REEVES

RED CHEEK MELOCOTON

Tree medium in size, vigorous, upright-spreading, lacking in productiveness; trunk intermediate in thickness and smoothness; branches stocky, smooth, reddish-brown mingledwith light ash-gray; branchlets thick, variable in length, with medium to long internodes, deep, dark red intermingled with green, glossy, roughened by the lenticels, glabrous, with a few smallish, inconspicuous lenticels which are raised toward the base.Leaves seven and one-fourth inches long, nearly two inches wide, variable in position, oval to obovate-lanceolate, medium in thickness, leathery, dark olive-green, smooth, becoming rugose toward the midrib; margin sharply serrate; petiole three-eighths inch long, glandless or with one to three small, globose, alternate glands variable in color and in their position; flower-buds intermediate in size and length, conical or pointed, plump, free; blossoms appear in mid-season; flowers small.Fruit matures in mid-season; two and one-fourth inches long, about two and one-half inches wide, roundish-cordate, compressed, with halves nearly equal; cavity wide, deep, flaring or abrupt; suture shallow; apex roundish, with a mucronate or mamelon tip; color deep golden-yellow, splashed, blushed and mottled with red; pubescence heavy; skin thick, tough, adherent to the pulp; flesh rayed with red near the pit, yellow, juicy, firm but tender, sweet, pleasantly flavored; good in quality; stone free, one and one-half inches long, one inch wide, ovate, more or less bulged at one side and drawn out near the base, plump, rather long-pointed, with short grooves and pits in the surfaces; ventral suture winged, medium in thickness, deeply grooved and furrowed along the edges; dorsal suture a narrow groove, winged.

Leaves seven and one-fourth inches long, nearly two inches wide, variable in position, oval to obovate-lanceolate, medium in thickness, leathery, dark olive-green, smooth, becoming rugose toward the midrib; margin sharply serrate; petiole three-eighths inch long, glandless or with one to three small, globose, alternate glands variable in color and in their position; flower-buds intermediate in size and length, conical or pointed, plump, free; blossoms appear in mid-season; flowers small.

Fruit matures in mid-season; two and one-fourth inches long, about two and one-half inches wide, roundish-cordate, compressed, with halves nearly equal; cavity wide, deep, flaring or abrupt; suture shallow; apex roundish, with a mucronate or mamelon tip; color deep golden-yellow, splashed, blushed and mottled with red; pubescence heavy; skin thick, tough, adherent to the pulp; flesh rayed with red near the pit, yellow, juicy, firm but tender, sweet, pleasantly flavored; good in quality; stone free, one and one-half inches long, one inch wide, ovate, more or less bulged at one side and drawn out near the base, plump, rather long-pointed, with short grooves and pits in the surfaces; ventral suture winged, medium in thickness, deeply grooved and furrowed along the edges; dorsal suture a narrow groove, winged.

1.Tex. Sta. Bul.39:814. 1896.2.Mich. Sta. Bul.169:224. 1899.3.Budd-HansenAm. Hort. Man.2:354. 1903.4.Am. Pom. Soc. Cat.39. 1909.Reeves' Favorite.5.ElliottFr. Book288. 1854.6.DowningFr. Trees Am.633. 1857.7.Am. Pom. Soc. Cat.30. 1875.8.FultonPeach Cult.193. 1908.Reeves' Late.9.Mich. Hort. Soc. Rpt.458. 1883.

1.Tex. Sta. Bul.39:814. 1896.2.Mich. Sta. Bul.169:224. 1899.3.Budd-HansenAm. Hort. Man.2:354. 1903.4.Am. Pom. Soc. Cat.39. 1909.

Reeves' Favorite.5.ElliottFr. Book288. 1854.6.DowningFr. Trees Am.633. 1857.7.Am. Pom. Soc. Cat.30. 1875.8.FultonPeach Cult.193. 1908.

Reeves' Late.9.Mich. Hort. Soc. Rpt.458. 1883.

Reeves is another of the old favorites now rapidly passing out of cultivation. In its day it was justly celebrated for the high quality of its yellow-fleshed, freestone fruits which are as handsome as they are palatable. The peaches have but two minor defects to keep them from perfection—they are a little too irregular in shape and sometimes fall short in size. In texture of flesh, juiciness, taste and aroma they are scarcely surpassed. The fault that condemns the variety is unproductiveness in the trees. Under average conditions, Reeves is scarcely as productive as the Crawfords which are rated by all as about the poorest bearers. Making up in some degree for unfruitfulness, the trees are vigorous and more than usually hardy. It can hardly be expected that so poor a bearer will prove profitable in commercial plantations but Reeves is worthy of perpetuation for home orchards.

This attractive peach came from a chance seedling found about sixty years ago by Samuel Reeves, Salem, New Jersey. The variety has for many years gone under the name Reeves' Favorite and was so listed inthe fruit-catalog of the American Pomological Society in 1875 but in 1909 the name was shortened by the Society to Reeves.

REEVES

Tree medium to large, vigorous, upright-spreading, hardy, rather unproductive; branches stocky, smooth, reddish-brown with light ash-gray; branchlets intermediate in thickness and length, with a tendency to rebranch, dark pinkish-red with some olive-green, glossy, smooth, glabrous, with moderately conspicuous lenticels raised and breaking the bark near the base.Leaves six and three-fourths inches long, one and three-fourths inches wide, variable in position, oval to obovate-lanceolate; upper surface dark olive-green, smooth becoming rugose along the midrib; lower surface grayish-green; apex acuminate; margin finely serrate, with reddish-brown glands; petiole three-eighths inch long, glandless or with one to three small, globose glands variable in position.Flower-buds tender, medium in size and length, pubescent, conical or pointed, plump, free; blossoms open late; flowers seven-eighths inch across, light and dark pink, well distributed; pedicels very short, glabrous, greenish; calyx-tube reddish-green at the base, orange-colored within, obconic, glabrous; calyx-lobes medium to narrow, acute, glabrous within, pubescent without; petals oval to ovate, tapering to claws red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, as long as the stamens.Fruit matures in mid-season; two and three-eighths inches long, two and one-half inches wide, round-cordate, bulged at one side, compressed, with unequal halves; cavity often very deep, flaring or abrupt, the skin tender and often marked with red; suture shallow, sometimes extending beyond both cavity and tip; apex pointed or rounded, with a prominent, recurved, mamelon tip; color deep yellow, blushed with dull red, striped, splashed and mottled with brighter red; pubescence thick, long; skin thick, tough, separates from the pulp; flesh yellow, tinged with red near the pit, juicy, stringy, tender and melting, pleasantly flavored, mild, sweet; very good in quality; stone free, one and three-eighths inches long, fifteen-sixteenths inch wide, ovate to oval, more or less bulged near the apex, sometimes winged along the ventral suture, with pitted and grooved surfaces; ventral suture deeply furrowed along the sides, narrow, grooved; dorsal suture small, grooved.

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

Flower-buds tender, medium in size and length, pubescent, conical or pointed, plump, free; blossoms open late; flowers seven-eighths inch across, light and dark pink, well distributed; pedicels very short, glabrous, greenish; calyx-tube reddish-green at the base, orange-colored within, obconic, glabrous; calyx-lobes medium to narrow, acute, glabrous within, pubescent without; petals oval to ovate, tapering to claws red at the base; filaments three-eighths inch long, equal to the petals in length; pistil pubescent near the base, as long as the stamens.

Fruit matures in mid-season; two and three-eighths inches long, two and one-half inches wide, round-cordate, bulged at one side, compressed, with unequal halves; cavity often very deep, flaring or abrupt, the skin tender and often marked with red; suture shallow, sometimes extending beyond both cavity and tip; apex pointed or rounded, with a prominent, recurved, mamelon tip; color deep yellow, blushed with dull red, striped, splashed and mottled with brighter red; pubescence thick, long; skin thick, tough, separates from the pulp; flesh yellow, tinged with red near the pit, juicy, stringy, tender and melting, pleasantly flavored, mild, sweet; very good in quality; stone free, one and three-eighths inches long, fifteen-sixteenths inch wide, ovate to oval, more or less bulged near the apex, sometimes winged along the ventral suture, with pitted and grooved surfaces; ventral suture deeply furrowed along the sides, narrow, grooved; dorsal suture small, grooved.

1.Am. Pom. Soc. Cat.34. 1883.2.Ont. Fr. Exp. Sta. Rpt.6:22 fig. 1899.3.Del. Sta. Rpt.13:106. 1901.4.Can. Hort.25:464. 1902.5.Budd-HansenAm. Hort. Man.2:354. 1903.Early Rivers.6.Jour. Hort.N. S.17:38, 58. 1869.7.DowningFr. Trees Am.1st App. 120, 121. 1872.8.Gard. Chron.1262. 1872.9.Am. Pom. Soc. Cat.28. 1875.10.HoggFruit Man.445. 1884.11.Rev. Hort.388. 1890.12.Cat. Cong. Pom. France98 fig. 1906.Rivers' Frühe.13.LaucheDeut. Pom.VI: No. 9, Pl. 1882.Précoce Rivers.14.BaltetCult. Fr.239 fig. 138. 1908.

1.Am. Pom. Soc. Cat.34. 1883.2.Ont. Fr. Exp. Sta. Rpt.6:22 fig. 1899.3.Del. Sta. Rpt.13:106. 1901.4.Can. Hort.25:464. 1902.5.Budd-HansenAm. Hort. Man.2:354. 1903.

Early Rivers.6.Jour. Hort.N. S.17:38, 58. 1869.7.DowningFr. Trees Am.1st App. 120, 121. 1872.8.Gard. Chron.1262. 1872.9.Am. Pom. Soc. Cat.28. 1875.10.HoggFruit Man.445. 1884.11.Rev. Hort.388. 1890.12.Cat. Cong. Pom. France98 fig. 1906.

Rivers' Frühe.13.LaucheDeut. Pom.VI: No. 9, Pl. 1882.

Précoce Rivers.14.BaltetCult. Fr.239 fig. 138. 1908.

Rivers and one other, Salwey, are the only foreign peaches now commonly cultivated in America. The peach, of all tree-fruits, best proves the general rule that American varieties of fruits are best adapted to American conditions. Perhaps to Rivers may be added three or four moreexotic peaches which are now and then planted in this country but all are passing out so rapidly that we shall soon be standing on a basis in peach-growing which is wholly American. Earliness and high quality of fruit keep Rivers alive in private places in America. No one would think of planting it in a commercial orchard because of its small fruit, tender skin and flesh which show every bruise, and its susceptibility to brown-rot. It is a white-fleshed freestone, tender, juicy and with an exceedingly rich, sugary flavor with a savoring smack of the nectarine. This variety stands almost alone in beauty of flesh which is white to the stone, translucent and more or less mottled and interspersed with white veins. At its best the fruits are rather large and quite handsome as they grow in America, but even so they are but a shadow of the peach described under this name in European fruit-books. The trees are fairly satisfactory in all essential characters.

Rivers originated with Thomas Rivers, Sawbridgeworth, England, about 1865 as a seedling of Early Silver. Soon after its introduction in England it was brought to America. The American Pomological Society listed the variety in its fruit-catalog in 1875 as Early Rivers but in 1883 changed the name to Rivers though it is still popularly known as Early Rivers.

RIVERS

Tree large, vigorous, upright-spreading, with inclination to droop, round-topped, hardy, productive; trunk thick; branches stocky, smooth, dark reddish-brown overspread with light ash-gray; branchlets long, with internodes olive-green overlaid with thin brownish-red, glossy, smooth, glabrous, with numerous conspicuous, large and small lenticels.Leaves five and three-fourths inches long, one and five-eighths inches wide, folded upward and somewhat recurved, oval to obovate-lanceolate, thin, leathery, dark green, smooth or sometimes rugose; lower surface grayish-green, not pubescent, with a prominent midrib; apex acuminate; margin finely serrate, tipped with fine, reddish-brown glands; petiole one-fourth inch long, with one to six reniform, greenish-yellow glands variable in position.Flower-buds large, long, conical, heavily pubescent, appressed; season of bloom early; flowers pink, one and one-half inches across, often in pairs; pedicels short, glabrous, green; calyx-tube dull reddish-green, light yellow within, campanulate, glabrous; calyx-lobes short, narrow, acute to obtuse, glabrous within, heavily pubescent without; petals round-ovate, bluntly notched near the base, tapering to long, narrow claws occasionally with a reddish base; filaments one-half inch long, shorter than the petals; pistil pubescent at the ovary, equal to the stamens in length.Fruit matures early; two and three-eighths inches long, two and one-fourth inches wide, round-oval, compressed, with unequal halves; cavity shallow, contracted, irregular, abrupt; suture medium to shallow; apex roundish, somewhat mucronate; color creamy-white,blushed with red; pubescence short, heavy; skin thick but tender, adherent to the pulp; flesh white, translucent, veined, juicy, melting, sweet or mildly sprightly; good in quality; stone nearly free, one and five-sixteenths inches long, one inch wide, oval, plump, bulged on one side, light colored, short-pointed at the apex, with grooved surfaces; ventral suture very deeply grooved along the sides, narrow, winged; dorsal suture grooved, more or less winged.

Leaves five and three-fourths inches long, one and five-eighths inches wide, folded upward and somewhat recurved, oval to obovate-lanceolate, thin, leathery, dark green, smooth or sometimes rugose; lower surface grayish-green, not pubescent, with a prominent midrib; apex acuminate; margin finely serrate, tipped with fine, reddish-brown glands; petiole one-fourth inch long, with one to six reniform, greenish-yellow glands variable in position.

Flower-buds large, long, conical, heavily pubescent, appressed; season of bloom early; flowers pink, one and one-half inches across, often in pairs; pedicels short, glabrous, green; calyx-tube dull reddish-green, light yellow within, campanulate, glabrous; calyx-lobes short, narrow, acute to obtuse, glabrous within, heavily pubescent without; petals round-ovate, bluntly notched near the base, tapering to long, narrow claws occasionally with a reddish base; filaments one-half inch long, shorter than the petals; pistil pubescent at the ovary, equal to the stamens in length.

Fruit matures early; two and three-eighths inches long, two and one-fourth inches wide, round-oval, compressed, with unequal halves; cavity shallow, contracted, irregular, abrupt; suture medium to shallow; apex roundish, somewhat mucronate; color creamy-white,blushed with red; pubescence short, heavy; skin thick but tender, adherent to the pulp; flesh white, translucent, veined, juicy, melting, sweet or mildly sprightly; good in quality; stone nearly free, one and five-sixteenths inches long, one inch wide, oval, plump, bulged on one side, light colored, short-pointed at the apex, with grooved surfaces; ventral suture very deeply grooved along the sides, narrow, winged; dorsal suture grooved, more or less winged.

1.Heberle Bros.Cat.11, 23. 1915.2.N. Y. Sta. Bul.414:6, 7, Pl. 1916.3.N. Y. State Fr. Gr. Assoc. Rpt.18. 1916.

Fruit-growers have long desired an early, yellow, freestone peach with suitable tree-characters for a commercial plantation. There are several competitors for the place, the latest of which is Rochester, a member of the Crawford group and in several respects a marked improvement on the well-known Early Crawford. Rochester, in season, regarding the crop as a whole, certainly precedes Early Crawford several days, ripening soon after the middle of August. The introducers say that it is two weeks earlier, a statement made possible by the fact that its season is very long, a few specimens ripening extremely early. The great length of season of this variety under some circumstances may be an asset, under others a liability. As the color-plate shows, the peaches are large, yellow, with a handsome over-color of mottled red, more rotund than either of the two Crawfords or Elberta, making, all in all, a strikingly beautiful peach. The flesh, too, meets all the requirements of a good peach—thick and firm, marbled yellow, stained with red at the pit, juicy, rich, sweet and in all respects fully up to the high standard of palatability found in peaches of the Crawford group. While the variety must be classed as a freestone, yet there is a slight clinging which may disappear under some conditions and may be augmented under others. Rochester seems to be sufficiently productive for a good commercial fruit but it remains to be seen how generally it is adapted to soils and climates. Should its range of adaptability be great, Rochester, by virtue of earliness, good quality and handsome appearance, at once takes a high place in commercial peach-growing in New York.

Rochester came from a seed planted about 1900 on a farm owned by a Mr. Wallen, near Rochester, New York. It was introduced by the Heberle Brothers Nurseries, Brighton, New York, in 1912.

ROCHESTER

Trees large, vigorous, upright-spreading, more upright than Elberta, productive; trunk medium to thick, somewhat shaggy; branches stocky, smooth, ash-gray over red;branchlets slender, long, with long internodes, green mottled with brownish-red, smooth, glabrous, with numerous inconspicuous, small lenticels.Leaves six inches long, one and five-eighths inches wide, folded upward and slightly recurled, oval to ovate-lanceolate, thin, leathery; upper surface dark green but often with a lighter tinge, smooth; lower surface grayish-green; apex acuminate; margin shallowly crenate; petiole one-half inch long, thick, with two to eight large, reniform glands variable in position.Fruit matures in early mid-season; variable in size, the larger specimens varying from three to three and one-half inches in diameter, round-oblate, compressed, with unequal halves, often bulged near the apex; cavity wide, deep, flaring; suture shallow, becoming deeper near the tip; apex variable, often with a mucronate tip; color lemon-yellow changing to orange-yellow, blushed with deep, dark red, mottled; pubescence heavy; skin thick, tough, separates from the pulp; flesh yellow, stained with red near the pit, very juicy, tender and melting, sweet, highly flavored, sprightly; very good in quality; stone free, one and three-eighths inches long, more than one inch wide, oval, plump, flattened near the base, with roughened surface marked by large, deep pits and short grooves; ventral suture deeply furrowed along the edges, rather wide; dorsal suture grooved deeply, wide.

Leaves six inches long, one and five-eighths inches wide, folded upward and slightly recurled, oval to ovate-lanceolate, thin, leathery; upper surface dark green but often with a lighter tinge, smooth; lower surface grayish-green; apex acuminate; margin shallowly crenate; petiole one-half inch long, thick, with two to eight large, reniform glands variable in position.

Fruit matures in early mid-season; variable in size, the larger specimens varying from three to three and one-half inches in diameter, round-oblate, compressed, with unequal halves, often bulged near the apex; cavity wide, deep, flaring; suture shallow, becoming deeper near the tip; apex variable, often with a mucronate tip; color lemon-yellow changing to orange-yellow, blushed with deep, dark red, mottled; pubescence heavy; skin thick, tough, separates from the pulp; flesh yellow, stained with red near the pit, very juicy, tender and melting, sweet, highly flavored, sprightly; very good in quality; stone free, one and three-eighths inches long, more than one inch wide, oval, plump, flattened near the base, with roughened surface marked by large, deep pits and short grooves; ventral suture deeply furrowed along the edges, rather wide; dorsal suture grooved deeply, wide.

1.Mich. Hort. Soc. Rpt.320. 1890.2.Am. Pom. Soc. Cat.46. 1891.3.Mich. Hort. Soc. Rpt.68. 1891.4.Tex. Sta. Bul.39:814. 1896.5.Ont. Fr. Exp. Sta. Rpt.9:8 fig. 1902.6.WaughAm. Peach Orch.207. 1913.Flater's St. John.7.DowningFr. Trees Am.613. 1869.Yellow St. John.8.Am. Pom. Soc. Cat.18. 1871.9.Am. Pom. Soc. Rpt.64. 1871.10.Ohio Sta. Bul.170:182. 1906.Fleitas St. John.11.Pa. Bd. Agr. Rpt.586. 1878.12.Ga. Sta. Bul.42:235. 1898.May Beauty.13.Am. Pom. Soc. Rpt.148. 1883.Crane.14.Mich. Sta. Sp. Bul.44:34. 1910.

1.Mich. Hort. Soc. Rpt.320. 1890.2.Am. Pom. Soc. Cat.46. 1891.3.Mich. Hort. Soc. Rpt.68. 1891.4.Tex. Sta. Bul.39:814. 1896.5.Ont. Fr. Exp. Sta. Rpt.9:8 fig. 1902.6.WaughAm. Peach Orch.207. 1913.

Flater's St. John.7.DowningFr. Trees Am.613. 1869.

Yellow St. John.8.Am. Pom. Soc. Cat.18. 1871.9.Am. Pom. Soc. Rpt.64. 1871.10.Ohio Sta. Bul.170:182. 1906.

Fleitas St. John.11.Pa. Bd. Agr. Rpt.586. 1878.12.Ga. Sta. Bul.42:235. 1898.

May Beauty.13.Am. Pom. Soc. Rpt.148. 1883.

Crane.14.Mich. Sta. Sp. Bul.44:34. 1910.

Unproductiveness and uncertainty in bearing keep this magnificent yellow-fleshed dessert fruit from being one of the most popular early peaches. Even with these handicaps, to which may be added small size in many situations, St. John has maintained great popularity for home orchards and in many peach-regions is grown for the markets. It is one of the earliest of the Crawford-like peaches, a perfect freestone, handsome in appearance, sweet, rich and delicious in flavor and pleasing in all of the flesh attributes of a good dessert peach. St. John resembles Early Crawford in size and shape but is a little more rotund, runs somewhat smaller, is not quite as high in quality and ripens several days earlier. The trees are all that could be asked for in size, vigor and hardiness, falling short only in the characters noted in the opening sentence. St. John should always be planted in the home orchard and it would seem that it is more often worth planting in commercial orchards. The color-plate does notdo the variety justice in size, color or shape, the Station grounds being one of the many places in which the variety cannot be had at its best.

Where, by whom and when St. John originated and what its parentage, are unknown. It is more than half a century old, came from the South, and has been widely planted in southern peach-districts, especially along the southern coast of Alabama. The variety reproduces itself from seed and this fact has led to its being distributed under a number of different names as is shown by the synonyms listed in the references. In Michigan the variety was grown for some time as Crane, or Crane's Early Yellow, having come from the orchard of Charles G. Crane of Fennville. Mr. Crane, it appears, had lost the true name of the peach and after fruiting his supposed seedling for a time it was discovered by T. T. Lyon265to be identical with St. John. In 1871 the American Pomological Society added this peach to its fruit-list as Yellow St. John but dropped "Yellow" from the name in 1891, the variety having appeared since that time in the Society's catalog as St. John.

ST. JOHN

Tree medium to large, vigorous, upright-spreading, with the lower branches drooping, unproductive; trunk stocky, medium to smooth; branches thick, smooth, reddish-browncovered with light ash-gray; branchlets with internodes of medium length, dark pinkish-red with a trace of green, glossy, smooth, glabrous, with a few lenticels variable in size, raised at the base.Leaves six and one-half inches long, one and three-fourths inches wide, flattened or slightly curled downward, oval to obovate-lanceolate, thick; upper surface dull, dark green, smooth; lower surface grayish-green; apex acuminate; margin finely serrate, often in two series, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to five small, globose glands variable in color and position.Flower-buds obtuse, pubescent, plump, appressed or free; blossoms appear in mid-season; flowers seven-eighths inch across, white toward the base of the petals, becoming dark pink near the edges; pedicels short, glabrous, pale green; calyx-tube reddish-green, orange-colored within, obconic; calyx-lobes obtuse, glabrous within, pubescent without; petals small, ovate to oval, notched near the base, tapering to narrow claws; filaments seven-sixteenths inch long, equal to the petals in length; pistil pubescent near the base, as long as the stamens.Fruit matures early; two and one-half inches long, two and three-fourths inches wide, round-oval, often bulged near the apex, usually compressed, with oblique sides; cavity medium to deep, wide, abrupt or flaring, often tinged with red; suture deep near the tip; apex round or depressed, with a mucronate or pointed tip; color deep yellow, blushed and splashed with carmine; pubescence thick and long; skin medium to thick, tough, variable in adherence to the pulp; flesh light yellow, tinged with red near the pit, juicy, tender, pleasantly sprightly, highly flavored; very good in quality; stone free, one and one-fourth inches long, fifteen-sixteenths inch wide, ovate, plump, tapering to a long point, with rough surfaces marked by large and small pits; ventral suture deeply grooved along the edges, furrowed; dorsal suture a large, deep groove.

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

Flower-buds obtuse, pubescent, plump, appressed or free; blossoms appear in mid-season; flowers seven-eighths inch across, white toward the base of the petals, becoming dark pink near the edges; pedicels short, glabrous, pale green; calyx-tube reddish-green, orange-colored within, obconic; calyx-lobes obtuse, glabrous within, pubescent without; petals small, ovate to oval, notched near the base, tapering to narrow claws; filaments seven-sixteenths inch long, equal to the petals in length; pistil pubescent near the base, as long as the stamens.

Fruit matures early; two and one-half inches long, two and three-fourths inches wide, round-oval, often bulged near the apex, usually compressed, with oblique sides; cavity medium to deep, wide, abrupt or flaring, often tinged with red; suture deep near the tip; apex round or depressed, with a mucronate or pointed tip; color deep yellow, blushed and splashed with carmine; pubescence thick and long; skin medium to thick, tough, variable in adherence to the pulp; flesh light yellow, tinged with red near the pit, juicy, tender, pleasantly sprightly, highly flavored; very good in quality; stone free, one and one-fourth inches long, fifteen-sixteenths inch wide, ovate, plump, tapering to a long point, with rough surfaces marked by large and small pits; ventral suture deeply grooved along the edges, furrowed; dorsal suture a large, deep groove.

1.LeroyDict. Pom.6:270, 271 fig. 1879.2.HoggFruit Man.460. 1884.3.BunyardCat.36. 1913-14.Salway.4.HorticulturistN. S.8:168. 1858.5.Gard. Chron.944. 1861.6.MasLe Verger7:51, 52, fig. 24. 1866-73.7.Am. Hort. Ann.80, 81 fig. 38. 1870.8.Am. Pom. Soc. Rpt.56. 1871.9.DowningFr. Trees Am.1st App. 122. 1872.10.Horticulturist27:248. 1872.11.Am. Pom. Soc. Cat.30. 1875.12.Mich. Sta. Bul.169:225. 1899.13.Kan. Hort. Soc. Rpt.48, 49. 1901.14.Budd-HansenAm. Hort. Man.2:355. 1903.15.Cat. Cong. Pom. France114 fig. 1906.

1.LeroyDict. Pom.6:270, 271 fig. 1879.2.HoggFruit Man.460. 1884.3.BunyardCat.36. 1913-14.

Salway.4.HorticulturistN. S.8:168. 1858.5.Gard. Chron.944. 1861.6.MasLe Verger7:51, 52, fig. 24. 1866-73.7.Am. Hort. Ann.80, 81 fig. 38. 1870.8.Am. Pom. Soc. Rpt.56. 1871.9.DowningFr. Trees Am.1st App. 122. 1872.10.Horticulturist27:248. 1872.11.Am. Pom. Soc. Cat.30. 1875.12.Mich. Sta. Bul.169:225. 1899.13.Kan. Hort. Soc. Rpt.48, 49. 1901.14.Budd-HansenAm. Hort. Man.2:355. 1903.15.Cat. Cong. Pom. France114 fig. 1906.

Salwey is one of the two European peaches cultivated on a commercial scale in America, Rivers being the other. Both find their greatest usefulness in extending the peach-season, this variety being one of the latest and Rivers one of the earliest sorts. It is a yellow-fleshed, freestone peach of attractive appearance and of good quality, neither handsome enough nor good enough in quality, however, to be considered a first-class dessert fruit. On the other hand it is one of the best sorts for canning, preserving and evaporating. The trees are vigorous, hardy, healthy and very productivebut unfortunately ripen their crop so late in New York that the variety cannot be depended upon. Early freezes often destroy the fruit and cold, wet weather usually hinders maturity so much that the peaches are seldom at their best in this State. Possibly no other peach is more widely grown than Salwey. It is a standard sort in France, England and in peach-regions in America from the Atlantic to the Pacific and from Canada to the Gulf. This uncommon adaptability to diverse soils and climates ought to make it a valuable sort in peach-breeding. It has the reputation of coming true to seed but we do not find that many varieties have come from it.

The history of Salwey is not clear. Pomologists generally credit Thomas Rivers, Sawbridgeworth, England, with being the originator and introducer of the variety. It is known that Rivers grew it on his grounds but it is doubtful if he originated it. Other accounts say that it was raised in 1844 by Colonel Salwey, Egham Park, Surrey, England, from the seed of an Italian peach. Some say that a Charles Turner, Slough, England, brought the Italian peach seed from Florence, Italy, while others state that Turner introduced the new peach. The variety has long been known in America as Salway but Colonel Salwey, after whom the peach was named, spelled his name with an "e" and the correction is made in this text. In 1875 the American Pomological Society added this peach to its list of recommended fruits under the name Salway.

SALWEY

Tree of medium size, vigorous, upright-spreading, becoming drooping, dense-topped, hardy, very productive; trunk thick, smooth; branches stocky, smooth, reddish-brown mingled with very light ash-gray; branchlets slender, very long, with a tendency to rebranch near the tips; internodes dull pinkish-red with but little if any green, glossy, smooth, glabrous, with numerous raised lenticels.Leaves seven inches long, one and three-fourths inches wide, folded upward and recurled, oval to ovate-lanceolate, leathery; apex acuminate; upper surface dark, dull green, smooth, becoming rugose near the midrib; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to six small, globose and reniform glands variable in color and position.Flower-buds hardy, conical or pointed, pubescent, appressed or partly free; blossoms appear in mid-season; flowers seven-eighths inch across, white at the center of the petals, becoming pink near the margins; pedicels very short, nearly sessile, thick; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes short, narrow, acute, glabrous within, pubescent without; petals round, broadly oval, widely notched near the base, tapering to long, narrow claws red at the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent, longer than the stamens.Fruit matures very late; two and nine-sixteenths inches long, two and one-half incheswide, round-cordate, bulged near the apex, compressed, with unequal halves; cavity deep, abrupt, often splashed with red; suture shallow, often extending beyond the tip; apex usually a small, elongated point; color greenish-yellow, usually with a brownish-red blush splashed dark red; pubescence short, thick, fine; skin thin, tough, adherent to the pulp; flesh golden-yellow, faintly tinged with red near the pit, juicy, stringy, tender, becomes dry with age, sweet, pleasantly flavored, aromatic; good to very good in quality; stone free, one and one-half inches long, one and one-sixteenth inches wide, oval to roundish-oval, very plump, pointed at the base, with large pits and short grooves in the surfaces; ventral suture narrow, deeply furrowed along the edges; dorsal suture winged, a narrow groove.

Leaves seven inches long, one and three-fourths inches wide, folded upward and recurled, oval to ovate-lanceolate, leathery; apex acuminate; upper surface dark, dull green, smooth, becoming rugose near the midrib; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to six small, globose and reniform glands variable in color and position.

Flower-buds hardy, conical or pointed, pubescent, appressed or partly free; blossoms appear in mid-season; flowers seven-eighths inch across, white at the center of the petals, becoming pink near the margins; pedicels very short, nearly sessile, thick; calyx-tube reddish-green, orange-colored within, campanulate, glabrous; calyx-lobes short, narrow, acute, glabrous within, pubescent without; petals round, broadly oval, widely notched near the base, tapering to long, narrow claws red at the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent, longer than the stamens.

Fruit matures very late; two and nine-sixteenths inches long, two and one-half incheswide, round-cordate, bulged near the apex, compressed, with unequal halves; cavity deep, abrupt, often splashed with red; suture shallow, often extending beyond the tip; apex usually a small, elongated point; color greenish-yellow, usually with a brownish-red blush splashed dark red; pubescence short, thick, fine; skin thin, tough, adherent to the pulp; flesh golden-yellow, faintly tinged with red near the pit, juicy, stringy, tender, becomes dry with age, sweet, pleasantly flavored, aromatic; good to very good in quality; stone free, one and one-half inches long, one and one-sixteenth inches wide, oval to roundish-oval, very plump, pointed at the base, with large pits and short grooves in the surfaces; ventral suture narrow, deeply furrowed along the edges; dorsal suture winged, a narrow groove.

1.Gard. Mon.22:276. 1880.2.W. N. Y. Hort. Soc. Rpt.115. 1880.3.Gard. Mon.25:111 fig. 1883.4.Mich. Hort. Soc. Rpt.314, 315. 1889.5.R. I. Sta. Bul.7:41. 1890.6.Budd-HansenAm. Hort. Man.2:356. 1903.Shoemaker's Seedling.7.Cult. & Count. Gent.41:631. 1876.

1.Gard. Mon.22:276. 1880.2.W. N. Y. Hort. Soc. Rpt.115. 1880.3.Gard. Mon.25:111 fig. 1883.4.Mich. Hort. Soc. Rpt.314, 315. 1889.5.R. I. Sta. Bul.7:41. 1890.6.Budd-HansenAm. Hort. Man.2:356. 1903.

Shoemaker's Seedling.7.Cult. & Count. Gent.41:631. 1876.

Schumaker, now grown only in western New York and Pennsylvania, for a long time was described as the earliest of the white-fleshed, clingstone peaches. There are other peaches as early but, on the Station grounds, this is the best flavored of the early peaches. Moreover, when fully ripe it is almost a freestone. It is a handsome peach in color and shape but the fruits are too small though this can be remedied in part by thinning. The trees are large, hardy, vigorous and productive to a fault. With all of these good qualities, the wonder is that Schumaker is not more popular as a commercial variety to open the season but for some reason peach-growers are not pleased with it—probably because of the small size of the peaches. For a peach of its season, Schumaker is remarkably free from brown-rot. Nurserymen often substitute Alexander for this variety and vice versa.

This variety originated as a seedling with Michael Schumaker, Fairview, Erie County, Pennsylvania. Its parentage is unknown. It fruited for the first time in 1877 and was for a few years grown commercially but its popularity has long been on the wane.

SCHUMAKER

Tree large, vigorous, upright-spreading, becoming drooping, open-topped, productive; trunk thick, smooth; branches stocky, smooth, reddish-brown tinged with light ash-gray; branchlets long, pinkish-red with but a trace of green, glossy, smooth, glabrous, with large, conspicuous, raised lenticels.Leaves six and one-half inches long, one and five-eighths inches wide, variable in position, oval to obovate-lanceolate, leathery; upper surface dull, dark green, smooth; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole seven-sixteenths inch long, glandless or with one to four small, globose, reddish-brown glands variable in position.Flower-buds hardy, pubescent, conical or pointed, plump, usually free; blossoms appear early; flowers one and one-half inches across, pink; pedicels very short, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes short, acute, glabrous within, pubescent without; petals oval to ovate, tapering to claws sometimes red at the base; filaments one-half inch long, shorter than the petals; pistil pubescent at the base, as long as the stamens.Fruit matures very early; about two and one-eighth inches in diameter, round, compressed, with unequal halves; cavity deep, flaring; suture shallow; apex ending in a recurved, mucronate tip but variable; color creamy-white, heavily blushed and often mottled with dark red; pubescence short, thick; skin thin, tender, separates from the pulp when fully ripe; flesh white, very juicy, stringy, tender, sweet, aromatic, highly flavored; very good in quality; stone clinging, becoming semi-cling when fully mature, one and one-fourth inches long, three-fourths inch wide, oval, plump, inconspicuously winged, with corrugated surfaces.

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

Flower-buds hardy, pubescent, conical or pointed, plump, usually free; blossoms appear early; flowers one and one-half inches across, pink; pedicels very short, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, obconic, glabrous; calyx-lobes short, acute, glabrous within, pubescent without; petals oval to ovate, tapering to claws sometimes red at the base; filaments one-half inch long, shorter than the petals; pistil pubescent at the base, as long as the stamens.

Fruit matures very early; about two and one-eighth inches in diameter, round, compressed, with unequal halves; cavity deep, flaring; suture shallow; apex ending in a recurved, mucronate tip but variable; color creamy-white, heavily blushed and often mottled with dark red; pubescence short, thick; skin thin, tender, separates from the pulp when fully ripe; flesh white, very juicy, stringy, tender, sweet, aromatic, highly flavored; very good in quality; stone clinging, becoming semi-cling when fully mature, one and one-fourth inches long, three-fourths inch wide, oval, plump, inconspicuously winged, with corrugated surfaces.

1.U. S. D. A. Rpt.193, 194. 1865.2.MasLe Verger7:75, 76, fig. 36. 1866-73.3.Am. Pom. Soc. Cat.28. 1873.4.LeroyDict. Pom.6:279 fig., 280. 1879.5.Mich. Sta. Bul.169:225, 226. 1899.6.FultonPeach Cult.196, 197. 1908.Saint George.7.KenrickAm. Orch.193. 1841.Smock Freestone.8.DowningFr. Trees Am.492. 1845.9.BridgemanGard. Ass'tPt.3:108. 1857.10.Am. Pom. Soc. Cat.78. 1862.

Saint George.7.KenrickAm. Orch.193. 1841.

Smock Freestone.8.DowningFr. Trees Am.492. 1845.9.BridgemanGard. Ass'tPt.3:108. 1857.10.Am. Pom. Soc. Cat.78. 1862.

Though little grown now, during the last half of the last century Smock was one of the leading commercial peaches of its season. The variety has so little to recommend it, however, that we cannot but believe that reputation more than merit kept up its popularity. The trees are about all that could be desired but the peaches are of but mediocre quality and not at all attractive in appearance, lacking in size and color, are ungainly in shape and have but little uniformity in size, color or shape. It is one of the latest yellow-fleshed peaches and is said to be excellent for all culinary purposes. With so many better varieties of late yellow-fleshed, freestone peaches, Smock is not worth planting for any purpose.

Smock originated three-quarters of a century or more ago with a Mr. Smock, Middletown, New Jersey. Variations under such names as Smock X and Smock (Hance) have arisen as distinct varieties but all have proved to be identical with the old sort. The name Smock Cling appears in peach-literature but whether the peach was distinct we cannot say. Years after the introduction of Smock a peach was put out under the name "Beers Smock." The differences claimed are that Beers Smock runs larger and is better in quality than Smock. All descriptions of the two sorts, however, are so nearly identical that we believe that the two names are given to the same peach. In 1862 the American PomologicalSociety listed Smock in its catalog as Smock Freestone. In 1873 the name was shortened to Smock and it so appears today.

SMOCK

Tree large, vigorous, upright-spreading, somewhat drooping, dense-topped, tall, usually very productive; trunk medium to thick, rough; branches stocky, smooth, reddish-brown with very light ash-gray tinge; branchlets slender, medium to long, with short internodes, dark red intermingled with olive-green, glossy, smooth, glabrous, with large, raised lenticels.Leaves six and one-fourth inches long, one and one-half inches wide, flattened or curved downward, oval to obovate-lanceolate, thick; upper surface dull, dark green; smooth; lower surface grayish-green; margin finely serrate, tipped with dark red glands; petiole three-eighths inch long, with none to five small, globose or reniform glands variable in color and position.Flower-buds tender, conical or pointed, slightly pubescent, appressed or free; blossoms appear in mid-season; flowers less than one inch across, white at the center of the petals, light or dark pink near the edges, often in twos; pedicels short, glabrous, greenish; calyx-tube reddish-green at the base, orange-colored within, campanulate, glabrous; calyx-lobes broad, acute, serrate, glabrous within, pubescent without, partly reflexed; petals oval, irregular in outline near the base, tapering to long, narrow claws often reddish 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 very late; two and one-half inches long, two and three-eighths inches wide, oval, irregular, often bulged near the apex, compressed, with halves unequal and somewhat angular; cavity narrow, abrupt, contracted around the sides, twig-marked; suture a mere line, becoming deeper toward the apex; apex roundish, with a recurved, mucronate tip; color greenish-yellow or sometimes orange-yellow, specked and mottled with dull, dark red or sometimes faintly tinted with a bronze blush; pubescence very heavy, thick, fine; skin thin, tough, adherent to the pulp; flesh yellow, faintly tinged with red near the pit, variable in juiciness, tender, sprightly, pleasantly flavored; good in quality; stone free, one and five-eighths inches long, one and one-sixteenth inches wide, oval or obovate, bulged near the apex, flattened toward the base, with deeply grooved surfaces; ventral suture narrow, winged, deeply grooved along the sides; dorsal suture a wide and deep groove, winged.

Leaves six and one-fourth inches long, one and one-half inches wide, flattened or curved downward, oval to obovate-lanceolate, thick; upper surface dull, dark green; smooth; lower surface grayish-green; margin finely serrate, tipped with dark red glands; petiole three-eighths inch long, with none to five small, globose or reniform glands variable in color and position.

Flower-buds tender, conical or pointed, slightly pubescent, appressed or free; blossoms appear in mid-season; flowers less than one inch across, white at the center of the petals, light or dark pink near the edges, often in twos; pedicels short, glabrous, greenish; calyx-tube reddish-green at the base, orange-colored within, campanulate, glabrous; calyx-lobes broad, acute, serrate, glabrous within, pubescent without, partly reflexed; petals oval, irregular in outline near the base, tapering to long, narrow claws often reddish 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 very late; two and one-half inches long, two and three-eighths inches wide, oval, irregular, often bulged near the apex, compressed, with halves unequal and somewhat angular; cavity narrow, abrupt, contracted around the sides, twig-marked; suture a mere line, becoming deeper toward the apex; apex roundish, with a recurved, mucronate tip; color greenish-yellow or sometimes orange-yellow, specked and mottled with dull, dark red or sometimes faintly tinted with a bronze blush; pubescence very heavy, thick, fine; skin thin, tough, adherent to the pulp; flesh yellow, faintly tinged with red near the pit, variable in juiciness, tender, sprightly, pleasantly flavored; good in quality; stone free, one and five-eighths inches long, one and one-sixteenth inches wide, oval or obovate, bulged near the apex, flattened toward the base, with deeply grooved surfaces; ventral suture narrow, winged, deeply grooved along the sides; dorsal suture a wide and deep groove, winged.

1.Budd-HansenAm. Hort. Man.2:356, 357. 1903.Stevens Rareripe.2.N. J. Hort. Soc. Rpt.42. 1878.3.Am. Pom. Soc. Cat.32. 1889.4.Ont. Fr. Gr. Assoc. Rpt.22:31, 32. 1890.5.Mich. Sta. Bul.169:227. 1899.6.Ont. Fr. Exp. Sta. Rpt.9:38. 1902.7.WaughAm. Peach Orch.207. 1913.

1.Budd-HansenAm. Hort. Man.2:356, 357. 1903.

Stevens Rareripe.2.N. J. Hort. Soc. Rpt.42. 1878.3.Am. Pom. Soc. Cat.32. 1889.4.Ont. Fr. Gr. Assoc. Rpt.22:31, 32. 1890.5.Mich. Sta. Bul.169:227. 1899.6.Ont. Fr. Exp. Sta. Rpt.9:38. 1902.7.WaughAm. Peach Orch.207. 1913.

Stevens is one of the fruits of the generation just past—a large, white and red, white-fleshed, freestone peach. The variety is best known as Stevens Rareripe but the last part of the name is inapt for the true rareripes are earlier ripening peaches while with Stevens lateness is one of its prime assets. In quality the fruits are extra good, the flesh-characterspleasing in every respect. The flavor is a pleasing mingling of sweet and sour not found in many other peaches so late in the season. The appearance of the peach is as alluring as the taste. The color-plate shows the variety almost perfectly in color and shape but the peaches as depicted are rather smaller than the average. These late, white-fleshed peaches now seldom sell well, usually reaching the markets in poor condition, but they are choice fruits for home use and for this purpose Stevens should be planted in every home orchard. The variety has the reputation of being hardy in both wood and buds.

Stevens originated about 1858 on the farm of B. Stevens, Morristown, New Jersey. Its parentage is unknown. It was listed in the American Pomological Society's catalog in 1889 as Stevens Rareripe. Later the name was shortened to Stevens in accordance with the Society's rules of nomenclature.

STEVENS

Tree vigorous, upright-spreading, with the lower branches inclined to droop, productive; trunk of medium thickness, rough; branches stocky, smooth, reddish-brown mingled with light ash-gray; branchlets thick, dark reddish-brown with but little green, glossy, smooth, with numerous large and small lenticels.Leaves six inches long, one and five-eighths inches wide, folded upward and slightly recurled, oval to obovate-lanceolate, leathery; upper surface dark green, glossy, rugose along the midrib; lower surface light green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to six small, reniform glands usually at the base of the leaf; flower-buds intermediate in size and length, conical to pointed, somewhat appressed, pubescent; flowers small.Fruit matures late; about two and eleven-sixteenths inches in diameter, round to round-oval, with nearly equal sides; cavity deep, wide, flaring to abrupt; suture medium to deep, often extending beyond the tip; apex roundish, with a strongly mucronate and recurved tip; color greenish-white overlaid with attractive purplish-red, often mottled or splashed with darker red; pubescence short, fine; skin thick, tough, adherent to the pulp; flesh white, tinted with red near the pit and reddish underneath the deepest surface blush, juicy, coarse, sweet, sprightly; good in quality; stone nearly free, one and five-eighths inches long, one and one-eighth inches wide, obovate, flattened at the base, plump, with grooved surfaces; ventral suture medium to deeply grooved along the edges, intermediate in width, furrowed; dorsal suture deeply grooved, winged.

Leaves six inches long, one and five-eighths inches wide, folded upward and slightly recurled, oval to obovate-lanceolate, leathery; upper surface dark green, glossy, rugose along the midrib; lower surface light green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to six small, reniform glands usually at the base of the leaf; flower-buds intermediate in size and length, conical to pointed, somewhat appressed, pubescent; flowers small.

Fruit matures late; about two and eleven-sixteenths inches in diameter, round to round-oval, with nearly equal sides; cavity deep, wide, flaring to abrupt; suture medium to deep, often extending beyond the tip; apex roundish, with a strongly mucronate and recurved tip; color greenish-white overlaid with attractive purplish-red, often mottled or splashed with darker red; pubescence short, fine; skin thick, tough, adherent to the pulp; flesh white, tinted with red near the pit and reddish underneath the deepest surface blush, juicy, coarse, sweet, sprightly; good in quality; stone nearly free, one and five-eighths inches long, one and one-eighth inches wide, obovate, flattened at the base, plump, with grooved surfaces; ventral suture medium to deeply grooved along the edges, intermediate in width, furrowed; dorsal suture deeply grooved, winged.

1.Tex. Sta. Bul.39:817. 1896.2.Am. Pom. Soc. Cat.22. 1897.3.Mich. Sta. Bul.169:227. 1899.4.Budd-HansenAm. Hort. Man.2:357. 1903.Stump the World.5.U. S. Pat. Off. Rpt.299. 1854.6.ElliottFr. Book304. 1859.7.Horticulturist14:106, 107, Pl. 1859.8.Am. Pom. Soc. Cat.80. 1862.9.U. S. D. A. Rpt.193. 1865.10.HoggFruit Man.232. 1866.11.DowningFr. Trees Am.633. 1869.12.Ga. Sta. Bul.42:242. 1898.13.FultonPeach Cult.189, 190. 1908.Stump-of-the-World.14.N. J. Hort. Soc. Rpt.41, 42. 1878.Pêche du New-Jersey.15.LeroyDict. Pom.6:195, 196 fig. 1879.Late Stump.16.Ark. Sta. Bul.43:102. 1896.

1.Tex. Sta. Bul.39:817. 1896.2.Am. Pom. Soc. Cat.22. 1897.3.Mich. Sta. Bul.169:227. 1899.4.Budd-HansenAm. Hort. Man.2:357. 1903.

Stump the World.5.U. S. Pat. Off. Rpt.299. 1854.6.ElliottFr. Book304. 1859.7.Horticulturist14:106, 107, Pl. 1859.8.Am. Pom. Soc. Cat.80. 1862.9.U. S. D. A. Rpt.193. 1865.10.HoggFruit Man.232. 1866.11.DowningFr. Trees Am.633. 1869.12.Ga. Sta. Bul.42:242. 1898.13.FultonPeach Cult.189, 190. 1908.

Stump-of-the-World.14.N. J. Hort. Soc. Rpt.41, 42. 1878.

Pêche du New-Jersey.15.LeroyDict. Pom.6:195, 196 fig. 1879.

Late Stump.16.Ark. Sta. Bul.43:102. 1896.

Stump has long been a favorite white-fleshed, freestone, late peach of the Oldmixon type. It is not a handsome fruit, the color-plate flattering rather than detracting from its appearance, but makes up in quality what it lacks in looks. The flesh is melting, juicy, sparkling, rich and good though dry and very mediocre if permitted to overripen. The peaches are too tender for distant shipment and the variety is of value only for local markets and home use. The trees are large, vigorous, hardy, healthy and productive, with a shapely, upright-spreading, dense-topped head—about all that could be desired in a peach-tree. In spite of the high quality of the peaches and the splendid tree-characters, Stump is steadily waning in popularity and will, no doubt, soon pass from cultivation.

We can say little of the history of Stump other than that it originated in New Jersey at least three-quarters of a century ago. A Mr. Brant, Madison, New Jersey, in a report on peaches at the meeting of the New Jersey Horticultural Society in 1878 mentions a variety as Stump-of-the-World which originated on the farm of Samuel Whitehead in Middlesex County, New Jersey, about 1825. Mr. Brant, however, considered this sort distinct from Stump although very similar to it. From the description he gives it seems certain that he was describing the true Stump. In 1862 the American Pomological Society listed this sort in its catalog as Stump the World. The name was shortened to Stump in 1897 by the committee on nomenclature in accordance with pomological rules.

STUMP

Tree of medium size, vigorous, upright-spreading, dense-topped, productive; trunk medium in diameter, smooth; branches stocky, smooth, reddish-brown tinged with light ash-gray; branchlets thick, inclined to rebranch, long, with internodes dark red mingled with olive-green, glossy, smooth, glabrous, with many conspicuous, small, raised lenticels.Leaves six and three-fourths inches long, one and three-fourths inches wide, folded downward, broad-oval to obovate-lanceolate, leathery; upper surface dull, dark green, rugose along the midrib; lower surface grayish-green; margin finely serrate, often in two series, tipped with reddish-brown glands; petiole seven-sixteenths inch long, with one to four globose glands variable in color and position.Flower-buds semi-hardy, pubescent, conical to pointed, plump, usually more or less free; blossoms appear in mid-season; flowers thirteen-sixteenths inch across, white at the center, becoming pink near the margin; pedicels long, slender; calyx-tube dull reddish-green, yellow within, campanulate, glabrous; calyx-lobes acute, obtuse, glabrous within, pubescent without; petals oval, faintly notched near the base, tapering to very short clawstinged with red near the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent at the ovary, longer than the stamens.Fruit matures late; about two and one-half inches in diameter, round-oval to cordate bulged near the apex, compressed, with markedly unequal halves; cavity shallow, wide, uneven in outline, flaring or abrupt, with tender skin; suture shallow, often extending beyond the tip; apex round or pointed, with a recurved, mucronate tip; color creamy-white, blushed, mottled and splashed with red; pubescence long, thick, coarse; skin thin, tough, separates from the pulp; flesh white, strongly stained with red near the pit, juicy, tender and melting, sweet, rich, pleasantly flavored, aromatic; very good in quality; stone nearly free, one and one-half inches long, one and one-sixteenth inches wide, ovate to oval, plump, flattened toward the base, tapering to a long point, with grooved surfaces; ventral suture deeply marked along the edges, narrow, sometimes winged; dorsal suture grooved.

Leaves six and three-fourths inches long, one and three-fourths inches wide, folded downward, broad-oval to obovate-lanceolate, leathery; upper surface dull, dark green, rugose along the midrib; lower surface grayish-green; margin finely serrate, often in two series, tipped with reddish-brown glands; petiole seven-sixteenths inch long, with one to four globose glands variable in color and position.

Flower-buds semi-hardy, pubescent, conical to pointed, plump, usually more or less free; blossoms appear in mid-season; flowers thirteen-sixteenths inch across, white at the center, becoming pink near the margin; pedicels long, slender; calyx-tube dull reddish-green, yellow within, campanulate, glabrous; calyx-lobes acute, obtuse, glabrous within, pubescent without; petals oval, faintly notched near the base, tapering to very short clawstinged with red near the base; filaments five-sixteenths inch long, equal to the petals in length; pistil pubescent at the ovary, longer than the stamens.

Fruit matures late; about two and one-half inches in diameter, round-oval to cordate bulged near the apex, compressed, with markedly unequal halves; cavity shallow, wide, uneven in outline, flaring or abrupt, with tender skin; suture shallow, often extending beyond the tip; apex round or pointed, with a recurved, mucronate tip; color creamy-white, blushed, mottled and splashed with red; pubescence long, thick, coarse; skin thin, tough, separates from the pulp; flesh white, strongly stained with red near the pit, juicy, tender and melting, sweet, rich, pleasantly flavored, aromatic; very good in quality; stone nearly free, one and one-half inches long, one and one-sixteenth inches wide, ovate to oval, plump, flattened toward the base, tapering to a long point, with grooved surfaces; ventral suture deeply marked along the edges, narrow, sometimes winged; dorsal suture grooved.

1.Okla. Sta. Bul.2:15. 1892.2.Mich. Sta. Bul.118:31. 1895.3.ThomasAm. Fruit Cult.691. 1897.4.Mich. Sta. Bul.169:227. 1899.5.Ont. Fr. Exp. Sta. Rpt.7:55. 1900.

Summer Snow is a curiosity with some value for culinary purposes Its distinctive peculiarities are a skin almost pure white and flesh white as snow from skin to pit. The quality is poor and the flesh clings to the pit so tenaciously that the variety has no value, whatsoever, for dessert but is said to be excellent for pickling and to make a very good and a very distinctive canned product.

There are no records of the origin of this peach but it is doubtful if it dates back more than a quarter of a century. The variety is very similar to the old Snow, which was probably its prototype, differing essentially in having a clinging stone while the stone of Snow is free. In New York the name is a misnomer as the fruit does not ripen until the last of September or early in October. Albino peaches date back to the early records of this fruit and seem to be known wherever peaches are grown. Whenever seedling peaches are grown in large numbers, an occasional albino appears.

SUMMER SNOW

Tree large, vigorous, upright-spreading, slightly drooping, productive; trunk thick and, smooth; branches stocky, smooth, reddish-brown mingled with very light ash-gray; branchlets very long, inclined to rebranch, with internodes of medium length, olive-green intermingled with light brown, smooth, glabrous, with conspicuous, russet-colored lenticels.Leaves six and one-fourth inches long, one and five-eighths inches wide, flattened or curved downward, oval to obovate-lanceolate, thin; upper surface dull green, smooth; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to six small, globose and reniform glands variable in color and position.Leaf-buds semi-hardy, small, short, variable in shape, plump, appressed or slightly free; blossoms appear in mid-season; flowers one and five-eighths inches across, white, sometimes in twos; pedicels short, thick, glabrous, green; calyx-tube tinged with green, yellow within, campanulate, glabrous; calyx-lobes variable in length, medium to narrow, acute, glabrous within, pubescent without; petals often pointed at the apex, round-ovate, broadly notched at the base, tapering to broad, short claws; filaments seven-sixteenths inch long, shorter than the petals; pistil pubescent near the base, as long as the stamens.Fruit matures late; two and three-eighths inches long, two and five-sixteenths inches wide, round-cordate, somewhat angular, bulged at one side, compressed, with unequal sides; cavity deep, narrow, abrupt, contracted about the sides, twig-marked; suture shallow, becoming deeper toward the tip; apex roundish or depressed, with a mucronate or sometimes a small, mamelon tip; color greenish-white changing to creamy-white, without blush; pubescence long, thick, coarse; skin thin, tender, adherent to the pulp; flesh white to the pit, juicy, meaty, mildly sweet to sprightly; fair in quality; stone firmly clinging, one and nine-sixteenths inches long, one and one-eighth inches wide, broad-oval, often bulged near the apex, winged, with pitted surfaces marked with short grooves; ventral suture rather narrow, winged, with furrows of medium depth along the sides; dorsal suture grooved, with winged sides.

Leaves six and one-fourth inches long, one and five-eighths inches wide, flattened or curved downward, oval to obovate-lanceolate, thin; upper surface dull green, smooth; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, glandless or with one to six small, globose and reniform glands variable in color and position.

Leaf-buds semi-hardy, small, short, variable in shape, plump, appressed or slightly free; blossoms appear in mid-season; flowers one and five-eighths inches across, white, sometimes in twos; pedicels short, thick, glabrous, green; calyx-tube tinged with green, yellow within, campanulate, glabrous; calyx-lobes variable in length, medium to narrow, acute, glabrous within, pubescent without; petals often pointed at the apex, round-ovate, broadly notched at the base, tapering to broad, short claws; filaments seven-sixteenths inch long, shorter than the petals; pistil pubescent near the base, as long as the stamens.

Fruit matures late; two and three-eighths inches long, two and five-sixteenths inches wide, round-cordate, somewhat angular, bulged at one side, compressed, with unequal sides; cavity deep, narrow, abrupt, contracted about the sides, twig-marked; suture shallow, becoming deeper toward the tip; apex roundish or depressed, with a mucronate or sometimes a small, mamelon tip; color greenish-white changing to creamy-white, without blush; pubescence long, thick, coarse; skin thin, tender, adherent to the pulp; flesh white to the pit, juicy, meaty, mildly sweet to sprightly; fair in quality; stone firmly clinging, one and nine-sixteenths inches long, one and one-eighth inches wide, broad-oval, often bulged near the apex, winged, with pitted surfaces marked with short grooves; ventral suture rather narrow, winged, with furrows of medium depth along the sides; dorsal suture grooved, with winged sides.

1.Mich. Sta. Bul.169:227. 1899.2.Budd-HansenAm. Hort. Man.2:357. 1903.Surpasse Melocoton.3.Mich. Hort. Soc. Rpt.33. 1874.4.BarryFr. Garden407. 1883.5.R. I. Sta. Bul.7:41. 1890.

1.Mich. Sta. Bul.169:227. 1899.2.Budd-HansenAm. Hort. Man.2:357. 1903.

Surpasse Melocoton.3.Mich. Hort. Soc. Rpt.33. 1874.4.BarryFr. Garden407. 1883.5.R. I. Sta. Bul.7:41. 1890.

As Surpasse grows on the Station grounds, it has most of the qualities of a first-class yellow-fleshed, freestone peach. The fruits are large, handsome and of excellent quality, while the trees are satisfactory in every respect except, possibly, in productiveness. The variety has been grown sufficiently long in New York to have been well tested and has not found favor, so that we must conclude that it does not do as well elsewhere as here and that it is doomed to go into the discard.

Surpasse originated more than forty years ago on the grounds of Ellwanger & Barry, Rochester, New York, and has long been sold by this nursery firm. It has never been widely nor largely grown commercially but is not uncommon in western New York.

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