THE FRUITS 159 



place in the world to the growing of plums. Plums are usually 

 started from the seeds and then budded. It is best to bud in 

 damp weather, and the bud is usually placed on the north side. 

 Scion grafting is also practised, but must be done in early 

 spring. Plums grow in all kinds of soil and differ somewhat 

 according to variety, but best crops are obtained on heavy 

 loams or clays. Two or three varieties should be planted to- 

 gether so that the blossoms will fertilize each other. The fruit 

 should be thinned so that no two plums touch each other. 

 Some of the best varieties of plums are: Wild Goose, Robin- 

 son, Bradshaw, Lombard, Green Gage, Abundance, Blue 

 Damson, Burbank, Red June, and Satsuma. 



The prune is a plum, firmer and not quite so juicy as 

 ordinary plums. It is usually dried before being put on the 

 market. The Fellenberg, York State, and German prune 

 are among the best prune varieties. 



The Peach. — The peach is more largely sold on the market 

 than any other stone fruit. Because of the ease with which 

 they may be grown almost every farmhouse has a number of 

 peach trees about it. Peaches first came from Persia. They 

 are not able to stand the cold winters of northern regions, 

 but nearly all the states in the Union produce some peaches, 

 while Michigan, Long Island, Maryland, Georgia, Alabama, 

 and California are famous for them. 



A rich, sandy loam soil is best for peaches. Heavy soils are 

 to be avoided, if possible. The soil usually has an influence 

 over the flavor. Young trees are started from seeds sown in 

 autumn. The next spring they come up and are large enough 

 to be budded in August. Grafting is hardly ever practised, 

 because the cuts do not heal quickly. In getting buds for 

 budding, select from trees which have borne fruit. Care 



