Full text: Peach culture in California

curl. The fruit is also shipped satisfactorily and is a good yellow- 
fleshed, freestone canning peach. It is not especially attractive 
externally and is not adapted for sale as a dessert fruit. Under 
certain conditions it splits at the pit and the halves tend to be unequal 
in size. 
Paloro—The Paloro originated as a chance seedling in a dooryard 
at Gridley and was later named by Frank A. Dixon. The name is a 
contraction of two Spanish words: ‘‘palo’’ meaning tree, and ‘‘oro’’ 
meaning gold; therefore, Paloro means ‘‘gold tree.”” It was first 
propagated in 1912. The fruit is large and round, yellow in color, 
with slight blush on the sunny side. The flesh is clear yellow in color 
to the pit, firm, and withstands handling well, and is an excellent 
mid-summer canning variety, in demand by the canners. The tree 
is vigorous and productive, but is subject to peach rust and mildew 
and tends to drop the fruit somewhat prematurely. The Peak closely 
resembles the Paloro and may be the same variety, or strain, with 
slightly later ripening characteristics. 
Phillips (Phillips Cling) —This variety orginated as a’ chance 
seedling in California in the orchard of Joseph Phillips of Sutter 
County, about 1885. It was discovered in a cannery by Mrs. XE. Hail- 
stone and was first propagated by J. T. Bogue of Marysville, Cali- 
fornia. This is the most popular yellow clingstone variety in the 
state. The fruit is large, with excellent flavor, highly yellow-colored 
and with a firm flesh. The flesh has no red color at the pit, and the 
stone is small. It is one of the best canning peaches. It ripens progres- 
sively so that picking ean be extended without loss due to dropping 
from the tree. The fruit is subject to gumming, which may result in 
serious losses. 
Salwey.—The Salwey was originated in England by Colonel Salwey 
who raised it about 1844. The fruit is very late in time of ripening 
and hence valuable in extending the freestone peach season. Its 
exceptional adaptability to many soils and climates make it widely 
grown in England, France and the United States. The trees are 
vigorous, hardy and productive. The fruit, however, is neither attrae- 
tive enough in appearance, nor high enough in quality to be a first 
class dessert variety. The flesh becomes dry with overmaturity and is 
red at the pit. 
St. John.—This variety originated in New Orleans over 100 years 
ago. It is fairly early in season of ripening, of good quality, yellow 
flesh, and freestone. It is satisfactory for shipping and for home use. 
The trees are hardy, but somewhat unproductive and lack in vigor 
under certain conditions. The fruits tend to be medium to small in size.

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