PROCEKUINGS OF THK ANNUAL MEKTING 79" 



Prof. Tracy: ^'cs, i iliiiik so. 



Prof. Slayton: There is a (jiiick production of the entire fruit, and with 

 quick production it does not become tough. If j'ou coukl raise a peach 

 over niiilit von Avonld liavc a Itctler jicach than you can I'aisc in ninety 

 days. 



Mr. Morrill: B}^ that rule, Alexander would be better than Crawford. 



Prof. Slayton: Alexander came from too far south. 



Mr. Morrill: The Ix^st quality of apples in the world, perhaps, come 

 from this section that Prof. Tracy speaks about, or through northern 

 Michigan, Canada,- and northern New P]ngland, so far as quality is con- 

 cerned, of the A'arieties there grown, but there are other varieties that 

 succeed away south and are far better than the same varieties would be in 

 a northern latitude. 



Prof. Tracy: The Alexander peach has its natural length of time, and 

 the further north you could i)roduce it and have it grow and ripen, the bet- 

 ter it wouhl be. There is just the same ditference between apples and 

 loaches in natural length of life, I think, as there is between cats and dogs 

 and chickens; that is, one requires a certain length of time for its' life, and 

 another a certain time for its life. The Alexander peach requires so long 

 and the Crawford so long, and the shorter that length of time for each 

 particular variety the better the fruit. 



MANY PHASES OF PEACH CULTURE. 



Mr. Mason: Give me the characteristics of the Triumph peach. 



Mr. ]\Ioriill: Prof. Taft, have you seen it yet in fruit? 



Prof. Taft: Xo, sir. I have some trees that will bear next year. 



Mr. Morrill: At a meeting of the Western New York society, two 

 years ago. they discouraged me on that. A man that knew most about 

 it said I Avould better not go into it, that they were too small. Now, 

 I perha])S was a good deal slower on that variety than I usually am on 

 a new variety of i)each, because of what a few men said of them that 

 I knew were very well informed. At the same time I believe you. Prof. 

 Taft, have seen them of a A'ery high class, have yon? 



Prof. Taft: It is a yellowish Alexander. Those that I saw were very 

 ripe. They were free, but I understand that when picked they are not 

 quite so free. Of course, those I had were shipped from Georgia and 

 they were on their way ten days. 



Mr. ]\[orrill: I'eo]»le at Kochester based their calculations on it as 

 grown in New York. Now, it may be better south than it is north. 



Mr. Croy: I would like to ask Prof. Taft what he knows in regard to 

 New Prolific peach, of its hardiness and its quality, and whether it is 

 a ])rofitab]e peach to grow. 



Prof. Taft: I would say regarding New Prolific that, as T have seen 

 it in bearing, and I have seen large amounts of the fruit, it is a fairly 

 handsome ])each, a yellowish peach with slight tinge of red; of good 

 size, good quality, and it s(>ems to be about as hardy as our so-called 

 hardier viii-i(^ties. 



O: As hardy as Hill's Chilli? 



Prof. Taft: T should say not quite so hardy as Hill's Chilli. 



]\Ir. ^forrill: About as hardv as Kalamazoo. 



