1S72. ] 
THE PINE-APPLE NECTARINE. 
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stem after incision, becomes, like tlie juice of other palms when fermented, a 
potent spirit; sugar is also prepared from it by boiling. 
It is easily cultivated, requiring only a stove temperature, strong loamy soil, 
and a copious supply of water when growing.—M. 
Phcentx sylvestris. 
THE PINE-APPLE NECTARINE. 
« WAS pleased to see your notice and coloured illustration of the Pine-apple 
Nectarine. This variety I place at the top of the list, both for appearance 
and quality. For pot-culture in the orchard house it is unsurpassed. I 
c t}> have several trees of it, and all of them have borne fruit of exceptionally 
fine quality. It is a very hardy, free-bearing sort, its blossoms not being so 
easily injured by wet and cold as some others. I bought a <4 maiden” tree of it 
in the autumn of 1866. It was potted and grown the following season in the 
orchard house, and in 1868 it bore a crop of fine fruit. I exhibited a dish of 
it, and was awarded the first prize, notwithstanding a pretty strong competition. 
At the time the fruit was gathered, the tree was exactly three years old from the 
