MOUNTAIN ROSE

MORRIS WHITE

Tree large, vigorous, upright-spreading to drooping, dense-topped, productive; trunk intermediate in thickness and smoothness; branches stocky, smooth, reddish-brown with very light tinge of ash-gray; branchlets long, with long internodes, dark red mingled with green, glossy, smooth, glabrous, with many conspicuous, small, raised lenticels at the base.Leaves six and three-fourths inches long, one and three-fourths inches wide, flat or curled downward, oval to obovate-lanceolate, leathery; upper surface dull, dark green, smooth; lower surface grayish-green; apex long, acuminate; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with one to five small, globose and reniform glands variable in color and position.Flower-buds tender, obtuse to conical, plump, very pubescent, usually free; blossoms appear in mid-season; flowers less than an inch across, pale pink, deepening in color along the edges; pedicels short, thick, glabrous, green; calyx-tube greenish-red, greenish-yellow within, campanulate, glabrous; calyx-lobes narrow, glabrous within, pubescent without; petals oval, narrow; filaments three-eighths inch long, equal to the petals in length; pistil longer than the stamens.Fruit matures late; two and one-sixteenth inches long, two and one-eighth inches wide, cordate-oval or oblate, compressed, with halves nearly equal; cavity abrupt or flaring; suture a line, becoming deeper toward the tip; apex roundish, depressed in the suture, with mucronate tip; color pale white, usually without blush or with a faint bronze blush; pubescence heavy, long and coarse; skin thin, tough, somewhat adherent; flesh white, juicy, tender and melting, sweet, pleasantly flavored; good in quality; stone semi-free to nearly free, one and one-fourth inches long, seven-eighths inch wide, oval to slightly obovate, flattened near the base, with deeply grooved surfaces; ventral suture with deep grooves along the edges, furrowed; dorsal suture grooved.

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

Flower-buds tender, obtuse to conical, plump, very pubescent, usually free; blossoms appear in mid-season; flowers less than an inch across, pale pink, deepening in color along the edges; pedicels short, thick, glabrous, green; calyx-tube greenish-red, greenish-yellow within, campanulate, glabrous; calyx-lobes narrow, glabrous within, pubescent without; petals oval, narrow; filaments three-eighths inch long, equal to the petals in length; pistil longer than the stamens.

Fruit matures late; two and one-sixteenth inches long, two and one-eighth inches wide, cordate-oval or oblate, compressed, with halves nearly equal; cavity abrupt or flaring; suture a line, becoming deeper toward the tip; apex roundish, depressed in the suture, with mucronate tip; color pale white, usually without blush or with a faint bronze blush; pubescence heavy, long and coarse; skin thin, tough, somewhat adherent; flesh white, juicy, tender and melting, sweet, pleasantly flavored; good in quality; stone semi-free to nearly free, one and one-fourth inches long, seven-eighths inch wide, oval to slightly obovate, flattened near the base, with deeply grooved surfaces; ventral suture with deep grooves along the edges, furrowed; dorsal suture grooved.

1.TiltonJour. Hort.7:339 fig. 1870.2.Am. Pom. Soc. Cat.18. 1871.3.DowningFr. Trees Am.1st App. 121. 1872.4.Mich. Hort. Soc. Rpt.33, 261. 1874.5.N. J. Hort. Soc. Rpt.41. 1878.6.Ga. Sta. Bul.42:239. 1898.7.Mich. Sta. Bul.169:220. 1899.8.Budd-HansenAm. Hort. Man.2:352. 1903.9.FultonPeach Cult.174. 1908.

For many years Mountain Rose was preeminent among white-fleshed, freestone peaches by virtue of high quality and handsome appearance. It has a distinct and curious but delicious flavor—a sort of scented sweetness that appeals to all who appreciate choicely good fruit. Unfortunately, it fails in the chief requirement for popularity in these days of commercial fruit-growing—the trees are unproductive, a fault so marked that the variety is rapidly passing from cultivation. Mountain Rose sells well in all markets where it is known, usually bringing a fancy price because of its extra good quality and because it follows closely after the dozen or more white-fleshed, clingstones of poorer quality.

The variety originated about 1851 on the farm of a Dr. Marvin, Morristown, New Jersey. Of its parentage nothing is known. Mountain Rose has always been considered a good market variety and has been widely disseminated. The American Pomological Society added this peach to its fruit-list in 1871, a place it has since held.

MOUNTAIN ROSE

Tree large, vigorous, upright-spreading, low-growing and dense-topped, rather unproductive; trunk thick, medium in smoothness; branches stocky, smooth, reddish-brown covered with light ash-gray; branchlets thick, long, with internodes of medium length, dark red intermingled with olive-green, glossy, smooth, glabrous, with numerous conspicuous, large and small lenticels raised near the base.Leaves six and three-fourths inches long, one and five-eighths inches wide, flattened or curled downward, oval to obovate-lanceolate, thick, leathery; upper surface dull, dark green; lower surface grayish-green; apex long-acuminate; margin finely serrate, tipped with reddish-brown glands; petiole seven-sixteenths inch long, with two to four small, globose, reddish-brown glands variable in position; flower-buds conical to pointed, plump, very pubescent, usually appressed; blossoms appear in mid-season; flowers small.Fruit matures in early mid-season; two and one-eighth inches long, two and one-fourth inches wide, roundish-oblate to slightly cordate; cavity intermediate in depth and width, flaring to abrupt, often twig-marked; suture shallow, becoming deeper toward the tip; apex roundish, depressed in the suture, with mucronate or sometimes mamelon tip; color creamy-white blushed with deep red, with a few splashes of darker red; pubescence long, thick; skin thin, tough, variable in adhesion; flesh white, stained red near the pit, juicy, tender and melting, sweet, mild, pleasantly flavored; good to very good in quality; stone free, one and one-fourth inches long, seven-eighths inch wide, oval to ovate, plump, bulged on one side, contracted toward the base, tapering to a short point, usually with small pits in the surfaces; ventral suture deeply grooved along the sides, furrowed; dorsal suture grooved, faintly winged.

Leaves six and three-fourths inches long, one and five-eighths inches wide, flattened or curled downward, oval to obovate-lanceolate, thick, leathery; upper surface dull, dark green; lower surface grayish-green; apex long-acuminate; margin finely serrate, tipped with reddish-brown glands; petiole seven-sixteenths inch long, with two to four small, globose, reddish-brown glands variable in position; flower-buds conical to pointed, plump, very pubescent, usually appressed; blossoms appear in mid-season; flowers small.

Fruit matures in early mid-season; two and one-eighth inches long, two and one-fourth inches wide, roundish-oblate to slightly cordate; cavity intermediate in depth and width, flaring to abrupt, often twig-marked; suture shallow, becoming deeper toward the tip; apex roundish, depressed in the suture, with mucronate or sometimes mamelon tip; color creamy-white blushed with deep red, with a few splashes of darker red; pubescence long, thick; skin thin, tough, variable in adhesion; flesh white, stained red near the pit, juicy, tender and melting, sweet, mild, pleasantly flavored; good to very good in quality; stone free, one and one-fourth inches long, seven-eighths inch wide, oval to ovate, plump, bulged on one side, contracted toward the base, tapering to a short point, usually with small pits in the surfaces; ventral suture deeply grooved along the sides, furrowed; dorsal suture grooved, faintly winged.

1.Mich. Hort. Soc. Rpt.314. 1889.2.WicksonCal. Fruits312, fig. 1889.3.Ga. Sta. Bul.42:239. 1898.4.Am. Pom. Soc. Cat.34. 1899.5.Mich. Sta. Bul.169:221. 1899.6.Budd-HansenAm. Hort. Man.2:352. 1903.

As a rule, peaches originating in California find small favor in New York. California peaches are selected for canning, evaporating and shipping, whereas New York varieties are dessert fruits. Muir is a California sort suitable only for culinary purposes—attractive enough inside but so unattractive externally that it could tempt no one who did not know the fruit to be sweet and delicious in flavor. It is a late mid-season, yellow-fleshed, freestone peach much used by canners on the Pacific slope. It ought to be more generally grown for the same purpose in the East; for, as a canned product, it is hardly surpassed in appearance or quality. The trees are vigorous, productive and little subject to leaf-curl but the fruits in New York are often marred by peach-scab. The variety seems perfectly at home in this State as, seemingly, it is in most peach-regions. In fruit-characters, Muir is very similar to Wager.

The variety was found more than twenty-five years ago on the farmof John Muir, near Silveyville, California. G. W. Thissell, Winters, California, named and introduced Muir. The American Pomological Society added this peach to its fruit-list in 1899.

MUIR

Tree vigorous, upright or somewhat spreading, hardy, productive; trunk rough; branches smooth, ash-gray over reddish-brown; branchlets slender, long, with short internodes, dark pinkish-red with but a trace of green, smooth, glabrous, with inconspicuous, small, raised lenticels.Leaves fall early in the season, six and three-fourths inches long, one and three-eighths inches wide, flat or somewhat curled downward, oval-lanceolate, leathery; upper surface dull, dark green, nearly smooth; lower surface olive-green; apex acuminate; margin bluntly serrate, tipped with reddish-brown glands; petiole seven-sixteenths inch long, with one to five large, reniform glands variable in position.Flower-buds small, short, obtuse, very plump, heavily pubescent, appressed; blossoms open late; flowers seven-eighths inch across; pale pink, darker about the edges, usually singly; pedicels short, green; calyx-tube reddish-green, orange-red within, campanulate, glabrous; calyx-lobes short, obtuse, glabrous within, pubescent without; petals narrow-oval or ovate, tapering to claws of medium width; filaments three-eighths inch long, equal to the petals in length; pistil as long as the stamens.Fruit matures in mid-season; two and three-fourths inches long, two and three-eighths inches wide, roundish-cordate or oval, slightly angular, compressed, with unequal halves; cavity shallow, contracted about the sides, abrupt or flaring; suture medium in depth; apex pointed, with a large, recurved, mamelon tip; color greenish or lemon-yellow, with little if any blush; pubescence heavy, long; skin thin, tough, separates from the pulp when fully ripe; flesh yellow, faintly tinged with red near the pit, dry, coarse, tender, sweet, mild; good in quality; stone free, one and seven-sixteenths inches long, fifteen-sixteenths inch wide, ovate, flattened, wedge-shape toward the base, tapering to a long apex, with large pits and a few small grooves in the surfaces; ventral suture deeply grooved along the sides, very wide, deeply furrowed; dorsal suture widely and deeply grooved.

Leaves fall early in the season, six and three-fourths inches long, one and three-eighths inches wide, flat or somewhat curled downward, oval-lanceolate, leathery; upper surface dull, dark green, nearly smooth; lower surface olive-green; apex acuminate; margin bluntly serrate, tipped with reddish-brown glands; petiole seven-sixteenths inch long, with one to five large, reniform glands variable in position.

Flower-buds small, short, obtuse, very plump, heavily pubescent, appressed; blossoms open late; flowers seven-eighths inch across; pale pink, darker about the edges, usually singly; pedicels short, green; calyx-tube reddish-green, orange-red within, campanulate, glabrous; calyx-lobes short, obtuse, glabrous within, pubescent without; petals narrow-oval or ovate, tapering to claws of medium width; filaments three-eighths inch long, equal to the petals in length; pistil as long as the stamens.

Fruit matures in mid-season; two and three-fourths inches long, two and three-eighths inches wide, roundish-cordate or oval, slightly angular, compressed, with unequal halves; cavity shallow, contracted about the sides, abrupt or flaring; suture medium in depth; apex pointed, with a large, recurved, mamelon tip; color greenish or lemon-yellow, with little if any blush; pubescence heavy, long; skin thin, tough, separates from the pulp when fully ripe; flesh yellow, faintly tinged with red near the pit, dry, coarse, tender, sweet, mild; good in quality; stone free, one and seven-sixteenths inches long, fifteen-sixteenths inch wide, ovate, flattened, wedge-shape toward the base, tapering to a long apex, with large pits and a few small grooves in the surfaces; ventral suture deeply grooved along the sides, very wide, deeply furrowed; dorsal suture widely and deeply grooved.

1.W. N. Y. Hort. Soc. Rpt.115. 1900.2.Budd-HansenAm. Hort. Man.2:352, 353. 1903.3.W. N. Y. Hort. Soc. Rpt.24. 1904.4.Am. Pom. Soc. Cat.38. 1909.5.N. Y. Sta. Bul.403:213, 214, Pl. 1915.Newark Seedling.6.Del. Sta. Rpt.5:99. 1892.

1.W. N. Y. Hort. Soc. Rpt.115. 1900.2.Budd-HansenAm. Hort. Man.2:352, 353. 1903.3.W. N. Y. Hort. Soc. Rpt.24. 1904.4.Am. Pom. Soc. Cat.38. 1909.5.N. Y. Sta. Bul.403:213, 214, Pl. 1915.

Newark Seedling.6.Del. Sta. Rpt.5:99. 1892.

Niagara is a variant of a peach which all growers lament as being less and less grown, the Crawford. The Crawford group, though a dominant type, is, as we have several times pointed out, a little too capricious as to soil and climate to suit the needs of commercial peach-growers, failing to bear regularly or abundantly in most soils. For this reason the once very popular Early and Late Crawfords are now seldom grown. All who know these varieties regret that a sort of their type, without their faults,has not yet come to light. In New York the best of the comparatively new Crawford-like peaches is Niagara, said to be a seedling of one of the Crawfords. The fruit ripens later than Early Crawford, averages larger, is borne more abundantly and holds its size better to the end of the season. But Niagara's great point of merit, as compared with Crawford, is that it is more dependable in all tree-characters, being, especially, less capricious as to soil and climate. Niagara, as the color-plate shows it, is a beautiful fruit, yellow, with a handsome over-color of red. The flesh, too, is attractive and delectable—yellow, thick and firm, with a rich, sweet flavor which makes it one of the most palatable peaches of its season. It is, as are most of its type, a freestone. Niagara fails in productiveness in some localities, having in this respect the fault of all its tribe; but it should have a welcome place in any home collection and, where it proves productive, is one of the best for general market.

Niagara probably came originally from Maryland to Julius Harris, Ridgeway, New York. Later it was sold to a grower near Lockport, New York, who disposed of it to a Mr. Corwin, Newfane, Niagara County, New York, who called it Corwin's Crawford. It then came into possession of the Rogers Nurseries, Dansville, New York, from whom this Station received its trees under the name Niagara. It is probably a seedling of Early Crawford. Niagara was added to the fruit-list of the American Pomological Society in 1909.

NIAGRA

Tree large, upright-spreading, hardy, medium in productiveness; trunk thick and smooth; branches stocky, smooth, reddish-brown mingled with light ash-gray; branchlets thick, red intermingled with olive-green, glossy, smooth, glabrous, with conspicuous, large, raised lenticels.Leaves six and three-fourths inches long, one and three-fourths inches wide, flattened or curled downward, oval to obovate-lanceolate, leathery; upper surface dull, dark green, rugose along the midrib; lower surface grayish-green; apex acuminate; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to five small, globose, raised, reddish-brown glands variable in position.Flower-buds large, long, conical or pointed, very plump, pubescent, usually free; blossoms open in mid-season; flowers one inch across, white near the center of the petals changing to dark pink near the edges; pedicels very short, thick, glabrous, green; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes narrow, acute, glabrous within, pubescent without; petals round-oval, tapering toward the apex, broadly notched near the base, contracting to claws red at the base; filaments three-eighths inch long, equal to or shorter than the petals; pistil pubescent at the ovary, longer than the stamens.Fruit matures in mid-season; two and one-half inches long, two and three-eighthsinches wide, round-cordate to oval, compressed, with equal halves; cavity medium to deep, flaring to abrupt, with very tender skin, often splashed with red; suture shallow, deepening toward the apex and often extending beyond; apex rounded or pointed, with a mamelon and sometimes recurved tip; color orange-yellow, blushed with deep, dull red, with stripes and splashes of darker red; pubescence short, thick, fine; skin thick, tough, adherent to the pulp; flesh yellow, deeply tinged with red near the pit, juicy, coarse but tender, sprightly; very good in quality; stone free, one and five-eighths inches long, one and one-eighth inches wide, broadly ovate, plump, with long point at the apex, usually with grooved surfaces and with few pits, tinged with red; ventral suture very deeply grooved along the sides, winged, rather wide; dorsal suture deeply grooved, wing-like.

Leaves six and three-fourths inches long, one and three-fourths inches wide, flattened or curled downward, oval to obovate-lanceolate, leathery; upper surface dull, dark green, rugose along the midrib; lower surface grayish-green; apex acuminate; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to five small, globose, raised, reddish-brown glands variable in position.

Flower-buds large, long, conical or pointed, very plump, pubescent, usually free; blossoms open in mid-season; flowers one inch across, white near the center of the petals changing to dark pink near the edges; pedicels very short, thick, glabrous, green; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes narrow, acute, glabrous within, pubescent without; petals round-oval, tapering toward the apex, broadly notched near the base, contracting to claws red at the base; filaments three-eighths inch long, equal to or shorter than the petals; pistil pubescent at the ovary, longer than the stamens.

Fruit matures in mid-season; two and one-half inches long, two and three-eighthsinches wide, round-cordate to oval, compressed, with equal halves; cavity medium to deep, flaring to abrupt, with very tender skin, often splashed with red; suture shallow, deepening toward the apex and often extending beyond; apex rounded or pointed, with a mamelon and sometimes recurved tip; color orange-yellow, blushed with deep, dull red, with stripes and splashes of darker red; pubescence short, thick, fine; skin thick, tough, adherent to the pulp; flesh yellow, deeply tinged with red near the pit, juicy, coarse but tender, sprightly; very good in quality; stone free, one and five-eighths inches long, one and one-eighth inches wide, broadly ovate, plump, with long point at the apex, usually with grooved surfaces and with few pits, tinged with red; ventral suture very deeply grooved along the sides, winged, rather wide; dorsal suture deeply grooved, wing-like.

1.CoxeCult. Fr. Trees218. 1817.2.KenrickAm. Orch.231. 1832.3.PrincePom. Man.2:23. 1832.4.DowningFr. Trees Am.497. 1845.5.Am. Pom. Soc. Rpt.211. 1856.6.FultonPeach Cult.198. 1908.7.WaughAm. Peach Orch.205. 1913.Oldmixon.8.HoffyOrch. Com.1:1841-42.9.ElliottFr. Book278. 1854.

Oldmixon.8.HoffyOrch. Com.1:1841-42.9.ElliottFr. Book278. 1854.

Without question one of the oldest American peaches, going back at least 150 years, Oldmixon Cling is still well worthy a place in every orchard where high quality is a prime requisite. It is a rich, luscious, white-fleshed peach, ripening late, which, besides being excellent in quality for dessert and culinary purposes, is uncommonly handsome—a combination of characters possessed by few other peaches. The color-plate is almost a perfect picture of the variety and could the flavor be as well conveyed to readers, Oldmixon Cling might again take on some of its one time popularity. We can discover but one fault in the fruits as they grow on the Station grounds—the pits crack badly. The variety, however, seems to be passing out because the trees are not, as a rule, fruitful though in all other respects they are seemingly near perfection.

There is no trace of when, where or how Oldmixon Cling originated. Coxe264first set forth its merits in 1817. It is reported to have been introducedfrom Europe by Sir John Oldmixon but Downing believes that it was the pit and not the tree which Oldmixon brought to America. At any rate the variety takes its name from its supposed introducer. If the pit were planted by Sir John Oldmixon, this must be the oldest of our peaches for Oldmixon came to America nearly 200 years ago. He was, by the way, the author of one of the early and notable books on America,The British Empire in America, published in London in 1741. Pomologists from time to time have made two words of the name making it appear that old and new Mixon peaches existed. Oldmixon Cling was placed in the fruit-list of the American Pomological Society in 1856 and ever since has retained a place there. In 1881 the Society changed the name from Old Mixon Cling to Oldmixon Cling.

OLDMIXON CLING

Tree large, vigorous, upright-spreading, hardy, rather unproductive; trunk medium to thick, smooth; branches stocky, smooth, reddish-brown tinged with light ash-gray; branchlets of medium thickness and length, with tendency to rebranch, red intermingled with dull green, glossy, smooth, glabrous, with numerous conspicuous, large, raised lenticels.Leaves six and three-fourths inches long, one and one-half inches wide, flattened or curled downward, oval to obovate-lanceolate, leathery; upper surface dark green, smooth becoming rugose along the midrib; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with one to four small, globose glands variable in color and position.Flower-buds large, conical or pointed, plump, pubescent, appressed or somewhat free; blossoms appear in mid-season; flowers three-fourths inch across, light pink at the center deepening to darker pink at the margins, often in twos, sometimes in threes; pedicels short, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes short, narrow, acute, glabrous within, pubescent without; petals round-oval, nearly entire, tapering to claws tinged with red at the base; filamentsthree-eighths inch long, equal to or longer than the petals; pistil pubescent near the base, usually equal to the stamens in length.Fruit matures late; about two and one-half inches in diameter, round or roundish-oval, bulged along one side, compressed, with unequal halves; cavity medium to deep, wide, variable in shape; suture shallow, becoming deeper toward the apex and extending beyond; apex round, with a recurved, mucronate or prominent and prolonged mamelon tip; color creamy-white, with a blush of lively red and faint splashes of darker red; pubescence fine, short, thick; skin thin, tough, separates from the pulp; flesh white, faintly stained with red near the pit, juicy, stringy, tender, melting, sweet but sprightly, pleasantly flavored; very good in quality; stone clinging, one and seven-sixteenths inches long, one and one-eighth inches wide, ovate to oval, bulged on one side, flattened near the base, plump, long-pointed, with grooved surfaces; ventral suture deeply grooved along the edges, furrowed; dorsal suture grooved, with tendency to wing.

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

Flower-buds large, conical or pointed, plump, pubescent, appressed or somewhat free; blossoms appear in mid-season; flowers three-fourths inch across, light pink at the center deepening to darker pink at the margins, often in twos, sometimes in threes; pedicels short, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes short, narrow, acute, glabrous within, pubescent without; petals round-oval, nearly entire, tapering to claws tinged with red at the base; filamentsthree-eighths inch long, equal to or longer than the petals; pistil pubescent near the base, usually equal to the stamens in length.

Fruit matures late; about two and one-half inches in diameter, round or roundish-oval, bulged along one side, compressed, with unequal halves; cavity medium to deep, wide, variable in shape; suture shallow, becoming deeper toward the apex and extending beyond; apex round, with a recurved, mucronate or prominent and prolonged mamelon tip; color creamy-white, with a blush of lively red and faint splashes of darker red; pubescence fine, short, thick; skin thin, tough, separates from the pulp; flesh white, faintly stained with red near the pit, juicy, stringy, tender, melting, sweet but sprightly, pleasantly flavored; very good in quality; stone clinging, one and seven-sixteenths inches long, one and one-eighth inches wide, ovate to oval, bulged on one side, flattened near the base, plump, long-pointed, with grooved surfaces; ventral suture deeply grooved along the edges, furrowed; dorsal suture grooved, with tendency to wing.

1.KenrickAm. Orch.221. 1832.2.PrincePom. Man.2:23. 1832.3.DowningFr. Trees Am.484. 1845.4.Proc. Nat. Con. Fr. Gr.51. 1848.5.ElliottFr. Book278. 1854.6.Am. Pom. Soc. Rpt.45, 183, 211. 1856.7.FultonPeach Cult.187, 188. 1908.8.WaughAm. Peach Orch.205. 1913.Oldmixon Clearstone.9.CoxeCult. Fr. Trees222. 1817.

Oldmixon Clearstone.9.CoxeCult. Fr. Trees222. 1817.

Oldmixon Free is a variant of Oldmixon Cling, differing, essentially, as the name implies, in having a free stone; it is, also, more sprightly in flavor and not quite as well endowed with the characters that constitute high quality. Side by side, outwardly, the two peaches can hardly be told apart. Since Oldmixon Cling is sometimes semi-free and Oldmixon Free often clings more or less, the two are often confused in orchards and markets. Both of these Oldmixons, as those who live in regions where cold and frost do frequent damage should know, are as hardy in wood and bud as any of the white-fleshed varieties. The blossoms of both, too, appear in late mid-season, thereby often escaping frosts. The trees of Oldmixon Free, like those of Oldmixon Cling, have the fault of being unproductive.

Oldmixon Free is supposed to be an American seedling of Oldmixon Cling, a fruit for the introduction of which we are indebted to Sir John Oldmixon of early colonial fame. At the Convention of Fruit-Growers held in 1848, Oldmixon Free was placed on the list of recommended peaches. In 1856 it appeared in the fruit-list of the American Pomological Society where it still remains.

OLDMIXON FREE

Tree very large, vigorous, upright to spreading, hardy, rather unproductive; trunk thick, smooth; branches stocky, smooth, reddish-brown tinged with light ash-gray;branchlets of medium thickness and length, with tendency to rebranch, dark, deep red intermingled with olive-green, glossy, smooth, glabrous, with conspicuous, numerous, raised lenticels.Leaves six and seven-eighths inches long, one and three-fourths inches wide, curled downward or flattened, oval to obovate-lanceolate, leathery, dull, dark green, smooth; lower surface grayish-green; apex acuminate; margins finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to four small, globose glands variable in color and position.Flower-buds half-hardy, conical to pointed, plump, pubescent, free; blossoms appear in mid-season; flowers three-fourths inch across, pale pink near the center becoming darker pink at the outside, often in twos; pedicels very short, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic; calyx-lobes short, obtuse, glabrous within, pubescent without; petals oval, faintly notched near the base, tapering to narrow, long claws tinged with red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, equal to or longer than the stamens.Fruit matures late; two and one-half inches long, two and three-fourths inches wide, round-cordate, usually bulged on one side, often compressed, with unequal sides; cavity medium to deep, abrupt or flaring, tinged with red; suture shallow, becoming deeper toward the apex and extending beyond; apex roundish, with a mucronate or recurved, mamelon tip; color creamy-white more or less overspread with a lively red blush in which are faint splashes and mottlings of darker red; pubescence coarse, thick; skin thin, tough, separates from the pulp; flesh white, deeply tinted with red near the pit, juicy, stringy, tender and melting, sweet, with more or less sprightliness; very good in quality; stone free or nearly free, one and three-eighths inches long, one and one-eighth inches wide, oval to ovate, bulged, flattened near the base, with grooved and purplish-brown surfaces; ventral suture deeply grooved near the edges, furrowed, faintly winged; dorsal suture grooved.

Leaves six and seven-eighths inches long, one and three-fourths inches wide, curled downward or flattened, oval to obovate-lanceolate, leathery, dull, dark green, smooth; lower surface grayish-green; apex acuminate; margins finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to four small, globose glands variable in color and position.

Flower-buds half-hardy, conical to pointed, plump, pubescent, free; blossoms appear in mid-season; flowers three-fourths inch across, pale pink near the center becoming darker pink at the outside, often in twos; pedicels very short, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic; calyx-lobes short, obtuse, glabrous within, pubescent without; petals oval, faintly notched near the base, tapering to narrow, long claws tinged with red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, equal to or longer than the stamens.

Fruit matures late; two and one-half inches long, two and three-fourths inches wide, round-cordate, usually bulged on one side, often compressed, with unequal sides; cavity medium to deep, abrupt or flaring, tinged with red; suture shallow, becoming deeper toward the apex and extending beyond; apex roundish, with a mucronate or recurved, mamelon tip; color creamy-white more or less overspread with a lively red blush in which are faint splashes and mottlings of darker red; pubescence coarse, thick; skin thin, tough, separates from the pulp; flesh white, deeply tinted with red near the pit, juicy, stringy, tender and melting, sweet, with more or less sprightliness; very good in quality; stone free or nearly free, one and three-eighths inches long, one and one-eighth inches wide, oval to ovate, bulged, flattened near the base, with grooved and purplish-brown surfaces; ventral suture deeply grooved near the edges, furrowed, faintly winged; dorsal suture grooved.

1.Ill. Hort. Soc. Rpt.209. 1906.2.Fancher Creek Nur. Cat.31. 1907.3.Burbank Cat.5. 1911.

Opulent is a white-fleshed, freestone peach of very mediocre character as it grows on the Station grounds. The fruits are attractive in appearance but not uncommonly so and are often marred, as they grow in New York, by peach-scab. The quality is scarcely better than the average and is ruined for most peach-lovers by a bitter tang, though to others this almond-like bitterness in the flavor may be a commendation. The variety ripens in mid-season. The trees are scarcely more satisfactory on the Station grounds than the fruits, being unproductive and none too vigorous. The chief claim this peach has to public notice is that it is a cross between a peach and a nectarine. Though as yet not thoroughly tried in New York, it is safe to say that it is worthless for this region.

Opulent was sent out several years ago by Luther Burbank, Santa Rosa, California, as a hybrid between the Muir peach and New White Nectarine.

Tree large, vigorous, upright-spreading with a tendency to droop, medium in productiveness; trunk smooth; branches stocky, smooth, reddish-brown with a light ash-gray tinge; branchlets slender, long, with medium to long internodes, dull red intermingled with green, glossy, smooth, glabrous, with conspicuous, large, raised lenticels few in number.Leaves six and one-half inches long, one and one-half inches wide, flattened or curled downward, oval to obovate-lanceolate, leathery, dark 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 and reniform, reddish-brown glands variable in position.Flower-buds tender, large, long, conical or obtuse, pubescent, plump, free; blossoms appear in mid-season; flowers one and one-eighth inches across, white at the center of the petals becoming dark pink near the margins; pedicels short, glabrous, green; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes short, narrow, acute, glabrous within, pubescent without; petals oval or roundish, broadly notched, tapering to long, narrow claws red at the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent at the ovary, longer than the stamens.Fruit matures in early mid-season; two and one-half inches long, two and seven-sixteenths inches wide, round-oval, compressed, with unequal halves; cavity deep, abrupt, often marked with red; suture a mere line or very shallow, often a slight depression just beyond the point; apex roundish, with a mucronate and recurved tip; color creamy-white, with a faint blush, speckled and striped with darker red; pubescence short; skin tough, separates from the pulp; flesh white, juicy, stringy, tender, melting, sweet but sprightly; fair in quality; stone free, one and five-sixteenths inches long, seven-eighths inch wide, ovate to slightly oval, flattened at the base, plump, short-pointed, with pitted surfaces marked by few grooves; ventral suture deeply furrowed along the edges, medium in width, furrowed; dorsal suture deeply grooved.

Leaves six and one-half inches long, one and one-half inches wide, flattened or curled downward, oval to obovate-lanceolate, leathery, dark 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 and reniform, reddish-brown glands variable in position.

Flower-buds tender, large, long, conical or obtuse, pubescent, plump, free; blossoms appear in mid-season; flowers one and one-eighth inches across, white at the center of the petals becoming dark pink near the margins; pedicels short, glabrous, green; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes short, narrow, acute, glabrous within, pubescent without; petals oval or roundish, broadly notched, tapering to long, narrow claws red at the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent at the ovary, longer than the stamens.

Fruit matures in early mid-season; two and one-half inches long, two and seven-sixteenths inches wide, round-oval, compressed, with unequal halves; cavity deep, abrupt, often marked with red; suture a mere line or very shallow, often a slight depression just beyond the point; apex roundish, with a mucronate and recurved tip; color creamy-white, with a faint blush, speckled and striped with darker red; pubescence short; skin tough, separates from the pulp; flesh white, juicy, stringy, tender, melting, sweet but sprightly; fair in quality; stone free, one and five-sixteenths inches long, seven-eighths inch wide, ovate to slightly oval, flattened at the base, plump, short-pointed, with pitted surfaces marked by few grooves; ventral suture deeply furrowed along the edges, medium in width, furrowed; dorsal suture deeply grooved.

1.Ga. Hort. Soc. Rpt.55. 1885.2.Am. Pom. Soc. Cat.46. 1891.3.La. Sta. Bul.17:499. 1891.4.Tex. Sta. Bul.39:805. 1896.5.Ga. Sta. Bul.42:239, 240. 1898.6.Mich. Sta. Bul.169:222. 1899.7.Budd-HansenAm. Hort. Man.2:353. 1903.8.Fla. Sta. Bul.73:150. 1904.9.Ala. Sta. Bul.156:134. 1911.Pallas Honeydew.10.Ohio Sta. Bul.170:178. 1906.

Pallas Honeydew.10.Ohio Sta. Bul.170:178. 1906.

Pallas is about the best of the several honey-flavored, beaked peaches that have fruited on the Station grounds. This is one of the sorts supposed to thrive only in warm climates but here, in a location none too favorably situated as to climate, the trees are vigorous, appear to be hardy and differ from northern varieties, so far as life events are concerned, only in holding their leaves longer. The fruits run small and lack uniformity in size,faults that will not permit Pallas ever to become a commercial sort in New York. Moreover, the peaches are not attractive in appearance, suffer terribly from brown-rot and do not ship well—further disqualifications for competition in commerce. In quality, especially, to those who have a taste for sweets, Pallas is almost unapproachable—so rich, sweet, aromatic and delicious as well to justify the sobriquet, "Honeydew," frequently bestowed upon it. This variety might well be planted in every home orchard.

Pallas is one of the many seedlings of Honey and originated in 1878 with L. E. Berckmans, Augusta, Georgia. In 1891 the American Pomological Society added Pallas to its list of fruits as a noteworthy variety for southern fruit-districts.

PALLAS

Tree medium in vigor, upright-spreading, round-topped, productive; trunk rough; branches roughened by the lenticels, brownish intermingled with ash-gray and a little red; branchlets slender, with internodes of medium length, dark pinkish-red mingled with green, smooth, glabrous, with numerous conspicuous, small, raised, russet-colored lenticels.Leaves fall late in the season, six inches long, one and one-half inches wide, variable in position, ovate-lanceolate, thin, leathery; upper surface dull, dark green, smooth; lower surface olive-green; margin sharply and often doubly serrate, glandular; petiole three-eighths inch long, stout, glandless or with one to three small, globose glands usually at the base of the leaf.Flower-buds large, long, conical, plump, pubescent, conspicuous, usually free; flowers appear in mid-season, light pink changing to darker red; pedicels thick, glabrous, green; calyx-tube red, yellowish-green within, obconic, glabrous; calyx-lobes obtuse, glabrous within, heavily pubescent without; petals oval, entire, red at the base; filaments shorter than the petals; pistil pubescent, longer than the stamens.Fruit matures in early mid-season; two and one-fourth inches long, two inches wide, pointed-oval, compressed, with halves equal; cavity shallow, flaring, with tender skin; suture shallow; apex a characteristically long, straight tip; color pale white or greenish-white occasionally with a bright red blush but mostly with dull mottlings; pubescence medium in amount; skin thick, tough; flesh white, scarcely stained at the pit, very juicy, sweet, tender and melting, high-flavored; very good in quality; stone free, one and five-sixteenths inches long, seven-eighths inch wide, oval to ovate, slightly wedge-shaped at the base, plump, conspicuously winged, long-pointed, with pitted and grooved surfaces; ventral suture narrow, furrowed; dorsal suture grooved.

Leaves fall late in the season, six inches long, one and one-half inches wide, variable in position, ovate-lanceolate, thin, leathery; upper surface dull, dark green, smooth; lower surface olive-green; margin sharply and often doubly serrate, glandular; petiole three-eighths inch long, stout, glandless or with one to three small, globose glands usually at the base of the leaf.

Flower-buds large, long, conical, plump, pubescent, conspicuous, usually free; flowers appear in mid-season, light pink changing to darker red; pedicels thick, glabrous, green; calyx-tube red, yellowish-green within, obconic, glabrous; calyx-lobes obtuse, glabrous within, heavily pubescent without; petals oval, entire, red at the base; filaments shorter than the petals; pistil pubescent, longer than the stamens.

Fruit matures in early mid-season; two and one-fourth inches long, two inches wide, pointed-oval, compressed, with halves equal; cavity shallow, flaring, with tender skin; suture shallow; apex a characteristically long, straight tip; color pale white or greenish-white occasionally with a bright red blush but mostly with dull mottlings; pubescence medium in amount; skin thick, tough; flesh white, scarcely stained at the pit, very juicy, sweet, tender and melting, high-flavored; very good in quality; stone free, one and five-sixteenths inches long, seven-eighths inch wide, oval to ovate, slightly wedge-shaped at the base, plump, conspicuously winged, long-pointed, with pitted and grooved surfaces; ventral suture narrow, furrowed; dorsal suture grooved.

1.Del. Sta. Rpt.13:105. 1901.2.N. Y. State Fr. Gr. Assoc. Rpt.21. 1912.

Pearson is a newcomer among peaches which will bear watching if it does as well in other parts of New York as on the Station grounds. Itis a large, handsomely-colored, white-fleshed, freestone peach of good quality which ripens ten days before Champion. There are, it is true, a good many white-fleshed peaches at this season but Pearson is an exceptionally good one, much excelling Mamie Ross with which it might have to compete although the latter ripens a little later. The trees are very vigorous, productive and, so far, about as healthy as any on the Station grounds.

Pearson originated with J. M. Pearson, McKinney, Texas. Its parentage is unknown. The variety was introduced by E.W. Kirkpatrick of McKinney, who thinks it may be a seedling of Chinese Cling.

PEARSON

Tree large, vigorous, spreading, the lower branches drooping, very productive; trunk medium in thickness, smooth; branches stocky, smooth, reddish-brown mingled with light ash-gray; branchlets slender, short, with short internodes, dark red mingled with olive-green, glossy, smooth, glabrous, with few inconspicuous lenticels variable in size and raised toward the base.Leaves seven inches long, one and three-fourths inches wide, variable in position, oval to obovate-lanceolate, leathery; upper surface dark, dull green, smooth becoming rugose along the midrib; lower surface grayish-green; apex long and narrow; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to four small, globose, reddish-brown glands usually at the base of the blade.Flower-buds hardy, long, heavily pubescent, conical to obtuse, plump, appressed or partly free; blossoms appear very early; flowers nearly two inches across, pink, usually single; pedicels short, of medium thickness, glabrous, green; calyx-tube dark, dull reddish-green, greenish-yellow within, campanulate, glabrous; calyx-lobes broad, often emarginated, acute or obtuse, glabrous within, heavily pubescent without; petals oval to roundish-obovate, tapering to long, narrow claws; filaments about one-half inch long, shorter than the petals; pistil pubescent only at the base, equal to the stamens in length.Fruit matures in early mid-season; two and one-fourth inches long, two and three-sixteenths inches wide, round-oval or somewhat cordate, compressed, with unequal halves, bulged near the apex; cavity medium to deep, abrupt or flaring, with tender skin; suture quite variable in depth; apex round or depressed, with a small, mucronate or recurved, mamelon tip; color greenish-white, with a blush covering much of the surface, more or less mottled; pubescence thin, fine, short; skin thin, tough, semi-free; flesh white, faintly tinged with red near the pit, juicy, stringy, tender and melting, pleasantly flavored; good in quality; stone semi-clinging or free, one and three-eighths inches long, one inch wide, oval, flattened at the base, winged, with pitted surfaces; ventral suture deeply grooved near the edges, narrow; dorsal suture grooved, winged.

Leaves seven inches long, one and three-fourths inches wide, variable in position, oval to obovate-lanceolate, leathery; upper surface dark, dull green, smooth becoming rugose along the midrib; lower surface grayish-green; apex long and narrow; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to four small, globose, reddish-brown glands usually at the base of the blade.

Flower-buds hardy, long, heavily pubescent, conical to obtuse, plump, appressed or partly free; blossoms appear very early; flowers nearly two inches across, pink, usually single; pedicels short, of medium thickness, glabrous, green; calyx-tube dark, dull reddish-green, greenish-yellow within, campanulate, glabrous; calyx-lobes broad, often emarginated, acute or obtuse, glabrous within, heavily pubescent without; petals oval to roundish-obovate, tapering to long, narrow claws; filaments about one-half inch long, shorter than the petals; pistil pubescent only at the base, equal to the stamens in length.

Fruit matures in early mid-season; two and one-fourth inches long, two and three-sixteenths inches wide, round-oval or somewhat cordate, compressed, with unequal halves, bulged near the apex; cavity medium to deep, abrupt or flaring, with tender skin; suture quite variable in depth; apex round or depressed, with a small, mucronate or recurved, mamelon tip; color greenish-white, with a blush covering much of the surface, more or less mottled; pubescence thin, fine, short; skin thin, tough, semi-free; flesh white, faintly tinged with red near the pit, juicy, stringy, tender and melting, pleasantly flavored; good in quality; stone semi-clinging or free, one and three-eighths inches long, one inch wide, oval, flattened at the base, winged, with pitted surfaces; ventral suture deeply grooved near the edges, narrow; dorsal suture grooved, winged.

1.Am. Pom. Soc. Rpt.41. 1877.2.Gard. Mon.19:114, 301. 1877.3.Gard. Mon.26:61. 1884.4.U. S. D. A. Rpt.650. 1887.5.Am. Pom. Soc. Cat.32. 1889.6.Am. Pom. Soc. Rpt.114-116. 1889.7.Fla. Sta. Bul.62:506-509, Pl. 1. 1902.8.FultonPeach Cult.202. 1908.Chinese Flat.9.PrinceTreat. Hort.16, 17. 1828.10.KenrickAm. Orch.225, 226. 1832.Flat Peach of China.11.LindleyGuide Orch.247, 248. 1831.12.Horticulturist1:383, 384, fig. 92. 1846-47.13.Fla. Sta. Bul.62:512, 513. 1902.Platt Pfirsich.14.MathieuNom. Pom.410. 1889.

Chinese Flat.9.PrinceTreat. Hort.16, 17. 1828.10.KenrickAm. Orch.225, 226. 1832.

Flat Peach of China.11.LindleyGuide Orch.247, 248. 1831.12.Horticulturist1:383, 384, fig. 92. 1846-47.13.Fla. Sta. Bul.62:512, 513. 1902.

Platt Pfirsich.14.MathieuNom. Pom.410. 1889.

For the history and a discussion of the horticultural characters of Peento, the reader is referred to page 108. The variety is too tender to cold to be grown in New York; in fact it succeeds only in Florida and the warmest parts of the other Gulf States. The American Pomological Society listed Peento in its fruit-catalog in 1889. The following description, as it applies to the tree, has been compiled:

PEENTO[Reproduced from Transactions of the Horticultural Society of London IV: 512. 1822.]

PEENTO

[Reproduced from Transactions of the Horticultural Society of London IV: 512. 1822.]

Tree vigorous, open-topped, too tender for the North, variable in productiveness; leaves mature late, four and one-half inches long, one and seven-sixteenths inches wide, oblong-oval, thin, leathery; upper surface light olive-green, smooth; lower surface grayish-green; margin coarsely serrate, tipped with dark glands; petiole with two or three reniform glands of medium size, gray or greenish-yellow, usually at the base.Fruit matures early; one and three-eighths inches long, two and seven-sixteenths inches wide, strongly oblate; cavity shallow, very wide, flaring, twig-marked; suture deep, wide, extending two-thirds around the fruit; apex depressed, set in a large, wide, flaring basin; color creamy-yellow, mottled and delicately pencilled with red, often blushed toward the apex; pubescence short, thick; skin thick, tough, nearly free; flesh white, stained red at the stone, juicy, stringy, tender and melting, sweet, mild, with an almond-like flavor; very good in quality; stone clings, red, one-half inch long, fifteen-sixteenths inch wide, strongly oblate, with corrugated surfaces; ventral suture very deep at the edges, narrow at the base, becoming wide at the apex; dorsal suture a wide, deep groove, merging into a line at the apex.

Fruit matures early; one and three-eighths inches long, two and seven-sixteenths inches wide, strongly oblate; cavity shallow, very wide, flaring, twig-marked; suture deep, wide, extending two-thirds around the fruit; apex depressed, set in a large, wide, flaring basin; color creamy-yellow, mottled and delicately pencilled with red, often blushed toward the apex; pubescence short, thick; skin thick, tough, nearly free; flesh white, stained red at the stone, juicy, stringy, tender and melting, sweet, mild, with an almond-like flavor; very good in quality; stone clings, red, one-half inch long, fifteen-sixteenths inch wide, strongly oblate, with corrugated surfaces; ventral suture very deep at the edges, narrow at the base, becoming wide at the apex; dorsal suture a wide, deep groove, merging into a line at the apex.

1.Ga. Sta. Bul.42:240. 1898.New Prolific.2.Col. O. Hort. Soc. Rpt.32.1892.3.Mich. Hort. Soc. Rpt.190. 1895.4.Ohio Hort. Soc. Rpt.59.1896-97.5.Mich. Sta. Bul.169:221. 1899.6.Budd-HansenAm. Hort. Man.2:352. 1903.7.Am. Pom. Soc. Cat.38. 1909.

1.Ga. Sta. Bul.42:240. 1898.

New Prolific.2.Col. O. Hort. Soc. Rpt.32.1892.3.Mich. Hort. Soc. Rpt.190. 1895.4.Ohio Hort. Soc. Rpt.59.1896-97.5.Mich. Sta. Bul.169:221. 1899.6.Budd-HansenAm. Hort. Man.2:352. 1903.7.Am. Pom. Soc. Cat.38. 1909.

Prolific was heralded a quarter-century ago as one of the great acquisitions to the peach-flora of the country. Time has not dealt kindly with the variety and it is doubtful if it is as popular now as it was a few years after its introduction. The trees are very satisfactory, excelling most of their orchard-associates in vigor, size, health, hardiness and productiveness but the peaches fall below the mark in several characters. The fruits are of but medium size and not uncommonly attractive in color, though handsome enough, but too poor in quality to rate high among the peaches of its season which is a few days before Elberta. The flesh is yellow, firm, dry and little attacked by rot. With the qualities just named, the varietyis, of course, a good shipper and might be in demand in the markets for culinary purposes. We doubt whether the peach should be largely planted in New York.

Further than that Prolific comes from Michigan, nothing is known of its parentage, the originator or the date of origin. It was introduced about 1890 by Greening Brothers, Monroe, Michigan, under the name New Prolific. In 1909 the American Pomological Society added this peach to its fruit-list as New Prolific.

PROLIFIC

Tree large, vigorous, spreading, becoming drooping, open-topped, very productive; trunk rough; branches stocky, smooth, reddish-brown with a very light tinge of ash-gray; branchlets deep, dull red intermingled with green, glossy, smooth, glabrous, with conspicuous, numerous lenticels raised near the base.Leaves six and one-half inches long, one and one-half inches wide, variable in position, oval to obovate-lanceolate, leathery; upper surface dull, dark green, smooth, becoming rugose near the midrib; lower surface grayish-green; apex long-acuminate; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with from one to five small, globose glands variable in color and position.Flower-buds hardy, conical to obtuse, plump, somewhat pubescent, appressed or free; blossoms open early; flowers one and five-sixteenths inches across, white near the center becoming pink along the edges; pedicels very short, glabrous, green; calyx-tube dull, dark reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes narrow, acute, glabrous within, heavily pubescent without; petals roundish-ovate to oval, broadly notched near the base, tapering to narrow claws red at the base; filaments seven-sixteenths inch long, equal to the petals in length; pistil pubescent at the ovary, as long as the stamens.Fruit matures in mid-season; two and one-fourth inches long, two and three-eighths inches wide, round-oval to cordate, bulged on one side, compressed, with unequal halves; cavity deep, usually abrupt, frequently mottled with red; suture a line, becoming deeper toward the tip; apex round or somewhat pointed, with a recurved, mamelon tip; color light orange, mottled and blushed with red; pubescence thick, fine; skin thin, tough, separates from the pulp; flesh light yellow, stained with red near the pit, medium juicy, coarse, stringy, tender, sweet, mild, pleasantly flavored; good in quality; stone free, one and three-eighths inches long, one inch wide, ovate, bulged on one side, plump, with long, pointed apex, with surfaces grooved and marked by small pits; ventral suture deeply grooved along the sides, slightly winged near the base; dorsal suture a deep groove, faintly winged.

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

Flower-buds hardy, conical to obtuse, plump, somewhat pubescent, appressed or free; blossoms open early; flowers one and five-sixteenths inches across, white near the center becoming pink along the edges; pedicels very short, glabrous, green; calyx-tube dull, dark reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes narrow, acute, glabrous within, heavily pubescent without; petals roundish-ovate to oval, broadly notched near the base, tapering to narrow claws red at the base; filaments seven-sixteenths inch long, equal to the petals in length; pistil pubescent at the ovary, as long as the stamens.

Fruit matures in mid-season; two and one-fourth inches long, two and three-eighths inches wide, round-oval to cordate, bulged on one side, compressed, with unequal halves; cavity deep, usually abrupt, frequently mottled with red; suture a line, becoming deeper toward the tip; apex round or somewhat pointed, with a recurved, mamelon tip; color light orange, mottled and blushed with red; pubescence thick, fine; skin thin, tough, separates from the pulp; flesh light yellow, stained with red near the pit, medium juicy, coarse, stringy, tender, sweet, mild, pleasantly flavored; good in quality; stone free, one and three-eighths inches long, one inch wide, ovate, bulged on one side, plump, with long, pointed apex, with surfaces grooved and marked by small pits; ventral suture deeply grooved along the sides, slightly winged near the base; dorsal suture a deep groove, faintly winged.

1.Del. Sta. Rpt.13:106. 1901.2.Am. Pom. Soc. Cat.38. 1909.3.N. J. Hort. Soc. Rpt.35. 1912.4.HarrisonCat.27. 1915.

This is another of the many early, white-fleshed, freestone peaches which are competing for favor among peach-growers. We doubt if Ray, however, should find a place on the peach-list for New York. Severalfaults condemn it; worst of all, the trees are not productive. Add to unproductiveness, lack of uniformity in size, shape, color and flavor and the variety is out of the race as a commercial sort. This far north, too, the trees suffer from winter injury. The variety is remarkable for its foliage. Were it not for the fact that Ray is well spoken of in several other states, and the possibility that it might do better in other parts of New York than on the Station grounds, we should not place it among the major varieties inThe Peaches of New York. It is said to be an excellent shipper.

This peach is occasionally confused with Raymond Cling, which originated in Mississippi many years ago and which has long since passed from cultivation. The present variety originated with D. Ray, Tyler, Texas. Its parentage is unknown. The American Pomological Society placed Ray on its fruit-list in 1909.

RAY

Tree large, vigorous, upright-spreading, the lower branches drooping, medium in productiveness; trunk thick, nearly smooth; branches stocky, smooth, reddish-brown with a light tinge of ash-gray; branchlets slender, dark red intermingled with olive-green, glossy, smooth, glabrous, with numerous raised lenticels variable in size.Leaves six and one-half inches long, one and five-eighths inches wide, flattened or curled downward, oval to obovate lanceolate, leathery; upper surface dark green, smooth; lower surface medium green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to three small, globose glands variable in position.Flower-buds half-hardy, short, heavily pubescent, conical to pointed, plump, usually appressed; blossoms appear in mid-season; flowers one inch across, light pink becoming darker pink along the edges; pedicels short; calyx-tube reddish-green, greenish-yellow within, obconic; calyx-lobes long, narrow, obtuse, glabrous within, heavily pubescent without; petals ovate, with claws medium in length and width; filaments three-eighths inch long, equal to the petals in length; pistil pubescent at the base, longer than the stamens.Fruit matures in mid-season; two and three-eighths inches long, two and one-half inches wide, roundish-conic to oblong-conic, slightly compressed, with nearly equal halves; cavity narrow, abrupt, with tender skin; suture shallow, deepening toward and often extending beyond the tip; apex round, with a mucronate tip; color greenish-white changing to white, scarcely blushed or with a bright pinkish-red blush varying from a small amount to about one-third of the surface, faintly mottled; pubescence coarse, thick, long; skin very thin, tough, separates from the pulp; flesh greenish-white, stained with red near the pit, juicy, stringy, firm but tender, aromatic, sprightly; good in quality; stone semi-free to free, one and seven-sixteenths inches long, slightly more than one inch wide, oval to ovate, plump, with short point at the apex, with grooved and pitted surfaces; ventral suture deeply grooved along the edges, narrow, furrowed; dorsal suture grooved.

Leaves six and one-half inches long, one and five-eighths inches wide, flattened or curled downward, oval to obovate lanceolate, leathery; upper surface dark green, smooth; lower surface medium green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to three small, globose glands variable in position.

Flower-buds half-hardy, short, heavily pubescent, conical to pointed, plump, usually appressed; blossoms appear in mid-season; flowers one inch across, light pink becoming darker pink along the edges; pedicels short; calyx-tube reddish-green, greenish-yellow within, obconic; calyx-lobes long, narrow, obtuse, glabrous within, heavily pubescent without; petals ovate, with claws medium in length and width; filaments three-eighths inch long, equal to the petals in length; pistil pubescent at the base, longer than the stamens.

Fruit matures in mid-season; two and three-eighths inches long, two and one-half inches wide, roundish-conic to oblong-conic, slightly compressed, with nearly equal halves; cavity narrow, abrupt, with tender skin; suture shallow, deepening toward and often extending beyond the tip; apex round, with a mucronate tip; color greenish-white changing to white, scarcely blushed or with a bright pinkish-red blush varying from a small amount to about one-third of the surface, faintly mottled; pubescence coarse, thick, long; skin very thin, tough, separates from the pulp; flesh greenish-white, stained with red near the pit, juicy, stringy, firm but tender, aromatic, sprightly; good in quality; stone semi-free to free, one and seven-sixteenths inches long, slightly more than one inch wide, oval to ovate, plump, with short point at the apex, with grooved and pitted surfaces; ventral suture deeply grooved along the edges, narrow, furrowed; dorsal suture grooved.

1.PrincePom. Man.2:31, 32. 1832.2.DowningFr. Trees Am.492. 1845.3.Am. Pom. Soc. Cat.32. 1867.Red Cheek Malacotan.4.CoxeCult. Fr. Trees225. 1817.5.Floy-LindleyGuide Orch. Gard.186. 1846.Early Yellow Malacatune.6.KenrickAm. Orch.220. 1832.YelloworRed Cheek Malacatune.7.Ibid.225. 1832.Hogg's Malacatune.8.Ibid.190. 1841.Red Cheek.9.ElliottFr. Book288. 1854.10.Mich. Sta. Bul.169:223, 224. 1899.11.Budd-HansenAm. Hort. Man.2:354. 1903.12.FultonPeach Cult.195, 196. 1908.13.Am. Pom. Soc. Cat.39. 1909.Malacatune.14.HooperW. Fr. Book225. 1857.

1.PrincePom. Man.2:31, 32. 1832.2.DowningFr. Trees Am.492. 1845.3.Am. Pom. Soc. Cat.32. 1867.

Red Cheek Malacotan.4.CoxeCult. Fr. Trees225. 1817.5.Floy-LindleyGuide Orch. Gard.186. 1846.

Early Yellow Malacatune.6.KenrickAm. Orch.220. 1832.

YelloworRed Cheek Malacatune.7.Ibid.225. 1832.

Hogg's Malacatune.8.Ibid.190. 1841.

Red Cheek.9.ElliottFr. Book288. 1854.10.Mich. Sta. Bul.169:223, 224. 1899.11.Budd-HansenAm. Hort. Man.2:354. 1903.12.FultonPeach Cult.195, 196. 1908.13.Am. Pom. Soc. Cat.39. 1909.

Malacatune.14.HooperW. Fr. Book225. 1857.

For nearly a century, beginning soon after the Revolutionary War, Red Cheek Melocoton had few rivals among yellow-fleshed, freestone peaches. Even yet it is surpassed in quality only by members of the Crawford family of which, by the way, it is supposed to be the immediate ancestor—certainly all Crawford-like peaches resemble it in both fruit and tree-characters. Lack of vigor and unproductiveness have driven Red Cheek Melocoton from common cultivation—indeed it is now almost impossible to obtain the trees. We give the variety attention inThe Peaches of New York, not because of present worth, but because of the prominent part it has played in the peach-industry of the country in the past. The color-plate is an admirable reproduction of this old peach though possibly the fruits run a little larger than in the illustration. The derivation of "Melocoton," so often used in this text, is given on page 51.

Red Cheek Melocoton is an American seedling which, according to William Prince, sprang from a bud of a stock on which Lemon Cling had been grafted, at the Prince farm, Flushing, New York. The Princes were so impressed with the seedling that they propagated it, giving it the name Red Cheek Malacatune, the name Malacatune at that time being given to all yellow peaches having little red. The discovery of the variety in the Prince orchards dates back considerably over one hundred years. From Red Cheek Melocoton the Crawfords and several other notable peaches are said to have come. In 1867 the American Pomological Society placed this variety in its catalog as Red Cheek Melocoton but in 1909 shortened the name to Red Cheek. We prefer to preserve the old name.

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