_Hill's Chili_ =3.= _Am. Pom. Soc. Rpt._ 184, 211. 1856. =4.= Elliott _Fr. Book_ 298. 1859. =5.= Downing _Fr. Trees Am._ 2nd App. 142, 143. 1872. =6.= _Am. Pom. Soc. Cat._ 28. 1873. =7.= _Mich. Hort. Soc. Rpt._ 483, 484. 1873. _Sugar._ =8.= _Gard. Mon._ =11=:148. 1869. _Stanley Late._ =9.= _Ibid._ =14=:347. 1872. =10.= _Mich. Sta. Sp. Bul._ =44=:62. 1910. _Jenny Lind._ =11.= _Mich. Hort. Soc. Rpt._ 116. 1872. _Cass._ =12.= _Mich. Hort. Soc. Rpt._ 14, 15. 1899. Chili, long familiar to the older generation of peach-growers as Hill's Chili, is now waning in popularity though for nearly a century it was one of the mainstays of peach-growing, having been widely and commonly planted in commercial orchards the country over. Chili, in its day, was one of the notable culinary peaches, being especially desirable for canning and curing because of its firm, dry, but well-flavored flesh, and, besides, it ripened late in the season when cool weather gave storage conditions and made culinary work more agreeable to housewives. The peaches are not at all attractive in size, color or shape, are quite too dry of flesh to eat with pleasure out of hand and are made even less agreeable to sight and taste by pubescence so heavy as to be woolly. The trees of Chili are about all that could be desired, for, while of but medium size, they are vigorous, very hardy, long-lived and, barring injury from cold or frost, are annually fruitful, though the variety has the fault of ripening its crop unevenly--an asset in home orchards, a liability in commercial plantings. Chili came into cultivation early in the Nineteenth Century, the first tree probably having appeared in the orchard of Deacon Pitman Wilcox, Chili, Monroe County, New York. It comes almost true to seed and several seedlings have sprung up which are almost indistinguishable from it. Among these are Sugar, Stanley Late, Jenny Lind and Cass. Chili was mentioned by the American Pomological Society in 1856 as a worthy sort under the name "Hill's Chili"; placed under this name on the fruit list in 1873; and changed to Chili in 1897. [Illustration: CHILI] Tree medium in size, compact, vigorous, upright-spreading, hardy, productive; trunk thick, shaggy; branches stocky, smooth, reddish-brown covered with light ash-gray; branchlets unusually long, with spur-like branches near the tips, dark reddish-green, glossy, smooth, glabrous, with conspicuous, raised lenticels. Leaves folded upward and recurved, six inches long, one and one-half inches wide, long-oval to obovate-lanceolate, thin; upper surface dark, dull olive-green, smooth; lower surface grayish-green; margin finely serrate, tipped with reddish-brown glands; petiole three-eighths inch long, with two to seven small, usually reniform, reddish-brown glands mostly on the petiole.