Japanese Apricot 
The Japanese apricot 
bears a small fruit of 
very poor acid quality, and 
used only for cooking. It 
is not an abundant bearer, 
and has few qualities that 
can commend it. But it 
crosses readily with the 
cultivated apricot, and Mr. 
Burbank suggests the pos- 
sibility that in later gen- 
erations such a progeny 
may develop unex- 
pecied qualities, 
