136 TREATISE ON FRUIT TREES. 



Growing the trees on an espalier as well as in the open seems to result in a greater 

 variety of size, shape, & flavor in the fruit of this tree than in that of other apricot trees. 

 1°. In the open the fruit is smaller. The best ones rarely exceed twenty lignes at their large 

 diameter, eighteen lignes at their small diameter, & nineteen lignes in height. They 

 maintain a more uniform shape, their skin takes on more color, & they develop 

 conspicuous brown spots that make them look mangy. The flesh turns a deep yellow, 

 rendering them unfit for preserves, but their excellent flavor makes for choice eating. 2°. 

 They grow larger on an espalier, but they're often elongated. The large diameter on some 

 of them is twenty-five lignes, the small diameter twenty-three lignes, & they are twenty- 

 six lignes long. They are attractive & shapely when the large diameter is twenty-five 

 lignes, the small diameter is twenty-three lignes, & the length is twenty-four lignes. If 

 they're not exposed when they're about to ripen, they acquire little color, the flesh is a bit 

 mealy, & their juice isn't very flavorful. It can be seen from the proportions noted above 

 that this apricot, whether on espalier or in the open, is flattened along its length. The lips 

 at the edges of its groove are almost always unalike. The side that had been struck 

 strongly by the sun takes on a deep red color, as though this side had been varnished with 

 a coat of dragon's blood [Translator's note: a commercial extract from the resin of the 

 dragon tree used for coloring varnish]. The other side is colored a beautiful deep yellow, 

 & the flesh is more of an amber yellow than the skin. 



The pit of the large long apricot from an espalier is twelve lignes long, six lignes 

 thick, and eleven lignes wide. The side corresponding to the groove on the fruit is 

 elevated into three sharp & very prominent ridges. It separates well from the flesh, except 

 along middle ridge where a very thin strip remains behind. The kernel is bitter. 



The first of its fruits on an espalier ripen at the same time as the last of the early 

 apricots. 



