LOLA
1. Del. Sta. Rpt. 13:104. 1901. 2. Am. Pom. Soc. Cat. 37. 1909.
Lolo. 3. Cornell Sta. Bul. 74:373. 1894. 4. Am. Pom. Soc. Cat. 33. 1899. 5. Budd-Hansen Am. Hort. Man. 2:349, 350. 1903.
Miss Lola. 6. U. S. D. A. Pom. Rpt. 43, Pl. IV. 1895. 7. Rural N. Y. 60:678. 1901. 8. N. Y. Sta. Bul. 364:184. 1913.
Miss Lolo. 9. Tex. Sta. Bul. 39:808. 1896.
Lola is a popular peach in parts of the South but is hardly known in New York. On the Station grounds it is the best of its season and one of the best of all white-fleshed peaches. Moreover, it fills a gap in the peach procession that ought to make it valuable in this State. It follows Mamie Ross and Greensboro, both of which it surpasses in appearance and quality. It precedes Champion and is even better than that handsome and delicious peach. Since it ripens with the well-known Carman, fruit-growers will want to know how it compares with that variety. It is hardier in bud than Carman, that sort not having a single fruit after the cold winter of 1911-12 while Lola bore a fair crop; the fruit is of better quality, larger, hardly as well colored and on the Station grounds the tree is more productive. Attention of New York peach-growers was called to Lola, in words almost identical with those here used, in Bulletin 364 from this Station, published in 1913, with the result that it is now being tried in several parts of the State and we shall soon know what its commercial value is this far north.
The parentage of Lola is unknown. The variety originated from seed planted in 1876 by J. W. Stubenrauch, Mexia, Texas, who named it Miss Lola in honor of his daughter. The American Pomological Society listed Lola in its catalog in 1899 as "Lolo." In 1909, however, the spelling was changed to Lola as it is correctly written.
LOLA
Tree large, vigorous, upright-spreading, open-topped, hardy, productive; trunk thick, smooth; branches stocky, smooth, reddish-brown with a light tinge of ash-gray; branchlets very long, with internodes of medium length, dark pinkish-red intermingled with pale green, glossy, smooth, glabrous, with conspicuous, numerous, small, raised lenticels.
Leaves six inches long, one and one-half inches wide, variable in position, oval to obovate-lanceolate, thin; upper surface dull, dark green; lower surface silvery-green; apex acuminate; margin finely serrate to nearly crenate, glandular; petiole three-eighths inch long, with one to five reniform glands usually on the petiole.
Flower-buds hardy, obtuse, very plump, heavily pubescent, appressed or free; blossoms open early; flowers nearly two inches across, light to dark pink, usually in twos; pedicels short, slender, glabrous, green; calyx-tube reddish-green at the base, greenish-yellow within, somewhat campanulate, glabrous; calyx-lobes broad, obtuse, glabrous within, pubescent without; petals ovate, deeply indented near the base, faintly crenate, tapering to narrow claws; filaments one-half inch long, shorter than the petals; pistil, pubescent near the base, equal to the stamens in length.
Fruit matures in early mid-season; two and three-eighths inches long, two and one-half inches wide, round-oval, usually somewhat oblique, compressed, with nearly equal halves; cavity deep, wide, abrupt, with tender skin; suture shallow, deepening toward the tip; apex small, mucronate, roundish or somewhat depressed; color creamy-white blushed with carmine deepened by a few dark splashes; pubescence short, thin; skin thin, tough, separating from the pulp; flesh white, rayed with red near the pit, very juicy, tender and melting, sweet, with a pleasant sprightliness; good in quality; stone semi-free to free, one and three-eighths inches long, fifteen-sixteenths inch wide, obovate, plump, abruptly pointed, with corrugated and pitted surfaces; ventral suture wide, winged, deeply furrowed along the edges; dorsal suture a deep, narrow groove.