Ki:w FiaiTS. 



Adtnirahle, wlioroas it is iniicli lari^cr, ript'ii.s ji week or ten «]ays after it, an<l is a most 

 exci'lloiit late Peach for the orchard-lioiise. 



The ^XjTierican Peaches, hitherto thouglit lightly of in this country on account of oui- 

 climate being too humid for tliem when cultivated on walls in the oi)en air, are of the 

 liighest excellence in the orchard-house. ScotCs Early Rnl^ ripening about the middle 

 of Au<Tust, and Oeorr/e IV, ripening the second week in Soplenibcr, were this season 

 juicv, vinous, and lich beyond any other varieties. The Early York was also very 

 good, and the Large Early York equal to Oeorge IV. These Peaches are more 

 piquant and racy in their flavor than the European varieties. 



A new late Grosse Mignonnc Peach [Mignomie grosse tardive), gained by Monsieur 

 Lepere, of Montreuil, from a sporting branch of the Grosse Mignonne, is a most excel- 

 lent variety. It ripens a fortnight later than its parent, and is equally good. 



Monstreuse de Doue, a seedling raised from Heine des Vergers, is a new French 

 varietv, like its parent in excellence of flavor, but very large, and more deep in color 

 than most Peaches. Its skin is entirely of a deep crimson. 



. The Angers Large Purple is one of the largest and finest of Peaches, and ripens 

 about the same time as the Chancellor, or rather just after, forming a capital succus- 

 sional Peach. 



Gregory's Peach, raised from seed in Gloucestershire, is a very hardy late Peach, 

 melting and veiy good. It closely succeeds the Late Admirable, and is a most abund- 

 ant bearer. 



PEAKS. 



There are more new Pears than can ever be brought into general cultivation. 

 Among them some will probably prove more hardy and yet equally as good as oui- 

 well-known varieties ; and in such instances they will be valuable. 



Beurre Clairgeau. — This large and very handsome Pear was not of first rate quality 

 last year, which was imputed to the cool, moist season ; but this season it has also 

 proved of inferior quality — its flesh tender and juicy, with a slight perfume, but flat 

 and watery, and very inferior to that standard of perfection in autumn Pears, the 

 Marie Louise. 



Bergainotte Dussart. — This, a medium-sized Pear, ripening in December and Jan.!- 

 ary, is a most delicious melting Pear, with a peculiar aroma. It is hardy, and ripens 

 well as a pyramid, but does not appear to grow very freely on the Quince stock. 



Prevost. — This very handsome and prolific variety requires a warm soil and situation 

 as a pyramid. It is not melting, but becomes soft late in spring, and has a highly per- 

 fumed flavor. My specimens of 1853 kept till last June, but they did not ripen- so well 

 as usual. 



Prince Albert (Van Mons). — This is a vaiiety likely to be very valuable. It is in 

 shape like Beurre Ranee, and usually keeps longer, often till April and May, which 

 that variety rarely does. Its flesh is half-melting, juicy, and rich. The tree is very 

 hardy, and grows well on the Quince stock, and will form a handsome, prolific pyramid. 

 It may be planted against walls with south-east, east, or west aspects, with advantage. 



Surpusse Crassane (Van Mons). — This is the Crassane in quality and shape, which 

 is enough. No finer Pear has ever yet been raised than that old favorite variety, large 

 trees of which may often be found in the gardens of our old coimtry mansions, bearing 



