3$o Plums and Plum Culture 



and stew in just water enough to keep them from 

 burning, until nearly soft, then add sugar to suit the 

 taste. Some of the Americana plums which have very 

 astringent skins may be improved, it is said, by cook- 

 ing a few minutes in water with a pinch of soda, — 

 about half a teaspoonful to the quart of water, — and 

 pouring this water off before the main cooking begins. 



Compote. — Plums may be served for dessert in a 

 compote, made according to the following recipe from 

 Mary Foster Snider: Make a syrup with two pounds 

 loaf sugar, one quart of water. After it boils, add the 

 white of an egg whipped up in a little water, whisk it 

 into the syrup and simmer very gently, skim off all 

 scum as it arises. Then put one quart fine ripe plums 

 into the syrup and simmer very gently until tender, 

 but not soft enough to break. Take them up and boil 

 the syrup ten minutes longer; pour it over the plums 

 and serve. 



Canning. — Plums are especially suitable for can- 

 ning. Hardly any fruit grown keeps so well in cans 

 and comes out with such appetizing freshness in the 

 winter. Green Gages enjoy a special reputation for 

 canning; though in this case one should consider all 

 the varieties of the Green Gage type (Bavay, Hand, 

 Lawrence, etc.) as equally entitled to consideration. 

 The native plums are extensively canned in those lo- 

 calities where they are commonly cultivated. The 

 Japanese varieties are mostly good canned; some bet- 

 ter than others. Satsuma is a favorite with some. 

 The canneries use mostly "Green Gages" (which are 

 probably oftenest Bavays) and "Egg plums" (which 

 are sometimes Golden Drops). 



To can plums at home, select the best fruit possi- 

 ble, prick each plum with a fork to prevent the burst- 

 ing of the skin, and pack tightly into glass jars. Make 



