328 



to the wood of the branches, which become discoloured and dry, and 

 invariably die off soon after growth commences in the following season. 

 The real nature of this disease and its causes are at present unknown, and 

 possibly it may long be classed among the many mysterious evils with 

 which cultivators have to contend. In the opinion of the writer there is 

 some affinity between this disease and the Peach Yellows described at 

 page 233, the symptoms and effects being very similar. If so the better 

 plan is to root out affected trees and destroy them, as the injuries are 

 radical and cannot be cured. If, however, the disease is of fungoid 

 origin, as it may be, spraying with Sulphate of Iron, Bluest-one and 

 Ammonia, or similar fungicides will prove beneficial. 



GATHEKING AND PACKING. 



Plums attain the highest degree of perfection when allowed to get 

 thoroughly ripe upon the trees, as then only is their flavour fully developed. 

 Consequently, when required for dessert or drying, they should be 

 allowed, as far as is practicable, to ripen fully before they are gathered. 

 Sometimes, however, when required for a distant market it will be 

 necessary to gather the fruit somewhat earl} ; . When required for cooking 

 or jam it is not necessary to wait till the fruit gets fully ripe, and the 

 Plums may be gathered as soon as they are fairly coloured and 

 moderately soft. In sending to market the Plums should be uniform in 

 size, and closely packed in the cases so that they will not shift. Though 

 Plums as a rule are not suitable for storing, yet several of the Jate kinds 

 may be preserved in good condition for a few weeks. These should be 

 arranged upon shelves in single layers in a dark room or cellar where the 

 temperature is medium low and regular. If wrapped singly in tissue 

 paper they may be kept still longer if required. 



MAKING Pra NES. 



The fruit must be thoroughly ripe before it is gathered, as then it is 

 richest in saccharine, which is essential to a full and luscious flavour. It 

 is advisable to let it hang upon t*he' trees till it begins to shrivel, and 

 some growers allow the fruit to remain till it drops off. When this plan 

 is adopted it is customary to place straw, grass, A:c. under the trees to 

 prevent bruising, which is injurious to the fruit. This plan has its 

 drawbacks, as the process of harvesting is slow, and gathering up the 

 fallen fruit is tedious and laborious. It is a better plan to place sheets 

 under the trees and jar the branches as soon as the fruit is sufficiently 

 ripe. This process may be repeated daily or every second day till the 

 crop is secured. If gathered by hand it will be advisable to go over the 

 trees several times in order to secure the crop in the best possible 

 condition. In France the common mode of drying is, after the fruit is 

 gathered, to spread it out in trays of wood or wickerwork and expose for 

 about two days to the sun till it becomes soft. The trays are then placed 

 in a baker's oven heated to from a hundred and five to a hundred and 

 twenty degrees Fall, and allowed to remain for two hours. The fruit is 



