46 APRICOT. 



with greenish yellow ; the flesh is fibrous and astringent ; juice acid and 

 austere. 



HARRISON, Harrison's Newark. This fruit is much celebrated in New 

 Jersey as a cider apple; it is somewhat ovate, below the middle size; the 

 skin is yellow, with black spots ; flesh yellow, firm, rich, and sprightly. 

 Ten bushels will make a barrel of exquisite cider, from which may be taken 

 fourteen quarts of distilled spirits. 



APRICOT. 

 ABRICOTIER. Prunus Jlrmeniaca. 



THE fruit of the Apricot is next in esteem to the Peach, 

 and as it ripens three or four weeks earlier, should be more 

 generally cultivated. The flowers appear in April, on the 

 shoots of the preceding year, and on spurs of two or more 

 years' growth, and the fruit ripens in July and August. The 

 London Horticultural Society's catalogue describes fifty-four 

 sorts, and Messrs. Prince have eighteen in their catalogue ; 

 besides these, is the Peach Apricot, a large fruit, supposed 

 to be a hybrid between a Peach and an Apricot. 



Our enterprising fellow citizen, Mr. William Shaw, has 

 succeeded for many years in maturing large quantities of this 

 excellent fruit on standards ; but they ripen best when trained 

 against close fences. In England some of the varieties are 

 cultivated as standards and espaliers ; but they seldom bear 

 much fruit under ten or twelve years, and then the fruit is 

 abundant and of the finest flavour. They are commonly cul- 

 tivated as wall trees, in an east or west aspect ; for if they 

 are planted to face the south, the great heat causes them to 

 be mealy before they are eatable. New varieties are pro- 

 cured from seed, as in the Peach, and approved sorts are 

 perpetuated by budding on plum stocks, &c. 



The vaiieties of the Apricot, in general, bear chiefly apon 

 the young shoots of last year, and casually upon small .spurs 

 rising on the two or three years' old fruit branches. The 

 Moor Park bears chiefly on the last year's shoots, and on 



