15-1 
CULTIVATION OF THE PEACIL 
division of rosaceous plants which bear then- 
seed within a drupe or stone, enclosed by a 
mass of pulpy matter, which is the part so 
much esteemed. In botanical language this 
pulpy mass is called the sarcocarp, and its 
covering is denominated the epicarp ; but in 
more popular terms the former is the flesh, 
and the latter the skin of the fruit. 
The native country of the Peach is sup- 
posed to be Persia ; and it is also conjectured 
that it is indigenous to China : both of these 
speculative opinions are very probably cor- 
rect, but of the date of its introduction into 
Europe there is no certain record. Like many 
other of our cultivated culinaiy and dessert 
plants, it has been so long under the fostering 
care of man, and has been so thoroughly iden- 
tified with the civilization and refinement of 
the human race, that all recollection of it in 
its natural state seems to have been laid aside, 
and, by a long-continued course of cultivation, 
it has been brought to the perfection in which 
we now behold it. Many centuries have wit- 
nessed its cultivation in the mild and genial 
provinces of Asia ; and its introduction to 
Europe may probably be referred to about the 
date of the reign of the Emperor Claudius, 
when it might have been carried into Italy by 
the Romans. From hence it would probably 
be circulated amongst the majority of the 
European countries connected with the Roman 
empire ; and in this way, doubtless, our own 
country was first supplied. It is recorded as 
having been in cultivation in this country 
about the middle of the sixteenth century. 
Among ancient writers, Columella appears 
to have been the first who noticed the Peach. 
It is also mentioned by Pliny, who refers to 
the popular notion which prevailed, that they 
Avere possessed of deleterious qualities ; thus 
it is related that the king of Persia, embittered 
against the Egyptians, with whom he was en- 
gaged in warfare, contrived to introduce the 
Peach into Egypt, having, it is alleged, the 
intention of thereby poisoning the inhabitants. 
It is with reference to this that we read of — 
" — apples, which most barbarous Persia sent, 
With native poison arm'd." 
Virgil, too, has not forgotten to record the 
Peach in his immortal verse. Gerard and 
Tusser were the first English writers who 
noticed the Peach, and, after them, Parkinson 
and Miller. In the present century the Peach 
has been the subject of several treatises ; and 
its cultivation, together with descriptive lists 
of its varieties, have formed part of all books 
professing to treat fully on horticultural sub- 
jects. 
The impression already alluded to, that the 
Peach was possessed of injurious qualities, is 
probably accounted for by the supposition, that 
some of the varieties of almond were mistaken 
for it ; and this gathers strength from the fact, 
that these are known to contain considerable 
quantities of prussic acid. At any rate, it is 
well known that the cultivated Peach is not 
now productive of bad effects, at least if it is 
taken in anything like moderate quantity ; and 
the same opinion must have been also held by 
the ancients, notwithstanding their fears and 
prejudices; for immediately following a notice 
of their poisonous qualities, we read — 
" But now they've lost the power to kill, yielding 
Ambrosial juice; and have forgot to hurt." 
The properties and uses of the Peach are 
various ; in our own country the fruit is 
esteemed as one of the most luscious and 
grateful of dessert fruits, and they are made 
into a delicious preserve. In America large 
quantities of brandy are distilled from them ; 
and so common are they in that country, that 
swine are fed with them. The leaves of the 
Peach-tree contain a portion of prussic acid ; 
and, when steeped in gin or whisky, com- 
municate to it a flavour resembling noyeau : 
they are also employed in domestic cookery 
and confectionery, for the purpose of flavour- 
ing custards, puddings, blanc-manges, &c. 
The flowers have been used medicinally, and, 
when made into a syrup, have been adminis- 
tered to childi'en as an aperient and a vermi- 
fuge ; they are, however, as well as the kernels 
of the fruit, poisonous, in consequence of the 
presence of hydrocyanic acid, and, conse- 
quently, the unguarded use of either must be 
highly reprehensible. Probably the whole 
plant, in its green state, partakes of this pro- 
perty ; and it is only when the fruit is 
matured, and the chemical and vital change 
of perfect assimilation is completed, that the 
fleshy envelope of the seed becomes whole- 
some, and the deleterious qualities appear to 
be absorbed by the seed itself. There is, how- 
ever, no question, that a well-ripened Peach 
is a wholesome, as well as a luscious fruit ; 
and, at the same time, there is little question 
but that its kernels, as well as those of the 
almond, are unwholesome, and especially, so 
when immoderately eaten. Further, the wood 
of the Peach-tree yields the colour called rose- 
pink. 
The Peach appears to have been introduced 
into France prior to its introduction into 
England, which, from the geographical posi- 
tion of the two countries, is not at all sur- 
prising. The genial climate of France, and 
the decided nature of its seasons, are pecu- 
liarly adapted for the growth of the Peach ; 
and perhaps it has nowhere been more suc- 
cessfully cultivated, than in some of the de- 
partments of that country, and especially at 
Montreuil, a village in the vicinity of Paris. 
