Apricot (Prunus Armeniaca). The tree attains a height of thirteen to sixteen feet, and shows its blossoms in the months of March and April. Its smooth leaves are oval, doubly serrated; and its white blossoms have a tinge of red. Its globular, velvet-like, downy fruits are a favorite dish for dessert.
Apricots are extensively grown in north India, Persia, south Europe and Egypt. Although grown in New York, the crop is only commercially important in California and Oregon, whence large quantities of the fresh and dried fruit are shipped to the eastern states and abroad.
HOW THE COCOA BEANS ARE DRIED AND ROASTED
Small crops of beans are spread out on the ground, or on a tray, or on a piece of matting, and dried in the sun. In other cases, artificial heat is used in specially constructed and equipped drying-houses.
The beans are roasted, similar to coffee, in large iron drums to increase the aroma, make them more soluable in water, and improve their flavor. After being ground, and mixed with sugar, the product becomes chocolate—and is used in many ways.
Cultivation in China antedates 2000 B. C. It was introduced into Europe at the time of Alexander the Great, about 325 B. C.