242 STATE HORTICULTURAL SOCIETY. 



The after-pruning is confined to the thinning out of unnecessary 

 branches, particularly those showing a tendency to rub against others, and 

 the heading in of rampant shoots. The extremes of either heading in or 

 thinning out, as practiced upon the peach, do not apply to the plum. A 

 plum tree properly pruned at the time of transplanting will need but little 

 training thereafter, and that given should be the least that will suffice to 

 guide it into a symmetrical form. 



As is the case with all other fruits, the plum needs thorough cultiva- 

 tion if we would obtain the best results. There is even greater need of 

 fertilizers than with the peach, as the plum does not seem to be as good a 

 scavenger as does that fruit, but if possible it should be in some mineral 

 form. Stable manure can, however, be used under some circumstances to 

 improve the physical conditions of the soil, its effect either upon a light 

 or heavy soil being beneficial. 



VARIETIES OF THE PLUM. 



Nearly all the varieties commonly in cultivation belong to the so-called 

 European species, Primus domesiica. The better kinds are as follows, 

 arranged in the order of their ripening: 



Diiane's Purple.— Tree vigorous, shoots very downy, leaves large and 

 downy. Fruit very large, oblong-oval, one side larger than the other. 

 Stem slender, three fourths of an inch long, set_in a narrow cavity; color 

 red-purplish, red in the sun, dotted with yellow and with a lilac bloom; 

 flesh light yellow, juicy, rather sweet; adheres slightly to the stone even 

 when ripe. Ripens the middle of August. A profitable market sort. 



Washington (Fig. 6). — Tree strong growing, forming a round head, leaves 

 large and glossy, branches light brown, downy. Fruit quite large, roundish- 

 oval, suture slight. Stalk five eighths of an inch long, stout, downy, set 

 in a shallow but wide cavity. Deep yellow with crimson blush and dots, 

 marbled with green before ripe. Flesh yellow, firm, sweet and rich, free. 

 Last of August. One of the best yellow plums. 



Bradshaiv (Fig. 6) (Niagara). — Tree very vigorous, with large, purplish 

 and smooth shoots. Fruit large, ovate, with a stout stem three fourths of an 

 inch long, slightly inserted in the narrow cavity, sometimes with a slight 

 neck; purplish red with a blue bloom. Flesh yellowish, becoming brown- 

 ish yellow, rather coarse, but juicy and pleasant. Clings slightly to the 

 stone until fully ripe. Last of August. One of the best of the standard 

 varieties, although the new variety. Field, which in many respects resem- 

 bles it, is preferred by many as it is one or two weeks earlier. 



Green Gage ( Peine Claude). — Trees small, slow growing, smooth shoots, 

 buds with well-marked shoulders. Fruit small, with slight suture, round, 

 green or yellowish green, mottled with red in the sun when fully ripe. 

 Stem slender, one half inch long, slightly inserted. Flesh light green, 

 rich, melting, juicy, luscious, free. The best in quality of all plums. Last 

 of August and first of September. 



Lombard (Fig. 6).- — Tree vigorous with glossy, purple shoots, leaves 

 crumpled. Fruit of medium size, oval, slightly flattened at the ends, suture 

 indistinct, violet red, with thin, white bloom. Stalk slender, five eighths of 

 an inch long. Flesh, deep yellow, juicy, pleasant, adhering to the stone. 

 Early September. One of the most productive varieties. While it should 

 be in every collection, the immense number of trees of this variety that 

 have been planted within the past five years will tend, by lowering the 



