Peach-Tree, or Amygdalus Persica, L. a well-known exotic fruit, originally brought by the Romans from Persia to Italy.

There are numerous varieties of this tree, cultivated on account of their delicious fruit; the principal of which having already been stated in the article-ORCHARD,pp.308, etc. of the present volume, we subjoin the following, in order to complete the catalogue of this valuable production.

I. The White Nutmeg; 2. The Red Nutmeg ; 3. The Early Purple; 4. The Small Mignon ; 5. The Yellow Alberge; 6. The Beautiful Chevreuse; 7. Smith's Early Newington ; 8. The Montauban ; 9. The Vineuse; 10. The Bour-dine ; 11. The Rosanna ; 12. The Old Newington; 13. The Royal; 14. The Rambouillet; 15. The Portugal; 16. The late Admirable; 17. The Nivette; 18. Venus's Nipple; 19. The late Purple ; 20. The Persique; 21. The Catherine ; 22. The Royal Anne; and 23. Bloody Peach.

On the Continent, these trees, as well as Nectarines, are propagated by planting the stones of the fruit in autumn, in beds of light, rich earth, where they remain for a whole year, being sheltered from the severity of winter. Next, they are removed into nurseries, where they grow for two or three years, till they are finally transplanted to the spot of their destination. In Britain, however, this practice seldom succeeds : the peaches are therefore propagated by inoculating them in the month of August (if single- blossomedj, into the St. Julian, Magnum, Gage, or other free growing plum-stocks ; or (if double-btossomed), into the Muscle-plum.

The stocks ought to be planted first in the nursery, when they do not exceed the size of a straw; and, in the course of one or two summers, they will be ready for the reception of the bud. The Inoculation, which is to be performed in the usual manner, seldom fails, provided it be carefully managed.

The Peach-tree has hitherto been usually cultivated against walls, where it produces the finest fruit: the double-blossomed, however, is sometimes reared in ornamental plantations; and, when in full blossom, exhibits a beautiful appearance. But, as in our temperate climate, this delicate fruit does not ripen till a late season, Dr. Anderson has contrived a method of forwarding its matura tion, so as to procure it fur the table as long as possible; and which, he conceives, to be less expensive than the common mode pursued by gardeners.

On the north side of a hothouse, constructed according to his plan (see vol. ii. pp. 495-6), he directs a number of oblong boxes to be provided, extending nine (or if it be thought necessary, twelve) feet in length ; and the width of which is nearly equal to that of one of the sash-frames. Each box is to be placed upon four wheels, which are made to move on two parallel planks, as a kind of railway ; so that they may be pushed forward or drawn back at pleasure, to the proper distance. These chests are, farther, to be filled to a sufficient depth with mould, and a tree is to be planted in each; the stem of which should rise in an erect posture, till it reaches within a few inches of the horizontal glass-ceiling of the hot-house. The shoots are then to be bent forward at right angles; the twigs trained horizontally, and fastened to a slight wooden frame, containing an open wire grate, so as to keep each twig in its proper place ; the fore-part of such frame being su ported, when drawn oat of the louse, by means of two staves provided for that purpose ;. and, when in the building, by fastening them to the joists. In order to introduce the tree into the hot-house, a moveable shutter is to be furnished immediately under the horizontal glass; on opening which, the frame is admitted, and the box pushed forward on its wheels, while an assistant within supports the frame, till the tree is brought closely to the glass; and, after properly securing such frame, the shutter is to be applied, and all the crevices around the stem of the tree should be carefully closed' with well-tempered lute.

Dr. Anderson observes, that though this process appear intricate i 1 the detail. yet it " will be found in practice the easiest thing imaginable." The peach-tree being thus placed, at the proper season of the year, and occupying the upper part of the hot-house, will at all times be exposed to the whole influence of the sun, and thus receive the full benefit of warm, congenial air. By the united effects of light and heat, the ripening of the fruit will not only be accelerated, but its colour and flavour will be considerably improved.

The best peaches have a delicate thin rind, a mellow, juicy pulp, and a delicious flavour. They are highly esteemed at the table, as an article of the dessert: but, if preserved in wine, brandy, or sugar, they lose their good properties. In a ripe and fresh sta:e, they are wholesome, and of considerable service in obstructions and bilious complaints; as they allay heat, mitigate thirst, and are slightly ape-rient. Their kernels are likewise a salubrious bitter, and are supposed to be detergent.

Lastly, the flowers of peaches emit an agreeable fragrant odour, and have a bitterish taste. If distilled in a water-bath, they yield a whitish liquor, about one-sixth part of their weight; and which communicates to a large quantity of other liquids, a flavour similar to that of the kernels themselves.—An infusion of half an ounce of the fresh-gathered flowers, or a dram of them when dried, in half a pint of boiling water, sweetened with a little sugar, is said to be an useful laxative, and vermifuge, for children.