APRICOTS. 129 



those who have Considered it as a Turkey Apricot have 

 been decidedly wrong. 



2. BREDA. Hort. Soc. Cat. No. 2. Pom. Mag. 

 t. 146. 



Abricot de Hollande, 1 Duhamel, Vol. i. p. 138. t.4. 

 or Amande Aveline. J according to the Pom. Mag. 



Royal Persian. Hort. Soc. Cat. No. 23. 



Fruit rather small, its general form roundish, but 

 often approaching to be somewhat four-sided. The 

 Suture is moderately deep, with a depression at its 

 termination on the summit. The Skin, where exposed 

 to the sun, is of a deep brownish orange. Flesh deep 

 orange, parting freely from the stone, juicy, rich, and 

 high flavoured. Stone rather small, roundish, com- 

 pressed, but not so much as in some others. Kernel 

 sweet, like a hazel-nut : hence the synonym of Amande 

 Aveline, in France. 



Ripens from the beginning to the middle of August 

 on walls, and its perfection is considerably prolonged on 

 standards. 



There is very little doubt that this is the true Breda 

 Apricot, as has been satisfactorily ascertained in the 

 Horticultural Garden at Chiswick, and explained in 

 the Pomological Magazine ; but it is not the one men- 

 tioned by Miller. The Breda, Turkey, and Orange are 

 the only varieties cultivated in our gardens, which have 

 sweet kernels. There is a very fine open standard of 

 this Apricot in the Horticultural Garden at Chiswick, 

 which last year (1830) produced a fine crop of most 

 excellent fruit. 



3. BRUSSELS. Miller, No. 7- 



Fruit of a middling size, of a somewhat oval figure, 

 and a good deal compressed on its sides. Suture deep 

 at the base, shallow at the apex. Skin pale yellow, full 

 of white specks; on the sunny side red, marked with 

 dark-brown specks and spots. Flesh yellow, firm, of a 



K 



