LUTHER BURBANK 



establishments, for a large, globular, sweet, free- 

 stone apricot with a small pit. No apricot now 

 known fully fills the bill. 



There is also opportunity to improve greatly 

 the drying qualities of the apricot. 



All these matters will, of course, receive atten- 

 tion from the plant experimenter who endeavors 

 to improve this fruit at the same time that he is 

 considering the question of hardiness of blossom, 

 although the latter quality deserves pre-eminent 

 attention. 



FITTING THE APRICOT TO NEW CLIMATES 



The apricot, both as a canned and as a dried 

 product, is becoming better known and more 

 highly appreciated year by year. If a variety 

 could be produced that would grow in wider terri- 

 tories, unimpaired by the vicissitudes of tempera- 

 ture of our north central states, this fruit would 

 probably become as important as the apple and as 

 extensively grown. And enough has already been 

 accomplished to justify us in asserting that the 

 prospect of extending the culture of this fruit into 

 territories that are now prohibited is extremely 

 good. 



Already there is a variety of medium size 

 called the Royal that grows in many regions where 

 other apricots refuse to produce fruit, and there 

 are a few other varieties that somewhat approach 



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