The Blotched-leaved Turkey Apricot of the N u rseries,
which is the Abricot maculé of the French,
is a variety of the Roman, differing only in having
variegated leaves.
Bears abundantly on an east wall, where the
fruit ripens in the beginning of A u g u s t: as a standard,
it acquires more colour and flavour.
Wood very smooth, rather short-jointed, reddish
brown, when young not much speckled, but becoming
conspicuously so when older. B uds prominent.
Leaves large and broad, cordate, irregularly
crenated, between flat and concave ; petioles about
an inch and a half long, brownish, with a few sessile,
globose glands.
Flowers of the ordinary size and appearance.
Fruit middle-sized, dull straw-colour, with a
little dotting on the sunny side of orange or red, but
in such small quantity that the skin has always a
pallid appearance; in form slightly compressed,
inclining to oval, with a shallow suture, through
which the fruit can be readily, when ripe, separated
into two halves by a slight pressure on each side of
the base. Flesh dull pale straw-colour, soft, dry,
mealy, with a little sweetness and acidity, but on
the whole very insipid and indifferent; it is only
tolerable when rather unripe. S tone flat, oblong,
rather obtuse at each end, with a very even surface,
separating wholly from the flesh, except at the
b a se : it is generally divided from the flesh by a
little cavity when the fruit is fully ripe. Kernel
very bitter.