ALMOND

(Gr. kfjujyZct.Xcv. Fr. amande.) The seed or kernel of the Amygdal us communis. Sweet almonds afford, in the 100 parts, 54 of fixed, oil, 24 of albuminous matter, 9 gum and sugar, 4 woody fibre, Shusk, and 4 water and lo . Bitter almonds coptain le fixed oil, and a peculiar principle termed A.myedalin. When bitter almonds are cold pre ed, the oil which exudes contains no trace of pru ic acid; when hot pre ed, its flavour may be perceived: the cake remaining after pre ure yields a volatile oil by distillation, the quantity and strength of which in pru ic acid is variable. The oil of bitter almonds is about the specific gravity of water; that which pa es first over is most poisonous. It changes when exposed to air, and forms benzoic acid: in close ve els it may be long kept without deterioration. When used in medicine, great care is requisite on account of its varying strength. Half an ounce of oil of bitter almonds was put into the mouth of a Newfoundland dog (in a diseased state and moaning with pain), with the intention of immediately killing it; but after some slight convulsions the animal became tranquil, appeared easier, and recovered the effect: about a drachm of recently and carefully prepared oil was then administered, when the animal fell upon its side, became convulsed, and died in three minutes. The distilled oil of peach leaves and of the cherry laurel also contain pru ic acid, and the water distilled from them is poisonous. By digesting these oils with finely powdered peroxide of mercury, crystals of cyanuret of mercury are formed. [s. 47]