It is always pleasant to reflect, also, that the same cyanogen is found in the kernels of peaches and cherries, and that the glucoside amygdalin, which is contained in the essential oil of bitter almonds, as well as in the kernels of plums and apricots, is converted into hydrogen cyanide in the presence of certain enzymes and a bit of moisture, and is often used to provide the characteristic taste and odor in the manufacture of certain sweets.
