Amygdaline

It is known that emulsine and amygdaline are two innocent substances when they are administered by themselves, but that they develope hydrocyanic acid and become a violent poison when placed in contact.

Not finding any key to this enigma, he (as is hat too frequently done) ascribed the formation of amygdaline, or the transformation of its elements into hydrocyanic acid and oil of bitter almonds, to the co-operation of an intangible and invisible something, which, from its nature, must be beyond the reach of our understanding.

This insoluble residue, even when completely washed with distilled water so as to remove all soluble matter, still furnishes the characteristic reaction of emulsine with amygdaline.

From this it seems clear that if Ag. fabaceus has an amygdaline odour and taste it must be in a very modified degree, as the taste and odour of the plant, as it grows here, could escape no one.