ALMOND OIL

is obtained by expre ion from the ground kernels or seeds of the sweet or bitter almond, apricot or peach. It is largely employed in perfumery. The best qualities are light yellow or white in color, almost entirely free from odor and po e ing only a mild, nutty flavor. Oilof Bitter Almonds is an entirely different product, which is not obtainable by the cold, or only slightly warm, expre ion employed for Almond Oil—it is a volatile oil extracted by distillation from the crushed kernels of bitter almonds, apricots or peaches, after the expre ion of Almond Oil. In concentrated form, Oil of Bitter Almonds is poisonous because of the large quantity of hydrocyanic or pru ic acid it contains, but in diluted form, as in Almond Extract, it is a popular flavoring in confectionery, cooking, etc. [s. 24]