608 
THE PEACH. 
duce the same from seed. Fruit large, round. Skin white, with 
a deep blush. Flesh white, melting, juicy, very pleasant vinous 
flavour. Last of September. (Cole.) 
Leaves with reniform glands. Fruit medium, roundish, ter- 
minated with a small point; suture obscure. Flesh pale yellow, 
almost white (pure white at the stone), with a slight blush to- 
wards the sun. Flesh yellowish-white, melting, and juicy, with 
a sweet, pleasant flavour; separates from the stone. Ripens the 
Early Royal George, ) incorrectly of some 
Red Magdalen, y American gardens. 
This very excellent French peach is the one most highly 
esteemed by the Montreuil growers, who supply the Paris mar- 
kets, and it is equally valued by the English. It is also one of 
the handsomest and most delicious fruits here. 
Leaves with globose glands. Fruit large, round, and regular, 
the suture shallow, the top slightly hollowed, and having a lit- 
tle projecting point. Skin pale yellowish-green, with a rich red 
cheek, often streaked with darker purple. Flesh slightly mark- 
ed with red at the stone, a little firm, but very melting, juicy, 
rich, and high-flavoured. Stone rather large. End of August, 
and first of September. Flowers small. 
One of the richest and most delicious of American peaches, 
and one of the favourite sorts for garden cultivation. It was 
raised some years ago by Henry Brevoort, Esq., of New York. 
Bears regular, moderate crops. 
Leaves with reniform glands. Fruit medium or large, round, 
and rather broad, with a distinct suture, deep at the top. Skin 
pale yellowish-white, often a little dingy, with a bright red 
cheek. Flesh rather firm, slightly red at the stone, rich, sugary, 
and high-flavoured. First of September. Flowers small. 
Baugh. 
first of October. (White’s Gard.) 
Belle garde. O. Duh. Lind. Thomp. 
Galande. ) Nois and the 
Noir de Montreuil. J French. 
Brevoort. 
Brevoort’s Morris. 
Brevoort’s Seedling Melter. Floy. 
