By Mr. Robert Thompson. 



71 



flavour, and not subject to become mealy or doughy, like most of 

 the other kinds. This account perfectly agrees so far with the 

 Breda, but not with the Roman, or what has of late been some- 

 times called the Brussels. 



14. Angoumois Abricot. 

 Syn. Abricot Angoumois. Duhamel, Arbres Fruitier*, p. 137, 

 t. 3. Noisette, Jard. Fruit, p. 2. 

 Apricose aus dem Angoumois, die rothe Apricose. Mayer, 



Pom. Franc, p. 32. Kraft, Pom. Austr. p. 28. 

 Rothe Angoumois. Baumann, Taschenbuch, p. 388. 



Shoots rather slender, smooth and shining. Leaves rather small, broad oval, tapering 

 to either extremity. Fruit about the size of the Breda, and like it in shape. Skin 

 amber yellow where shaded, and of a very deep reddish brown on the exposed side, in- 

 terspersed with some ferruginous specks. Flesh reddish orange, juicy, sweet, mixed 

 with a slight acidity, very agreeable. Stone middle-sized, broad, ovate, parting entirely 

 from the flesh. Kernel sweet like a nut. 



Ripens rather earlier than the Breda. 



This sort has some affinity to the Breda, being as it were interme- 

 diate between it and the Orange Apricot. Its wood and leaves have 

 most resemblance to the latter, but its flesh parts from the stone 

 like that of the former : with both it agrees in having a sweet kernel. 

 How the Abricot Violet is made a synonyme of the A. Angoumois in 

 the Luxembourg Catalogue, I do not understand. 



Besides the sort above described, there are two others in the 

 Garden under the names of Angoumois hatif, and Angoumois 

 tardif. On their fruiting both proved false to their characters, and 

 consequently nothing can be said about them till fresh plants are 

 obtained. 



Noisette mentions that La Bretonnerie says, with reason, 

 that the Abricot Angoumois must be worked on the Almond, 

 because it takes badly on other stocks. 



