114 FRUIT GAUD EN 



produce of fruit. The fruit is produced on shoots of the 

 preceding year, and on small close spurs formed on the two- 

 year-old wood. The apricot is a tree of much stronger 

 growth than the peach, and therefore requires more room ; 

 this and the peculiarity of the spurs being kept in mind, 

 the observations made on the training and pruning of the 

 peach may be readily applied to this tree. It requires a 

 summer and winter pruning. The former should begin 

 early in June, at which period all irregular fore-right and 

 useless shoots are to be pinched off; and, shortly after- 

 wards, those which remain are to be fastened to the wall, to 

 become bearers. At the winter pruning, all worn-out 

 branches, and such as are not duly furnished with spurs 

 and fruit-buds, are removed. The young bearers are 

 moderately pruned at the points, care, however, being taken 

 to leave a terminal shoot or leader to each branch. The 

 most common error in the pruning of apricots is laying in 

 the bearing shoots too thickly. 



The blossom comes early in spring, but is more hardy 

 than that of the peach ; the same means of protection, 

 when necessary, may be employed. The fruit often sets 

 too numerously ; and in this case it is thinned out in June 

 and in the beginning of July, the later thinnings being 

 used for tarts, for which purpose they are in much request. 

 In the south of England, apricots are sometimes trained 

 against espalier rails, and occasionally planted as dwarf 

 standards ; and it is said that in good seasons the fruit 

 from such trees is more highly flavored than that from 

 walls. In general, however, the protection of a wall is re- 

 quired. An east or west aspect is preferred in England, 

 the full south being apt to induce mealiness of pulp. In 

 Scotland, the late varieties require the best aspect that can 

 be afforded. 



