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Japanese Apricot

The Japanese apricot bears a small fruit of very poor acid quality, and used only for cooking. It is not an abundant bearer, and has few qualities that can commend it. But it crosses readily with the cultivated apricot, and Mr. Burbank suggests the possibility that in later generations such a progeny may develop unexpected qualities.

Japanese Apricot

This image is from: Luther Burbank: his methods and discoveries and their practical application. Volume 4 Chapter 8