48 THE APRICOT. 



on the plum. The small, yellow wild plum of our Western States 

 makes one of the best stocks for it. Some use the peach, which 

 answers very well on light, sandy soils, but generally gives too 

 much tendency to wood growth rather than producing fruit. The 

 seeds grow readily, and pits from isolated trees often produce very 

 good sorts ; few, however, ever get into notice, from not surpassing 

 the parent in size, although often proving more hardy and produc 

 tive. Budding into the limbs of a standard peach, or plum-tree, has 

 been thought to add hardihood to the apricot. 



Soil and Diseases. Deep, strong, loamy, but not wet soils, are 

 best adapted to successful fruiting the apricot ; although they are 

 often grown readily and beautifully on light sand. In the latter 

 case, however, it requires mulching or free watering, otherwise the 

 tree ripens its wood and drops its fruit before fully matured. 



The diseases belonging to the apricot as a tree are only the result 

 of exposure, as stated previously ; but the fruit is a favorite of the 

 curculio, and frequently destroyed ere half grown. Trees trained 

 against buildings and near walks are often exempt from attacks of 

 this insect. 



Uses. &quot; A very handsome and delicious dessert fruit, only inferior 

 to the peach, ripening about midsummer, after cherries and before 

 plums, at a season when it is peculiarly acceptable. For preserving 

 in sugar or brandy, for jellies or pastries, it is highly esteemed, and, 

 where it is abundant, an admirable liquor is made from the fruit ; 

 it is also dried for winter use.&quot; It is also used, when partially grown, 

 in the preparation of tarts. 



VARIETIES. 



CLASS I. Worthy General Cultivation. 

 BREDA. 



Amande Aveline, I Ananas, 

 DeHollande, | Persique, 



Hasselnussmandel. 



This old variety withstands severe frosts in spring, is hardy as a 

 tree, a good grower, productive although small, and hangs well, even 

 after ripe. Fruit, small, roundish, often approaching four-sided ; 

 suture, well marked ; skin, orange, becoming rich brownish orange 

 in the sun ; flesh, deep orange, parting freely from the stone, 

 juicy, rich, and high-flavored ; stone, small, roundish, compressed ; 

 kernel, sweet. Season, first of August. 



