ste of peach blossoms or apricot
kernels: it is so extremely deleterious in its nature, and sometimes so
sudden in its operation, as to occasion instantaneous death; but it more
frequently happens that epileptic symptoms are first produced. This
poison was discovered by accident in Ireland in the year 1728: before
which, it was no uncommon practice there, to add a certain quantity of
laurel water to brandy, or other spirituous liquors, to render them
agreeable to the palate. At that time three women drank some
laurel-water; and one of them a short time afterwards became violently
disordered, lost her speech, and died in about an hour.

A gentleman at Guildford, some few years back, also, by making an
experiment as he intended on himself, was poisoned by a small dose: he
did not survive the taking it more than two hours.

In consequence of the above poisonous principle existing in the laurel,
it has been recommended to persons to be cautious hwo they make use of
the leaves of that shrub, which is a usual practice with cooks for
giving flavour to custards, blanch-mange, and other made-dishes, lest
the narcotic principle should be also conveyed, to the detriment of the
health of persons who eat of them.

And the same may be said of the kernels of all stone-fruits; for the
flavours given to noyau, ratafia, and other liquors which are highly
prized by epicures, are all of them derived from the same principle as
laurel-water, and which, on chemical investigation, is found to be
prussic acid. This exists in considerable quantities in the bitter
almond, and which when separated proves to be the most active poison
known, to the human as well as all other animal existence. This
principle, and its mode of extraction, should not be made more public
than the necessity of scientific research requires. We cannot with
propriety accuse either this tree or the laurel as being poisonous,
because the ingenuity of mankind has found out a mode of extracting this
active acidulous principle, and which is so very small in proportion to
the wholesome properties of the fruit, as not to be suspected of any
danger but for this discovery. As well might we accuse wheat of being
poisonous, because it yields on distillation brandy, which has been
known to kill many a strong-bodied fellow who has indulged in this
favourite beverage to excess. An eminent chemist informs me, that he has
made experiments with the oxalic acid, and found that when this was