lD4 BUIST's [AMtLY KItCHEN ^ARCENER. 



vored than the Peach. If so, it has not been our good fortune 

 to have tasted such : on the contrary, we consider it an infe- 

 rior variety of that fruit, and of an inferior flavor. Neither 

 will the Nectarine ever be so universally cultivated, being gen- 

 erally of a smaller size ; and the smoothness of its skin is fa- 

 vorable to the attacks of the Curculio, which destroys them in 

 quantities every season, swinging the fruit even worse than the 

 Plum ; and until we can entirely extirpate these animals, it 

 will be a scarce fruit in this vicinity. The following five sorts, 

 from about twenty, will form a select collection. 



Boston. — An American variety, by Mr. Lewis, of Boston, 

 and brought into notice by S. Gr. Perkins, Esq. Color bright 

 yellow, with red cheek. A sweet and pleasant flavor, large 

 size. Freestone. 



Downton. — Fruit of a greenish-white color, with a dark red 

 cheek. Flesh very rich, melting, and juicy; large size, and 

 the very best quality. Freestone. 



New White. — Is of a creamy-white color, medium size. 

 Flesh white, rich, melting, and rather juicy. A freestone. 



Pitmastoii Orange. — Fruit medium size, of a bright golden- 

 yellow color, with a red cheek. Flesh deep yellow, melting, 

 rich and sweet, fine flavor. Freestone. 



Red Roman. — One of the oldest and most celebrated varie- 

 ties. Fruit large, of a yellowish-green color, with a dull red 

 cheek, specked with brown. Flesh firm, pale yellow, juicy, rich 

 and very high flavored. Equal to the Downton, but is a cling- 

 stone. 



Violeite katlve. — Fruit very similar to the former, with a 

 greenish-white flesh. A freestone. 



They all ripen from the 1st of August to the 1st of Sept. 



Cultivation. — The soil and culture suitable for the Peach 

 perfectly agrees with the Nectarine. It is also budded in the 

 sa-me manner, and if practicable should always be obtained on 

 the Plum stock 



