APRICOT. 213 



form a delicious ingredient in pies, tarts, &,c. The Chi- 

 nese, we are told, form lozenges from the clarified juice, 

 which, dissolved in water, yield a cool, refreshing beverage. 

 Oil is also extracted from the kernel ; and Loudon informs 

 us, that the young shoots yield a fine golden-cinnamon 

 color to wool. 



VARIETIES. 



1. ALBERGE APRICOT. Bon Jard. 



A large tree, and very productive. The flesh is melting, 

 vinous, and excellent for preserving. The kernel is large 

 and bitter. Early in August. There are two varieties 

 superior in size and flavor ; that ofMontgamet and of Tours. 



2. ALGIERS. For. 



An oval fruit, flattened or compressed, of a straw color ; 

 juicy and high-flavored. 



3. ANGOUMOIS. Lind. Bon Jard. p. 305. 

 PURPLE ABRICOT. Lind. ALEXANDRIAN. Ib. 

 ABRICOT VIOLETTE. Lux. Cat. 



BLACK APRICOT. For. 



A small, globular, downy fruit, a little oblong; of a pale 

 red color, becoming deep red or purple next the sun ; the 

 flesh pale red, but orange next the stone, a little acid, but 

 good, with a strong odor ; the kernel is sweet, and the 

 fruit looks at a little distance like an Orleans plum. Early 

 in July. 



4. *BRUSSELS. For. 



Highly esteemed for its productiveness. A middle-sized 

 fruit, of a red color next the sun, covered with numerous 

 dark spots ; the flesh is yellow, and of a brisk flavor. It 

 separates from the stone ; the kernel is bitter. 



5. *CRUFT'S LATE APRICOT. 



A large and very superior fruit, which lately originated 

 in the garden of Edward Cruft, Esq., in Boston. Very 

 rich, juicy, sweet ; and, in the opinion of the best of judges, 

 a variety of surpassing excellence. August 15. 



6. EARLY MASCULINE. Bon Jard. 



ABRICOTIN, ABRICOT PRECOCE, ABKICOT HATIF MPS^UE, of the 



French. 



RED MASCULINE. Lind. 



A small, nearly globular fruit, vermilion color next the 

 sun, yellowish in the shade; the flesh is yellowish, of me- 



