66 Plums and Plum Culture 



They are not desirable dessert fruits, nor are they good 

 for eating out of hand. They are especially fine for 

 preserving or spicing, after the manner traditionally 

 employed with Damsons. For making jelly nothing 

 within the knowledge of the writer excels the red- 

 fruited varieties like Wayland and Kanawha. Nearly 

 all the varieties are so distinctly superior for preserv- 

 ing, spicing and jelly making, that they might always 

 command a patronage for these purposes alone. The 

 great firmness of flesh which is characteristic of most 

 of these plums makes it possible to ship them long dis- 

 tances in large packages to market, which is another 

 item of importance to many fruit growers. The ex- 

 treme lateness of ripening of many of the varieties 

 makes them valuable for certain conditions, though it 

 throws them out of consideration for points north of 

 Milwaukee, Wisconsin, or Burlington, Vermont. The 

 varieties are generally more hardy than the Wildgoose 

 or Chicasaw plums. Some of them will succeed as 

 far north as Burlington, Vermont, and even Golden 

 Beauty, considered a distinctively southern variety, 

 often fruits in Iowa and is fairly hardy in Vermont. 



