CHAPTER XXV 



VARIETIES OF NECTARINES 



The nectarine is not an orchard fruit of importance in any 

 part of North America excepting California, and in that state 

 is of minor consequence. The lack of cultivation is due not to 

 inferiority in the product, but to the fact that nectarines are 

 not profitable because the fruits are too delicate to meet the 

 demands of commerce, bruising and decaying before the crop 

 can be put in the hands of consumers. It is, however, an excel- 

 lent fruit for the home orchard in any climate on any soil 

 where the peach thrives. For these reasons, there has been 

 small demand for new varieties of nectarines; scarcely a score 

 are under cultivation in the United States, of which ten are 

 described in this chapter. 



INDEX TO VAEIETIES OF NECTARINES 



Boston, 532 Humbolt, 530 



Cardinal, 523 Lord Napier, 525 



Downton, 527 Newton, 529 



Elruge, 528 Pineapple, 531 



Hardwicke, 526 Victoria, 524 



KEY TO VARIETIES OF NECTARINES 



A. Color of flesh greenish-white. 



B. Stone clinging, large, ovate; very early 523. Cardinal. 



BB. Stone free. 



C. Kernel sweet or scarcely bitter 524. Victoria. 



CC. Kernel very bitter. 



D. Flesh white to the stone 525. Lord Napier. 



DD. Flesh with more or less red at the stone. 

 E. Skin dark purplish-red, especially on the 



cheek 526. Hardwicke. 



EE. Skin greenish-white with a bright red 



cheek 527. Downton. 



EEE. Skin creamy -white with a crimson cheek; 



sunfreckled Avith red 528. Elruge. 



EEEE. Skin greenish-yellow, marbled with 



brownish-red ; cheek sometimes crimson 529. Newton. 



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