THE PEACH. 287 



VARIETIES. 



While the pear and apple are chiefly affected by the in- 

 fluence of soil, the variations in the quality of the peach 

 result mostly from the effects of climate. Fine American 

 varieties are pronounced worthless in England. In this 

 country, some, often delicious, are of little value in unfavor- 

 able seasons. Some which succeed finely as far south as 

 Philadelphia, lose much by removal to western New-York, 

 from the slightly diminished warmth of the summers. 



A large number of seedlings of high quality have been 

 produced in this country, but as they vary but slightly and 

 do not excel other named and known sorts, it becomes de- 

 sirable not to extend the present list, unless by those deci- 

 dedly superior to existing first-rate varieties. The simi- 

 larity in quality, and the comparative shortness of the fruit 

 season, render a small selection sufficient for ordinary col- 

 lections. Hence, the main object of the following descrip- 

 tive list is to define the characters of described or well- 

 known sorts, and point out those most worthy of cultivation 

 in our climate. 



SYNOPSIS OF ARRANGEMENT. 



The fruit of different varieties of the peach is marked 

 with but few distinctive characters. A similarity in outline, 

 texture, color and flavor, more nearly than exists in the ap- 

 ple, pear, and some other kinds, renders it necessary to resort 

 to other points of distinction. The peach presents facilities 

 for this purpose, not existing in other fruits. 



1. The Divisions are founded on the adherence or sepa- 

 ration of the flesh from the stone, distinguishing clingstones 

 and free-stones ; or more properly, on the firm, or melting 

 texture of the flesh, indicated by the terms pavies and 

 melters. 



2. The Divisions are sub-divided into Classes, embracing 

 pale, or light-colored flesh, and deep-ydlow flesh. 



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