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.
It is hardly possible to take up any newspaper or magazine now a days without happening on advertisements of patent medicines whose chief recommendation is that they "contain phosphorus." They are generally very expensive, but the rea