FRUITS — -VARIETIES AiSJD CULTURE. 483 



it is poor economy to ship in poor barrels. 1'ack carefully, 

 shaking now and then to insure the thorough settling of 

 the fruit, thus making a compact safe package. " Every 

 barrel should be faced, but the facing should be properly 

 done, in order to make the barrel look attractive, but not 

 to deceive. The object of this facing is to have two flat 

 layers at the top, steins upward. Select nice, bright, 

 smooth fruit for the purpose, but the size of the apples 

 used for facing should be an accurate indication of the 

 average size of the entire contents of the barrel. The 

 facing is done first in packing the barrel, the lirst two 

 layers being put in the bottom, stems down, this becom- 

 ing the top when open. The head is best put in with a 

 screw press. W hen practicable, apples should be packed 

 by an experienced workman. The stencil marking should 

 be placed on the top, the stenciling carefully done, and 

 the variety plainly indicated. The neat appearance of 

 the barrel often makes quite a difference in the price 

 obtained. Stenciling should always be done on the faced 

 end, as it marks the top, which commission merchants 

 always open." (Farmers' Bulletin 62.) 



APRICOT. — ( Primus Armeniaca.) 

 The Apricot is a fruit somewhat resembling both the 

 plum and the peach. The tree is ornamental as well as 

 useful; larger than the plum, with glossy, heart-shaped, 

 large leaves and white blossoms, which appear so early 

 that they are usually killed by spring frosts. P>ut, as with 

 the nectarine, the great obstacle to its culture is the cur- 

 culio, which may be treated as in the case of that fruit. 

 In favorable seasons the apricot is very productive. The 

 apricot is a native of Armenia and other parts of Central 

 Asia. In quality, it is second only to the peach, but, 

 coming earlier, it is very acceptable. 



For jellies, tarts, and preserving in brandy or sugar, it 

 is much esteemed, and is excellent when dried as directed 



