36 Bulletin 62. 



7. The varieties now known to be hardy in the plum regions 

 of New York are Burbank, Abundance, Willard, Ogon, Satsuma, 

 Chabot, Yosebe and Berger ; and others give promise of being as 

 hardy as these. 



8. The period of ripening of the various kinds extends over a 

 long season, running, in New York, from the middle of July to 

 the middle of September. The same variety does not always 

 appear to ripen at the same period in successive years. This is 

 especially true of the Kelsey, which sometimes varies through a 

 period of three months. In New York, the earliest market 

 variety which has been tested appears to be Willard, followed 

 closely by Ogon, then Abundance and Berckmans, and Burbank 

 still later. Kelsey is generally the latest of all the varieties. 



9. Most of the Japanese plums keep for several days, and 

 some of them even for two weeks, after they are ripe. Satsuma 

 is one of the best keepers known in the north. 



ID. The larger part of the varieties are red with deep yellow 

 flesh, and the Satsuma, and a few varieties less known, have deep 

 red flesh. There are only four well known yellow varieties. 

 There are eight freestones, as follows: Ogon, Willard, Kelsey, 

 Berger, Maru, Munson, Normand, Yosebe. 



11. The varieties which can be most confidently recommended 

 at the present time are Abundance, Burbank, Willard, Kerr, 

 Berckmans, Maru, Red Nagate, Chabot, .Satsuma and perhaps 

 Ogon. Kelsey is recommended for the south. 



12. The chief weaknesses of the Japanese plums are too early 

 bloom of some varieties and liability to the fruit-rot fungus. 

 Amongst their advantages are partial immunity from black-knot, 

 and leaf- blight and often a partial freedom frotncurculio injury. 



13. Altogether, the Japanese plums constitute the most impor- 

 tant type of fruit introduced into North America during the last 

 quarter of a century, and they should receive careful tests in all 

 parts of the country. \_ H. BAII^EY. 



