THE APRICOT] 365 



a fairly good flavour. Matures in May or in the 

 beginning of June. Does not keep well, but fetches 

 good prices owing to its earliness. 



3. THE ALEXANDRINP: APRICOT. ( French = rouge 

 d ' Aiexandrie. 'Ma\tesQ=tixaKdrma) The tree is fairly 

 vigorous but grows to a large size. It is very productive. 

 The fruit is small or middling, round or slightly oval, 

 rather irregular, has a deep groove with unequal edges. 

 The peel is smooth without any pubescence. The colour 

 is orange yellow, with a crimson flush and deep red dots. 

 The flesh is firm, juicy, sweet and acidulous. Keeps 

 very well, but is more valuable for tarts and preserves 

 than as a table fruit. Matures in June or early in July. 



4. THE DAMASCUS APRICOT or KAISKA APRICOT. 

 (Maltese damaschma. Italian=^" ^iria.) The tree is 

 vigorous and productive. The fruit is middling or large, 

 round, and a little flat or depressed at the sides. The 

 colour is deep orange yellow, sometimes flushed red. 

 The flesh is melting, somewhat mealy, very sweet and 

 has an excellent flavour. Matures in June or early in 

 July. 



5. THE ROMAN APRICOT. (Ma\tesz=jBerkuka ta 

 Imnaria. lta\\an=albicocco Romano}. The fruit is 

 large or very large, round or slightly oval, with a deep 

 narrow groove. The colour is deep yellow washed 

 vermillion on the sunny side, often with brown lines or 

 dots. The flesh is yellow, somewhat fibrous, but is juicy, 

 melting and sugary, and has a very good flavour. Ma- 

 tures late in June or early in July. Requires a warm and 

 sunny situation to fruit well. 



6. THE LARGE SHELL-SHAPED APRICOT. (Maltese= 

 berkitk xakkufi. I talian albicocco grosso bianco precoce) . 

 The tree is vigorous and fairly productive. The fruit is 

 very large rather flat on its sides, with a deep narrow 

 groove. The colour is waxy yellow, or yellowish white 

 with a smooth peel. The flesh is firm but juicy, sweet and 



