62 



Report upon the Varieties of Apricot, 



slight pressure on each side of the base. Flesh dull, pale straw-colour, soft, soon be- 

 coming mealy, and requiring to be eaten rather before its maturity. Stone flat, oblong, 

 rather obtuse at each end, with a very even surface, separating wholly from the flesh, ex- 

 cept at the base ; it is generally divided from the flesh by a little cavity when the fruit is 

 fully ripe. Kernel very bitter. — Pomol. Mag. p. 13. 



On account of the vigour of the tree, and the size and abundance 

 of the fruit which it produces, this sort had been probably the 

 most generally cultivated, previous to the introduction of that 

 superior variety the Moorpark. That it was so appears from its 

 being called in Switzer's time, the Roman or Common Apricot : 

 and the continental writers also describe it under the name of 

 Abricot Commun. 



It is often to be met with under the various names of the 

 Brussels and of the Turkey Apricot. Bears abundantly, and ripens 

 in the beginning of August ; but it is more fit for preserving than 

 for the dessert, the juice being much less highly flavoured than that 

 of many sorts. 



5. Blotched-leaved Roman Apricot. 



Syn. Blotched-leaved Turkey.") 



Variegated Turkey. >Hort. Soc. Cat. No. 27. 

 Striped Turkey. ) 



Macule, (of the French.) ib. No. 42. 



Abricotier a Feuilles Panachees. Duhamel, Arbres 

 Fruitier s, 1, p. 145. 



Abricot Commun a Feuilles Panachees de Jaune. Noisette, 

 Jard. Fruit, p. 2. 



Abricot Commun a Feuilles Panachees ; Armeniaca Vul- 

 garis variegata. Audibert, Cat. 



Bunte oder gefleckte Apricose. Mayer, Pom. Franc 1, 

 p. 34, t. 4. Baumann, Taschenbuch, p. 388. 



Bunte Apricose. Apricose mit Scheckichten Blattern. 

 Kraft, Pom. Austr. 1, p. 29. 

 The fruit is similar to that of the Roman, or Common, of which 



