AND NECTARINE. 



587 



by many to be the peach in a wild state, but for convenience in treating of 

 their culture we have kept them apart, both in the Arboretum Britannicum, 

 and in this work. The peach has long been cultivated extensively in 

 France, from whence our best varieties have been obtained ; it is highly 

 prized in India, and is common in the warmer parts of the United States as 

 an orchard fruit. 



1289. Use. — The peach and nectarine are dessert fruits, next in estimation 

 to the grape and the pine-apple ; they also make delicious preserves, and the 

 peach, when gathered a little before it is ripe, most excellent tarts. In the 

 Southern States of North America, and in some parts of France, the pulp is 

 fermented, and brandy obtained from it by distillation. A few of the green 

 leaves put into gin or whisky give these spirits the flavour of noyau. As 

 both the leaves and the skin of the fruit contain prussic acid, the use of the 

 former should not be carried to excess, and the skin of the latter should 

 always be removed before the pulp is eaten. 



3290. Properties of a good peach or nectarine. — Flesh firm ; skin thin, of 

 a deep or bright red colour next the sun, and of a yellowish green on the 

 shady side ; pulp yellowish, full of high-flavoured juice ; the fleshy part 

 thick, and the stone small. 



1291. Varieties. — These are naturally arranged into two divisions, peaches 

 and nectarines : and each of these again into freestones or melters (peches, 

 /r., the peach, and peches lisses, /r., for the nectarine) ; and clingstones 

 (pavies, fr. for the peach, and brugnons, /r. for the nectarine) ; the flesh of 

 the former parting readily from the stone, and that of the latter adhering to 

 it. There are upwards of fifty kinds of peach and nectarine in nursery 

 catalogues, but the few of decided excellence are included in the following 

 selection by Mr. Thompson. They are all free-stones or melters ; few or no 

 clingstone peaches or nectarines being thought worthy of cultivation in British 

 gardens. 



1292. Select Peaches arranged in the order of their ripening* 



Gi-osse Mignonne^ syn. French Mignonne, and above thirty other syno- 

 nymes. Large, flatly globose, greenish yellow and deep purplish red, 

 dotted, flesh melting, yellowish white, red at the stone ; rich and vinous ; 

 middle of August to the beginning of September. A very good bearer, forces 

 well, and is not subject to mildew. 



Red Magdalen, syn. Madeleine de Courson, &c. Middle size, round, pale 

 yellow and red, dotted, flesh melting, white, slightly tinged with red at the 

 stone ; rich and vinous ; end of August to the beginning of September ; the 

 tree is a good bearer, but requires a favourable situation, whether on a south 

 wall or a peach- house. 



Royal George, syn. Madeleine a petites fleurs, &c. Middle size, round, 

 flesh melting, whitish and dotted, deep red, rich and excellent; early in August 

 and beginning of September. The tree is a good bearer, and forces well, but 

 apt to mildew ; in other respects this is one of the best of peaches. 



Noblesse, syn. Vanguard, &c. Large, roundish, pale greenish yellow and 

 red, clouded with darker red, flesh melting, greenish white to the stone ; 

 rich and excellent ; end of August to the beginning of September. A good 

 bearer and forces well. 



Malta, syn. Belle de Paris. Large, roundish, or somewhat obovate, 

 pale greenish yellow, clouded with red ; flesh greenish white, rich ; end of 

 August or beginning of September ; tree hardy, a good bearer ; the fruit 



