Almond

Almond is a species of tree native to the Middle East and South Asia. The fruit of the almond is not a true nut, but a drupe, consisting of an outer hull and a hard shell with the seed inside.

Almond can be cultivated as a food that can help us convalescents. As a review Almond soup is an excellent substitute for beef-tea for convalescents. It is made by simply blanching and pounding a quarter of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.

An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice. Almonds should always be blanched, that is, skinned by pouring boiling water on the nuts and allowing them to soak for one minute, after which the skins are easily removed. The latter possess irritating properties.

Bitter almonds should not be used as a food. They contain a poison identical with prussic acid.