AMYGDALIN

C 20 H 27 NO 11 .3Aq. This substance exists in bitter almonds. It crystallises in pearly white plates, which are odourle and almost tastele . It is nearly insoluble in hot and cold water and in cold alcohol, but soluble in boiling alcohol. To prepare amygdalin, boil well-pre ed cake of bitter almonds twice in strong alcohol; strain through linen, and pre the residue; remove any oil that may appear, heat the liquid again, and filter. In a few days part of the amygdalin crystallises out. Concentrate the residuary liquor to a sixth part, and add ether, which will throw down the amygdalin. Pre it between blotting paper, wash it with ether, and set aside to crystallise.