Bitter and sweet almonds are very different in taste, but the tree which produces them is the same; it is distinguishable at least only by the taste of the almond.
'Tis a moderately large tree, with long narrow leaves, of a beautiful green, and notched at the edges; the blossoms are large, of a pale red colour, and very beautiful. The fruit is composed of three parts, a tough matter on the outside, a stone within that, and in this shell the almond, by way of kernel. They cultivate almond trees in France and Italy.
Sweet almonds are excellent in emulsions, for stranguries and all disorders of the kidneys and bladder; they ought to be blanched and beat up with barley-water into a liquor like milk; this is also good, in smaller quantities, for people in consumptions and hectics.
Bitter almonds are used for their oil; this tastes sweet, and what is called oil of sweet almonds is commonly made of them. But the cakes left after pressing afford by distillation a water that is poisonous, in the same manner as laurel water.
The Family Herbal, 1812, was written by John Hill.