14 



PEACHES. 



is widely disseminated in Languedoc, where it is called by 

 the last two syuonymes above quoted, and where it has be- 

 come so naturalized that the inhabitants generally propagate 

 it from the stones ; which produce, without inoculation, very 

 excellent and beautiful fruit. This variety was introduced to 

 our country the present year for the first time, by the author 

 of this work, and is already in a course of propagation. In 

 this latitude it will not probably mature its fruit until September. 



RED RARERIPE. Pr. cat. Coxe. Lond. hort. cat. 



Morris's red Rarej'iiJe, of numerous catalogues. 

 Monsieur Jean, of Coxe ? 



This variety is supposed to have been brought to Flush- 

 ing by the French, at the first settlement of the place. It 

 is one of the finest early peaches, and succeeds the Nut- 

 meg varieties, its period of ripening being about the tenth 

 to the fifteenth of August. It is of large size, and round 

 form ; its colour is bright red next the sun, whitish and par- 

 tially marbled on the other parts, presenting when ripe a 

 beautiful appearance ; the flesh is very sweet, delicate, rich, 

 melting, and exceedingly juicy, and separates with much 

 facility from the stone. It is the first peach which is met with 

 in abundance in our markets, as the persons engaged in rais- 

 ing fruit for that object, seem to have almost totally neglected 

 the Nutmegs, and the fine Early Yellow Rareripe, although 

 they would doubtless derive great advantage from their cul- 

 ture. It seems probable that the Monsieur Jean may be 

 synonymous with the one here described. 



YELLOW RARERIPE. Pr. cat. Lond. hort. cat. 



Alberge, or Yellow Rareripe. Maria Antoinette. 

 This is an early variety, being one of those that follow next 

 after the Nutmegs. It is of a rather oval form ; the skin is 

 for the most part of a fine yellow colour, but has a red cheek, 

 and is also somewhat mottled on the sunny side ; the flesh is 

 3'ellow, melting, sweet, juicy, and very luscious, and parts 

 freely from the stone. This may be justly considered one of 

 the finest and most valuable peaches, and has a great affinity 



