206 



Agricultural Gazette of jS .S.W. 



[Mar. 2, 1920. 



Varieties. 



The varieties to be used for the purpose of canning, jam-niaking, or drying 

 should be freestone, firm in texture, yellow in colour, evenly ripened on 

 both sides, and with flesh juicy and sweet. Some of the French varieties 

 {such as Luizet) are attractive, being large and having a red cheek, but these 

 are generally shy bearers and lack the qualities mentioned above. The 

 qualities desired are mostly found in the old English and American, and 

 in some seedlings from those varieties. 



One of the varieties known in Australia as Trevatt has proved itself of 

 great value. This variety, althougli not of the highest quality, may be 

 safely recommended to our growers as being a consistent bearer, vigorous, 

 and immune to a great extent from disease. It is suitable for canning, 

 jam-making and dessert, and is of fair quality when dried. 



The following are English varieties arranged in order of ripening : — 



French varieties : — 



Large Early.. 



Luizet 



Alherge de Montgamet 



St. Ambroise 



Large (very shy bearer) 

 Medium (shy bearer) 

 Medium ,, ,; 

 Medium ... 



Medium. 

 Medium. 

 Medium. 

 Indifferent. 



The Effect of Frost on Blossoming. 



During blossoming and just after the liuit is set is a very critical period 

 Avith most fruit trees, and with the apricot in particular. With a view to 

 gatliering data concerning the sensibilities of the apricot at these stages, 

 colh'ctions of the fruit (many varieties growing under similar and under 

 different conditions) have been tested on the Government orchards for many 

 years. 



There is no doubt that frost is responsible for heavy losses to fruitgrowers 

 generally. Many methods have been attempted to cope with its effect, 

 ])ut up to the present nothing has proved satisfactory. We learn from 

 ■California that the ravages of frost are greatly minimised there by the use of 

 fire ]iots. 



Thinning Apricots. 



There are two ways by which the fruit can be thinned. The first is 

 to prune the tree in sudi a muiiner that no more fruit-wood is left than is 

 sufficient to produce the quantity of fniit that the tree is able to grow to 

 perfection. The second way is to thin liy hand as soon as the last drop is 



