236 THE APRICOT. 



liable to diseases, and the fruit of a second rate flavour. Bud- 

 ded on the plum they are well adapted to strong soils, in which 

 they always hold their fruit better than in light sandy soils. 



Apricots generally grow very thriftily, and soon make fine 

 heads, and produce an abundance of blossoms and young fruit ; 

 but the crop of the latter frequently falls off when half grown, 

 from being stung by the Plum-weevil or curculio, to which the 

 smooth skin of this fruit seems highly attractive. To remedy 

 this, the same course must be pursued as is directed for the 

 plum. Seedling apricots are usually more hardy and productive 

 here, than the finer grafted sorts. 



This is a favourite tree for training on walls or espaliers, and, 

 in town gardens especially, we often see it trained against the 

 sides of brick houses, and yielding most abundantly. As it 

 bears its fruit in the same way as the peach, and requires the 

 same management, we must refer our readers to the latter head 

 for direction as to pruning and training. As the apricot, how- 

 ever, expands its blossoms very early, it should not be placed on 

 an east wall, or in a situation where it is too much exposed to 

 the full morning sun. 



DISEASES. When budded on the PI am, this tree is but little 

 liable to diseases, and may be considered a hardy fruit tree. In 

 order to render it fruitful, and keep it for a long time in a pro- 

 ductive state, we cannot too strongly urge the advantages of the 

 hortening-in system of pruning recommended for the peach. 



ALBERGIEB. Thomp. N. Duh. Nois. 

 Alberge. 0. Duh. Bon. Jard. 



This is a variety very common in the interiour of France, 

 where it is constantly reproduced with but little variation from 

 the seed Alberge being the name of the apricot in some of the 

 provinces. It is a free grower, and bears well, but is neither so 

 large nor fine as many other varieties. The leaves are small, 

 and often have little wing-like ears at the base. The Albergiers 

 are much used for stocks in France. 



Fruit small, roundish, deep yellow. Flesh reddish, firm, with 

 a brisk, vinous flavour. Stone compressed ; kernel bitter. Es- 

 teemed for preserving. There are several varieties of this not 

 yet introduced into the United States, the finest of which are 

 the Albergier de Tours, and A. de Montgamet. Ripe middle of 

 August, 



BREDA. Thomp. Lind. P. Mag. 



De Hollande, ] 



Amande Aveline. 



Hasselnussmandel. J 

 This is a very excellent small Apricot, said to be originally from 



