616 
THE PEACH. 
cious ; quality “ best.” Maturity about 20th September. (I)i 
W. D. Brinckle, MS.) 
Green Catharine. 
Origin uncertain. Glands globose. Flowers small. Fruit 
large, roundish. Skin pale green, with a red cheek only when 
exposed to the sun. Flesh greenish-white, red at the stone, 
very juicy, melting, and very good flavour. Freestone. Re- 
quires a warm season to bring it to perfection. Ripe from the 
first to middle of September. 
Grosse Mignonne. O. Duh. Lind. Thomp. 
Royal Kensington. 
Grimwood’s Royal George. 
New Royal George. 
Large French Mignonne. 
French Mignonne. 
Swiss Mignonne. 
Purple Avant. 
Early Purple Avant. 
Early May. 
Early Vineyard. 
Neil’s Early Purple. 
Johnson’s Early Purple. 
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Vineuse de Fromentin. 
Mignonne. 
Veloutee de Merlet. 
Vineuse. 
Pourpree de Normandie. 
Belle Beaute. 
Belle Bausse. 
La Royal {of some). 
Pourpree Hative {of some). 
Ronald’s Seedling Galande. 
Royai Sovereign. 
Superb Royai. 
The Grosse Mignonne is certainly the “ world renowned” of 
peaches. In France, its native country, in England, in America, 
in short everywhere, it is esteemed as one of the most delicious 
of varieties. It is a good and regular bearer, a large and hand- 
some fruit, is a favourite for those who have to grow peaches 
under glass, and ripens the best crops even in a rather unfavour- 
able climate, like that of Boston. The great number of names 
by which it is known abroad (and we have not quoted all), 
proves the universality of its cultivation. 
Leaves with globose glands. Fruit large, roundish, always 
somewhat depressed, and marked with a hollow suture at the 
top. Skin pale greenish-yellow, mottled with red, and having 
a purplish red cheek. Flesh yellowish-white, marked with red 
at the stone, melting, juicy, with a very rich, high, vinous fla- 
vour. Stone small, and very rough. Middle of August, before 
the Royal George. Flowers large. 
Haines’ Early Red. 
An early peach, originated in New Jersey, of very fine fla- 
vour, and so hardy and productive as to be a popular orchard 
fruit. 
Leaves with globose glands. Fruit of medium size, round, de- 
pressed at the top, with a well-marked suture extending round 
the fruit one half larger than the other. Skin pale white 
