THE PEACHES OF NEW YORK I97 



Fruit matures in early mid-season; two and one-fourth inches long, two and three- 

 eighths inches wide, round or roimd-oval, somewhat truncate, with halves usually equal; 

 cavity shallow, narrow, abrupt or flaring, contracted ; suture shallow; apex roundish, usualh- 

 with a slightly recurved, mucronate tip; color pale green changing to creamy-white, with 

 splashes of carmine mingled with a blush of darker red; pubescence short, thick; skin 

 tough, adherent to the pulp; flesh white, tinged red at the pit, very juicy, markedly tender, 

 sweet, pleasant flavored; very good; stone semi-free to free, one and one-half inches long, 

 about one inch wide, oval, long-pointed, with deeply grooved surfaces; ventral suture 

 furrowed deeply along the sides, wide; dorsal suture deeply furrowed, rather wide, witli 

 sides slightly wing-like. 



CHILI 



I. Am. Pom. Soc. Cat. 21. 1897. 2. Budd-Hanscn Am. Horl. Man. 2:340. 1903. 



Hill's Chili. 3. Am. Pom. Soc. Rpt. 184, 211. 1856. 4. Elliott Fr. Book 298. 1859. 5. Downing 

 Fr. Trees Am. 2nd App. 142, 143. 1872. 6. Am. Pom. .Soc. Cal. 28. 1873. 7. Mich. Ilort. Soc. Rpt. 

 483, 484. 1873. 



Sugar. 8. Card. Mon. 11:148. 1869. 



Stanley Late. 9. Ibid. 14:347. 1872. 10. Mich. Sla. Sp. Bui. 44:62. 1910. 



Jenny Lind. 11. Mich. Horl. Soc. Rpt. i id. 1872. 



Cass. 12. Mich. Hort. Soc. Rpt. 14, 15. 1899. 



Chili, long familiar to the older generation of peach-growers as Hill's 

 Chili, is now waning in popularity though for nearly a century it was one 

 of the mainstays of peach-growing, having been widely and commonly 

 planted in commercial orchards the country over. Chili, in its day, was 

 one of the notable culinary peaches, being especially desirable for canning 

 and curing because of its firm, dry, but well-flavored flesh, and, besides, 

 it ripened late in the season when cool weather gave storage conditions 

 and made culinary work more agreeable to housewives. The peaches are 

 not at all attractive in size, color or shape, are quite too dry of flesh to 

 eat with pleasure out of hand and are made even less agreeable to sight 

 and taste by pubescence so heavy as to be woolly. The trees of Chili 

 are about all that could be desired, for, while of but medium size, they 

 are vigorous, very hardy, long-lived and, barring injury from cold or 

 frost, are annually fruitful, though the variety has the fault of ripening 

 its crop unevenly — an asset in home orchards, a liability in commercial 

 plantings. 



Chili came into cultivation early in the Nineteenth Centiuy, the first 

 tree probably having appeared in the orchard of Deacon Pitman Wilcox, 

 Chili, Monroe County, New York. It comes almost true to seed and 

 several seedlings have sprvmg up which are almost indistinguishable from 

 it. Among these are Sugar, Stanley Late, Jenny Lind and Cass. Chili 

 was mentioned by the American Pomological Society in 1 856 as a worthy 



