THE APRICOT 277 



new races of apricots, either with reference to the 

 essential quality of hardiness or to the develop- 

 ment of other qualities. 



This Japanese apricot bears a small fruit of 

 very poor and acid quality, of use only for cook- 

 ing. Moreover, it is not an abundant bearer, and 

 it has few qualities that tend to commend it. It 

 crosses readily with the cultivated apricot, how- 

 ever, and although the fruit is very inferior, there 

 is always a possibility that later generations 

 of such a progeny may develop unexpected 

 qualities. 



Even better results might possibly be attained 

 by crossing our best apricots with the hardy Rus- 

 sian apricots, which will bear fruit in much colder 

 climates, but the fruit of which is but little su- 

 perior to that of the Japanese apricot, Prunus 

 Mume, just described. 



The Mennonites have brought many varieties 

 of this species to America, and some of them are 

 classed in the Eastern States as good. The best 

 of them, however, could never be compared in 

 size or quality with our improved Persian 

 varieties. 



There is also a fruit known as the black apri- 

 cot, classified by some botanists as Prunus dasy- 

 carpa, which is allied to the apricot and which 

 crosses readily with it, although it may more 



