A R 



A R 



1 . The Mafculine Apricot. 

 z. The Orange Apricot. 



3. The Algier Apricot. 



4. The Roman Apricot. 



5. The Turky Apricot. 



6. The Breda Apricot. 



7. The Bruffeh Apricot. 



The Mafculine is the firft ripe of 

 all the Apricots ; it is a fraall, 

 xoundifh Fruit, of a red Colour to- 

 wards the Sun , as it ripens, the Co- 

 lour fades to a greenifli Yellow on 

 the other Side. It is only prefer ved 

 for being the firft ripe, having little 

 Flavour ; the Tree is very apt to 

 be covered with Flowers ; but as 

 they come out early in the Spring, 

 they are frequently deftroyed by the 

 Cold, unlefs the Trees are covered 

 to protedt them. 



The Orange is the next ripe Apri- 

 cot; this Fruit is much larger than 

 the former ; and, as it ripens, changes 

 to a deep yellow Colour. The Flelh. 

 of this is dry, and not high-navour'd; 

 it is better for Tarts than for the 

 Table. 



The Algier is the next in Sea- 

 Ton; this is of an oval Shape, a 

 little comprefTed on the Sides ; it 

 turns to a pale-yellow, or Straw- 

 colour, when ripe ; the Flelh is dry, 

 and not high-flavour'd : this, and 

 what is by fome Perfons called the 

 common Apricot, are often con- 

 founded. 



The Roman is the next ripe Apri- 

 cot: this is a larger Fruit than the 

 former, and not comprelfed on the 

 Sides ; the Colour is deeper, and the 

 Flelh is not fo dry as the former. 



The Turky Apricot is yet larger 

 than either of the former, and of a 

 globular Figure; the Fruit turns 

 to a deeper Colour than the former ; 

 the Flefli is firmer, and of an higher 

 Flavour, than either of the former. 



The Breda Apricot, as it is called 

 from its being brought from thence 



into England, was originally brought 

 from Africa : this is a large, roundim 

 Fruit, changing to a deep Yellow 

 when ripe ; the Flelh is foft, full of 

 Juice, and of a deep Orange-colour 

 vvithinfide; the Stone is rounder 

 and larger than of the other Sorts : 

 this is the beft Apricot we have ; 

 and, when ripened on a Standard, 

 is preferable to all other Kinds. 



The Bruffeh is the lateft ripe of 

 all the Apricots ; for when it is 

 planted againft a Wall, it is gene- 

 rally the Beginning of Augujl before 

 it is ripe, unlefs when it is planted 

 to a full South Afpedt ; which is 

 what mould not be praclifed, becaufe 

 the Fruit is never well-taned which 

 grows in a warm Expofure. This 

 Fruit is of a middling Size, rather 

 inclining to an oval Figure ; red on 

 the Side next the Sun, with many 

 dark Spots, and of a greenifh-yellow 

 on the other Side ; the Flelh is firm, 

 and of an high Flavour ; the Fruit 

 often cracks before it is ripe. This 

 is commonly preferred to the former 

 Sort by.moft People ; but, when the 

 other is planted as a Standard, the 

 Fruit is fuller of Juice, and of a 

 richer Flavour, than this. 



Mcft People train thefe Trees, 

 when they are defigned for Stand- 

 ards, up to Stems of fix or feven 

 Feet high, or bud them upon Stocks 

 of that Height ; but this is a Practice 

 I would not recommend, becaufe 

 the higher the Heads of thefe Trees 

 are, the more they are expo fed to 

 the cutting Winds in the Spring, 

 which too frequently deitroy the 

 BIolToms ; and the Fruit is alfo 

 more liable to be blown down in 

 Summer, efpeciaily if there mould 

 happen to be much Wind at the 

 time when the Fruit is ripe ; which, 

 by falling from a great Height, will 

 be bruifed and fpoiled ; therefore I 

 prefer Half-ltandards, of about two 



