194 



BUIST'S JAMIL Y KITCHEN \AJtDENER, 



vored than the Peach. If so, it has not been our good fortune 

 to have tasted such : on the contrary, we consider it an infe- 

 rior variety of that fruit, and of an inferior flavor. Neither 

 will the Nectarine ever be so universally cultivated, being gen- 

 erally of a smaller size ; and the smoothness of its skin is fa- 

 vorable to the attacks of the Curculio, which destroys them in 

 quantities every season, stinging the fruit even worse than the 

 Plum ; and until we can entirely extirpate these animals, it 

 will be a scarce fruit in this vicinity. The following five sorts, 

 from about twenty, will form a select collection. 



Boston— An American variety, by Mr. Lewis, of Boston, 

 and brought into notice by S. Gr. Perkins, Esq. Color bright 

 yellow, with red cheek. A sweet and pleasant flavor, large 

 size. Freestone. 



Downton. — Fruit of a greenish-white color, with a dark red 

 cheek. Flesh very rich, melting, and juicy ; large size, and 

 the very best quality. Freestone. 



New White. — Is of a creamy-white color, medium size. 

 Flesh white, rich, melting, and rather juicy. A freestone. 



Pitmaston Orange. — Fruit medium size, of a bright golden- 

 yellow color, with a red cheek. Flesh deep yellow, melting, 

 rich and sweet, fine flavor. Freestone. . 



Red Roman. — One of the oldest and most celebrated varie- 

 ties. Fruit large, of a yellowish-green color, with a dull red 

 cheek, specked with brown. Flesh firm, pale yellow, juicy, rich 

 and very high flavored. Equal to the Downton, but is a cling- 

 stone. 



Yiolette hative. — Fruit very similar to the former, with a 

 greenish-white flesh. A freestone. 



They all ripen from the 1st of August to the 1st of Sept. 



Cultivation. — The soil and culture suitable for the Peach 

 perfectly agrees with the Nectarine. It is also budded in the 

 same manner, and if practicable should always be obtained on 

 the Plum stock 



