Allyl, Sulphocy′anide of, C3H5CNS; obtained by submitting iodide of allyl to the action of sulphocyanide of potassium; or by gently heating a mixed alcoholic solution of sulphide of allyl and bichloride of mercury, with sulphocyanide
of potassium. See Oil of Mustard (Volatile).
AL′MOND (ah′-mŭnd). Syn. Amyg′dala (also -US, -UM*), L.; Amande, Fr.; Mandel, Ger., Dut., Dan., Swed. The ‘almond-tree’ (amyg′dalus commu′nis—Linn.; Ph. L., E., and D.; Amandier—Fr.), a tree of the nat. ord. Rosaceæ, indigenous to Persia, Syria, and the north of Africa; but also extensively cultivated in southern Europe. The almond-tree is about the size of the peach-tree, which it much resembles in appearance. It is incapable of ripening its fruit in this country, and is, therefore, only grown here for the sake of its beautiful vernal flowers. There are several varieties, of which the most important are the sweet and the bitter, so named from the flavour of the seed or kernel. These, for the most part, resemble each other in appearance. De Candolle (‘Prodromus,’ ii, 530) gives five varieties of this species:—A. AMA′′RA (bitter-almond); A. DUL′CIS (sweet-a.); A. FRAGILIS (tender-shelled a.); A. MACROCAR′PA (large-fruited a., pista′chio a., sultana a.); A. PERSICO′ÏDES (peach a.).
Almond, Per′sian. The peach.
AL′MONDS. Syn. Amyg′dalæ, L.; Amandes, Fr.; Mandeln, Ger. The seed or kernels of the almond-tree. They are met with in commerce both in the shell (AMYG′DALÆ CUM PUTAM′INE, -ĭn-e, L.), and shelled (AMYGDALÆ, L.). In the retail shops, most commonly in the latter form. Those rancid, broken, or worm-eaten should be rejected.
Almonds, Bitt′er. Syn. Amyg′dalæ ama′′ræ, L.; Amygdala amara, Ph. E.; Amandes Amères, Fr.; Bittere mandeln, Ger. A variety imported from Mogadore, chiefly characterised by possessing the bitter flavour, and when rubbed with water, the odour of peach-kernels. They are also smaller and thicker than the sweet almond.
Uses, &c. Bitter almonds are used to relieve the flavour of sweet almonds, to clear muddy water, and to flavour confectionery, liqueurs, &c. By pressure, they yield their bland oil (OIL OF ALMONDS; O′LEUM AMYG′DALÆ, L.); the resulting cake (BITTER-A. CAKE; PLACEN′TA A. AMARÆ, L.) is distilled for the volatile oil (ESSENTIAL OIL OF A.; O. A. A., L.), and is afterwards again pressed into cakes (A.-CAKE), and used to fatten pigs, and for other purposes. Bitter almonds are now seldom employed in medicines, although it is said that they have cured ‘intermittents’ when bark had failed (Bergius), and that their emulsion has been found useful in pulmonary and dyspeptic affections, hooping-cough, and asthma; and externally as a lotion in acne. (Thomson.) In large quantities they are poisonous, and even in the smallest quantities have been known to produce nettle-rash (urticaria) and other unpleasant symptoms. They have long been in repute as an antidote to intoxication. The ancient bacchanals chewed them at their orgies, to lessen the effects of wine, and to enable them to take it in larger quantities with impunity.
Almonds, Blanched′ (blăncht′-). Syn. Amyg′dalæ decortica′tæ, L. Almonds from which the husk or seed-coat has been removed. This is effected by soaking them for a short time in warm water, until the skin can be easily removed by pressure between the thumb and forefinger. They are then peeled, rinsed in cold water, drained, and dried. When intended for the table, the last is effected by wiping them with a soft towel; but when they are intended to be powdered, or kept, they are dried by a very gentle heat in a stove, or in the sun.
Almonds, Burnt′. Syn. Roasted almonds; Almond coffee. Used to colour and flavour liqueurs and confectionery; and formerly, as a substitute for coffee.
Almonds, Guia′na. (ghe-āh′-nă; g hard). Brazil-nuts.