In the bark of the service-tree, Lehmann found ·7 per cent. of laurocerasin (= ·02 HCN), and in the leaves of the cherry-laurel 1·38 per cent. (= 0·39 HCN).
Francis,[239] in a research on the prussic acid in cassava root, gives as the mean in the sweet cassava ·0168 per cent., in the bitter ·0275 per cent., the maximum in each being respectively ·0238 per cent., and ·0442 per cent. The bitter-fresh cassava root has long been known as a very dangerous poison; but the sweet has hitherto been considered harmless, although it is evident that it also contains a considerable quantity of prussic acid.
[239] “On Prussic Acid from Cassava,” Analyst, April 1877, p. 5.
The kernels of the peach contain about 2·85 per cent. amygdalin (= ·17 HCN); those of the plum ·96 per cent. (= ·056 HCN); and apple pips ·6 per cent. (= ·035 per cent. HCN).
It is of great practical value to know, even approximately, the quantity of prussic acid contained in various fruits, since it has been adopted as a defence in criminal cases that the deceased was poisoned by prussic acid developed in substances eaten.
§ 255. Statistics.—Poisoning by the cyanides (prussic acid or cyanide of potassium) occupies the third place among poisons in order of frequency in this country, and accounts for about 40 deaths annually.
In the ten years ending 1892 there were recorded no less than 395 cases of accidental, suicidal, or homicidal poisoning by prussic acid and potassic cyanide. The further statistical details may be gathered from the following tables:—
DEATHS IN ENGLAND AND WALES DURING THE TEN YEARS 1883-1892 FROM PRUSSIC ACID AND POTASSIC CYANIDE.