4^ A TREATISE OF 



CHAP. XIIL ^ 



Of Stocks proper for Apricots^ 



AS moft kinds of apricots, when fully 

 ripe, have no very agreeable tafte 

 to a nice palate, for they are neither truly 

 melting nor breaking, but rather too fweet 

 and mealy j fo when they are budded up- 

 on any kind of plum flocks which have 

 that fort of juice, their fruit becomes more 

 mealy and fweet than that of thofe which 

 were budded upon flocks whofe juices 

 were more acid. 



The flocks upon which I have found the 

 apricot to profper befl, and yield the m.oft 

 palatable fruit, are the common red wheat 

 plums ; they have a tart tafle, and are 

 flocks tolerably free from gum and fuckers, 

 and may be raifed from flones or layers. 



I have fometimes thought (though I 

 never tried it) that the Orleans flocks 

 would make an improvement in the apri* 

 cot, if they were budded clofe to the 

 ground ; otherwife they will be fubje6l to 

 gum, as old branches in that kind of tree 



are; 



