THE PEACH. 283 



Mellishe's Favorite, Canguerd, Noblest, Double Montague. 

 (Description by Elliott.) 



Size above medium to large ; form roundish, sometimes 

 with a roundish oblong, and the point at apex quite promi- 

 nent. Skin, pale greenish white, marbled and streaked with 

 two shades of dull red in the sun, occasional faint blotches of 

 red on the shaded side; flesh, greenish white, very juicy, 

 melting, with a rich, delicious flavor ; stone, large, pointed, 

 separates freely from the flesh, and without any stain of red ; 

 season, early in September. 



Tree, moderately slow grower at the North, and somewhat 

 liable to mildew when not in good ground. At the South it 

 grows vigorously, and does not mildew. The flowers are large 

 and the leaves serrated without glands. Originated in France. 



Remarks. — The Noblesse is one of the old varieties whose 

 good qualities have as yet been unsurpassed by any of recent 

 origin. It is of the richest and highest flavor, and being en- 

 tirely white at the stone, is quite desirable for canning or 

 preserving. 



Note. — According to Berckmans, "in Georgia, the earliest peaches 

 begin to ripen the middle of June, and the season is often prolonged 

 until the middle of November, a period of five months. Cling stones 

 are a favorite class, but if picked before maturity, they do not ripen well 

 and are apt to shrivel ; and if left on the trees until fully ripe, they are 

 unsuitable for shipping, and hence adapted to home use. Free stones 

 must be raised for marketing. 



Class II. — Freestone Peaches ivith deep yelloiv flesh. 



Peaches of this class are nearly all of American origin. 

 The Yelloiv Alberge of Europe is considered the original 

 type from which the various sorts and modifications of this 

 class have been derived. They are not esteemed as being so 

 rich and highly-flavored as the class alrea iy described, and 

 do not succeed so well in Northern latitudes, as it requires 

 the long hot summers of more Southern climes to develop 

 their high, luscious, juicy and exquisite qualities. In cold 

 climates they become somewhat acid and unpleasant. In 

 England, for lack of dry atmosphere, sun and warmth, they 



