportions.,[L, 8.]—Emulsion ’s douces. Sve EMULSIO amy ialina.—Emulsion ’s douces a rom at isée |Belg. Ph.. 1823]. Made of 8 parts of sweet almonds, 4 of white sugar, 48 of boiling water, and 2 of orange-flower water. [L, — lÉmulsion d’a’s douces gommeuse. See EMULSIO arabica—Émulsiou ’s douces sucrée. Official in many pharma copæias; made by mixing sweet almonds, sugar, and water in varying proportions. (L, 85.j—Émulsion ’s simple [Hamb. Cod., 1835]. An emulsion made of 2 parts each of oil of sweet.almonds and gum arabic mucilage, and 12 of water. [L, 8:]—Éinulsion *s sucrée [Hamb. Cod., 1835]. An’ eniulsion made of 2 parts each of oil of sweet almonds, gum-arabic mucilage, and syrup, and 10 of water. [L,85.]—E ence des a’s améres. See Oleum amy DALE amare.—Hnile. douce [Fr. Cod.]. See Oleum AMYG- DALE expre um.—Huile e entielle d’a’s aruères, Huile volatile d’a. amère [Fr..]. See Oleum AMYGDALÆ amare.—Lait : (Fr. Cod.]. See Mistura anyapaa.—Pate dga’s. See Pasta AMYGDAL. — Poudre d et @iris composée. See Puuvis cosmetic us ad manus.—Sirop da. [Fr. Cod.J. See Syrupus Auva-