A M Y 



AMY 



a small round fruit, of a beautiful red colour, aud 

 well flavoured, that ripens about the middle of 

 August. — ^The Newington Nectarine is a fine 

 fruil, of a beautiful red colour next the sun, 

 and yellow on the other side : its flesh adheres 

 to the stone. It has an excellent rich juice, and 

 ripens about the middle of September. — ^The 

 Elru>Te Nectarine is of a middle size, of a dark 

 red or purple next the sun, and of a pale green 

 on the other side. It has a soft melting pulp, 

 and vinous juice; becoming ripe in the latter 

 end of August or beginning of September. It 

 is said to have been first cultivated by Gurle, a 

 Nurseryman at Hoxton,in the time of Charles the 

 Second. — The Scarlet Nectarine has a fine scar- 

 let colour next the sun^ but is of a pale red next 

 the wall. It ripens ia the latter end of August, 

 or beginning of September. — Brugnon, or Italian 

 Nectarine, which is of a deep red next the sun, 

 and a pale yellow on the other side ; the flesh ad- 

 hering to the stone. This has a rich flavour in 

 good seasons, and ripens in the latter end of Au- 

 n-ust, or beginning of September. — The Ronuui 

 Red Nectarine is a large fruit, of a dark red co- 

 lour next the sun, but of a yellow colour on the 

 other side : the flesh adhering to the stone. When 

 fully ripe it shrivels, the puTp being then replete 

 with a rich juice. It becomes ripe in September. 

 It is observed by Mr. Forsyth, that this Nectarine 

 has a smooth leaf, and thcNevvington a jagged one; 

 which is one of the most essential diftereiices by 

 which thesetwo excellent fruits are distinguishable 

 from each other. — The Murry Nectarine, which is 

 of a reddish colour towards the sun, and of a pale 

 green towards the wall. Its fruit has a tolerably 

 good flavour, and ripens about the middle of 

 September. — Temple's Nectarine is of a mid- 

 dle size, of a pale red colour towards the sun, 

 and of a yellowish cast next the wall. Its fruit, 

 when quite ripe, shrivels ; the pulp being then full 

 of rich juice of a fine flavour. It ripens about the 

 middle of September or beginning of October. 



The Golden Nectarine, which is a handsome 



fruit of a soft red colour towards the sun, and 

 yellow on the other side : the flesh adhering to 

 the stone. It has a rich flavour, and is ripe about 

 the beginning of October. The Peterborough, 

 or Late Green Nectarine, sometimes denominated 

 theVcrmashjis ofamiddle size and round shape, 

 beinp' always of a green colour : the flesh is firm, 

 and in a good season tolerably well flavoured. 

 It ripens about the middle of October. — The 

 Violet Nectarine is of a middle size, and a 

 purple colour next the sun, but pale on the other 

 side : it has a vinous flavour, and ripens in the 

 latter end of August or beginning of September. 

 In addition to this list, Mr. Forsyth has recom- 

 mended Anderson'sNectarine; Aromatic; Black 



Newington ; Clermont ;De la Taille; Early Pavle j 

 Genoa; Luncomb's Black; Musk Violet; New- 

 foundland ; NewWhite ; Princess Royal ; Rogers's 

 Seedling ; Royal Chair d'or; St. Omer's; Tawny, 

 ripe m September; Wlute, ripe in August and 

 September. 



The best of these varieties, according to Mil- 

 ler, are: the Fairchild's; theElruge; the New- 

 ington; the Roman Red J and the Temple ; but 

 especially the Newington and Roman. The 

 White Nectarine is likewise a good fruit, and a 

 curious variety. 



And as a proper selection for a small garden, 

 Mr. Forsyth recommends the Fairchild's Early 

 Nectarine ; the Elruge; the Scarlet; the Newing- 

 ton ; the Red Roman ; and the Murry. 



For the purpose of forcing, Mr. Nicol advises 

 the Roman ; the Scarlet ; Elruge ; Newington ; 

 Temple ; and the Due de Tillo ; the last is a 

 Spanish Nectarine, and, of all others, ought, 

 he thinks, to take preference. The fruit is of 

 the most exquisite flavour, dark purple, a free- 

 stone ; and grows to the size of a Noblesse 

 Peach in the same house with it : and the tree 

 is the most healthy and beautiful, and bears large 

 and regular crops. 



Culture in the Almund kind. The propagation 

 of these trees is either effected by budding them 

 upon plum, almond, or peacli stocks, or by set- 

 ting the stones of the fruit. But as by the first 

 method they sooner form full and regular heads, 

 and also more early attain to the state of flower- 

 ing and producing fruit, it is that mostly practised ; 

 and if it be intended to continue any particular 

 sort, it is only by this mode that it can be efl1:cted 

 with certainty, as, where the trees are propagated 

 from the seed, they are apt to var)', all the va- 

 rieties proceeding frequently from the fruit of the 

 same tree. 



The operation is mostly performed about the 

 latter end of the summer, as in August, and may 

 be done either for dwarfs, half, or full standards. 

 It is remarked by Mr. Forsyth, that in the spring, 

 after being budded, they may be trained for 

 standards, or suffered to grow for half standards ; 

 but the method generally practised, is to bud them 

 at such heights as the stem is designed to be, and 

 the second year afterwards to plant them out for 

 good. If these trees are to be afterwards trans- 

 planted into a dry soil, it is recommended to be 

 done in the month of October, when the leaves 

 beain to decay ; but if into wet ground, the month 

 of February is to be preferred. In wet soils, such 

 as arc budded on plum stocks are found to thrive 

 best, but those on almond or peach stocks suc- 

 ceed with the greatest certainty in dry ones. 



In raising trees of this kind from the stones, 

 the early autumn or spring months^ as October 



