THE PEACH AND NECTARINE. I7I 



RIPENING AND GATHEKING THE FEUIT. 



The colour and flavour of peaches and nectarines are 

 perhaps more dependent on given circumstances than 

 are the same qualities in any other fruit. Unless the 

 sun shines directly on the fruit, it will not attain its 

 proper colour ; and unless, in addition to exposure to sun- 

 shine, they are subjected to a circulation of dry, warm 

 air, the flavour is sure to be deficient. Consequently all 

 leaves that intercept direct sunshine mustbe pushed aside 

 after the fruit has begun to take its last swelling. If 

 the leaves cannot all be laid effectually aside, it is better 

 to remove all or half of some of the leaves than that they 

 should shade the fruit. I have rarely found it necessary 

 to cut the leaves or remove them entirely. When the 

 wood is not too thickly tied in, such a necessity rarely 

 occurs. 



As directed under the head of ventilation, the peach- 

 house should be freely opened at top and front all day, 

 and the wet-weather ventilation left open all night. 

 The practice of pulling down the sashes, where this can 

 be adopted, entirely exposing the fruit to sun and air, 

 in ripening and colouring summer and autumn peaches 

 is a good one. It gives high colour and flavour. Of 

 course this should only be practised when the weather 

 is clear and dry. 



The experienced eye can tell, in case of the majority 

 of sorts, when the fruit are fit to gather without hand- 

 ling them. When they are handled it should be with 

 great nicety of touch, the peach being very easily 

 blemished when ripe. The crop should be looked over 

 every day, placing the fingers gently behind those fruits 



