THE PEACH. 



593 



the earliest to the latest, is in every respect better than a great variety, 

 many of which must necessarily be second-rate. 



It is worthy of remark, that most of our American varieties of the 

 first quality have proved second-rate in England. This is owing to the 

 comparative want of sun and heat in their climate. Indeed, our finesi 

 late peaches will not ripen at all except under glass, and the earl)' 

 varieties are mucli later than with us. On the other hand, many of tht-: 

 best European sorts are finer here than in England, and we have latelj 

 endeavored to inti'oduce all of the foreign sorts of high (piality. 



Ill the (Jpficription of peaches and nectarines the form and outlines 

 of many kinds are so nearly similar that we are obliged to resort to other 

 characteristics to distinguish the varieties. The two most natural 

 classes into which the kinds of this fruit are divided ai'e freestones and 

 clingstones {inciters and pnvies, of the English) ; the flesh of the former 

 pai-ting freely from the stone, that of the latter adhering. 



Next to this, the strongest natural distinction is found in the leaves 

 of the peach. At the base of the leaves of certain kinds are always 

 found small glands, either i-ound and regular, or oblong and irregular, 

 while the leaves of certain other kinds have no glands, but are more 

 dee])ly cut or serrated on the margin. These 4)eculiarities of the foliage 

 are constant, and they aid us gi-eatly in recognizing a variety by foiming 

 three distinct classes, viz. : — - 



Characters in the leaves of peaches. 



1. Leaves serrated and without glands, a. 2. Leaves with small 

 round or globose glands, b. 3. Leaves Avith large, irregular, reniform 

 glands, c. 



This distinction of leaves is valuable, because it not only assists us 



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