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growers to open up an export trade after our home wants are supplied. 

 For preserving in the form of jam Plums are very extensively used, and 

 more so than any other fruit. The drying of Plums is an important 

 industry in some parts of Europe, and more especially in France and 

 Italy, where the fruit forms an important article of commerce under the 

 names of Prunes and Prunellas. Several kinds of Plums are used for 

 these purposes, the most suitable being those that have firm fleshy fruit 

 arid hang long upon the trees. There is some difference in the methods 

 of drying in different districts, but only in details, and in the main the 

 practice is uniform. Culinary Plums may also be preserved by simply 

 splitting the fruit, removing the stones, and exposing the halves to the 

 action of the sun, the cut side uppermost. Fruit preserved in this way 

 will retain its original flavour, and when carefully prepared and packed 

 will keep for years. The fruit may also be dried by means of artificial 

 evaporators, and when large quantities have to be treated, this method 

 will generally prove more effective and economical. 



The juice of the Plum when fermented makes a very palatable wine, 

 and by distillation yields a good spirit. Large quantities of fruit are 

 utilized in this way in some parts of Europe. Any kind of Plums can be 

 u&ed for these purposes, but those having plenty of juice and containing a, 

 large proportion of saccharine will yield the best returns. Damsons are 

 largely used in making wine or spirit, arid the juice is sometimes employed 

 for colouring or flavouring cheee, which is known as <l Damson cheese." 

 The fruit of the Sloe is in Europe often made into a conserve with sugar, 

 and formerly the juice was extensively used in the adulteration of port 

 wine. The leaves of the Sloe were also used extensively formerly in the 

 adulteration of tea. Medicinally the unripe fruit and leaves of all the 

 species contain prussic acid in large proportions, but the Prnnus spiuosa 

 (Sloe) family to a greater extent than the others. The bark of the Plum 

 tree, which is very astringent, is sometimes used medicinally, but to a 

 greater extent formerly than now. From the bark of the wild Prunus 

 domestica a good yellow dye for woollens is obtained, while Prunns spinosa 

 yields a red colouring material. The wood of all the species of Plums is 

 fine-grained, hard, and durable, and though not attaining a great size is 

 extensively used by European cabinetmakers, and in the manufacture of 

 musical instruments. 



PREPARATION OF THE SOIL AND PLANTING. 



Plums are very hardy trees, and may be grown successfully under 

 various local conditions and in most parts of Australasia, excepting 

 tropical regions. They are likely to thrive best, however, in a moderately 

 cool climate when planted in a deep rich loamy soil. The land should be 

 deeply worked, and more especially if the soil is heavy, as a good root- 

 bed is essential. Drainage must be provided for when necessary v as a 

 wet retentive soil is uncongenial to the trees. Trees should be planted 

 not less than twenty -four feet apart in order to allow ample room for 

 development. As, however, it will be some time before they require the 

 whole of this space, it is a good plan to plant intermediate temporary 



