varieties. The leaves are small, and often have little wing-like ears at 

 the base. The Albergiers are mnch nsed for stocks in France. 



Fruit small, roundish, deep yellow. Flesh reddish, firm, with a 

 brisk, vinous flavor. Stone compressed. Kernel bitter. Esteemed for 

 preserving. Ripe middle of August. 



Angoumois. 



Anjou. Rouge. Violet. 



Fruit small, oval, flattened at the apex. Skin clear deep yellow on 

 the shaded side, but dark rusty brown on the side next the sun. Flesh 

 deep orange, juicy, and melting, separating from the stone, rich, sugary, 

 and briskly flavored, but when highly ripened charged with a fine aro- 

 ma. Back of the stone impervious. Kernel sweet. End of July. 

 (Hogg.) 



Beauge. 



A foreign variety very much resembling the Moorpark, but ripening 

 a little later. 



Black. 



Amygdalus dasycarpa. Purple Apricot. Noir. 



Violet. Du Pape. 



This remarkable little Apricot so strongly resembles a dark round 

 plum, that at a little distance it might easily be mistaken for one. (It 

 was indeed called Primus dasycarpa by the old botanists.) It is pretty 

 good, and very hardy, and its unique appearance renders it sought after 

 by amateurs. The tree has a rough, somewhat crooked trunk, and 

 small, oval foliage. 



Fruit about an inch and a half in diameter, round. Skin pale red 

 in the shade, but dull reddish purple in the sun, covered with a slight 

 down. Flesh pale red next the skin, yellow near the stone, adhering 

 somewhat to the stone, juicy, with a pleasant, slight astringent flavor. 

 Kernel sweet. August. 



Breda. 



De Hollande. Amande Aveline. Persique. 



Hasselnussmandel. Ananas. 



This is a very excellent small Apricot, said to be originally from 

 Africa, which bears well with common culture, and deserves a place in 

 all gardens, as it is not only a high-flavored dessert sort, bat it makes 

 one of the richest preserves. The blossom buds are tinged with deep 

 red before they expand. 



Fruit rather small, about an inch and a half in diameter, roundish, 

 sometimes rather four-sided. Suture well marked. Skin orange, be- 

 •coming dark orange in the sun. Flesh deep orange, rich, high-flavored, 

 >and rather juicy — separating freely from the stone. The kernel, which 

 is sweet, is eaten in France, whence the name Amande Aveline. First 

 <o£ August. 



