The distilled
water applied to the organs of smelling strongly impresses the mind with
the same ideas as arise from the taste 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.
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