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N U USER Y M E X — O R C n A R D I S T S 
Elberta 
Rip€}ts middle of August. Yellow skin, with deep red cheek. 
Flesh is golden yellow, red at the pit, firm and juicy. Size runs 
from large to extra large. Freestone. 
Thoro is no peach so widely known as Elberta. It has been the 
standard for all other peaches almost since the date of its intro¬ 
duction. As a commercial peach it is without a peer. You would 
experience real difficulty if you attempted to find a large peach 
orchard without a block of Elberta. 
FRUIT IS LARGE 
In most localities it will rank as extra large. But its desira¬ 
bility is not based upon the size alone. The coloring of Elberta is 
practically perfect. The rich j’ellow skin is almost entirely cov¬ 
ered with dark blush upon the sunny side. This apjiearance and 
the uniform size serve to sell it almost on sight. The flesh is juicy 
and tender, yet firm enough to hold its shape well when canned. 
THE BEST COMMERCIAL PEACH 
It has long been considered by experts the one best peach for 
growers, because, in addition to the merits mentioned above, it 
ships well and is comparatively free from rot. This means that it 
can be picked, boxed and shipped without spoilage, and that on 
the fruit-stand it will look as though it was picked the same 
morning. That is the real test of a commercial peach; it should 
not only grow and look well, but it should have stamina enough 
to still look its best when it reaches the retail agent. 
Elberta may be picked a short time before it is entirely ripe, as 
it has the faculty of some apples in ripening after it has been 
picked. Most peaches would rot before ripening, but Elberta will 
ripen as though it still hung on the tree. Of course. Elberta must 
not be treated like a winter apple, as no peach will stand it, but 
at picking-time even a few extra days are a great help. 
