SECT. XVII. OF FRUITS 



The baking apples need not be packed, but either 

 kept singly on the floor, or shelves, or in heaps co- 

 vered over, when they have sweated a few days longer 

 than the others, and have been wiped dry; yet these, 

 if packed, will certainly stand a better chance of 

 keeping the longer. Remove all decaying fruit as 

 soon as discovered, and suffer no damp or musty 

 straw to remain in the room ; Use that of wheat or 

 rye. 



APRICOT is a. fruit something between a plumb 

 and a peach, partaking of a middle nature, both in 

 growth and taste. 



The early masculine, Brussels, orange, Turkey, 

 Breda, and Moor^park, or Anson, are the common 

 and-best wall sorts; but the Turkey, and the Moor- 

 park, though very fine fruits, are idle uncertain 

 bearers. The Dunmore Breda (excellent) is ripe hi 

 September. 



Gather apricots a little before ripe, or they will 

 lose that smartness which recommends them. With 

 respect to thinning the trees of young fruit, when 

 too full, see page J54. Particulars as to raising, 

 planting, c. see pages 30, 38, 74, 94, 108, 111, 

 13,5, c. 



BERBERRY (sometimes called piperidge) is a 

 pretty fruit, useful as a preserve and garnish ; a hand- 

 .some shrub, which makes a profitable, and also use- 

 ful hedge, for by reason of its thorns it is almost im- 

 pregnable. 



Besides the common red fruited, there is a stone- 

 less red, preferred for preserves. See List 3, sect. 

 19- Of raising this shrub, &c. see pages 80, 175. 

 CORNEL; i. e. Cornelian cherry. The fruit used 

 to be by many preserved to make tarts, and a medi- 

 cinal preparation was also made of it, called rob dc 

 cornis. See cherry t List 2, sect. 1. 



