PEACHES AND NECTARINES. 



HHHE Peach (Persica vulguris) is considered by De Candolle to be a native of China. 

 It was known to Theophrastus, 322 B.C., and is supposed to have been introduced 

 into Italy from the East during the reign of the Emperor Claudius, A.D. 41-54, but is. 

 not known to have been grown in England before 1541. Its cultivation is now more or 

 less extensively practised throughout the warmer parts of Europe and the temperate 

 regions of Asia and America ; also in Australia and New Zealand. 



The Nectarine originated as a sport from the peach, as both downy fruits (peaches) 

 and smooth fruits (nectarines) have been produced on the same branch. The first recorded 

 instance of this occurring is in a communication between Peter Collinson and Linnteus ; 

 the second was observed at Londesborough, then the residence of the Earl of Burlington ; 

 and there have been many other instances since. Trees have been raised in this 

 country from peach seeds that bore nectarines, whilst those from nectarine stones 

 produced peaches. This is, no doubt, due to cross-fertilisation. The same thing occurs 

 now in America. " Nectarine stones usually produce nectarines again, but they occasion- 

 ally produce peaches, while peach seeds occasionally produce nectarines " (Wickson). 



The fruit of the peach is more or less round, having a delicate, downy skin, with a 

 suture (seam) varying in breadth and depth in different varieties, issuing from the stem 

 and proceeding along one side to the apex. Green peaches are used for tarts when a 

 needle passes through the stones easily, or when they can be cut through readily with a 

 knife, Eipe fruits, particularly of the firm-fleshed varieties, cut in halves, the stone 

 taken out, and boiled in syrup, are excellent for dessert. The fruit is sometimes 

 preserved whole. In America peaches are canned with great success, and sold at 

 comparatively low rates. In this country the fruit is chiefly used for dessert, and, 

 when properly ripened, is highly valued for its beautiful appearance, profusion of juice, 

 lusciousness, and delicate flavour. 



Nectarines, as a rule, are smaller and richer than peaches, each variety having its 

 own peculiar flavour. A dainty fruit is the nectarine, its rich glow of colour and refresh- 

 ing piquancy rendering it indispensable for dessert purposes. 



