The capital of the world knew not, at first, how to appreciate this present as it deserved: the cherry tree was propagated so slowly in Italy, that more than a century after its introduction it was far from being generally cultivated.[XII-59] The Romans distinguished three principal species of cherries: the _Apronian_, of a bright red, with a firm and delicate pulp; the _Lutatian_, very black and sweet; the _Cæcilian_, round and stubby, and much esteemed.[XII-60] 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. PEACH TREE.