PEACH. 195 



PEACH. 



Amy'gdalis Persica. — Pecker, Fr. — PJirschbaum, Ger. 



It is to be supposed that every inhabitant of the United States 

 is familiar with the Peach. In both flavor and appearance it is 

 legitimately a fruit of this country, though a foreigner — a na- 

 tive of Persia, where it has been known from the earliest ages. 

 History says it was first sent by the king of Persia into 

 Egypt, with the view of poisoning the inhabitants, with whom 

 he was-then at war : and, strange to say, most of the ancient 

 writers describe this fruit as possessing deleterious qualities. 

 The leaves of the tree, however, contain prussic acid. From 

 the days of Virgil the fruit has been considered of first-rate 

 excellence, which few will dispute ; and the Peaches of this 

 country are equal to any in the world. With the purposes for 

 which they are used every one is familiar. They are cultivat- 

 ed in the States of New Jersey and Delaware by the tens of 

 thousands of acres — one family alone employing a steamboat 

 in the Peach season, to carry their fruit to market. There 

 are hundreds of varieties cultivated — many orchards of natu- 

 ral fruit without names, and other orchards of a more profitable 

 character, containing only a very few select sorts, known for 

 their superior merits. The following twenty kinds we note 

 as being such, whilst we will not deny that there may be 

 others equally as good in other parts of the country, unknown 

 to us. 



Alherge, or Yellow Rare-ripe. — Color bright yellow, red 

 cheek, round form, large size. Ripe early in August— ^ree. 



Columbia. — Color brownish-yellow, striped red, round form, 

 large size. Ripe about the middle of September — -free. 



Early Melocoton (Crawford's). — Color brownish-yellow ; red 

 cheek; oval form. Ripe 15th August — -free. 



Early York.— Qo\oy dark red ; round form ; medium size ; 

 excellent quality ; a great bearer. Ripe 10th of August— ;/ree. 



