PEACHES. 245 



rather firm, greenish yellow, but red at the stone, from 

 which it separates. Juice plentiful, and of a very good 

 flavour. 



Ripe the end of September, but it ought to hang 

 some days upon the tree before it is gathered, in order 

 to have it in perfection. 



The flesh of this is more firm than that of many of 

 the melting peaches, which has occasioned some, like 

 Mr. Forsyth, to consider it as a Pavie ; but in deter- 

 mining this, there can be no difficulty, as all melting 

 peaches adhere more or less to the stone, but can be 

 readily detached with the finger and thumb: in the 

 Pavie this operation is impracticable. 



4.* BOURDINE. Duhamel, 16. t. 12. 



Bourdin. Ib. 



Narbonne. Ib. 



Bourdine. G. Lindl. in Hort. Trans. Vol. v. p. 545. 

 Bon. Jard. 1827. Jard. Fruit, t. 20. 



Leaves crenate, with globose glands. Flowers small, 

 blush, edged with carmine. Fruit pretty large, and 

 nearly round, divided by a wide and somewhat deep 

 suture, the flesh swelling unequally on its sides, but a 

 little flattened on the back. Stalk inserted in a deep 

 and wide cavity. Skin greenish white next the wall, 

 but on the sunny side it is of a lively red, marbled, and 

 shaded with a deeper colour. Flesh white, melting, 

 but very red at the stone, from which it separates. Juice 

 sugary, and highly flavoured. Stone small, and nearly 

 round. 



Ripe the middle of September. 



It is said this peach derived its name from one JBour- 

 <iin, a French gardener, in the time of Louis XIV. 

 That there is some resemblance between this, the T$ton 

 de J7>nux, and the Royale, will not be denied; but 

 that they are identically the same is what I cannot ad- 

 mit. Duhamel, who has always been regarded as of the 



R 3 



