LUTHER BURBANK 
establishments, for a large, globular, sweet, free- 
stone apricot with a small pit. No apricot now 
known fully fills the bill. 
There is also opportunity to improve greatly 
the drying qualities of the apricot. 
All these matters will, of course, receive atten- 
tion from the plant experimenter who endeavors 
to improve this fruit at the same time that he is 
considering the question of hardiness of blossom, 
although the latter quality deserves pre-eminent 
attention. 
FitTING THE ApRIcoT TO NEW CLIMATES 
The apricot, both as a canned and as a dried 
product, is becoming better known and more 
highly appreciated year by year. If a variety 
could be produced that would grow in wider terri- 
tories, unimpaired by the vicissitudes of tempera- 
ture of our north central states, this fruit would 
probably become as important as the apple and as 
extensively grown. And enough has already been 
accomplished to justify us in asserting that the 
prospect of extending the culture of this fruit into 
territories that are now prohibited is extremely 
good. 
Already there is a variety of medium size 
called the Royal that grows in many regions where 
other apricots refuse to produce fruit, and there 
are a few other varieties that somewhat approach 
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