Chap. XVII.
Amygdala.
Almonds.
The Almond also may be reckoned vnto the stock or kindred of the Peaches, it is so like both in leafe and blossome, and somewhat also in the fruit, for the outward forme, although it hath onely a dry skinne, and no pulpe or meate to bee eaten: but the kernell of the stone or shell, which is called the Almond, maketh recompense of that defect, whereof some are sweete, some bitter, some great, some small, some long, and some short.
The Almond tree groweth vpright, higher and greater then any Peach; and is therefore vsually planted by it selfe, and not against a wall, whose body sometime exceedeth any mans fadome, whereby it sheweth to be of longer continuance, bearing large armes, and smaller branches also, but brittle, whereon are set long and narrow leaues, like vnto the Peach tree: the blossomes are purplish, like vnto Peach blossoms, but paler: the fruit is somewhat like a Peach for the forme of the skinne or outside, which is rough, but not with any such cleft therein, or with any pulpe or meate fit to bee eaten, but is a thicke dry skinne when it is ripe, couering the stone or shell, which is smooth and not rugged, and is either long and great, or small, or thicke and short, according as the nut or kernell within it is, which is sweete both in the greater and smaller, and onely one smaller kinde which is bitter: yet this I haue obserued, that all the Almond trees that I haue seene growe in England, both of the sweete and bitter kindes, beare Almonds thicke and short, and not long, as that sort which is called the Iorden Almond.
The Vse of Almonds.
They are vsed many ways, and for many purposes, either eaten alone with Figges, or Raysins of the Sunne, or made into paste with Sugar and Rosewater for Marchpanes, or put among Floure, Egges, and Sugar, to make Mackerons, or crusted ouer with Sugar, to make Comfits, or mixed with Rosewater and Sugar, to make Butter, or with Barley water, to make Milke, and many other waies, as euery one list, that hath skill in such things.
The oyle also of Almonds is vsed many waies, both inwardly and outwardly, for many purposes; as the oyle of sweete Almonds mixt with poudered white Sugar Candy, for coughes and hoarsenesse, and to be drunk alone, or with some other thing (as the Syrupe of Marsh Mallowes) for the stone, to open and lenifie the passages, and make them slipperie, that the stone may passe the easier. And also for women in Child bed after their sore trauell. And outwardly either by it selfe, or with oyle of Tartar to make a creame, to lenifie the skin, parched with the winde or otherwise, or to annoint the stomacke either alone, or with other things to helpe a cold.
The oyle of bitter Almonds is much vsed to be dropped into their eares that are hard of hearing, to helpe to open them. And as it is thought, doth more scoure and cleanse the skin then the sweet oyle doth, and is therefore more vsed of many for that purpose, as the Almonds themselues are.