NOTES ON SUPERIOR FRUITS. 



11 



burgh. Here, where their local origin pla- 

 ced and confines them, they are truly unri- 

 valled. Abroad, in New-England, at the 

 south, and even at the west, they are scarce- 

 ly the same fruits. 



On the other hand, there is a small class 

 of fruits which seem to have a capacity of 

 adaptation that fits them for soils and ex- 

 posures of almost every character. Hardy, 

 uniformly productive, and thriving in al- 

 most every tolerable soil, they become 

 sources of profit to the orchardist, and of 

 continual enjoyment to the possessor of 

 small gardens. To this class belong the 

 foilowino- sorts of fruit. 



Fig. 1. The Imperial Ottoman Plum. 



Plums. Imperial Ottobian. — This va- 

 luable fruit is comparatively little known. 

 It is named, but not described, in the Cata- 

 logue of the London Horticultural Society. 

 We believe it was imported from Europe 

 many years ago by the late proprietor of the 

 Linnean Garden at Flushing. 



The Imperial Ottoman has qualities which 

 will soon make it a very popular plum. In 

 the first place, it is among the earliest sorts, 

 ripening only two or three days after the 

 Morocco. Secondly, it is reviarkably juicy, 

 sweet and excellent ; the flesh of very melt- 

 ing texture. Thirdly, it is a most abund- 

 ant and very regular bearer; the fruit hang- 

 ing in the richest clusters. And lastly, it 

 is a very hardy tree — suiting itself to al- 

 most any climate, Avhere the plum will 

 thrive.* 



The Imperial Ottoman is a fruit of me- 

 dium size, oval, and regulary formed. The 

 skin is of a pale, semi-pellucid greenish 

 yellow, a good deal marbled. In general 

 appearance, the fruit approaches, some- 

 what, the Imperial Gage, but the skin is 

 thinner and more transparent. It hangs for 

 some time upon the tree, and though borne 

 in thick clusters, does not incline to rot like 

 some of the finer plums. The stalk and 

 leaves are rather downy, and the former is 

 slightly inserted. The skin is covered with 

 a delicate whitish bloom ; and the flesh, 

 Avhen fully ripe, scarcely adheres to the 

 stone. 



This plum is yet scarce in the nurseries, 

 and we notice it here, in order to commend 

 it to the attention that it really deserves. 

 It is certainly among the best of the earl}'' 

 varieties. The fruit raised in our garden 

 last season, was pronounced by all who saw 

 and tasted it, of very excellent quality. 



Jeeferson. — We have given our opinion 

 respecting this noble plum in our work on 

 Fruit Trees. Every year's trial confirms 

 our high estimation of its merits. We per- 

 ceive that it is now well tested in England, 

 and equally admired there. Its size, beau- 

 ty, and delicious flavor, are not its only re- 



* Col. Henry Little, of Bangor, too well known for his po- 

 mological zeal to need furtlier mention, informs us that it 

 succeeds admirably a.« far north as Maine. 



