NEW ENGLAND FARMER. 



307 



THE SAFARU PEACH. 



We have procured the above cut in order to 

 place before those who are interested in the culti- 

 vation of the Peach, as many of the best varieties 

 as we can command. There are a few estab 

 lislied kinds so excellent and well known, that 

 the cultivator who intends to set only a few trees 

 had better select those about which there is no 

 doubt. But those wishing to enter somewhat 

 largely into the cultivation will be glad to avail 

 themselves of engravings and descriptions of new 

 fruits. 



The only account we have of this peach is con- 

 tained in the American Agriculturist, in which the 

 writer states that, "while passing a few months on 

 Teneriffe, some years ago, I was particularly at- 

 tracted by the excellence of the peaches of that 

 island. xVmong those of the finest quality was the 

 Safaru peach, which, in point of flavor, smallncss 

 of stone, abundance of juice, and beauty of form, 

 in the opinion of the Spaniards, is not equalled by 

 any other variety. The size, color, and general 

 external appearance, as far as my recollection 

 serves me, greatly resembled Rodman's cling- 

 stone, denoted by the above cut. 



"This peach is said to have originated in Spain 

 about the middle of the IXth century, by the Ara- 

 bian monarch, Abdurrahman. The envoy whom 

 he sent to Syria for his two sisters, brought back 

 many rarities, among which were some peaches 

 from the gardens of Arrusafat. Being proud of 



this fruit, the monarch showed it to his friends, 

 and presented one to Safaru-bu Ulbaid, who was 

 so delighted with its flavor, that he preserved the 

 stone, from which he raised a tree that ever after 

 bore his name. This variety is still cultivated in 

 some parts of Spain, and fully merits all the praise 

 bestowed upon it. 



For the New England Farmer. 

 TECHNICAL TERMS. 



Mr. Editor : — Without wishing to appear fis- 

 tidious, hypercritical, fault-finding or meddlesome 

 in agricultural matters, I should like to make a few 

 brief remarks upon the above subject. 



It is well known to you, sir, and to most of youir 

 readers, that there is everywhere throughout the 

 country a strong, wide-spread and deep-rooted pre- 

 judice in the minds of the people, against the fre- 

 quent use of technical terms in explaining the sci- 

 ence of agriculture. Would it not bo well to in- 

 quire a little into the cause of this prejudice, wheth- 

 er it be real or imaginary, well or ill-founded ; for, 

 if we can discover its real cause, we may be able 

 to do something to eradicate it, or, at least, to 

 prevent its effects. 



It will be generally admitted, I believe, that the 

 use of a few old familiar technical terms is ne- 

 cessary, — is absolutely indispensable, — without 

 which the science of agriculture could not be well 

 explained or understood. These need not be here 

 particularly mentioned. They are such as relate 

 to the different kinds of soil, the composting of 

 manures, and the agents employed in the produc- 

 tion and growth of vegetables and animals. The 

 simple use of a few necessary technical terms is 

 not of itself alone an adequate or sufficient cause of 



