THE PLUMS OF NEW YORK. 241 



serrate, reflexed; petals roundish or obovate, slightly crenate, with short, broad claws; 

 anthers yellowish; filaments three-eighths inch long; pistil lightly pubescent at the base, 

 equal to the stamens in length. 



Fruit mid-season, ripening period long; one and three-quarters inches in diameter, 

 roundish-truncate or oblate, halves equal ; cavity deep, flaring; suture shallow, distinct ; 

 apex flattened or depressed; color yellow, obscurely striped and mottled with green, 

 overspread with thin bloom; dots numerous, whitish, inconspicuous, clustered about 

 the apex; stem unusually long, averaging one and five-sixteenths inches in length, 

 very pubescent, adhering strongly to the fruit; skin thick, tough, slightly astringent, 

 separating readily; flesh golden-yellow, juicy, somewhat fibrous, firm, sweet, with 

 pleasant, mild flavor; very good; stone semi-free or free, the cavity larger than the pit, 

 seven-eighths inch by three-quarters inch in size, broadly oval, turgid, blunt at the 

 base and apex, slightly roughened; ventral suture broad, sometimes winged; dorsal 

 suture broadly and deeply grooved. 



HARRIET 



Prunns doniestica 

 I. Card. Citron. 18:441. 1SS2. 2. Hogg Fruit Man. 705. 1884. 



Harriet is little known in America, but as the variety grows on our 

 grounds it appears to be somewhat desirable. The tj-pe is that of Reine 

 Claude, the fruit being slightly yellower; the quality is very good and 

 the tree -characters are good. It is doubtful, however, in spite of these 

 attributes to recommend it, whether, with the multiplicity of plums of this 

 type, the variety in question can make headway in the United States. 

 Harriet was originated by Thomas Rivers, Sawbridgeworth, England, about 

 1870. While considerably grown in England, it can hardly be said to be one 

 of the leading varieties in that country. 



Tree medium in size and vigor, spreading, open, productive; branchlets thick, very 

 short, pubescent throughout the season; leaf-buds large, long, tipped brush-like at the 

 apex; leaves folded upward, oval, one and one-half inches wide, two and three-quarters 

 inches long, the young leaves bright red when opening; margin serrate or almost crenate; 

 petiole tinged red, glandless or with one or two glands usually at the base of the leaf; 

 blooming season intermediate, short; flowers appearing after the leaves, one inch across; 

 borne on lateral buds and spurs, singly or in pairs. 



Fruit mid-season, ripening period long; about one and three-eighths inches in 

 diameter, roundish-oblate, somewhat oblique, golden-yellow, sometimes mottled \^dth 

 red, overspread with thin bloom; flesh golden-yellow, firm, sweet, pleasant in flavor; 

 of very good quality; stone clinging, five-eighths inch by one-half inch in size, oval, 

 turgid, with slightly roughened surfaces. 



