648 
THE NECTARINE. 
Old White. Lind. Thomp. 
This nectarine is supposed to have been introduced from Asia 
into England about sixty years ago. It is much like the fore- 
going in flavour, perhaps a little richer, but it is less hardy and 
productive. 
Leaves with reniform glands. Fruit rather large, roundish- 
oval. Skin white, slightly tinged with red. Flesh white, ten- 
der, juicy, and rich. Early in September. Flowers large. 
Pitmaston’s Orange. Lind. Thomp. 
Williams’ Orange. Williams’ Seedling. 
The Pitmaston Orange, which is considered the best yellow - 
fleshed nectarine, was raised in 1816 by John Williams, of Pit- 
maston, near Worcester, England. The tree is vigorous. 
Leaves with globose glands. Fruit large, roundish-ovate, tne 
base (towards the stalk) being broad, and the top narrow, and 
ending in an acute swollen point. Skin rich orange-yellow, 
with a dark brownish-red cheek, streaked at the union of the 
two colours. Flesh deep yellow, but red at the stone ; melting, 
juicy, rich, sweet, and of excellent flavour. The stone is rather 
small. Eipens middle and last of August. Flowers large 
Peterborough. Mill. Lind. Thomp. 
Late Green. Yermash {of some). 
This is the latest nectarine known. It is rather small, and of 
inferior quality, and scarcely deserves cultivation except to make 
complete a large collection. 
Leaves ‘with reniform glands. Fruit rather small, roundish. 
Skin mostly green, or slightly tinged with dingy red on the sun 
ny side. Flesh greenish-white to the stone, somewhat juicy, and 
of tolerable flavour. It ripens early in October. Flowers small. 
Stanwick. 
A new late variety, highly extolled ; but we are not aware of 
its having fruited except under glass in this country, and it is 
doubtful if it will ripen at the north in the open air. At the 
south, probably, it will prove an acquisition. 
It was grown in England from a stone brought from Syria, 
and is described in the Journal of the London Horticultural 
Society as above medium size, roundish-oval, slightly heart- 
shape at base. Skin pale greenish-white, shaded into deep, rich 
violet in the sun. Flesh white, tender, juicy, rich, sugary, and 
without the slightest trace of prussic-acid flavour. 
