NECTARINE VARIETIES 293 



edge of the nectarine, and how much to its somewhat different 

 flavor, it would be difficult to actually determine. 



It is true, however, that the nectarine is now advancing in popu- 

 lar favor. This has been prophesied for some years and seems 

 now being slowly realized because of the wonderful excellence of 

 the nectarine as grown in our interior valleys, and the passing 

 beauty of the amber translucency of the dried nectarine, both 

 when sun-dried and when produced by machine evaporators. The 

 excellence of the canned nectarine, has also figured in the antici- 

 pation. It is, however, questionable how far this anticipation 

 has been realized, for it is estimated that the amount of dried nec- 

 tarines is less than two per cent and of canned nectarines less than 

 one-half of one per cent of the respective forms of peaches. Nor 

 does the demand call for change in this proportion, for there is a 

 slight advantage in the market value of the peach even in its great 

 preponderance of supply. Still, the price for dried nectarines has 

 been better of late, but whether this is due to better appreciation 

 or reduced production, is a question. It is true that during the 

 last decade many nectarines have been rooted out to be replaced 

 by peach trees, or have been grafted over into peaches. There 

 are, however, some growers who are confident that the nectarine 

 will in the future rank much higher in the California fruit product. 

 It would please growers and fruit driers and canners to popularize 

 the nectarine, for its smooth skin makes it as easy to handle as an 

 apricot, and the beauty of the product, which certainly exceeds that 

 of the peach, and is rather more easily attained, is very gratifying 

 to the producer. 



VARIETIES OF THE NECTARINE 



Varieties of the nectarine, as of the peach, show different local 

 adaptations, and are valued by growers accordingly. The varieties 

 grown, are, however, comparatively few. The following have been 

 found most satisfactory in California ; the descriptions are somewhat 

 condensed from Downing's treatise, modified to suit local growth, 

 arid arranged approximately in the order of the ripening of the 

 varieties : 



Advance. Large, round, green, marked with red and brown; flesh greenish 

 white ; rich and well flavored. The earliest to ripen. 



Lord Napier (English). Large, pale cream color with dark red cheek; 

 flesh white, melting, tender and juicy, separating freely from stone; leaf glands 

 reniform and flowers large. Especially commended as a heavy and regular 

 bearer ; pronounced best in flavor at Pomona Experiment Station. 



Doivnton (English). Leaves with reniform glands; flowers small; fruit 

 large, roundish oval ; skin pale green, with deep violet red cheek ; flesh pale 

 green, slightly red at the stone, which is free, melting rich, and very good. 



Early Neivington (English). Leaves serrated without glands, flowers large; 

 fruit large, roundish ovate, a little enlarged on one side, and terminating 



