Report upon the Varieties of Apricot. 



57 



run the risk of introducing into the report a single inaccurate 

 statement, which it was possible for care to prevent. 



In arranging the varieties, it has been found that the most im- 

 portant and constant characteristic is the flavour of the kernel, 

 which in some is bitter, in others sweet like a nut. This is accord- 

 ingly taken as the basis of arrangement ; whilst the size of the flowers 

 and colour of the fruit, along with some differences in the stone, 

 are chiefly employed to distinguish the varieties themselves from 

 each other. 



CLASSIFICATION OF APRICOTS. 

 I. Kernels bitter. 



* Fruit small, round, early. Flowers small. 



1. Red Masculine. 



2. White Masculine. 



* * Fruit large. 



f Channel of the stone closed up. 



% Flesh parting from the stone. 



3. Large Early. 



4. Roman. 



5. Blotched-leaved Roman. 



6. Royal. 



7. Brussels. 



8. Shipley's. 



9. Almond. 



% % Flesh adhering to the stone. 

 10. Montgamet. 

 •f *f Channel of the stone pervious. 



11. Moorpark. 



12. Hemskirke. 



VOL. I. 2HD SERIES. I 



