70 



Report upon the Varieties of Apricot, 



Hollandische, Bredaische, oder Ananas Apricose. Bau- 



mann, Taschenbuch, p. 389. 

 Die Hollandische, Bredaische, oder Orange Apricose, die 



Hasselnussmandel. Mayer, Pom. Franc. 1. p. 33. 

 Holland. Forsyth, Treatise, p. 5. 

 Abricot de Nancy. Sichler, Teutsche Obstg. p. 299. 



Wood tolerably vigourous, generally with triple buds. Leaves broadly cordate, acu- 

 minate. Fruit rather small, its general form roundish, but often approaching to be 

 somewhat four-sided. The suture is moderately deep, with a depression at its termina- 

 tion on the summit. The skin, where exposed to the sun is of a deep brownish orange. 

 Flesh deep orange, parting freely from the stone ; juicy, rich and high flavoured. Stone 

 small, roundish, not so much compressed as in some others. Kernel sweet like a hazel- 

 nut ; hence the synonyme of Amande Aveline, by the French. 



Ripens from the beginning to the middle of August on walls, 

 and its perfection is considerably prolonged on standards. 



It will be observed in treating of the Orange Apricot, that it is 

 often confounded with the Breda. These two sorts both having 

 sweet kernels, may have occasioned their being considered the 

 same on slight observation. Miller states that the Breda Apricot 

 was so called from its having been brought from thence to England, 

 but that it was originally from Africa. The sort however which 

 he describes, is different from that of the authorities above referred 

 to. It is impossible to say what his sort may have been. He de- 

 scribes it as a large fruit, with a larger stone than any other sort. 

 The latter circumstance is entirely at variance with the Breda, 

 which is almost the reverse. In some parts of Oxfordshire, a 

 large Apricot is cultivated under the name of Breda, which is pro- 

 bably either the Roman, or Brussels. 



In Switzer's time this appears to have been called the Brussels 

 Apncock; and in Lakgley's Pomona it is called the Brussels or 

 Breda. That the Brussels of Switzer was also the Breda, may 

 be collected from his describing the fruit as being of a brisk 



