=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.= (g_h_e-ā_h_′-nă; _g_ hard). Brazil-nuts. =Al′monds, In′dian.= The fruit of _terminalia catappa_ (Linn.). They are oleaginous, and nutritious; and are used as a substitute for almonds. =Almonds, Ja′va= (jā_h_′-). The nuts or kernels of _canarium commune_ (Linn.). They are eaten, made into bread, and pressed for their oil. =Almonds, Sweet′.= _Syn._ ALMONDS; AMYG′DALÆ, L.; A. DULCES, Ph. D.; AMYGDALA, A. JORDAN′ICA, Ph. L.; A. DULCIS, Ph. E., & Ph. L. 1836; AMANDES, AMANDES DOUCES, Fr.; SÜSSE MANDELN, Ger. These are the well-known dessert or table fruit of the name, and are the kind always referred to when ‘almonds’ (simply) are spoken of or ordered.