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Cyanides possess a uniquely long, dark history, probably because they grow so bountifully around us. They flavor the leaves of the yew tree, the flowers of the cherry laurel, the kernels of peach and apricot pits, and the fat pale crunch of bitter almonds.
The Poisoner's Handbook (book) by Deborah Blum
Language: English
Submitted by: terrible_typist
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