New Principles of Gardening. 
/ 
as 
SECT... VIL 
Of the Native Place, Name, Expofition, 
and Culture of the Apricot. 
I. WTS native Place is Epira, Epire, or Epirus, a Pro- 
vince inGreece, firft founded by the Romans, and there- 
fore was called Mala Epirotica. 
Il. The Apricot by the reeks, is called Benen apusyiare 5 
in Latin, Malus Armenica; in Arabick, Mex, and Mermex ; 
in Italian, Armoniache, Moniache, Bachofe, and Grifomele ; 
in Spanib, Albiricoques, Alvaricoques, and Alberchigas; by 
the Germans, Sir Fohau Pfferfitk; and the French, Abricot, ox 
Carmaignoles. 
Ill. Their Expofition is beft when South; but will do on 
South-Eaft, South-Weft, or Eaft and Weft Walls very well. 
IV. Their Culture, wherein obferve (after the Tree is 
planted, as before direSted,) to prune and wail them accord- 
ing to the Manner dire&ted for the Peach, to keep the Trees 
clear of Suckers and Weeds, and to cut away all blighted Bran- 
ches, or others infefted by In/feéfs, Sc. to thin the Fruit with 
Difcretion in May; and when it is fully grown, to gradually 
expofe it to the Sun, which in its Ripening will give its na- 
tural Colour and Tafte. 2 
”T will not be amifs, if ac the Time of your Fruits ripening, 
that you make a Bafon over. the Roots of the Trees, and give 
them Water plentifully, if the Seafon be very 4ot, and to lay 
the Mowings of Gra/s therein, to prevent the Sua from drying 
away the Moz/lure as is neceflary for the Trees. : 
About the End of May, or Beginning of Fume, the Mafcu- 
line Apricot is ripe; and towards the Middle of /#4 the 
Orange and Turky ; which laft, is a Fruit of an excellent Fla- ° 
Apricots gather’d one Day before they are eaten, gives them 
an excellent delicious Flavour. 
3 The 
7t 
