At the present time the sweet almond is extensively cultivated in northern Africa, southern Europe and in the warmer parts of the United States, particularly in California. Climatic conditions and cultivation have a great influence upon the quality of the almonds and we have as a result quite a number of commercial varieties, just as we have commercial varieties of coffee, tea, oranges, etc. The more important commercial varieties are the Jordan, Valencia, Barbary and California almonds. These vary somewhat in size, form and thickness of the kernel and the hardness and thickness of the shell (endocarp). The Jordan almonds are imported from Malaga (Spain) and are said to be the finest. They differ from the others in the greater length of the kernel (seed), for which reason they are also known as long almonds. These are official in the English Pharmacopoeia because they are not readily confused with other sweet varieties and the bitter almond. The Valencia almonds come from the Balearic islands (Majorca); they are characterized by a comparatively soft shell and are less highly prized than the Jordan or the California almonds. The Barbary almonds from northern Africa are quite small and unsightly and for those reasons have comparatively little commercial value. In the United States the principal commercial variety is the California almond. The kernel is shorter and flatter than that of the Jordan almond, but almost equal to it in quality. It is extensively cultivated, about one hundred trees being planted to the acre. The trees attain a height of fifteen to twenty feet and begin to yield when three years old. In California it is customary to bleach the almonds by exposing them to the vapor of burning sulphur, which also destroys insect parasites which attack almonds very readily. Other less important sweet commercial varieties are the Provence almonds of southern France, the Florence and Ambrosia almonds of Sicily, the Pitti almonds of Portugal and the small Puglia almonds of Italy. The bitter almond seeds are as a rule somewhat shorter, broader and thinner than those of the larger, sweet varieties. Those found upon the market are largely from northern Africa, Sicily and southern France. The principal constituents of sweet almonds are a fixed oil, sugar, some albuminoid substances, and perhaps a small quantity of amygdalin or a substance akin to it. The purified fixed oil from both varieties of almonds is a bland, thin, pale yellow liquid, having a faint taste and odor of the almond. When exposed to the air it becomes rancid quite readily. Medicinally it finds use as an emollient in external applications. Taken internally in small doses it is nutritious; in large doses laxative. Mixed with mucilage or yolk of eggs and sugar it is found useful in allaying troublesome coughs due to irritation of the throat. It also finds a table use similar to that of olive oil.