THE PEACH AND NECTARINE. 17 1 



ure-water, as their tendency to a gross growth will be 

 stimulated by it. 



RIPENING AND GATHERING THE FKUIT. 



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 

 sunshine, they are subjected to a circulation of dry 

 warm air, the flavour is sure to be deficient. Con- 

 sequently all leaves that intercept direct sunshine 

 must be 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 seldom 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 the majority 

 of sorts, when the fruit are fit to gather without 

 handling them. When they are handled it should 

 be with great nicety of touch, the peach being very 



