APRICOT

Irgendre; and the article Equations, in the Encyclol iiii Britannica, by Mr. Ivory. (See Equations.) '. PllICOT. (Lat. praecox, ea»-Zj/, or Arab, berkhach, I cr fruit.) The fruit of Arm eniac a vulgar is, a native oi e achmere, and probably of the mountains of Caubul, | and cultivated from Persia and the Oases of Egypt tliroughout the temperate parts of the world. In its wild state the apricot is a small round pale waxy yellow fruit, rosy on one side, and agreeably subacid; in that state it is dried in large quantities under the name of mishmish; in its most improved state it becomes three times as large and sweeter: but it is then apt to become insipid. For the confectioner's purpose, the Bru els and Breda apricots, which are near approaches to the wild fruit, are better adapted than the larger and sweeter kinds. [s. 82]