RIPENING FROM MAY TO NOVEMBER 
33 
DRYING PEACHES 
In drying peaches great care should be exercised so as to obtain a clean, well 
colored, and desirable product which always tends to make it more salable. 
bruit should never be picked, for drying, until well ripened at which time it 
contains its largest quantity of sugar, dries very rapidly, weighs heavy, and 
makes a large percentage of fancy fruit. In picking up fruit which has dropped 
voluntarily, sunburnt and green shriveled fruit should never be taken, as it 
only tends to lessen the value of the good product and likewise reduces the 
profits. 
In cutting fruit one should be careful to see that a complete circle of the 
fruit, with the knife, is made otherwise it is partly torn and when dried pre¬ 
sents a very poor appearance. 
In placing the fruit on trays, which are used for sulphuring and drying, it 
should all be placed face up; the tray having cleats of sufficient height 
to admit the largest peaches without touching other trays when stacked. These 
trays should not be allowed to stand longer than is absolutely necessary before 
entering the sulphur house. When this is allowed a crust forms on the fruit 
and proper sulphuring is very difficult. 
When the fruit is put in the sulphur house sufficient, good sulphur to insure 
best results is placed in a receptacle usually in a hole in the ground at the end 
of the sulphur house, about twelve to eighteen inches deep and lighted. The 
house is then tightly closed and should, in order to receive best results, be 
allowed to remain* closed from six to eight hours after which the fruit is taken 
from the sulphur house and laid out in a drying yard which should be as 
smooth and dustless as possible. 
To insure best results fruit should be left out in the sun until about one-half 
dried, then stacked and left remaining in the stacks until it is sufficiently dry 
to box. * 
Prices of Tuscan and Phillips Clings and Muir Freestone Peaches 
Each 10 100 
1 year . 4 to 6 ft. $ .60 $5.00 $40.00 
1 year . 3 to 4 ft. .50 4.00 35.00 
1 year ... 2 to 3 ft. .40 3.50 30.00 
Freestone and Clingstone Peaches on Peach Roots Not Noted Above and 
New Varieties 
Each 10 100 1000 
1 year . 4 to 6 ft. $ .50 $4.00 $35.00 $300.00 
1 year.3 to 4 ft. .40 3.50 30.00 250.00 
1 year ..•. 2 to 3 ft. .35 3.00 25.00 200.00 
Admiral Dewey The Admiral Dewey is without question one of the best 
of the early fruiting varieties of peaches. Its chief 
value lies in its being a fine shipping fruit for either local or long distant 
markets. 
The tree is a strong grower, hardy and very productive. The fruit is large, 
uniform, bright yellow in color, blushed on sunny side. The flesh is yellow 
to the pit and of very high quality. This is the earliest yellow freestone and 
is highly prized for dessert purposes. 
We give this variety unqualified praise knowing its value for planting in 
any of the peach sections of the State. Ripens middle of June. 
Albright Cling T . his vari ? t y ™ as originated by Mr. Albright, near Placer- 
. ville, California and is a great favorite among canners 
especially in the San Joaquin valley. It ripens about the first week in August 
thus enabling the canners to make a more continuous run. 
The tree is a strong vigorous grower and a good bearer. The fruit is very 
large and uniform in size, yellow in color, having a bright red cheek on the 
sunny side. Its quality and flavor are of the best. 
Owing to its good keeping and shipping qualities we highly recommend it 
to any one planting peaches for canning purposes. 
Alexander The Alexander peach has the reputation of being the best 
known and most widely grown of the early fruiting varieties. 
The fruit is medium to large in size and very uniform in shape. The skin is 
of a greenish white color, partly covered with a deep red; the flesh is white, 
juicy and of good flavor. We highly recommend the planting of this variety to 
those, who wish to supply their local markets, as well as to all who intend 
planting in family orchards. Ripens about the 10th of June. 
