PEA.CHES. 



25 



and one inch and a quarter in length ; the form inclines to 

 oval, and it has generally a mamelon at the extremity ; the 

 skin is downy, yellowish on one side, and a dingy red on the 

 other ; the flesh is of pleasant flavour, but from the small size 

 of the fruit, its principal value is derived from its ripening 

 so very early, it being one of the first at maturity, which 

 takes place in July. This tree is readily known by its foliage, 

 even from the other varieties of the Nutmeg ; and nearly the 

 whole of this class of peaches may be distinguished by the 

 peculiarity of their growth. There is a variety called the 

 Blush Nutmeg, which is considerably larger than the one just 

 described, and approaches the Green Nutmeg in point of size ; 

 its colour is a pale red on one side, and greenish on the other. 

 This is by some erroneously called the Red Nutmeg, few per- 

 sons having the genuine kind. 



LARGE EARLY RARERIPE. Pr. cat. 



New. Yorlc Rareripe. Coxe. 



Royal Kensington. For. Lond. Horl. Gat. 



Large Early. Lond. Hort. Cat. 



York Rareripe. Large early York. 



This choice and beautiful variety was raised by the grand- 

 father of the author, from the stone of the Red Rareripe, and 

 was transmitted by the present William Prince, a few years 

 after our revolution, to Mr. William Forsyth, author of the 

 Treatise on Fruit trees, who had then the direction of the 

 Royal Gardens at Kensington, near London, and it probably 

 received the title of Royal Kensington from him. The flowers 

 are of small size ; the fruit of a round form, and the skin of 

 a rather darker red on the sunny side than its parent ; the 

 flesh is also rather more firm, equally rich, juicy, and of a 

 luscious flavour ; it parts freely from the stone. The tree is 

 very productive, and is extensively planted for supplying the 

 markets with fruit ; its size, fine appearance, and other quali- 

 ties, causing it to be much sought after. It ripens about the 

 middle of August. 



VOL. II. 4 



