Essence of Al′monds

Syn. E ence of bitter almonds , E. of peach kernels , E. of ratafia , E. of noyeau , Quinte ence of n. , Almond flavour ; E entia amygdalæ , E. a. amaræ , L. Prep. 1. From e ential oil of almonds, as the last. 2. (Pereira.) E ential oil of almonds, 1 fl. oz.; rectified spirit, 7 fl. oz. Uses, . It is added to wine, cordials, perfumery, pastry, ., to impart an agreeable nutty flavour or aroma. It is also employed to prepare cherry-laurel, peach-kernel, and bitter-almond water. A large quantity is consumed by the confectioners, and by wine merchants to ‘improve’ their sherries, and to give Cape wine a sherry flavour. It should be used in very small quantities, as it is very powerful, and, in quantity, poisonous. A few drops are sufficient for several pounds of pastry. The first formula is that used in trade. The second is sometimes used by the druggists, and is occasionally vended under the name of ‘ CONCENTRATED ESSENCE OF BITTER ALMONDS ,’ . The directions for purifying the almond oil from hydrocyanic acid before di olving it in the spirit, given in more than one recent book of receipts, are absurd, as in this way the oil loses much of its characteristic odour and flavour, and by keeping gradually becomes nearly destitute of both. See E ential Oil .