556 ' HOW TO MAKE THE FARM PAY. 



Kenrick's Heath, Bellegaede, 



Late Red Rareripe, Early Tillottson, 



Scott's Nonpareil, Hill's Madeira, 



Tippecanoe Cling, Large White Cling, 



Yellow Alberge, Malta, 



Van Zandt's Perfect, Royal George. 



(We give representations of Crawford's Earlj and Early York 

 in our colored Fruit Plate.) 



Surely, from such a list as the above, every mouth should be 

 supplied with this delicious fruit. 



The Plum is propagated by budding the choice varieties on 

 the common wild Canada Plum or the blue Horse Plum. Two 

 French plums, the St. Julien and Myroholan^ are also used for 

 stocks. A strong, rich, clayey loam is the best soil for the 

 plum, — a porous or sandy soil harboring so many insect ene- 

 mies. The same rules of careful planting and after cultivation 

 apply to the plum as to the pear. The plum should be budded 

 in August or September. It is a vigorous grower, and each 

 year's shoots should be cut back one-half at the spring pruning, 

 or else should be pinched back through the summer. It bears 

 its fruit on spurs on wood two years old or more, which spurs 

 fihould be cut back, after the fruit is gathered. 



The best plums for general cultivation are: Washington, 

 Coe's Golden Drop, Green Gage, Imperial Gage, Lombard, 

 Smith's Orleans, Prince's Yellow Gage, Jefferson, Bradshaw, 

 Lawrence Gage, and McLaughlin. Several other varieties are 

 successfully grown in New York State, as the Columbia, Dam- 

 son, Duane's Purple, (also successful in New Jersey and Ohio,) 

 Huling's Superb, Monroe, Peach Plum, and White Magnum 

 I^onum or Egg Plum. 



The Imperial Gage Plum is represented in our colored plate. 



