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THE PEACH. 



Fruit medium, round, terminating in a nipple. Skin yellow, with 

 a mottled red cheek. Flesh yellow, red at the stone. Last of Sep- 

 tember. Freestone. 



Elmira Cling. 



Originated with M. W. Phillips, Mississippi. Glands reniform. 

 Flowers small. 



Fruit large, oval, depressed. Suture rather shallow on one side. 

 Skin white, with a greenish yellow tinge, quite downy. Flesh white, 

 tinged with red at the stone, to which it adheres. Sweet and good. 

 Early in August. 



Emperor of Russia. 

 Cut-Leaved. Serrated. New Cut-Leaved. Unique. 



A very rich and fine-flavored Peach, raised by Mr. Floy, in 1812. 

 Its growth is slow, and its shoots are inclined to become mildewed. It 

 is rather a shy bearer. The leaves are very deeply cut, or serrated 

 on the edges. Leaves serrated, without glands. Flowers small. 



Fruit large, roundish and broad, with one half more swollen than 

 the other. Skin downy, dull yellowish white, with a dark-red cheek. 

 Flesh yellowish white, rather firm, rich, and high-flavored. Last of 

 August. 



Ernoult. 



This is a singularly formed and colored Peach, from Belgium. Leaves 

 with globose glands. 



Fruit large, roundish, depressed. Suture shallow in the middle of 

 the fruit, deeper at ends, and peculiarly wrinkled pit at apex. Skin 

 downy, clear yellow, shaded with deep reddish purple in the sun. Flesh 

 white, some red next the stone, melting, juicy, rich. Freestone. (An. 

 Pom.) 



Exquisite. 



A variety that originated in Georgia. Glands globose. Flowers 

 small. 



Fruit large, roundish oval. Suture distinct. Nipple at apex. Skin 

 yellow, mottled with crimson in the sun. Flesh deep yellow, red at 

 stone, tender, melting, juicy, vinous. September. 



Favorite. 

 Favorite Red. 



A capital orchard fruit, of large size, hardy, and a most abundant 

 bearer. It is a very good native Peach, though not of high flavor. 

 Leaves with obscure globose glands, often with none. Flowers 

 small. 



Fruit large, oblong or oval. Skin white, rather downy, much cov- 

 ered with red, which becomes a very dark red when fully exposed in 

 the sun. Flesh red at the stone, a little firm, but juicy, with a good, 

 vinous, but not rich flavor. Second week in September. 



