FRUITS VARIETIES AND CULTURE. 559 



The most suitable soils to ripen sound and high flavored 

 fruit are dry, but moderately fertile; hills and hillsides 

 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 mostly 

 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, aud as an article of food is considerably 

 nutritious. 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 fruit, is added before drying. The firm, yel- 

 low fleshed are the best for drying. Peaches thus pre- 

 pared are only inferior to the fresh fruit, as they retain 

 much of the flavor. Dried in the usual way from unripe 

 fruit, exposed to the sun, much of the flavor is dissipated. 

 Peaches are excellent preserved in self-sealing cans, 

 which now can be purchased at reasonable prices. 



Lime, potash and the phosphates are the chief elements 

 the peach requires in the soil. Bone-dust and w T ood ashes 

 are valuable applications, much more suitable than com- 

 mon animal manures. They may be dressed with com- 

 post of woods' earth, or swamp muck, if the soil is very 

 poor. 



