PEACH. 279 



covered with a fine down. The flesh is pale yellow, having 

 a beautiful radiated circle of fine red surrounding the 

 stone, and extending far into the fruit, which is of a good 

 flavour, and both sweet and juicy. 



The Rosartne Peach, which is a variety of the Yellow 

 Alberge, but of a superior flavour, is thought to be the 

 best for standard trees, as, when planted in favourable 

 situations, it ripens its fruit well, and acquires a fine 

 colour. 



It is observed, that the best peaches of every kind are 

 red next the sun, and of a yellowish cast towards the 

 wall : the pulp should also be of a yellowish tint, and 

 juicy; the skin thin, and the stone small. To have them 

 in perfection, they should not be gathered until they will 

 fall into the hand by the slightest touch of the finger. 



This is one of the fruits in particular which is recom- 

 mended to be eaten in the morning, in preference to the 

 usual time of dessert. Brookes says, " peaches agree 

 well with persons of hot constitutions and costive habits, 

 especially if they are eaten in a morning fasting." 



The flowers of the peach-tree are used in medicine : 

 when made into a syrup, they are given as an aperient to 

 children, and are recommended as a great destroyer of 

 worms. 



It should be observed not to get the flowers from those 

 peach-trees that have been grafted upon almond-stocks, 

 as the flowers partake of the property of the stock, which 

 greatly alters their virtue. The plum is a purgative, the 

 almond not at all so. 



Gerard also says, " the leaves of the peach-tree boiled 

 in milk, will destroy the worms in young children." 



The young leaves are used by cooks to flavour blanc- 

 mange, custards, puddings, &c. ; and a liquor resembling 

 noyau is made by steeping peach-leaves in white brandy, 

 and, when sweetened with sugar-candy, and fined with 



