This fruit embellished the third course in Rome, and the second at Athens.
“The fruit of the cherry tree is eaten raw, cooked, preserved with sugar, and in brandy; it is also preserved dry, or made into ratafia. By fermentation, the juice of cherries, with the kernel, by adding sugar, makes a very agreeable liquor, which is called cherry wine; a brandy is produced with fermented cherries drawn by the alembic, very powerful; that named kirschen wasser, in the province of German-Lorraine, is a spirituous liquor, obtained by the distillation of various species of wild cherries.”—Bosc.
APRICOT TREE.
The apricot tree was called by the Romans Armeniaca, the tree of Armenia, where it originated. It must be looked upon as a useful monument of the valour of the masters of the world, if it be true that, after their conquest, they brought it from that province into Rome.[XII_61]
The Latins also named the apricot præcocia (precocious), because it ripens at the beginning of summer (in June) before other fruits.[XII_62]
At the time when Pliny wrote (A.D. 72) the apricot tree had only been known at Rome for 30 years; and apricots, still very rare, cost one denarius, or sevenpence halfpenny each:[XII_63] they were only to be found in the first-rate shops of the fruit market or emporium of the third region, near the Metasudante, which was only open every ninth day; or near the Naval Camp, outside the Trigemina Gate. Some years later the agriculturists of the Roman suburbs brought into the city some excellent ones at a very low price; but the fashion and the taste for them had gone by.
“The green apricot is preserved before the stone becomes hard; when ripe it is eaten raw, cooked, or stewed in marmalade; preserves are made of it, as well as a dried paste, which keeps a long time; they are also preserved in brandy. The stone as it is, or broken, is used in ratafia of Noyau. Lastly, the kernel produces oil.”—Dutour.