PEACH

a fruit closely allied to the plum and almond, cultivated in all temperate climates. It is probably native to either Persia or China—in the latter country it has been grown from time immemorial. Al]l the common varieties are capable of general cla ification under ‘‘white-fleshed’’ and ‘‘yellow-fleshed,’’ both types being again roughly divisible into freestone, with flesh pulling free from the stone, and clingstone, with flesh adhering to it. Ripe white-fleshed fruits show a creamy-white under color; that of the yellow-fleshed may be of any of various tints from yellowish to orange. The Peen-to, or ‘‘flat peach,’’ is a special Chinese form that reached Georgia via Australia, and has been cro ed and developed into a number of styles. It is typically of flattened shape (a good deal like that of a tomato) and medium-sized, with greenish, red-cheeked skin, and light yellow flesh, clinging to a small, flat stone. The flesh is marked by a slight bitter-almond flavor. The Necrarine, another peach -variation, is treated under its own head. In addition to their consumption as a fresh fruit, vast quantities of peaches are canned, dried, and evaporated, principally the first-named. Clings are preferred for canning—chiefly because of their evenne of color and generally finer, firmer texture —and freestones for drying. The California output is between fifteen and twenty million bushels a year. Next as producing states come Georgia, Texas, Arkansas, and Oklahoma.. Peaches should be consumed or preserved as speedily as po ible, for they deteriorate quickly. They keep best and longest—if properly selected and crated, for two to four weeks—in a temperature of 40° Fahr. Above that, the proce of ripening continues and soon spoils them. Tree-ripened fruits are much superior in flavor to those from the same tree plucked hard to mature in storage or store. 0 Peaches should not be eaten raw unle thoroughly ripe, but in that condition they are accounted among the most wholesome of fruits. See also Atmonp Om, obtained from the kernels.