=ALLU′′VIAL.= (-l’ōōv′-yăl). _Syn._ ALLU′′VIOUS*; ALLU′′VIUS, L.; D′ALLUVION, Fr. In _geology_, applied to partial deposits of mud, sand, gravel, &c., left by rivers and floods upon land not permanently submerged beneath water; in _agriculture_, applied to soils so formed or deposited. =ALLU′′VIUM.= [L., Eng.] _Syn._ ALLUVION, Fr.; ANFLÖSSUNG, ANSCHWEMMUNG, Ger. In _geol._ and _agr._, alluvial deposit or soil. See SOILS, &c. =AL′LYL= (-lĭl). C_{3}H_{5}. In _chemistry_, the radical of the essential oils containing sulphur, as those of assafœtida, garlic, horseradish, mustard, onions, &c., which are either sulphides or sulphocyanides of allyl. Its probable existence was first shown by Captain Reynolds, who succeeded in producing several of its derivatives. It has since been obtained, in a separate state, by the action of sodium upon iodide of allyl. It is an oily substance with a high boiling point. =Allyl, Sulphide of=, (C_{3}H_{5})_{2}S; obtained (artificially) by acting on sulphocyanide of allyl with sulphide of potassium. See OIL OF GARLICK. =Allyl, Sulphocy′anide of=, C_{3}H_{5}CNS; 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.