JENNIE WORTHEN

J. H. HALE

Tree vigorous, upright-spreading, open-topped, productive; trunk of medium thickness, smooth; branches smooth, ash-gray overspread with dark reddish-brown; branchlets medium in thickness and length, with long internodes, olive-green overspread with red, smooth, glabrous.Leaves six and three-fourths inches long, one and three-fourths inches wide, folded upward, recurving at the tip, lanceolate, thin, leathery; upper surface dark green, smooth becoming rugose along the midrib; lower surface olive-green, with prominent midrib; margin singly or doubly serrate; petiole five-sixteenths inch long, thick, with one to five reniform, dark brown glands of medium size; flowers appear in mid-season.Fruit matures in mid-season; three inches long, three and one-fourth inches wide, regular, round, with equal halves; cavity deep, wide, regular; suture a mere line, very shallow or with almost no depression; apex roundish, with a small tip set in a depression; color lemon-yellow overspread with attractive dark red and with mottlings and splashes of carmine; pubescence light; skin thick, tough, separates but poorly from the pulp; flesh yellow, red around the pit, juicy, fine-grained, sweet or somewhat sprightly; good in quality; stone free, one and three-fourths inches long, one and one-fourth inches wide, oval, plump, flattened at the base, pointed at the apex, with grooved and pitted surfaces; ventral suture furrowed, deeply grooved along the sides; dorsal suture winged, deeply grooved.

Leaves six and three-fourths inches long, one and three-fourths inches wide, folded upward, recurving at the tip, lanceolate, thin, leathery; upper surface dark green, smooth becoming rugose along the midrib; lower surface olive-green, with prominent midrib; margin singly or doubly serrate; petiole five-sixteenths inch long, thick, with one to five reniform, dark brown glands of medium size; flowers appear in mid-season.

Fruit matures in mid-season; three inches long, three and one-fourth inches wide, regular, round, with equal halves; cavity deep, wide, regular; suture a mere line, very shallow or with almost no depression; apex roundish, with a small tip set in a depression; color lemon-yellow overspread with attractive dark red and with mottlings and splashes of carmine; pubescence light; skin thick, tough, separates but poorly from the pulp; flesh yellow, red around the pit, juicy, fine-grained, sweet or somewhat sprightly; good in quality; stone free, one and three-fourths inches long, one and one-fourth inches wide, oval, plump, flattened at the base, pointed at the apex, with grooved and pitted surfaces; ventral suture furrowed, deeply grooved along the sides; dorsal suture winged, deeply grooved.

1.Mich. Sta. Bul.31:58. 1887.2.MunsonCat.8. 1890-91.3.Ill. Hort. Soc. Rpt.183. 1898.Worthen.4.U. S. D. A. Pom. Rpt.44. 1895.5.Mich. Sta. Bul.169:229. 1899.Jennie.6.Tex. Sta. Bul.39:812. 1896.

1.Mich. Sta. Bul.31:58. 1887.2.MunsonCat.8. 1890-91.3.Ill. Hort. Soc. Rpt.183. 1898.

Worthen.4.U. S. D. A. Pom. Rpt.44. 1895.5.Mich. Sta. Bul.169:229. 1899.

Jennie.6.Tex. Sta. Bul.39:812. 1896.

Jennie Worthen is given a place among the major varieties inThe Peaches of New Yorkwith the hope that New York growers may be induced to try it as a high-grade, yellow-fleshed, freestone variety to precede Elberta. It is enough to say that it is very similar to Early Crawford—best of all early peaches—and on the Station grounds is more productive, unproductiveness being the fault that keeps Early Crawford from being a money-making variety. Whether or not Jennie Worthen can be grown commercially, it is well worth planting in the home orchard.

But little is known of the history of this variety. According to a letter from the late T. V. Munson, Denison, Texas, it originated in Illinois with a Mr. Worthen and was named for his daughter. The Munson Nursery grew the variety for a few years after its introduction but has since discontinued its propagation.

JENNIE WORTHEN

Tree large, vigorous, spreading, hardy, productive; trunk thick, smooth; branches thick, nearly smooth, reddish-brown mingled with light ash-gray; branchlets of medium thickness, tending to rebranch near the tips, with internodes of medium length, dark pinkish-red intermingled with green, glossy, smooth, glabrous, with numerous conspicuous, small, raised lenticels.Leaves six and one-half inches long, one and three-eighths inches wide, curled both upward and downward, oval to obovate-lanceolate, thin, leathery; upper surface dark green, rugose near the base of the midrib; lower surface grayish-green; margin finely serrate,tipped with reddish-brown glands; petiole one-half inch long, glandless or with one to six reniform, reddish-brown glands of medium size, variable in position.Flower-buds hardy, usually obtuse, sometimes conical, plump, very pubescent, free; blossoms appear in mid-season; flowers pale pinkish, darker pink near the margins, well distributed; pedicels short, medium to thick, glabrous, green; calyx-tube dull, dark reddish-green, orange-red within, campanulate, glabrous; calyx-lobes short, narrow, usually acute, glabrous within and without; petals oval, often broadly notched near the base, tapering to long, narrow claws occasionally tinged with red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent at the ovary, equal to or longer than the stamens.Fruit matures in mid-season; two and seven-eighths inches long, two and five-sixteenths inches wide, irregular, roundish-oval, bulged at one side, considerably compressed, with unequal sides; cavity medium to deep, abrupt, with tender skin; suture shallow, deepening toward the tip; apex elongated; color greenish-yellow changing to orange-yellow, with stripes and splashes and mottlings of deeper red; pubescence thick, long; skin thin, tough, separates from the pulp; flesh deep yellow, stained with red near the pit, juicy, slightly stringy, tender, sweet, very pleasantly flavored, sprightly; good to very good in quality; stone free, one and three-eighths inches long, one inch wide, ovate, plump, bulged at one side, the surfaces grooved; ventral suture narrow, winged, deeply grooved near the edges; dorsal suture grooved.

Leaves six and one-half inches long, one and three-eighths inches wide, curled both upward and downward, oval to obovate-lanceolate, thin, leathery; upper surface dark green, rugose near the base of the midrib; lower surface grayish-green; margin finely serrate,tipped with reddish-brown glands; petiole one-half inch long, glandless or with one to six reniform, reddish-brown glands of medium size, variable in position.

Flower-buds hardy, usually obtuse, sometimes conical, plump, very pubescent, free; blossoms appear in mid-season; flowers pale pinkish, darker pink near the margins, well distributed; pedicels short, medium to thick, glabrous, green; calyx-tube dull, dark reddish-green, orange-red within, campanulate, glabrous; calyx-lobes short, narrow, usually acute, glabrous within and without; petals oval, often broadly notched near the base, tapering to long, narrow claws occasionally tinged with red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent at the ovary, equal to or longer than the stamens.

Fruit matures in mid-season; two and seven-eighths inches long, two and five-sixteenths inches wide, irregular, roundish-oval, bulged at one side, considerably compressed, with unequal sides; cavity medium to deep, abrupt, with tender skin; suture shallow, deepening toward the tip; apex elongated; color greenish-yellow changing to orange-yellow, with stripes and splashes and mottlings of deeper red; pubescence thick, long; skin thin, tough, separates from the pulp; flesh deep yellow, stained with red near the pit, juicy, slightly stringy, tender, sweet, very pleasantly flavored, sprightly; good to very good in quality; stone free, one and three-eighths inches long, one inch wide, ovate, plump, bulged at one side, the surfaces grooved; ventral suture narrow, winged, deeply grooved near the edges; dorsal suture grooved.

1.Mich. Hort. Soc. Rpt.27, 28, 192. 1893.2.Ibid.143. 1894.3.Am. Pom. Soc. Cat.33. 1899.4.Mich. Sta. Bul.169:217. 1899.5.Budd-HansenAm. Hort. Man.2:348. 1903.6.Mich. Sta. Sp. Bul.44:49 fig., 50. 1910.7.WaughAm. Peach Orch.203. 1913.

Before peach-growers had Elberta, Kalamazoo was a promising yellow-fleshed, freestone variety. The fruit is better in quality than Elberta but not as showy in appearance and the trees are not quite as productive. Kalamazoo ripens with Late Crawford and could well compete with that variety for the trees are hardier in wood and bud and are much more productive. The variety falls short, however, in the size of the peaches, these running no larger than a medium Late Crawford, though possibly this defect could be remedied by thinning. The fruits are of highest quality either for dessert or culinary purposes. The trees are susceptible to leaf-curl and must be thoroughly sprayed for this fungus. The variety is grown rather extensively in Michigan and is well known in parts of New York.

Kalamazoo originated with J. N. Stearns, Kalamazoo, Michigan, about 1869, as a sprout from below the bud on a Yellow Alberge tree. It first fruited in 1871 and was exhibited that year at the Michigan State Fair where it received a premium as the best seedling peach. The American Pomological Society placed Kalamazoo in its fruit-list in 1899 where it still remains.

KALAMAZOO

Tree large, spreading, vigorous, open-topped, very productive; trunk medium in thickness and smoothness; branches stocky, nearly smooth, reddish-brown mingled with light ash-gray; branchlets long, with internodes of medium length, dark pinkish-red with a small amount of olive-green, smooth, glabrous, with lenticels of medium number and size.Leaves six and one-half inches long, one and three-eighths inches wide, nearly flat or curled downward, oval to obovate-lanceolate, leathery; upper surface dark olive-green, smooth; lower surface grayish-green; apex narrow-acuminate; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with one to six small, reniform, reddish-brown glands variable in position.Flower-buds hardy, conical, somewhat pointed, pubescent, partly appressed; blossoms appear in mid-season; flowers pale pink, white at the center of the petals, one and one-eighth inches across; pedicels short, medium to slender, glabrous, green; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes medium to narrow, acute, glabrous within, pubescent without; petals oval to somewhat ovate, irregular in outline near the base, tapering to narrow claws occasionally reddish at the base; filaments one-half inch long; pistil pubescent at the base, equal to or shorter than the stamens.Fruit matures late; two and three-eighths inches long, two and seven-sixteenths inches wide, roundish-oval, often compressed, with unequal sides; cavity rather wide, flaring to abrupt; suture indistinct becoming more pronounced toward the tip; apex ending in a small, elongated point; color greenish-yellow becoming yellow, with a faint or distinct blush usually extending over one-fourth of the surface, mottled; pubescence thick, fine; skin thin, tough, separates from the pulp; flesh light yellow, stained with red near the pit, juicy, tender, sweet, mild; good in quality; stone free or nearly so, one and one-half inches long, one and one-sixteenths inches wide, oval to ovate, bulged on one side, winged near the base, the surfaces pitted and grooved near the apex; ventral suture very deeply grooved at the sides, medium in width; dorsal suture winged, grooved deeply.

Leaves six and one-half inches long, one and three-eighths inches wide, nearly flat or curled downward, oval to obovate-lanceolate, leathery; upper surface dark olive-green, smooth; lower surface grayish-green; apex narrow-acuminate; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with one to six small, reniform, reddish-brown glands variable in position.

Flower-buds hardy, conical, somewhat pointed, pubescent, partly appressed; blossoms appear in mid-season; flowers pale pink, white at the center of the petals, one and one-eighth inches across; pedicels short, medium to slender, glabrous, green; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes medium to narrow, acute, glabrous within, pubescent without; petals oval to somewhat ovate, irregular in outline near the base, tapering to narrow claws occasionally reddish at the base; filaments one-half inch long; pistil pubescent at the base, equal to or shorter than the stamens.

Fruit matures late; two and three-eighths inches long, two and seven-sixteenths inches wide, roundish-oval, often compressed, with unequal sides; cavity rather wide, flaring to abrupt; suture indistinct becoming more pronounced toward the tip; apex ending in a small, elongated point; color greenish-yellow becoming yellow, with a faint or distinct blush usually extending over one-fourth of the surface, mottled; pubescence thick, fine; skin thin, tough, separates from the pulp; flesh light yellow, stained with red near the pit, juicy, tender, sweet, mild; good in quality; stone free or nearly so, one and one-half inches long, one and one-sixteenths inches wide, oval to ovate, bulged on one side, winged near the base, the surfaces pitted and grooved near the apex; ventral suture very deeply grooved at the sides, medium in width; dorsal suture winged, grooved deeply.

1.Cornell Sta. Bul.74:372. 1894.2.N. Y. State Fr. Gr. Assoc. Rpt.144. 1910.3.Ibid.21. 1912.4.Van Dusen Nur. Cat.21. 1913.

Though long grown in parts of western New York, Lamont has not been sufficiently well tested by the peach-growers of the State. It is a yellow-fleshed, freestone peach, much like Early Crawford in appearance and quality, which ripens from one to two weeks after Elberta. It is more productive than either of the Crawfords and if it does as well elsewhere as about Geneva, the place of its origin, it ought to take high place in the list of commercial peaches for this State. Several large growers in this region speak well of it as a market fruit. As a garden variety for its season, it can hardly be surpassed.

The original Lamont tree grew as a chance seedling on the groundsof Charles Lamont, Geneva, New York, first fruiting about 1884. It was introduced by E. Smith and Sons, Geneva, New York, soon after its discovery. The variety is offered by several Geneva nurserymen.

LAMONT

Tree large, vigorous, upright-spreading, productive; trunk thick, nearly smooth; branches stocky, smooth, reddish-brown with light ash-gray; branchlets with internodes of medium length, dark pinkish-red intermingled with green, glossy, smooth, glabrous, with inconspicuous, raised lenticels.Leaves seven inches long, one and five-eighths inches wide, folded upward and curled downward slightly, oval to obovate-lanceolate, thick, leathery; upper surface dark olive-green, smooth; lower surface grayish-green; apex acuminate; margin finely and sharply serrate, tipped with reddish-brown glands; petiole one-half inch long, with one to six reniform, dark brown glands variable in position.Flower-buds tender, large, long, conical or pointed, pubescent, free; blossoms appear in mid-season; flowers thirteen-sixteenths inch across, white at the center of the petals becoming dark pink near the edges; pedicels short, green; calyx-tube reddish-green at the base, obconic, glabrous; calyx-lobes short, medium to broad, obtuse, glabrous within, heavily pubescent without; petals roundish-oval, somewhat irregular in outline near the base, tapering to long, narrow claws occasionally with a red base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, as long as the stamens.Fruit matures late; about two and seven-eighths inches in diameter, roundish-cordate, compressed, with unequal sides; cavity deep, usually abrupt; suture indistinct, becoming deeper near the tip; apex roundish or pointed, usually with a noticeable mamelon or sometimes mucronate tip; color golden-yellow, blushed and faintly striped and splashed with carmine; pubescence heavy, long, coarse; skin thick, tough, adherent to the pulp; flesh light yellow, stained with red near the pit, juicy, coarse, tender, pleasantly sprightly; good in quality; stone free, one and five-eighths inches long, one and one-eighth inches wide, oval to obovate, flattened near the base, often bulged at the apex, winged, with grooved surfaces; ventral suture deeply marked along the edges, narrow, winged; dorsal suture grooved, the sides wing-like.

Leaves seven inches long, one and five-eighths inches wide, folded upward and curled downward slightly, oval to obovate-lanceolate, thick, leathery; upper surface dark olive-green, smooth; lower surface grayish-green; apex acuminate; margin finely and sharply serrate, tipped with reddish-brown glands; petiole one-half inch long, with one to six reniform, dark brown glands variable in position.

Flower-buds tender, large, long, conical or pointed, pubescent, free; blossoms appear in mid-season; flowers thirteen-sixteenths inch across, white at the center of the petals becoming dark pink near the edges; pedicels short, green; calyx-tube reddish-green at the base, obconic, glabrous; calyx-lobes short, medium to broad, obtuse, glabrous within, heavily pubescent without; petals roundish-oval, somewhat irregular in outline near the base, tapering to long, narrow claws occasionally with a red base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, as long as the stamens.

Fruit matures late; about two and seven-eighths inches in diameter, roundish-cordate, compressed, with unequal sides; cavity deep, usually abrupt; suture indistinct, becoming deeper near the tip; apex roundish or pointed, usually with a noticeable mamelon or sometimes mucronate tip; color golden-yellow, blushed and faintly striped and splashed with carmine; pubescence heavy, long, coarse; skin thick, tough, adherent to the pulp; flesh light yellow, stained with red near the pit, juicy, coarse, tender, pleasantly sprightly; good in quality; stone free, one and five-eighths inches long, one and one-eighth inches wide, oval to obovate, flattened near the base, often bulged at the apex, winged, with grooved surfaces; ventral suture deeply marked along the edges, narrow, winged; dorsal suture grooved, the sides wing-like.

1.Am. Pom. Soc. Cat.22. 1897.2.Ill. Hort. Soc. Rpt.26. 1899.New York Rareripe.3.CoxeCult. Fr. Trees220. 1817.4.ElliottFr. Book277. 1854.Large Early York.5.PrinceTreat. Fr. Trees16. 1820.6.Proc. Nat. Con. Fr. Gr.39, 51. 1848.7.ColeAm. Fr. Book192. 1849.8.Cultivator6:308 fig. 1849.9.Am. Pom. Soc. Rpt.44. 1856.10.ElliottFr. Book288. 1859.11.Horticulturist16:245. 1861.12.Gard. Mon.5:13. 1863.13.DowningFr. Trees Am.619. 1869.14.FultonPeach Cult.185, 186. 1908.Large Early Rareripe.15.PrincePom. Man.2:25. 1832.

1.Am. Pom. Soc. Cat.22. 1897.2.Ill. Hort. Soc. Rpt.26. 1899.

New York Rareripe.3.CoxeCult. Fr. Trees220. 1817.4.ElliottFr. Book277. 1854.

Large Early York.5.PrinceTreat. Fr. Trees16. 1820.6.Proc. Nat. Con. Fr. Gr.39, 51. 1848.7.ColeAm. Fr. Book192. 1849.8.Cultivator6:308 fig. 1849.9.Am. Pom. Soc. Rpt.44. 1856.10.ElliottFr. Book288. 1859.11.Horticulturist16:245. 1861.12.Gard. Mon.5:13. 1863.13.DowningFr. Trees Am.619. 1869.14.FultonPeach Cult.185, 186. 1908.

Large Early Rareripe.15.PrincePom. Man.2:25. 1832.

Large York long ago lost all value for either home or commercial plantings but it is still listed in a few nursery catalogs and is still in the fruit-list of the American Pomological Society. It is one of the old American sorts and has been much confounded with several other peaches. We place it among the major varieties inThe Peaches of New Yorkchieflyto straighten out the nomenclatorial tangle involving it and the several varieties with which it is commonly confounded.

Large York has been more often confused with Early York than any other sort. George IV, Haines and Honest John have also been listed time and again as identical with Large York. While the sorts mentioned have many resemblances, there are distinguishing characters for all of them. Large York, known also as Large Early York and Large Early Rareripe, originated with William Prince,261Flushing, New York, some time in the Eighteenth Century, probably from a pit of Red Rareripe. The variety was at first called Early York but to distinguish it from another Early York the term Large was added. Prince sent the variety to William Forsyth of England about 1790. Forsyth grew it in the Royal Kensington Gardens and later renamed it Royal Kensington under which name it is frequently sold in England. While Large York and Early York are closely related, the leaves of the latter are glandless while those of the former have globose glands. At the National Convention of Fruit-Growers held in 1848, Large York was put on the list of recommended varieties under the name Large Early York. The peach has remained on the American Pomological Society's fruit-catalog since the date given, the name being shortened in 1897 to Large York.

Tree large, vigorous, upright-spreading, open-topped, rather unproductive; trunk thick; branches thick, smooth, reddish-brown intermingled with light ash-gray; branchlets with long internodes, dark red with some green, somewhat russetted, glossy, smooth, glabrous, with conspicuous, numerous, large, raised lenticels; leaves six and one-half inches long, one and one-half inches wide, variable in position, oval to obovate-lanceolate, thick, leathery, dark green tinged with olive-green; margin finely serrate; petiole three-eighths inch long, glandless or with one to six small, globose, reddish-brown glands; flower-buds small, short, pointed, not very plump, pubescent, appressed; flowers small, appearing in mid-season.Fruit ripens in mid-season; one and seven-eighths inches long, two and one-sixteenth inches wide, round-oblate, bulged at one side, compressed, with unequal halves; cavity narrow, abrupt, faintly splashed with red; suture shallow, becoming deeper toward the apex and extending considerably beyond; apex roundish or depressed, with a mucronate tip; color greenish-white or creamy-white, blushed and mottled with red; pubescence short, thick, fine; skin thin, tender, adheres to the pulp; flesh white, rayed with red near the pit, juicy, stringy, tender, sweet, mild, pleasant flavored, aromatic; good in quality; stone nearly free, one and one-eighth inches long, seven-eighths inch wide, oval, plump, short-pointed at the apex; ventral suture medium in width; dorsal suture grooved.

Fruit ripens in mid-season; one and seven-eighths inches long, two and one-sixteenth inches wide, round-oblate, bulged at one side, compressed, with unequal halves; cavity narrow, abrupt, faintly splashed with red; suture shallow, becoming deeper toward the apex and extending considerably beyond; apex roundish or depressed, with a mucronate tip; color greenish-white or creamy-white, blushed and mottled with red; pubescence short, thick, fine; skin thin, tender, adheres to the pulp; flesh white, rayed with red near the pit, juicy, stringy, tender, sweet, mild, pleasant flavored, aromatic; good in quality; stone nearly free, one and one-eighth inches long, seven-eighths inch wide, oval, plump, short-pointed at the apex; ventral suture medium in width; dorsal suture grooved.

1.MasLe Verger7:231, 232, fig. 114. 1866-73.2.WaughAm. Peach Orch.204. 1913.Crawford's Superb Malacatune.3.KenrickAm. Orch.191, 192. 1841.Crawford's Late Melocoton.4.Horticulturist1:12. 1846-47.5.DowningFr. Trees Am.491. 1845.6.ColeAm. Fr. Book197. 1849.Crawford's Late.7.Proc. Nat. Con. Fr. Gr.51. 1848.8.HoveyFr. Am.2:9, 10, Pl. 1851.9.ElliottFr. Book273. 1854.10.Am. Pom. Soc. Rpt.43. 1856.11.FultonPeach Cult.194. 1908.

1.MasLe Verger7:231, 232, fig. 114. 1866-73.2.WaughAm. Peach Orch.204. 1913.

Crawford's Superb Malacatune.3.KenrickAm. Orch.191, 192. 1841.

Crawford's Late Melocoton.4.Horticulturist1:12. 1846-47.5.DowningFr. Trees Am.491. 1845.6.ColeAm. Fr. Book197. 1849.

Crawford's Late.7.Proc. Nat. Con. Fr. Gr.51. 1848.8.HoveyFr. Am.2:9, 10, Pl. 1851.9.ElliottFr. Book273. 1854.10.Am. Pom. Soc. Rpt.43. 1856.11.FultonPeach Cult.194. 1908.

Late Crawford is at the head of the Crawford family, long dominant among the several groups of American peaches and not yet equalled by any other yellow-fleshed peaches in quality. Late Crawford, a quarter-century ago, began to give way to Elberta because of the greater productiveness of the Elberta tree and the showier Elberta fruits and now, though widely distributed, is nowhere largely planted and seems destined to pass out of cultivation as a peach of commerce. Unproductiveness and tardiness in coming in bearing are the faults on account of which Late Crawford is failing. Itself adapted to a wide range of soil and climatic condition, Late Crawford, through the recurring variations from seed, has made the Crawford family the most cosmopolitan of the several distinct races of American peaches. Of all the family it is most virile, more than a score of its offspring being described inThe Peaches of New York.

Compared with other Crawford-like peaches, Late Crawford is possibly the best in fruit-characters, the peaches being unsurpassed in appearance and scarcely equalled in texture of flesh and richness of flavor. The peaches, too, are more shapely and more uniform in shape than fruits of other Crawford varieties, being rounder, trimmer in contour and having a suture that scarcely mars the symmetry of the peach. In color, Late Crawford runs the whole gamut of soft tints of red and yellow that make Melocotons and Crawfords the most beautiful of all peaches. The trees are as vigorous, hardy, healthy and as little susceptible to disease as any of the varieties near of kin, failing only, as has been said, in productiveness and in coming in bearing rather tardily. Evidently destined to pass from commercial cultivation, Late Crawford ought long to remain one of the treasures of the home orchard.

Late Crawford was raised by William Crawford, Middletown, New Jersey, at least a hundred years ago, the exact date of origin, as well as its parentage, being unknown. The variety was first brought to notice by William Kenrick, Newton, Massachusetts, who described it in theAmerican Orchardistunder the name Crawford's Superb Malacatune. No doubt it has a worthy line of ancestors in the old seedling orchards of the early colonists, the fact that it is the founder of a race indicating long-continued reproduction from seeds with little interposition of budding. At the National Convention of Fruit-Growers held in 1848, Late Crawford was placed in the list of recommended fruits and since that time has held a place on the fruit-list of the American Pomological Society. It was first listed as Crawford's Late; later as Crawford's Late Melocoton and now appears as Late Crawford in accordance with the Society's rules of nomenclature.

LATE CRAWFORD

Tree large, vigorous, upright-spreading, open-topped, not very productive; trunk stocky, smooth; branches thick, smooth, reddish-brown mingled with light ash-gray; branchlets long, somewhat twiggy, dark reddish-brown overlaid with olive-green, smooth, glabrous, with conspicuous, numerous, small, raised lenticels.Leaves six and seven-eighths inches long, one and three-fourths inches wide, folded upward and curled downward, oval to obovate-lanceolate, thick, leathery; upper surface dark olive-green, smooth becoming rugose along the midrib; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole one-half inch long, with one to six small, globose, reddish-brown glands variable in position.Flower-buds tender, large, above medium in length, obtuse or conical, plump, very pubescent, appressed or free; blossoms open in mid-season; flowers one and one-eighth inches across, pink, well distributed; pedicels short, medium to slender, glabrous, green; calyx-tube reddish-green, orange-colored within, obconic, glabrous; calyx-lobes medium to broad, obtuse, glabrous within, pubescent without, becoming heavily pubescent near the edges; petals oval to ovate, notched at the base, tapering to narrow claws which are reddish at the base; filaments seven-sixteenths inch long, shorter than the petals; pistil pubescent near the base, longer than the stamens.Fruit matures late; two and three-fourths inches long, two and eleven-sixteenths inches wide, roundish-oval, compressed, with unequal halves; cavity deep, medium to narrow, abrupt or flaring; suture shallow, deepening toward the apex; apex roundish, with a slightly pointed and swollen beak-like tip; color deep yellow, dully or brightly blushed, with the red cheek splashed with darker red; pubescence short, fine; skin thick, tough, separates readily from the pulp; flesh yellow, strongly stained with red at the pit, juicy, firm but tender, sweet but sprightly, richly flavored; very good in quality; stone free, one and three-fourths inches long, one and one-eighth inches wide, ovate, flattened, bulged on one side, blunt-pointed, flattened near the base, with surfaces deeply pitted and grooved; ventral suture deeply grooved along the edges; dorsal suture a deep, wide groove, winged.

Leaves six and seven-eighths inches long, one and three-fourths inches wide, folded upward and curled downward, oval to obovate-lanceolate, thick, leathery; upper surface dark olive-green, smooth becoming rugose along the midrib; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole one-half inch long, with one to six small, globose, reddish-brown glands variable in position.

Flower-buds tender, large, above medium in length, obtuse or conical, plump, very pubescent, appressed or free; blossoms open in mid-season; flowers one and one-eighth inches across, pink, well distributed; pedicels short, medium to slender, glabrous, green; calyx-tube reddish-green, orange-colored within, obconic, glabrous; calyx-lobes medium to broad, obtuse, glabrous within, pubescent without, becoming heavily pubescent near the edges; petals oval to ovate, notched at the base, tapering to narrow claws which are reddish at the base; filaments seven-sixteenths inch long, shorter than the petals; pistil pubescent near the base, longer than the stamens.

Fruit matures late; two and three-fourths inches long, two and eleven-sixteenths inches wide, roundish-oval, compressed, with unequal halves; cavity deep, medium to narrow, abrupt or flaring; suture shallow, deepening toward the apex; apex roundish, with a slightly pointed and swollen beak-like tip; color deep yellow, dully or brightly blushed, with the red cheek splashed with darker red; pubescence short, fine; skin thick, tough, separates readily from the pulp; flesh yellow, strongly stained with red at the pit, juicy, firm but tender, sweet but sprightly, richly flavored; very good in quality; stone free, one and three-fourths inches long, one and one-eighth inches wide, ovate, flattened, bulged on one side, blunt-pointed, flattened near the base, with surfaces deeply pitted and grooved; ventral suture deeply grooved along the edges; dorsal suture a deep, wide groove, winged.

1.Am. Pom. Soc. Cat.22. 1897.2.WaughAm. Peach Orch.204. 1913.Prince Red Rareripe.3.PrincePom. Man.2:16. 1832.4.ElliottFr. Book278. 1854.Late Red Rareripe.5.DowningFr. Trees Am.486. 1845.6.Am. Pom. Soc. Cat.78. 1862.Rareripe Rouge Tardive.7.MasLe Verger7:217, 218, fig. 107. 1866-73.8.LeroyDict. Pom.6:255 fig., 256. 1879.Prince.9.Mich. Sta. Bul.169:223. 1899.

Rareripe Rouge Tardive.7.MasLe Verger7:217, 218, fig. 107. 1866-73.8.LeroyDict. Pom.6:255 fig., 256. 1879.

Prince.9.Mich. Sta. Bul.169:223. 1899.

Late Rareripe is a white-fleshed, late freestone. It is of value now only because of its historical interest though its high quality makes it well worth growing in gardens. Its position as a milestone in the progress of peaches is better marked if we quote A. J. Downing262who wrote in 1845 when Late Rareripe was in its prime and one of the leading varieties: "Unquestionably one of the very finest of all peaches. Its large size, great excellence, late maturity, productiveness, vigor, all unite to recommend it to universal favor. We cannot praise it too highly."

This old variety is certainly of American origin but the originator, the time and place of origin are all unknown. It has been cultivated more than a hundred years. Prince believed it to be a seedling of Red Rareripe but there is nothing to be found now to verify this belief. Late Rareripe was sent to France in 1855 where it has since been grown as a satisfactory commercial sort. The American Pomological Society listed this variety in its catalog in 1862 under the name Late Red Rareripe. In 1897, the name was shortened to Late Rareripe as it now appears.

LATE RARERIPE

Tree often very large, vigorous, spreading, open-topped, of medium productiveness; trunk stocky, nearly smooth; branches thick, smooth, reddish-brown tinged with light ash-gray; branchlets long, with internodes of medium length, dark pinkish-red intermingled with dull green, glabrous, with numerous conspicuous, large lenticels raised at the base.Leaves six and one-half inches long, one and one-half inches wide, folded upward and curled downward, oval to obovate-lanceolate, thick, leathery; upper surface smooth becoming rugose at the midrib; lower surface pale green; apex acuminate; margin finely and often doubly serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to four small, globose, reddish-brown glands variable in position.Flower-buds half-hardy, conical to pointed, plump, pubescent, free; blossoms appear in mid-season; flowers one and three-sixteenths inches across, white at the center of the petals changing to pink toward the margins, well distributed; pedicels short, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes acute, glabrous within, pubescent without; petals oval, faintly notched near the base, tapering to narrow claws of medium length tinged with red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, usually as long as the stamens.Fruit matures late; two and five-eighths inches long, two and eleven-sixteenths incheswide, roundish-cordate, with unequal surfaces; cavity variable in depth and width, abrupt or flaring, often with twig-mark across the cavity; suture variable in depth, extending beyond the tip; apex roundish, mamelon or mucronate, recurved; color greenish or creamy-white, sometimes with a lively red blush, mottled and splashed with darker and duller red; pubescence thick, coarse; skin tough, adherent to the pulp; flesh white, stained with red near the pit, juicy, stringy, tender, pleasantly flavored, sweet or somewhat sprightly; good to very good in quality; stone free or nearly so, one and one-half inches long, one and one-sixteenth inches wide, oval to ovate, plump, with deeply grooved surfaces; ventral suture deeply grooved along the edges, strongly furrowed; dorsal suture deeply grooved.

Leaves six and one-half inches long, one and one-half inches wide, folded upward and curled downward, oval to obovate-lanceolate, thick, leathery; upper surface smooth becoming rugose at the midrib; lower surface pale green; apex acuminate; margin finely and often doubly serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to four small, globose, reddish-brown glands variable in position.

Flower-buds half-hardy, conical to pointed, plump, pubescent, free; blossoms appear in mid-season; flowers one and three-sixteenths inches across, white at the center of the petals changing to pink toward the margins, well distributed; pedicels short, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes acute, glabrous within, pubescent without; petals oval, faintly notched near the base, tapering to narrow claws of medium length tinged with red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, usually as long as the stamens.

Fruit matures late; two and five-eighths inches long, two and eleven-sixteenths incheswide, roundish-cordate, with unequal surfaces; cavity variable in depth and width, abrupt or flaring, often with twig-mark across the cavity; suture variable in depth, extending beyond the tip; apex roundish, mamelon or mucronate, recurved; color greenish or creamy-white, sometimes with a lively red blush, mottled and splashed with darker and duller red; pubescence thick, coarse; skin tough, adherent to the pulp; flesh white, stained with red near the pit, juicy, stringy, tender, pleasantly flavored, sweet or somewhat sprightly; good to very good in quality; stone free or nearly so, one and one-half inches long, one and one-sixteenth inches wide, oval to ovate, plump, with deeply grooved surfaces; ventral suture deeply grooved along the edges, strongly furrowed; dorsal suture deeply grooved.

1.WicksonCal. Fruits313. 1889.2.Am. Pom. Soc. Cat.33. 1899.3.Mich. Sta. Bul.169:218. 1899.4.Budd-HansenAm. Hort. Man.2:349. 1903.5.WaughAm. Peach Orch.204. 1913.Lemon.6.Rural N. Y.47:131. 1888.7.Am. Pom. Soc. Cat.32. 1889.8.Ont. Fr. Exp. Sta. Rpt.2:59. 1895.

1.WicksonCal. Fruits313. 1889.2.Am. Pom. Soc. Cat.33. 1899.3.Mich. Sta. Bul.169:218. 1899.4.Budd-HansenAm. Hort. Man.2:349. 1903.5.WaughAm. Peach Orch.204. 1913.

Lemon.6.Rural N. Y.47:131. 1888.7.Am. Pom. Soc. Cat.32. 1889.8.Ont. Fr. Exp. Sta. Rpt.2:59. 1895.

Lemon Free is a yellow-fleshed, freestone, lemon-shaped, lemon-colored peach ripening in late mid-season. The fruit is not sufficiently attractive in appearance to sell well in the markets and, besides, is too thin-skinned to ship or keep well. The quality is very good, the flavor being sweet, rich and delicious, though possibly the flesh is a little too dry to permit the variety being ranked as "very good." It is an excellent peach for culinary purposes having the reputation of making a handsomer canned product than any other peach. Lemon Free is little grown in the eastern states but it is one of the leading sorts of its season in parts of California. The color-plate shows the shape very well but the color is not quite that of the real peach.

This variety seems to have originated in Ohio about 1885 but nothing is known of its parentage, originator or introducer. Wickson, inCalifornia Fruits, claims California as its birthplace but this, we think, is an error. In 1889 the American Pomological Society placed Lemon Free in its fruit-catalog as Lemon but in 1899 changed the name to Lemon Free.

LEMON FREE

Tree very large, vigorous, upright-spreading, dense-topped, hardy, rather unproductive; trunk thick, smooth to medium; branches stocky, smooth, reddish-brown tinged with light ash-gray; branchlets often very long, with a tendency to rebranch, with medium to long internodes, pinkish-red with but a trace of green, glossy, smooth, glabrous, with large, raised, russetty lenticels medium in number.Leaves seven inches long, one and three-fourths inches wide, folded upward and curled downward, oval to obovate-lanceolate, thick, leathery; upper surface dark olive-green, smooth becoming rugose along the midrib; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with two to six rather large, reniform, reddish-brown glands variable in position; flower-budsintermediate in size and length, conical to pointed, slightly pubescent, usually free; flowers appear in mid-season.Fruit matures in late mid-season; two and one-half inches long, two and five-sixteenths inches wide, roundish-oval; cavity medium to deep, wide, flaring, often mottled with red; suture shallow, becoming deeper at the apex and extending beyond; apex mucronate to roundish-mamelon, recurved; color green or golden-yellow, with a faint blush and mottled with red; pubescence fine, long, thick; skin thin, tender, variable in adhesion to the pulp; flesh yellow, juicy, stringy, tender and melting, sweet to sprightly, pleasantly flavored; very good in quality; stone semi-free to free, one and one-fourth inches long, nearly one inch wide, oval, plump, flattened near the base, short-pointed, the surfaces usually grooved and with few pits; ventral suture winged, deeply marked along the edges, narrow; dorsal suture winged, grooved.

Leaves seven inches long, one and three-fourths inches wide, folded upward and curled downward, oval to obovate-lanceolate, thick, leathery; upper surface dark olive-green, smooth becoming rugose along the midrib; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with two to six rather large, reniform, reddish-brown glands variable in position; flower-budsintermediate in size and length, conical to pointed, slightly pubescent, usually free; flowers appear in mid-season.

Fruit matures in late mid-season; two and one-half inches long, two and five-sixteenths inches wide, roundish-oval; cavity medium to deep, wide, flaring, often mottled with red; suture shallow, becoming deeper at the apex and extending beyond; apex mucronate to roundish-mamelon, recurved; color green or golden-yellow, with a faint blush and mottled with red; pubescence fine, long, thick; skin thin, tender, variable in adhesion to the pulp; flesh yellow, juicy, stringy, tender and melting, sweet to sprightly, pleasantly flavored; very good in quality; stone semi-free to free, one and one-fourth inches long, nearly one inch wide, oval, plump, flattened near the base, short-pointed, the surfaces usually grooved and with few pits; ventral suture winged, deeply marked along the edges, narrow; dorsal suture winged, grooved.

1.Gard. Mon.23:82. 1881.2.Am. Pom. Soc. Cat.37. 1909.3.WaughAm. Peach Orch.204. 1913.Henrietta.4.U. S. Pat. Off. Rpt.380. 1858.5.Cult. & Count. Gent. 45:649. 1880.6.Tex. Sta. Bul.39:807. 1896.7.Am. Pom. Soc. Cat.33. 1899.8.WaughAm. Peach Orch.203. 1913.Levy Late.9.Am. Pom. Soc. Rpt.92, 93. 1881.10.DowningFr. Trees Am.3rd App. 171. 1881.11.Budd-HansenAm. Hort. Man.2:349. 1903.

1.Gard. Mon.23:82. 1881.2.Am. Pom. Soc. Cat.37. 1909.3.WaughAm. Peach Orch.204. 1913.

Henrietta.4.U. S. Pat. Off. Rpt.380. 1858.5.Cult. & Count. Gent. 45:649. 1880.6.Tex. Sta. Bul.39:807. 1896.7.Am. Pom. Soc. Cat.33. 1899.8.WaughAm. Peach Orch.203. 1913.

Levy Late.9.Am. Pom. Soc. Rpt.92, 93. 1881.10.DowningFr. Trees Am.3rd App. 171. 1881.11.Budd-HansenAm. Hort. Man.2:349. 1903.

This variety ripens quite too late for any but the most favorable peach-sections in New York. It is a round, yellow-fleshed clingstone of very good quality and might be planted in the parts of New York, where the season permits it to mature, for a very late culinary peach. It is one of the favorite peaches to close the season in Southern fruit-growing sections.

The history of Levy is badly confused. More than half a century ago a peach called Henrietta was cultivated. Where or when the variety originated no one can tell. In 1881, Downing mentioned a peach under the name Levy Late as being a new, late clingstone originating in the garden of W. W. Levy, Washington, District of Columbia. Downing gave Henrietta as a synonym of Levy Late, as have several pomologists since. From these facts, it seems safe to say that the variety is old, that it was first introduced as Henrietta and that the peach which Mr. Levy claimed to have originated was Henrietta. The American Pomological Society, in 1899, added this peach to its fruit-list as Henrietta but in 1909 changed the name to Levy, giving Henrietta as a synonym.

Tree large, vigorous, upright to quite spreading, hardy, productive; trunk thick, rough; branches stocky, smooth, reddish-brown intermingled with very light ash-gray; branchlets slender, with internodes dark red or purplish-red mingled with light green, smooth, glabrous, with small, numerous, conspicuous, raised lenticels.Leaves six and one-half inches long, one and one-half inches wide, oval to obovate-lanceolate,of medium thickness, leathery; upper surface dark green, smooth becoming rugose along the midrib; lower surface grayish-green; apex acuminate; margin finely serrate, tipped with reddish-brown glands; petiole five-sixteenths inch long, with one to six small, globose, reddish-brown glands variable in position.Flower-buds hardy, conical to pointed, plump, pubescent, free; blossoms appear in mid-season; flowers seven-eighths inch across, with varying shades of pink, sometimes in twos; pedicels short, medium to thick, glabrous, green; calyx-tube reddish-green at the base, orange-colored within, somewhat campanulate, glabrous; calyx-lobes short, medium to narrow, acute, glabrous within, pubescent without; petals oval, notched near the base, tapering to long, narrow claws often tinged with red at the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent near the base, as long as or longer than the stamens.Fruit matures very late; about two and one-half inches in diameter, roundish-cordate, compressed, with very unequal halves; cavity medium to deep, wide, abrupt to slightly flaring, with tender skin and often twig-marked; suture deep, extending beyond the tip; apex mamelon, recurved, a few fruits with very large, mucronate tips; color greenish or golden-yellow, with splashes of dull red and a lively blush covering one cheek; pubescence short, thick, fine; skin thick, adherent to the pulp; flesh yellow, juicy, stringy, meaty, mild or somewhat astringent, pleasantly flavored; fair to good in quality; stone clinging, one and one-half inches long, one inch wide, bulged on one side, ovate to oval, plump, winged, with surfaces marked by short, red grooves; ventral suture deeply furrowed along the edges, wide; dorsal suture a deep groove.

Leaves six and one-half inches long, one and one-half inches wide, oval to obovate-lanceolate,of medium thickness, leathery; upper surface dark green, smooth becoming rugose along the midrib; lower surface grayish-green; apex acuminate; margin finely serrate, tipped with reddish-brown glands; petiole five-sixteenths inch long, with one to six small, globose, reddish-brown glands variable in position.

Flower-buds hardy, conical to pointed, plump, pubescent, free; blossoms appear in mid-season; flowers seven-eighths inch across, with varying shades of pink, sometimes in twos; pedicels short, medium to thick, glabrous, green; calyx-tube reddish-green at the base, orange-colored within, somewhat campanulate, glabrous; calyx-lobes short, medium to narrow, acute, glabrous within, pubescent without; petals oval, notched near the base, tapering to long, narrow claws often tinged with red at the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent near the base, as long as or longer than the stamens.

Fruit matures very late; about two and one-half inches in diameter, roundish-cordate, compressed, with very unequal halves; cavity medium to deep, wide, abrupt to slightly flaring, with tender skin and often twig-marked; suture deep, extending beyond the tip; apex mamelon, recurved, a few fruits with very large, mucronate tips; color greenish or golden-yellow, with splashes of dull red and a lively blush covering one cheek; pubescence short, thick, fine; skin thick, adherent to the pulp; flesh yellow, juicy, stringy, meaty, mild or somewhat astringent, pleasantly flavored; fair to good in quality; stone clinging, one and one-half inches long, one inch wide, bulged on one side, ovate to oval, plump, winged, with surfaces marked by short, red grooves; ventral suture deeply furrowed along the edges, wide; dorsal suture a deep groove.

1.Del. Sta. Rpt.13:104. 1901.2.Am. Pom. Soc. Cat.37. 1909.Lolo.3.Cornell Sta. Bul.74:373. 1894.4.Am. Pom. Soc. Cat.33. 1899.5.Budd-HansenAm. Hort. Man.2:349, 350. 1903.Miss Lola.6.U. S. D. A. Pom. Rpt.43, Pl. IV. 1895.7.Rural N. Y.60:678. 1901.8.N. Y. Sta. Bul.364:184. 1913.Miss Lolo.9.Tex. Sta. Bul.39:808. 1896.

1.Del. Sta. Rpt.13:104. 1901.2.Am. Pom. Soc. Cat.37. 1909.

Lolo.3.Cornell Sta. Bul.74:373. 1894.4.Am. Pom. Soc. Cat.33. 1899.5.Budd-HansenAm. Hort. Man.2:349, 350. 1903.

Miss Lola.6.U. S. D. A. Pom. Rpt.43, Pl. IV. 1895.7.Rural N. Y.60:678. 1901.8.N. Y. Sta. Bul.364:184. 1913.

Miss Lolo.9.Tex. Sta. Bul.39:808. 1896.

Lola is a popular peach in parts of the South but is hardly known in New York. On the Station grounds it is the best of its season and one of the best of all white-fleshed peaches. Moreover, it fills a gap in the peach procession that ought to make it valuable in this State. It follows Mamie Ross and Greensboro, both of which it surpasses in appearance and quality. It precedes Champion and is even better than that handsome and delicious peach. Since it ripens with the well-known Carman, fruit-growers will want to know how it compares with that variety. It is hardier in bud than Carman, that sort not having a single fruit after the cold winter of 1911-12 while Lola bore a fair crop; the fruit is of better quality, larger, hardly as well colored and on the Station grounds the tree is more productive. Attention of New York peach-growers was called to Lola, in words almostidentical with those here used, in Bulletin 364 from this Station, published in 1913, with the result that it is now being tried in several parts of the State and we shall soon know what its commercial value is this far north.

The parentage of Lola is unknown. The variety originated from seed planted in 1876 by J. W. Stubenrauch, Mexia, Texas, who named it Miss Lola in honor of his daughter. The American Pomological Society listed Lola in its catalog in 1899 as "Lolo." In 1909, however, the spelling was changed to Lola as it is correctly written.

LOLA

Tree large, vigorous, upright-spreading, open-topped, hardy, productive; trunk thick, smooth; branches stocky, smooth, reddish-brown with a light tinge of ash-gray; branchlets very long, with internodes of medium length, dark pinkish-red intermingled with pale green, glossy, smooth, glabrous, with conspicuous, numerous, small, raised lenticels.Leaves six inches long, one and one-half inches wide, variable in position, oval to obovate-lanceolate, thin; upper surface dull, dark green; lower surface silvery-green; apex acuminate; margin finely serrate to nearly crenate, glandular; petiole three-eighths inch long, with one to five reniform glands usually on the petiole.Flower-buds hardy, obtuse, very plump, heavily pubescent, appressed or free; blossoms open early; flowers nearly two inches across, light to dark pink, usually in twos; pedicels short, slender, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, somewhat campanulate, glabrous; calyx-lobes broad, obtuse, glabrous within, pubescent without; petals ovate, deeply indented near the base, faintly crenate, tapering to narrow claws; filaments one-half inch long, shorter than the petals; pistil, pubescent near the base, equal to the stamens in length.Fruit matures in early mid-season; two and three-eighths inches long, two and one-half inches wide, round-oval, usually somewhat oblique, compressed, with nearly equal halves; cavity deep, wide, abrupt, with tender skin; suture shallow, deepening toward the tip; apex small, mucronate, roundish or somewhat depressed; color creamy-white blushed with carmine deepened by a few dark splashes; pubescence short, thin; skin thin, tough, separating from the pulp; flesh white, rayed with red near the pit, very juicy, tender and melting, sweet, with a pleasant sprightliness; good in quality; stone semi-free to free, one and three-eighths inches long, fifteen-sixteenths inch wide, obovate, plump, abruptly pointed, with corrugated and pitted surfaces; ventral suture wide, winged, deeply furrowed along the edges; dorsal suture a deep, narrow groove.

Leaves six inches long, one and one-half inches wide, variable in position, oval to obovate-lanceolate, thin; upper surface dull, dark green; lower surface silvery-green; apex acuminate; margin finely serrate to nearly crenate, glandular; petiole three-eighths inch long, with one to five reniform glands usually on the petiole.

Flower-buds hardy, obtuse, very plump, heavily pubescent, appressed or free; blossoms open early; flowers nearly two inches across, light to dark pink, usually in twos; pedicels short, slender, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, somewhat campanulate, glabrous; calyx-lobes broad, obtuse, glabrous within, pubescent without; petals ovate, deeply indented near the base, faintly crenate, tapering to narrow claws; filaments one-half inch long, shorter than the petals; pistil, pubescent near the base, equal to the stamens in length.

Fruit matures in early mid-season; two and three-eighths inches long, two and one-half inches wide, round-oval, usually somewhat oblique, compressed, with nearly equal halves; cavity deep, wide, abrupt, with tender skin; suture shallow, deepening toward the tip; apex small, mucronate, roundish or somewhat depressed; color creamy-white blushed with carmine deepened by a few dark splashes; pubescence short, thin; skin thin, tough, separating from the pulp; flesh white, rayed with red near the pit, very juicy, tender and melting, sweet, with a pleasant sprightliness; good in quality; stone semi-free to free, one and three-eighths inches long, fifteen-sixteenths inch wide, obovate, plump, abruptly pointed, with corrugated and pitted surfaces; ventral suture wide, winged, deeply furrowed along the edges; dorsal suture a deep, narrow groove.

1.Can. Hort.17:346. 1894.2.Tex. Sta. Bul.39:807, 808 fig.8.1896.3.Ga. Sta. Bul.42:238. 1898.4.Am. Pom. Soc. Cat.33. 1899.5.Del. Sta. Rpt.13:104, 105. 1901.6.Budd-HansenAm. Hort. Man.2:351. 1903.7.WaughAm. Peach Orch.205. 1913.

Mamie Ross seems to have a very good reputation as a table and market peach in Texas and other parts of the South but is hardly worthgrowing in New York. The fruit has two bad faults: The quality is not high—the flesh being coarse, juicy and insipid in flavor; and the peaches bruise with the least possible handling so that they cannot be shipped to advantage. On the Station grounds the pubescence, too, is so abundant as to be objectionable. Mamie Ross comes at a season when there are many other good mid-season, white-fleshed peaches and may, therefore, be thrown out of the list for this region. It is, as the color-plate shows, a very handsome peach.

Mamie Ross is probably a seedling of Chinese Cling. It originated about 1881 with Captain A. J. Ross, Dallas, Texas. The variety soon attracted attention and neighbors began propagating it. Later, Mr. Ross' brother named the peach after the originator's youngest daughter. In 1899, the American Pomological Society added the variety to its fruit-list.

MAMIE ROSS

Tree large, vigorous, upright-spreading to somewhat drooping, open-topped, hardy, productive; trunk thick, smooth; branches stocky, smooth, reddish-brown with light ash-gray; branchlets very long, with long internodes, dark red with considerable olive-green, glossy, smooth, glabrous, with numerous conspicuous, raised lenticels variable in size.Leaves six and three-fourths inches long, one and three-fourths inches wide, variable in position, oval to obovate-lanceolate, thick, leathery; upper surface dark green, smooth becoming rugose along the midrib; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with none to five small, globose and reniform, reddish-brown glands variable in position.Flower-buds semi-hardy, obtuse to pointed, plump, heavily pubescent, free or appressed; blossoms open early; flowers one and three-fourths inches across, pink, single; pedicels very short, medium to thick, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes acute or obtuse, glabrous within, heavily pubescent without; petals oval to obovate, entire except near the base, tapering to narrow claws often red at the base; filaments one-half inch long, shorter than the petals; pistil pubescent at the base, equal to the stamens in length.Fruit matures in early mid-season; two and one-half inches long, two and seven-eighths inches wide, roundish-oval to oblong, often bulged on one side, compressed, usually with sides equal; cavity deep, abrupt, often marked with streaks of red; suture variable in depth; apex small, mucronate, set in a slight depression; color pale yellowish-cream, with more or less dull or bright red in which are splashes of darker red; pubescence short, fine, thick; skin thin, tough, separates from the pulp; flesh white, streaked with red near the pit, very juicy, stringy, tender, melting, sweet or somewhat sprightly, pleasantly flavored; good in quality; stone semi-cling or cling, one and five-eighths inches long, one inch wide, ovate to long-elliptical, plump, long-pointed, bulged on one side, with pitted and grooved surfaces; ventral suture deeply grooved along the edges, narrow, winged; dorsal suture grooved.

Leaves six and three-fourths inches long, one and three-fourths inches wide, variable in position, oval to obovate-lanceolate, thick, leathery; upper surface dark green, smooth becoming rugose along the midrib; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with none to five small, globose and reniform, reddish-brown glands variable in position.

Flower-buds semi-hardy, obtuse to pointed, plump, heavily pubescent, free or appressed; blossoms open early; flowers one and three-fourths inches across, pink, single; pedicels very short, medium to thick, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes acute or obtuse, glabrous within, heavily pubescent without; petals oval to obovate, entire except near the base, tapering to narrow claws often red at the base; filaments one-half inch long, shorter than the petals; pistil pubescent at the base, equal to the stamens in length.

Fruit matures in early mid-season; two and one-half inches long, two and seven-eighths inches wide, roundish-oval to oblong, often bulged on one side, compressed, usually with sides equal; cavity deep, abrupt, often marked with streaks of red; suture variable in depth; apex small, mucronate, set in a slight depression; color pale yellowish-cream, with more or less dull or bright red in which are splashes of darker red; pubescence short, fine, thick; skin thin, tough, separates from the pulp; flesh white, streaked with red near the pit, very juicy, stringy, tender, melting, sweet or somewhat sprightly, pleasantly flavored; good in quality; stone semi-cling or cling, one and five-eighths inches long, one inch wide, ovate to long-elliptical, plump, long-pointed, bulged on one side, with pitted and grooved surfaces; ventral suture deeply grooved along the edges, narrow, winged; dorsal suture grooved.

1.Del. Sta. Rpt.13:105. 1901.2.Stark Bros.Cat.fig. 1904.3.Ibid.62 fig. 4, 63. 1910.

May Lee is a very early white-fleshed, clingstone, pink-cheeked peach introduced to rival Alexander, Triumph and other extra early sorts. It fails, on the Station grounds at least, because the peaches run small, the flesh clings too tenaciously and the stones crack. Neither is the fruit attractive in color nor high in quality. It may be as good in quality as Alexander or Triumph but is no better. The variety is but doubtfully worth planting in New York.

May Lee originated with E. W. Kirkpatrick, McKinney, Texas, from a seed of Mamie Ross planted in 1896.

MAY LEE

Tree large, spreading, low-growing, very productive; trunk thick, smooth; branches stocky, smooth, reddish-brown with light ash-gray; branchlets slender, often inclined to rebranch, medium to long, with internodes dark pinkish-red intermingled with olive-green, glossy, smooth, glabrous, with numerous conspicuous, raised lenticels medium in size.Leaves six and one-half inches long, one and three-fourths inches wide, flattened or curled downward, oval to obovate-lanceolate, rather thick, leathery; upper surface dark green, smooth becoming rugose along the midrib; margin crenate, tipped with small, reddish glands; petiole three-eighths inch long, glandless or with one to five large, reniform glands variable in color and position.Flower-buds hardy, small, short, conical, plump, very pubescent, appressed or free; blossoms open in mid-season; flowers nearly two inches across, light pink; pedicels very short, of medium thickness, glabrous; calyx-tube greenish-red, campanulate; calyx-lobes obtuse, glabrous within, pubescent without; petals round or broadly ovate, notched near the base, tapering to claws red at the base; filaments one-half inch long, shorter than the petals; pistil pubescent at the ovary, longer than the stamens.Fruit matures early; about two and three-fourths inches in diameter, round, compressed, bulged along one size, with unequal halves; cavity deep, narrow, abrupt; suture variable in depth, extending beyond the tip; apex small, mucronate, depressed; color creamy-white, usually with a blush toward the apex; tomentose; skin thick, tough, semi-free to free; flesh white, very juicy, tender and melting, sweet, mild, pleasantly flavored; good in quality; stone semi-clinging to clinging, one and nine-sixteenths inches long, one and one-eighth inches wide, oval, conspicuously winged, flattened near the base, with deeply grooved surfaces; ventral suture thin, winged, very deeply grooved along the edges; dorsal suture grooved.

Leaves six and one-half inches long, one and three-fourths inches wide, flattened or curled downward, oval to obovate-lanceolate, rather thick, leathery; upper surface dark green, smooth becoming rugose along the midrib; margin crenate, tipped with small, reddish glands; petiole three-eighths inch long, glandless or with one to five large, reniform glands variable in color and position.

Flower-buds hardy, small, short, conical, plump, very pubescent, appressed or free; blossoms open in mid-season; flowers nearly two inches across, light pink; pedicels very short, of medium thickness, glabrous; calyx-tube greenish-red, campanulate; calyx-lobes obtuse, glabrous within, pubescent without; petals round or broadly ovate, notched near the base, tapering to claws red at the base; filaments one-half inch long, shorter than the petals; pistil pubescent at the ovary, longer than the stamens.

Fruit matures early; about two and three-fourths inches in diameter, round, compressed, bulged along one size, with unequal halves; cavity deep, narrow, abrupt; suture variable in depth, extending beyond the tip; apex small, mucronate, depressed; color creamy-white, usually with a blush toward the apex; tomentose; skin thick, tough, semi-free to free; flesh white, very juicy, tender and melting, sweet, mild, pleasantly flavored; good in quality; stone semi-clinging to clinging, one and nine-sixteenths inches long, one and one-eighth inches wide, oval, conspicuously winged, flattened near the base, with deeply grooved surfaces; ventral suture thin, winged, very deeply grooved along the edges; dorsal suture grooved.

1.Proc. Nat. Con. Fr. Gr.39, 51. 1848.2.ElliottFr. Book276. 1854.3.Am. Pom. Soc. Cat.22. 1897.4.Mich. Sta. Bul.169:220. 1899.5.FultonPeach Cult.190, 191. 1908.White Rareripe.6.CoxeCult. Fr. Trees222. 1817.7.PrincePom. Man.2:26. 1832.Morris White Freestone.8.Lond. Hort. Soc. Rpt.6:410. 1826.9.Floy-LindleyGuide Orch. Gard.189. 1846.Morris White Rareripe.10.DowningFr. Trees Am.481. 1845.Blanche de Morris.11.MasLe Verger7:171, 172, fig. 84. 1866-73.Morris Blanche.12.LeroyDict. Pom.6:171 fig., 172. 1879.

1.Proc. Nat. Con. Fr. Gr.39, 51. 1848.2.ElliottFr. Book276. 1854.3.Am. Pom. Soc. Cat.22. 1897.4.Mich. Sta. Bul.169:220. 1899.5.FultonPeach Cult.190, 191. 1908.

White Rareripe.6.CoxeCult. Fr. Trees222. 1817.7.PrincePom. Man.2:26. 1832.

Morris White Freestone.8.Lond. Hort. Soc. Rpt.6:410. 1826.9.Floy-LindleyGuide Orch. Gard.189. 1846.

Morris White Rareripe.10.DowningFr. Trees Am.481. 1845.

Blanche de Morris.11.MasLe Verger7:171, 172, fig. 84. 1866-73.

Morris Blanche.12.LeroyDict. Pom.6:171 fig., 172. 1879.

Morris White is one of the ancients of American peach-orchards worth noticing now only because of its worthy past. It is distinguished among peach varieties by its white flesh—white clear to the pit with no trace of red even on the surface or next to the stone. It is further distinguished by its sweet, rich flavor—giving it high rank among the best of peaches—and by the great productiveness of the trees. Though undoubtedly the day of Morris White is passed for either commercial or home orchards, it might still be used advantageously in breeding late, white-fleshed, freestone peaches.

William Robert Prince,263in hisPomological Manual, describes a White Rareripe which he claims originated in the nursery of his grandfather and which can be no other than the Morris White under discussion. The origin of the variety will always be in doubt but probably the elder Prince originated it in the latter part of the Eighteenth Century. Leroy has confused the history of Morris White with that of Red Rareripe, commonly called Morris Red Rareripe, which probably originated with Robert Morris, Philadelphia, Pennsylvania. Leroy questions the identity of the White Rareripe mentioned by Coxe but, although the season of Coxe's sort is a trifle earlier than Leroy's, the two are probably the same. There was a White Rareripe grown for a short time in America many years ago which proved to be the old French Nivette renamed. Nivette was not widely disseminated and probably has long since passed from cultivation in America. Morris White was reported upon at the National Convention of Fruit-Growers in 1848 and received a place in the list of recommended fruits. It continued to be listed in the American Pomological Society's fruit-catalog until 1891 when it was dropped but was replaced in 1897 and still remains there.

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