There are two principal forms of the Almond:
1.. the one with entirely pink flowers, Amygdalus communis, var. dulcis,
producing Sweet Almonds;
2.. the other, A. communis, var. amara, with flowers slightly larger,
and the petals almost white towards the tips, deepening into rose at the
base, producing Bitter Almonds.
Botanically, they are considered merely variations of the one type, and the
difference in variety has been supposed originally to be mainly owing to
climate, the Bitter Almond being a native of Barbary.
The Sweet Almond is the earliest to flower, and is cultivated more largely
than the Bitter Almond. It is valuable as a food and for confectionery
purposes, as well as in medicine, being rich in a bland oil, and sustaining
as a nutriment: the staying power conferred by a meal of Almonds and
raisins is well known.
It is only the Bitter Almond in the use of which caution is necessary,
especially with regard to children, as it possesses dangerous poisonous
properties.