PEACH.
Amy’gdalis Pérsica.—Pecher, Fr.—Pfirschbaum, Ger.
It is to be supposed that every inhabitant of the United States is familiar with the Peach. In both flavor and appearance it is legitimately a fruit of this country, though a foreigner—a native of Persia, where it has been known from the earliest ages. History says it was first sent by the king of Persia into Egypt, with the view of poisoning the inhabitants, with whom he was then at war: and, strange to say, most of the ancient writers describe this fruit as possessing deleterious qualities. The leaves of the tree, however, contain prussic acid. From the days of Virgil the fruit has been considered of first-rate excellence, which few will dispute; and the Peaches of this country are equal to any in the world. With the purposes for which they are used every one is familiar. They are cultivated in the States of New Jersey and Delaware by the tens of thousands of acres—one family alone employing a steamboat in the Peach season, to carry their fruit to market. There are hundreds of varieties cultivated—many orchards of natural fruit without names, and other orchards of a more profitable character, containing only a very few select sorts, known for their superior merits. The following twenty kinds we note as being such, whilst we will not deny that there may be others equally as good in other parts of the country, unknown to us.
Alberge, or Yellow Rare-ripe.—Color bright yellow, red cheek, round form, large size. Ripe early in August—free.
Columbia.—Color brownish-yellow, striped red, round form, large size. Ripe about the middle of September—free.
Early Melocoton (Crawford's).—Color brownish-yellow; red cheek; oval form. Ripe 15th August—free.
Early York.—Color dark red; round form; medium size; excellent quality; a great bearer. Ripe 10th of August—free.
