192 



size of a Cherry, and in colour a bright shining scarlet. Flesh crisp, 

 juicy, and sub-acid. 



Transcendent. An early variety, with roundish-oblong fruit, which is 

 rather large for its class, and slightly ribbed. Skin golden yellow, with a 

 rich crimson cheek, covered with a white bloom. Flesh creamy-yellow, 

 crisp, juicy, and somewhat astringent. A very ornamental variety. 



Transparent. A pretty variety, with small roundish-flattened fruit. 

 Skin yellowish white, with a waxy appearance. Flesh translucent, juicy, 

 with a briskly acid flavour. Makes a good ornamental tree. 



Yellow Siberian (Amber). A handsome variety, somewhat similar to 

 the common Siberian, but the fruit is a little larger, and in colour a fine 

 golden-yellow, with sometimes a tinge of red. 



APRICOT. 



HISTORY. 



This fruit belongs to the natural order fiosacece, or the Rose family 

 sub-order Amygdalece, its botanical name being Armeniaca vulgaris. 

 By some botanists it is classed as a plum, under the name of Pru?ius 

 Armeniaca. There is no certainty as to where the Apricot originated, as, in 

 its wild state, it is widely diffused in Asia and Northern Africa. It is said 

 to be found growing naturally in Barbary, Egypt, China, Japan, Persia, 

 India, on the slopes of the Caucasus, and in other countries remote from 

 each other. The scientific name has been obtained through the Apricot 

 almost covering the slopes of the mountains of Armenia, nearly up to 

 the margin of perpetual snow. By the ancient Romans this fruit was 

 known as the Early Persian Apple ( Mala persica precocia), because it 

 ripened before the Peach and most other kind 7 *. This name was in time 

 shortened to Precocia, and from this the common name is supposed to 

 have originated. -In the earl}- English horticultural works this fruit was 

 always styled A-precok, and it was not till the end of the 17th century 

 that the word Apricot was used. Some authorities, however, are of 

 opinion that Apricot has been derived from the Arabic name of the fruit 

 Berkoche. 



The Apricot is said to have been introduced to England in the reign 

 of Henry VIIL, but according to some accounts it was known in that 

 country at a much earlier date. Being of a somewhat tender nature for 

 the climate of the United Kingdom, the Apricot never became so popular 

 as the hardier fruits, and in that part of the world, where it can only be 

 successfully cultivated with the protection of walls, its use has been mainly 

 confined to the wealthier classes. In milder climates it does well as a 

 standard, and under favourable conditions becomes a thrifty tree of from 

 twenty to twenty-five feet in height. 



USES. 



In addition to its value as a dessert fruit and for culinary purposes, the 

 Apricot is utilized to a great extent in various other ways. Very large 



