330 



go from thirty-five to forty to the pound, second grade, forty to fifty, 

 third grade, fifty to sixty, fourth grade, sixty to seventy, fifth grade, 

 seventy to eighty. 



SELECTION OF VARIETIES. 



There is a vast number of Plums in cultivation, and European 

 catalogues contain the names of several hundred varieties Within the 

 present century a great deal has been done in the way of raising new 

 varieties, many of which are greatly superior to a number of the older 

 kinds. English and French raisers have for many years vied with each 

 other in the production of new and choice kinds, and other European 

 countries have contributed to the list. We have also to thank American 

 raisers for some of our choicest and most popular Plums. Australasian 

 catalogues contain lists of all the best-known varieties, which are so 

 numerous as often to cause trouble in making a selection. Planters in 

 making a selection should duly consider the purposes they have in view, 

 and choose accordingly. For dessert Plums the requirements are juiciness, 

 with a rich or luscious flavour. It is also advisable to have a due 

 proportion of early, medium, and late varieties, so as to keep up a supply 

 for as long a period as possible. For culinary purposes those varieties 

 are best that have a brisk sub-acid flavour. If wanted for canning or 

 drying, the kinds selected should be those whose fruit is fleshy and has a 

 tough fibre. For making Prunes particular kinds should also be. chosen. 

 But for whatever purpose the fruit may be required, growers will do well 

 not to have too many varieties, as a few well-selected kinds will give 

 more satisfaction than a large number. 



VARIETIES, 



The following list embraces most of the more prominent and desirable 

 varieties, and will afford an ample selection for all practical purposes : 



Angelina Burdett. An excellent English dessert variety which ripens 

 medium early. Fruit round, above medium size. Skin thick, dark 

 purple, covered thickly with brown dots and a heavy bloom. Flesh 

 yellowish, juicy, highly flavoured, and separates freely from the stone. 

 Fruit will hang on the trees till it shrivels up, when its flavour is very 

 rich. Tree hardy, robust, and prolific. Suitable for drying. 



A utnmn Compote. This is an excellent culinary Plum, raised in 

 England by the late Mr. Rivers, which ripens about mid-season. Fruit 

 oval and very large. Skin yellow and deep bright red. Flesh yellow, a 

 little coarse, juicy, pleasantly sub-acid, and adheres to the stone. Tree 

 vigorous and fairly productive. This is an excellent variety for preserving 

 and drying. 



Itelgum Purple. A Belgian variety, with roundish-oval fruit, rather 

 above medium .size, which ripens a little before mid-season. Skin deep 

 purple, with a thick bloom. Flesh greenish-yellow, rather coarse, very 

 juicy, sugary, and adheres slightly to the stone. Tree strong and prolific. 

 This is one of the best varieties for cooking and preserving. 



