Varieties of the Nectarine. 247 
nating with an acute, swollen point; skin pale green, but nearly covered with 
bright red and coated with thin bloom; flesh greenish white, but deep 
red at stone, which adheres closely, juicy, sugary, rich, and excellent. 
Hlardwicke (English).—Leaves with globose glands; fruit very large, 
roundish, inclining to oval; skin pale green, with deep violet red cheek; 
flesh pale green, slightly marked with red at the stone, melting, rich, and 
high-flavored; freestone. This variety is a favorite in southern California; 
described by the Southern California Nurserymen’s Association as being 
the only satisfactory bearer. 
Boston.—Raised from a peach stone by T. Lewis, of Boston; tree hardy 
and productive; leaves with globose glands; flowers small; fruit large and 
handsome, roundish oval, bright yellow, with deep red cheek; flesh yellow 
to the stone (which is small and pointed), sweet, though not rich, with pleas- 
ant and peculiar flavor; freestone; a general favorite in California. 
New White; syn. Large White.—Leaves with reniform glands; flowers 
large; fruit rather large, nearly round; skin white with occasionally slight 
tinge of red; flesh white, tender, very juicy, with rich, vinous flavor; stone 
small and free; commended wherever nectarines are grown in California, 
and more freely planted than all other nectarines combined. 
Stanwick. — Originated in England from seed brought from Syria. 
Large, roundish oval, slightly heart-shaped at base; skin pale, greenish 
white, shaded into deep, rich violet in the sun; flesh white, tender, juicy, 
rich, sugary, and delicious. 
_ Aumboldt.—Very large, bright orange yellow vigorously marked with 
crimson, flesh orange, tender; juicy, and high flavored. Described as one 
of the best of the newer varieties. Ripens late. 
As the future for the nectarine seems to rest upon drying 
and canning of the fruit, the light-skinned, white or yellow- 
fleshed varieties without color at the stone, are most desirable. 
For drying there has been thus far a decided preference for free- 
stone varieties, though possibly the present popularity of cling 
peaches for drying may extend to the clingstone nectarines. 
Much color, however, either in skin or flesh, will prevent the 
production of the beautiful translucent, amber hue of the dried 
nectarine, which is attractive to consumers. Color in the flesh 
is, of course, undesirable in canning, because of discoloration 
‘of the syrup. These facts have had much to do in fixing the 
popularity of the varieties named in the foregoing list. 
At present the largest orchards of nectarines are in interior 
valley locations, which are also fine peach counties and are per- 
fectly adapted both to the growing of the iruit and to the open- 
air, sun-drying of it. 
