APRICOTS. 135 



Fruit middle-sized, in form slightly compressed, in- 

 clining to oval. Skin dull straw colour, with a little 

 dotting of orange or red on the sunny side, but in such 

 small quantity, that the skin has always a pallid appear- 

 ance. Suture shallow. Flesh dull pale straw colour, 

 soft, dry, rather meally, with a little sweetness and 

 acidity. Stone flat, oblong, rather obtuse at each end, 

 with a very even surface, separating from the flesh. 

 Kernel very bitter. 



Ripe the middle of August. 



The Roman Apricot is the most common in our gar- 

 dens ; its principal recommendations are its hardiness 

 and plentiful bearing. It is best before fully ripe. 



12. ROYAL. Pom. Mag. t. 2. 



Abricot Royale. Bon. Jard. 1827. p. 288. 



Fruit next in size to the Moorpark, rather oval, 

 slightly compressed. Skin dull yellow, slightly coloured 

 with red on a small space. Suture shallow. Flesh pale 

 orange, very firm, sweet, juicy, and high-flavoured, with 

 a slight degree of acidity. Stone large, oval, not ad- 

 hering to the flesh, blunt at each end, with scarcely any 

 passage in the edge. Kernel slightly bitter ; much less 

 so than in the Moorpark. 



Ripe the beginning of August, a week or ten days 

 before the Moorpark. Raised a few years ago in the 

 royal garden of the Luxembourg, and first noticed in 

 the Bon Jardinier of 1826, where it is considered as a 

 better fruit than that of the Moorpark. 



13. TURKEY. Miller, No. 5. Pom. Mag. t.%5. 

 Large Turkey. Hort. Soc. Cat. No. 26. 



Fruit about the middle size, in form nearly spherical, 

 not compressed like the Moorpark. Skin very hand- 

 some deep yellow, with a number of rich, brownish, orange- 

 red spots and blotches next the sun. Flesh pale yellow, 

 firm, juicy, sweet, with a little acid, very rich and ex- 

 it 4 



