APRICOT. 1138 
yellow; flesh soft; stone impervious; kernel very bitter. 
The tree is a good bearer, but the fruit is fit only for pre- 
serving. It is sometimes called: the: Brussels—a name 
also occasionally given to the preceding. 
Moorpark.—Flowers large; fruit roundish, compressed, 
orange and red; flesh parting from the stone, juicy and 
rich; stone pervious; kernel bitter. This is generally 
considered the best apricot. in this country. There are 
several sub-varieties known under different names; and 
among these Shipley’s is the best. It scarcely differs from 
the Apricot Peche of the French. 
Hemskirke.—ULike a small Moorpark, but with a more 
tender and juicy pulp, and with the rich flavor of a green- 
gage plum; kernel small, sweetish. A desirable early 
fruit, ripening on an east wall in the end of July or begin- 
ning of August. 
Turkey.—Flowers large; fruit middle-sized, spherical, 
deep yellow; flesh juicy and rich, parting from the stone, 
which is impervious; kernel sweet. This is an excellent 
late variety. 
Dubois Golden Apricot.—A hardy productive American 
variety. Small but good flavor; early, and is tolerably 
exempt from the attacks of the curculio. Good for market. 
Besides these, we may mention the Large Early, the 
- White Masculine, Musch-musch, and Royal. The last is 
a French variety of recent origin; it is excellent, and 
ripens earlier than the Moorpark. 
Apricots are propagated by budding’on muscle or com- 
mon plum-stocks. Mr. Knight recommends the wilding 
apricot as a'stock for the Moorpark variety. Some 
gardeners have adopted the horizontal form of training, 
but the most usual, and certainly the best, is the common 
fan arrangement; for the taller the tree the greater the 
