FRUITS. VARIETIES AND CULTURE. 387 



the branches do not divide into forks, as they are exceed- 

 ingly apt to split when bearing a crop of fruit. The peach, 

 like all other fruit trees, should branch low, say within 

 two feet of the ground, and be kept in a pyramidal or round 

 form, as nearly as can be done. 



The loss of the fruit by decay as it approaches maturity 

 is more annoying than anything else in peach culture. 



If the season is warm and wet, very few kinds ripen 

 well if on moist or rich earth or soil. There is a very 

 common opinion that peaches propagated from the stones 

 of unripe fruit are more liable to rot than those from 

 stones or pits of fully ripened fruit ; some also think decay 

 is caused by planting the trees too deep. It is, however, 

 certain, that some varieties are much more subject to de- 

 cay than others placed in the same position. 



The most suitable soils to ripen sound and high flavored 

 fruit are dry, but moderately fertile ; hills and hill sides 

 generally are the best locations for the peach ; thinning 

 the fruit so that no two peaches touch each other is very 

 necessary in order to prevent decay. The peach is most- 

 ly used in its fresh state for the dessert, and is generally 

 considered the most delicious fruit of temperate climates. 

 When allowed to ripen on the tree, it is the most whole- 

 some of fruits, and as an article of food is considerably nu- 

 tritious. Peaches are also used for pies, are preserved in 

 brandy and sugar, and are excellent when dried for winter 

 use. For culinary purposes, the Clings are most preferred. 

 Peaches and cream form a delicious dessert dish. 



For drying take those of the best quality, just as they 

 are ripe enough to eat ; halve them, remove the stones, and 

 sprinkle over them a little nice sugar, and dry them in a 

 brick oven, moderately warm. Thus prepared the aroma 

 and flavor are preserved, and they are free from insects. 

 If the peaches were fully ripe, no cooking will be required, 

 but when used they are simply soaked in cold or warm 

 water. Sufficient sugar, varying with the acidity of the 



