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species indigenous to California and other parts of North West America, 

 a shrub growing ten or twelve feet high, yields a palatable fruit that is 

 utilized to a great extent in its native regions. There are two varieties, 

 one having round yellow fruit the size of large Cherries, and the other 

 has fruit in form and colour similar to Damsons. 



There is no certainty as to when the Plum first became a cultivated 

 fruit, but probably the earliest improved varieties originated in Western 

 Asia, as the fruit appears to have been well known to the ancient 

 Persians, Syrians, and Egyptians. Afterwards it appears to have become 

 very popular with the Greeks and Romans. As regards its use by the 

 last-numed nation, Pliny informs us that in his time a great many 

 varieties were known. The Damson, or Damascene Plum as it was 

 originally called, as its name implies originated in Damascus, and is the 

 earliest kind on record. It is said to have been introduced to Italy 

 about a hundred years before the Christian era. For its medicinal 

 qualities the wild Plum was held in high repute by Greeks and Romans, 

 who were in the habit of using the bark of the tree as an astringent in 

 cases of intermittent fever. 



Plums of various kinds appear to have become common in England 

 about the middle of the fifteenth century, most of them having been 

 introduced from France, Italy, and other parts of Southern Europe. 

 One of the earliest introductions was the well-known Orleans Plum, a 

 French variety still held in high repute. The popular Green Gage was 

 also introduced from France, where it was known under the name of 

 Reine Claude, but it is supposed to have originated in Greece. This 

 variety is said to have been taken to England towards the end of the last 

 century, along with a number of other trees, by Sir Thomas Gage. It so 

 happened that this particular Plum tree had lost its name, and when, in 

 time, it fruited, the gardener christened it Green Gage in allusion to its 

 colour and in honour of his employer. Some authorities, however, assert 

 that the Green Gage was known in England at a much earlier period, 

 though under another name. 



The Plum is an excellent dessert fruit, though it is not so extensively 

 used for this purpose as some other kinds, as it is commonly supposed to 

 cause indigestion and flatulence. The fruit is, however, perfectly 

 wholesome if eaten in moderate quantities and when fully ripe. The 

 skin of the Plum is very indigestible, and should never be eaten, arid 

 more especially by persons who have weak stomachs or are otherwise out 

 of health. For culinary purposes Plums are extensively used, and large 

 quantities are preserved in various ways. The Plum is considered to be, 

 when cooked, a very wholesome fruit. Medicinally it is mildly laxative, 

 arid .has a purifying effect upon the blood. For canning there is now a 

 considerable demand for Plums, and this mode of preserving is increasing 

 in popularity. Fruit preserved by this method will keep for any length 

 of time, and is available for use at periods of the year when the fresh 

 Plums are out of season. The canning process will also allow our 



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