APRICOT. 37 



APRICOT (Armeniaca vulgaris). This early fruit is 

 often nipped by frost, and if it escapes this blight its blos- 

 soms are pierced by insects. In Virginia I have seen farm- 

 ers keep the snow round the trunk of the tree as long as 

 possible, to retard premature blossoming. Nets are some- 

 times thrown over the tree, as a partial protection from the 

 attacks of flies and wasps. Flambeaus of tar and tow stuck 

 into the earth and ignited at night will destroy many of these 

 insects. 



The apricot thrives best budded on the plum (July is the 

 most desirable month for budding it), being more healthy 

 than when growing from its own root ; and it can also adapt 

 itself to a stronger soil when so budded, which also leads to 

 healthy habits. 



APRICOTS IN BRANDY 



Gather apricots from the tree (if possible) not too ripe. 

 Rub them with a coarse towel. Prepare a sirup with loaf- 

 sugar of not more than half the weight of the apricots, and 

 water enough to dissolve it. After the sirup is prepared, 

 put the fruit in carefully, and let it simmer a few moments 

 only ; take the fruit out, and lay it on flat dishes to cool. 

 Boil and skim the sirup till it is quite thick and rich. Put 

 the apricots, when cold, into white earthen preserve-jars, 

 and pour over them equal quantities of the sirup and 

 French brandy. Tie the jars with bladder-skin, or paste 

 the paper on. 



APRICOT ICE-CREAM. 



Peel and stone the fruit, and pound it, with white sugar, 

 to a smooth mass. Beat it up lightly, or pass it through a 

 sieve. Add sweetened whipt-cream and a little melted isin- 

 glass. Beat the whole with a wooden spoon, over ice, till 

 the whole is intimately blended. Put it into the mould, and 

 freeze it. 



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