APEICOTS. 



rilHE Apricot (Armeniaca vulgaris) was introduced into Europe from Asia more than 

 three centuries before Christ, and into England in the first half of the sixteenth 

 century, during the reign of Henry VIII. "John Tradescante," records Parkinson, 

 "brought theAlgier and many other sorts with him returning from the Algier voyage, 

 whither he went voluntary with the Fleete that went against the Pyrates in the yeare 

 1620." Its specific name is due to the belief that it is a native of Armenia; but M. 

 Eegnier asserts that it has not been found wild either in that district or in any of the 

 neighbouring provinces, and expresses his belief that it is a native of Africa. It is said 

 by travellers to flourish in the African oases in such abundance that the fruit is dried and 

 carried to Egypt as an article of commerce. Dr. Hogg states, in his Vegetable Kingdom, 

 that, " In the East, the fruit is dried in the same way as figs are, and used as an article 

 of food." Also that, " It has been cultivated in this country since the time of Henry 

 VIII., whose gardener, named Wolfe, a Eoman Catholic priest, introduced it from Italy." 

 The apricot is a low tree, somewhat crooked and ungainly in its growth, deciduous, 

 and not hardy in the northern parts of the kingdom. The hardiest varieties, however, 

 succeed fairly well as standards in the southern counties, but in most localities the trees 

 require the protection of a wall or of a glass structure. The leaves are convolute when 

 young, ovate or subcordate when full-grown, smooth, and glandularly serrated. Flowers 

 sessile, pinkish white, appearing before the leaves, usually in February or March. Fruit 

 round or ovate, fleshy, rich, and delicately flavoured, being less acid than most stone 

 fruits. Apricots are used for tarts both green and ripe; also preserved with sugar in 

 both these states ; candied, when ripe ; and sometimes dried as a sweetmeat. The best 

 examples of the choicest kinds are esteemed at dessert, alike for their beauty, richness, and 

 delicacy of flavour. Large quantities of fruit are imported annually from France and more 

 southerly climes, but these do not equal the best home-grown produce, either in appear- 

 ance or flavour. The kernels of apricots have a pleasantly-bitter flavour, and are said to 

 answer as well as almonds for several purposes in confectionery. They contain a sweet 

 oil, and the gum that issues from the tree is similar to that of the cherry, peach, and pluui. 



