310 THE APKICOT. 



VARIETIES. 



Class I. Stone with a sweet kernel. 



Section I. Medium in size. 



Orange. (Syn. Early Orange, Royal Orange, Royal George, 

 Persian, Royal Persian.) Size medium; roundish; su- 

 ture distinct, deep at base ; surface orange, often a ruddy 

 cheek ; flesh dark orange, half dry, partly adhering to the 

 stone — dry and poor unless house-ripened. Stone small, 

 roundish. Culinary. Ripens at mid-summer. 



Turke/. Size, medium; round, not compressed; surface 

 deep yellow, with a mottled b.owniih orange cheek ; flesh 

 pale yellow, firm, juicy, with a fine mixture of sweet and 

 acid ; very free from stone. Rather late, or middle of 8 

 mo., Aug. Somewhat resembles Moorpark, but differs 

 in being rounder, paler, with an impervious stone, and 

 sweet kernel. 



The Blotch-leaved, of Golden Blotched, is identical with 

 the preceding, with a yellow spoS on the cent?e of eact» 

 leaf. 



Section II. Smalt. 



BREDA- (Syn. Holland, Amande Aveline.) Rather small, 



sometimes nearly medium, (an 

 inch and a half diameter,) round- 

 ish, obscurely four-sided, suture 

 distinct ; surface orange, with 

 a dark reddish orange cheek; 

 flesh deep orange, free from 

 the stone, rich and high-fla 

 vored. Quite early, or a week 

 or two after mid-summer. Har- 

 dy for an apricot, and very pro* 



Fig. 241. Breda. duCtive - 



Black. (Syn. Purple Apricot, Noir, Violet.) Small or 

 medium ; round ; pale red where densely shaded, dull 



