24 HISTORY OF FRUITS. 



out all England." Parkinson notices but two varieties of 

 this fruit, and Coles says also, in 1657, " I am not assured 

 that there are more than two sorts of Apricot-trees." 



We have now many varieties of this fruit, some of 

 which, by their names, inform us whence they were pro- 

 cured, as the Algier, the Roman, the Turkey, the Breda, 

 and the Brussels apricot, besides the Muscadine, the 

 Orange, and several new varieties. It is one of our earliest 

 wall -fruits, as well as one in the highest estimation. 



The fruit, when gathered young to thin the crop, makes 

 an excellent tart ; and, when ripe, it is second to no fruit 

 for preserves or jam : it gives an excellent flavour to ice, 

 and makes a delicious liqueur. Of all the fruits used in 

 pastry, none is more beautiful or agreeable than the 

 ripe apricot : they should be placed in an open pastry, the 

 stones taken out, and a kernel placed on each fruit, which 

 adds as much to the flavour as to the appearance. To 

 prolong the enjoyment of this fruit in its natural state, we 

 should be careful to plant the earliest variety in the warm- 

 est situation, as the frost often injures the blossoms of the 

 Muscadine apricot, unless it is protected by a glass shutter 

 or some substitute. The Brussels apricot is the latest 

 ripe, and it should be observed that this variety produces 

 better fruit when not exposed to so full a sun. In this 

 age which exerts so much ingenuity to accelerate the 

 maturity of vegetation, we shall endeavour to point out 

 the best means of retarding or prolonging the season of 

 fruits. The apricot as well as the plum may be kept for 

 our dessert two or three weeks later, by gathering it when 

 half ripe and placing it in an ice-house, a dairy, or any 

 cool place, where it slowly ripens. 



Apricots, if not too ripe, agreeably astringe and strength- 

 en the stomach, but like all other perfumed watery fruit, 

 it loses its aromatic and tempting flavour, becomes clam- 

 my, and is less easy of digestion, when over-ripe they 



