Varieties of Fruits. 



209 



is excellent, when baked, having very little acid, and melting 

 perfectly. It bears freely, is hardy, and from its size and 

 good quality is deserving general cultivation both for the 

 table and for culinary purposes. 



Peaches. 



Roger Wilbraiiam, Esq. sent from his garden, at 

 Twickenham, specimens of a Peach raised from a stone ob- 

 tained by Peter Kendall, Esq. from South America. 

 The tree was raised by Mr. Br ad dick, and by him pre- 

 sented to Mr. Wilbraiiam. The form of the fruit is rather 

 irregular, somewhat pointed, of the middle size. Skin of a 

 dull dark red over all the exposed side, light green on the 

 shaded part, separating easily from the flesh, very downy. 

 Flesh pale yellow, with a radiated circle of fine blood-red 

 next the stone, buttery, with a rich juice of a very delicate 

 though not vinous flavour. Stone perfectly oval, not at all 

 pointed, nor very rugged, stained by the redness of the flesh, 

 and adhering. This is an excellent Peach, and has been 

 called by Mr. Wilbraiiam Kendall's Buenos Ayres Peach. 



John Braddick, Esq. exhibited from his garden, at 

 Thames Ditton, specimens of a Peach raised from a stone, 

 sent from New York. The fruit is of the middle size, globose, 

 compressed, wider at the head than next the stalk, and very 

 slightly cleft. Skin pale yellow, with irregular and rather 

 pale streaks of red on part of the exposed side. Flesh pale, 

 without any tinge of red, perfectly melting, sweet, and high 

 flavoured. Stone very rugged, separating freely, but with 



VOL. IV. E C 



