THE PEACH, 



(Fr. peche ; It. pesca ; Am. pechesen ; Dutch persichhe- 

 hoom ; Spanish El Melocoton ; Persica vulgaris^ Dec; 

 Jtosacece, of botanist.) 



This well known tree, and its fruit, of the genus Persica 

 Amygdalus, of niany varieties, is a native of warm or tem- 

 perate climates, and was originally brought by the Romans 

 from Persia to Italy in the time of the Emperor Claudius, and 

 from thence disseminated throughout Europe and other parts 

 of the world. It was introduced into this country about the 

 year 1629. The stones were ordered by the " Governor and 

 Company of the Massachusetts Bay in New England in that 

 year. 



Both the peach and nectarine, as well as apricots, are men- 

 tioned by Beverly as growing abundantly in Virginia in 1720. 

 Some of the former are represented to have been twelve or 

 thirteen inches in circumference. They were raised so easily 

 that some cultivators planted orchards of them purposely for 

 feeding hogs, while others made a drink of them called "mob- 

 by," which either was drunk as cider, or distilled into brandy. 



Peach trees, as well as those of the quince, are mentioned 

 by Coklen as having been killed by frost, in the province of 

 New York, in 1737, but the apple and pear trees were not 

 hurt by the cold. 



The peach was introduced into Louisiana by the Spaniards 

 prior to its settlement by the French, where it has been since 

 grown spontaneously, and in many respects apparently indi- 

 genous. 



This tree was introduced at Easton, Talbot county, Mary- 

 land, by George Bobbins, in about 1735. The stones were 

 received from Peter Collinson, of England, together with the 

 seeds of that year. 



In the United States, the peach thrives and is matured as 

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