SEED. 33 



In buying seed, if the purchaser is inexperienced, he 

 should call in the aid of some friend who has experience 

 and knowledge in the matter. If he has to rely upon 

 himself, a hint or two may be of advantage to him. 

 Natural seed, then, is smaller than that of budded fruit. 

 This is the rule. There may be some varieties which 

 form exceptions, but they are not numerous. Hale's Early 

 is one. 



The natural seed is also of /aire?" color. The natui-al 

 may be called light-broicn, or hazel, the budded, dark- 

 brown, or maroon. This difference is not always apparent 

 to the unpracticed eye, but a dealer or nurseryman will 

 detect it in an instant ; and any one will soon be able to 

 do so by comparing a few samples of each. The shell is 

 also closer grained, and the howls or cavities smaller in 

 the natural than in the budded. They are also cleaner. 

 In the budded fruit there often adheres a small quantity 

 of the luscious juice or pulp to the pits ; this cleaves to 

 the walls of the cavities, and is plainly discernable by 

 close inspection. It also tends to give a darker shade to 

 the color. The natural seed is also distinguished by the 

 fineness of the union of the two halves or valves of the 

 stone. It is very close and tenacious, while in the budded 

 it is often imperfect and slight. In the former, a separa- 

 tion of the two valves, without fracture, is almost im- 

 practicable, while in the latter it is often quite easy. In 

 one case a hammer, in the other a knife, will be required; 

 There is also nearly as much differience in the kernels. 

 Those of the natural seed are quite hard, close, and nutty, 

 as compact as a filbert, while the others are often defect- 

 ive in form, and the two complementary halves of which 

 they are formed frequently separate in handling, or may 

 be separated by slight effort. Attention to these tests 

 will enable any one to distinguish the seed of natural, 

 from that of budded fruit. 



In former times, when nearly all our peaches were nat- 

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