PEACHES. 199 



fine down of a grayish colour, and slightly tinged with dull 

 red next the sun. The extremity of the fruit is usually termi- 

 nated by a mamelon; the flesh is of the colour of lees of rather 

 dark-coloured red wine ; it has not much juice, and its flavour 

 is slightly acid, or bitter, and not agreeable to the taste. The 

 stone detaches itself easily from the flesh, and is thirteen lines 

 in length and ten in breadth. This peach commonly ripens 

 about the middle of September, or towards the beginning of 

 October. In warm and early seasons its flavour is somewhat 

 improved; it is much used for preserves and compotes, being 

 far better when cooked than raw. It also serves to make 

 beautiful pickles, but the clingstone variety is more generally 

 used for this last named purpose throughout our country. 



CARDINALE. PR. CAT. Dun. JARD. FRUIT. 



Cardinale de Furstemberg. 

 Bloody peach. 



This peach Duhamel states to be much larger and better than 

 the preceding one. The leaves have large indentures ; the 

 flowers are large, and of a pale colour; the fruit is round, and 

 of the size of a Magdalen ; the skin is wholly of a dull reddish 

 violet hue, and seemingly dirty, from the appearance of the 

 thick russet-coloured down which adheres to it. The flesh is 

 generally of a dark purple tint, with veins of the colour of the 

 blood beet ; the taste is usually flat, or even insipid. It ripens 

 in October, and in consequence of its want of flavour, is rather 

 an object of curiosity on account of its colour, than of value in 

 other respects. It is said that in Italy and other warm climates 

 it is much better than in colder latitudes, and that it is there 

 much esteemed ; if so, it would find an appropriate climate 

 in our Southern States. It is but recently that this tree was 

 introduced to our country by myself, having received it from 

 the south of France. Like the other varieties of the Blood 

 peach, it serves for preserves, compotes, and pickles. 



