SEPTEMBER. 211 



ing I was purchased by a quaker, a piece of white paper was tied 

 round my pot, nnd I was placed inside his carriage; and I, who 

 before had only lived, now lived and moved I knew not w r hither. It 

 was gratifying to me to see how my new master gazed on me, 

 handled me, and inhaled my attar breath, regarding me, as I thought, 

 with more than usual interest, because he considered my destiny 

 altogether changed in his hands. For my part, I resolved to do my 

 best to please him, as I had done my former master. Soon the car- 

 riage stopped ; 1 was handed out, passed through the hall and draw- 

 ing-room, admired by the servants and ladies, and placed by my 

 master in the conservatory. I had not been long here before I saw a 

 red-faced, happy-looking man, without a coat, and with a blue apron, 

 coming towards me with a watering-pot; this, as I afterwards learned, 

 was John the gardener, of whom I shall have more to say by and by. 

 My master met him close by me ; and a conversation immediately 

 ensued, ending by John expressing himself highly pleased, but wish- 

 ing I had been a " wee bit bigger." When I had shed my flowers, 

 1 was taken out of doors; and a frosty night having denuded my 

 branches of their leaves, I was removed to a dry cold pit for winter 

 quarters. William Paul. 



DESCRIPTIVE LIST OF FRUITS. 

 PLUMS. 



The Plum is a native of Europe, Asia, and America. In its wild 

 state it is a low thorny tree, bearing an astringent fruit. Our fine 

 sorts are, however, not indigenous to any country, but owe their 

 existence principally to the skill and industry of man. 



The Plums cultivated in our gardens were probably brought in 

 the first place from the Continent; latterly some good kinds have 

 been raised in this country, and a valuable addition to our collec- 

 tions has been received from America. 



In its present state of perfection the Plum is a rich, luscious 

 fruit; although perhaps not quite so wholesome as many others, 

 owing to its laxative and flatulent nature ; but when used in pies, or 

 preserved with sugar, it loses in a measure these properties. 



In France the Plum is much used for drying. The kinds era- 

 ployed in the production of the dried fruit, known in England as 

 French Plums and Prunes, are the St. Catherine, d'Agen, Perdrigon, 

 and Prune d'Ast, large quantities of which are annually exported 

 from France to all parts of the globe. 



Nearly 200 varieties of Plum exist in this country : but in the 

 following papers a few of the best only will be noticed, principally 

 for the guidance of amateurs. 



1 . WilmoVs Early Orleans. 



Synonyms: Wil mot's large Orleans ; Wilmot's Orleans. 

 This valuable Plum was raised some years ago by the late Mr. 



