THE PEACHES OF NEW YORK 271 



(X)vered with light ash-gray; branchlets with intemodes of medium length, dark pinkish- 

 red with a trace of green, glossy, smooth, glabrous, with a few lenticels variable in size, 

 raised at the base. 



Leaves six and one-half inches long, one and three-fourths inches wide, flattened or 

 slightly curled downward, oval to obovate-lanceolate, thick; upper surface dull, dark 

 green, smooth; lower surface grayish-green; apex acimiinate; margin finely serrate, often 

 in two series, tipped with reddish-brown glands; petiole three-eighths inch long, glandless 

 or with one to five small, globose glands variable in color and position. 



Flower-buds obtuse, pubescent, plump, appressed or free; blossoms appear in mid- 

 season; flowers seven-eighths inch across, white toward the base of the petals, becoming 

 dark pink near the edges; pedicels short, glabrous, pale green; calyx-tube reddish-green, 

 orange-colored within, obconic; calyx-lobes obtuse, glabrous within, pubescent without; 

 petals small, ovate to oval, notched near the base, tapering to narrow olaws; filaments 

 seven-sixteenths inch long, equal to the petals in length; pistil pubescent near the base, 

 as long as the stamens. 



Fruit matures early; two and one-half inches long, two and three-fourths inches 

 wide, roimd-oval, often bulged near the apex, usually compressed, with oblique sides; 

 cavity medium to deep, wide, abrupt or flaring, often tinged with red; suture deep near 

 the tip; apex round or depressed, with a mucronate or pointed tip; color deep yellow, 

 blushed and splashed with carmine; pubescence thick and long; skin mediimi to thick, 

 tough, variable in adherence to the pulp; flesh light yellow, tinged with red near the pit, 

 juicy, tender, pleasantly sprightly, highly flavored; very good in quality; stone free, one 

 and one-fourth inches long, fifteen-sixteenths inch wide, ovate, plump, tapering to a long 

 point, with rough surfaces marked by large and small pits; ventral suture deeply grooved 

 along the edges, furrowed ; dorsal suture a large, deep groove 



SALWEY 



I. Leroy Diet. Pom. 6:270, 271 fiK- 1879. 2. Hogg Fruit Man. 460. 1884. 3. Bunyard Cat. 36. 

 I9I3-I4- 



Salway. 4. Horticulturist N. S. 8:168. 1858. 5. Card. Chron. 944. 1861. 6. Mas Le Verger 

 7:51. 52, fig- 24. 1866-73. 7. ^m. //oW. ^ren. 80, 81 fig. 38. 1870. 8. Am. Pom. Soc. Rpl. 56. 1871. 

 9. Downing Fr. Trees Am. 1st App. 122. 1872. 10. Horticulturist 27:248. 1872. 11. Am. Pom. 

 Soc. Cat. 30. 1875. 12. Mich. Sta. Bui. 169:225. 1899. 13. Kan. Hort. Soc. Rpt. 48, 49. 1901. 

 14. Budd-Hansen Am. Hort. Man. 2:355. •903- iS- Cat. Cong. Pom. France 114 fig. 1906. 



Salwey is one of the two Etoropean peaches cultivated on a commercial 

 scale in America, Rivers being the other. Both find their greatest useful- 

 ness in extending the peach-season, this variety being one of the latest 

 and Rivers one of the earliest sorts. It is a yellow-fleshed, freestone peach 

 of attractive appearance and of good quality, neither handsome enough 

 nor good enough in quality, however, to be considered a first-class dessert 

 fruit. On the other hand it is one of the best sorts for canning, preserving 

 and evaporating. The trees are vigorous, hardy, healthy and very pro- 



