Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/172

 tive of China and Japan, growing in great abundance on the dry mountains of those countries. Some travelers also mention of its being found in Egypt. The fruit is much esteemed for making marmalades, jellies, and preserves. In its plain state it is considered wholesome and strengthening. In Europe it attains to very great perfection, though with us it never appears to grow to that size we have so frequently seen it there. A Moorpark Apricot, twelve inches in circumference, is a very imposing fruit, compared with the nut-like productions usually seen in our markets. It ripens at a very desirable period of the season, between the period of the late Cherries and early Peaches. We introduce the following as the best sorts:

Breda.—A small fruit, about four inches in circumference, very abundant, round form, deep brown-orange color, with a few blush spots towards the sun. Flesh deep orange, separating from the stone; flavor good, kernel sweet, which is a distinguishing character in this variety.

Hemskirke.—Fruit medium size (two inches diameter), of a round form, color bright orange. Flesh dark orange; flavor very juicy and rich. Tree of vigorous growth and an abundant bearer.

Moorpark.—It is admitted that this variety is the best of the family, and is universally cultivated. I have seen a tree of this sort that covered a wall sixteen feet high and one hundred feet long. Its growth in this climate is not so free as the former, but it is a greater bearer, and always produces a crop. Size, the largest from two to four inches in diameter; color pale yellow; form round-oval; flesh bright orange; separating freely from the stone; flavor very rich. Growth strong; eyes close; foliage large. Delights in a deep, sandy loam. Ripe about the middle of July. The whole of this class of fruits ripen in this month, with us; but if picked before being fully ripe and put into an ice-house they will be in eating two weeks longer.

Peach Apricot or Abricot peche, of the French.—There is very little difference between this variety and the former; in-