364 [ THE APRICOT 



have their leading branches shortened in winter, other- 

 wise they will soon grow out of shape, with the result 

 that the tree becomes unproductive for some years, that 

 is until good fruit spurs are formed on the new wood. 



The fruit of most sorts of apricots loses all its 

 acidity and becomes rather mealy at full maturity, but 

 this slight defect is more than compensated by the 

 development of its best aromatic qualities and the greater 

 percentage of fruit sugar, which then attains its maxi- 

 mum. However if the fruit is gathered before it is fully 

 ripe it keeps much better and will travel well for 

 considerable distances. Sun-dried as well as evaporated 

 apricots, as in the case of dried plums and prunes, now 

 form an important article of commerce, and therefore the 

 commercial cultivation of these fruits need not be limited 

 to the demands of the home market. 



The following sorts of apricots are cultivated in our 

 orchards : 



1. THE PURPLE-BLACK or PERSIAN APRICOT. 

 (French -=.de Perse a fruit noir. Ma\tese = 6er&u& isued, 

 sometimes called zabrico). This is a well marked variety 

 (Prunus Armeniaca Lin. var. dasycarpa Ehrh.) some- 

 times considered as a distinct species. It is a tree of 

 vigorous growth, with ovate-lanceolate leaves, the flowers 

 are smaller than those of other apricots but are provided 

 with a long peduncle or stalk. The fruit is large or. very 

 large, round, indistinctly grooved, dark reddish purple, 

 nearly black, covered with a thick whitish or ash-coloured 

 pubescence. The flesh is reddish yellow, somewhat 

 fibrous, but melting, juicy, well perfumed, sweet and 

 acidulous. It is a cling-stone. The tree is very productive, 

 and the fruit keeps fairly well. Matures towards the 

 close of June or early in July. 



2. THE MAY APRICOT. The tree is vigorous and 

 very productive. The fruit like that of the following 

 sorts, is a free-stone. It is middling or small, deep yellow, 

 without any flush. The flesh is very melting, juicy, with 



