APRICOT

(Lat. prtecox, early, or Arab, berkhach, butter fruit.') The fruit of Arm eniac a vulgar is, a native of Cachmere,cultivated from and Persiaprobablyandofthethe mountains typlof (.'annul,throughout and the temperate parts of the world. In its wild apricot is a small round pale waxy yellow fruit, rosy on one side, and agreeably subacid; in that stab i: is dried in large quantities under the name of mishmish: in its mosl in. proved state it becomes three times as large and sweetet.: but it is then apt to become insipid. For tin1 confectioner's purpose, the Bru els and Breda apricots, which are near approaches to the wild fruit, are better adapted than t'-e larger and sweeter kinds. [s. 82]