SJj. The Western Pomologist and Gardener. 1872 



Troth's Early Red.— This peach, which is small, round and red, is ready for the market 

 about the time that Hale's Early is nearly gone. 



Large Early York:— A variety known among growere by many names, among which are 

 New Rareripe, Honest John, Walter's Earlj', etc. The fruit is above medium, skin whit- 

 ish, doited with red, flesh white, very juicy and good flavor. Season about the middle of 

 August. 



C'rajrford's Early.— It is of the yellow-fleshed variety, large, generally oblong, but varia- 

 ble as to shape ; skin yellow, with red cheek ; the fruit is juicy and slightly acid. It is a 

 freestone. 



Yellow Rareripe. —This variety, also a freestone, ripens nearly at the same time as the 

 Crawford's Early, and is much esteemed for its flavor ; the fruit is large, skin orange yel- 

 low, with rich, red cheek ; the flesh is yellow, but red at the stone. 



Old Mixon Free sto7i.e.— This peach grows large, with a pale skin, flesh white, tender, and 

 very rich. 



Selves' Favorite.— An excellent variety, the fruit being large, the skin yellow with a red 

 cheek ; the flesh is a deep yellow, but red at the stone ; the flavor is rich. 



Stump the. World.— Tha flesh is white, red cheek and rich flavor. It closely resembles the 

 Old Mixon freestone. 



Crmrford's Late.— Many think this peach to be the best of any grown, not only for its 

 beautiful appearance, but the richness of its flavor. The skin is large, roundish, with 

 shallow suture; the skin yellow with dark-red cheek; ripens from the first to the last of 

 September, 



Ward's Late Free. — A fine white-fleshed freestone peach, skin white, with crimson cheek; 

 flesh white, and slightly red at the stone, and excellent flavor. 



Stnock. — This variety ot freestone peach is well known for its productiveness and value 

 as a market peach. It is also a favorite for pickling, preserves, etc. The fruit is oblong ;, 

 skin light yellow, mottled with red ; flesh yellow, but red at the stone ; season last of 

 August and first of September. 



Heath. — A clingstone variety of delicious flavor, which generally closes the season, com- 

 ing to market as late as October. The fruit is oblong ; skin whitish, but slightly tinged 

 ■with red when ripcLed in exposed places. — Horticulturist. 



Tlie Culture of Almonds. 



They are grafted or budded on the peach or almond stock. The seed will not pro- 

 duce the same kind. To sprout the seed, lay down boards on the ground, cover with an 

 inch of sand, spread on a layer of almonds, then an inch of sand ; keep them wet, and in 

 three weeks of warm weather they burst open. Plant in drills one inch deep and put a 

 light coat of rotten straw over them. Graft in February and bud in September or 

 October. 



One hundred trees may be put on an acre. At three years from the bud they will pro- 

 duce fruit, but not much. Corn or beans may be cultivated among the trees, leaving four 

 feet about each tree. No weeds or grain should be allowed in an orchard. After giving- 

 shape to the top, very little pruning is required. After the third year simply cultivate the 

 ground, and the almonds will pay. The use of the land is not lost while they are gaow- 

 ing. If hogs and corn can be brought from Iowa and sold in San Francisco, it will pay 

 to raise corn here. Growing corn protects the trees from the wind, and makes it grow 

 tall and straight. After the third year the yield will increase very rapidly. At six years 

 old $500 per acre may be looked for. 



The duty on almonds will pay for producing them here ; hence Europe cannot compete 

 ■with California in supplying the Eastern market; nor will the price decline much while 

 they are imported. They are now worth more in New York than in San Francisco. 

 The net profit of supplying the United States with almonds would be equal to oae- 

 fourth of the net profits arising from our wheat crop. — Pacific Eural Press. 



