THE PLUM] 351 



sparent, juicy and very sweet, with a delicate flavour, and 

 adheres or partly adheres to the stone, which is long and 

 pointed at both ends. Matures in August. 



9. PLUM "&ANT". The tree is vigorous and very 

 productive. The fruit is large or very large, pear-shaped, 

 with a short thick stalk. The peel is thick, deep pink 

 with a white bloom. The flesh is thick, firm, yellow, 

 sweet, well detached from the stone and excellent for 

 drying or for preserves. Matures in August-September. 

 This is an American plum introduced from France 

 in 1904. 



10. PLUM (< ABBAYE D'ARTON". This is a French 

 plum of the very best quality for drying. The tree is 

 vigorous and very productive. The fruit is large or very 

 large, of a perfectly oval shape. The peel is greenish 

 white, almost entirely covered pale rose, flushed violet 

 andmarbled red on the sunny side. The flesh is yellow, of 

 fine texture, rather firm, juicy, sweet and well detached 

 from the stone. Matures in August-September. 



11. PLUM "DE PONTBRIANT" (M.^flruna ta San 

 Anton, introduced from France in 1904). The tree is 

 very vigorous, grows to a large size in good situations 

 and is very productive. The fruits are large or very large 

 round, a little flat at the base, with a thick long stone. 

 The colour is purple red, shading to violet, covered with 

 a bluish white bloom. The flesh is very thick, yellow, 

 juicy and sugary, with a good flavour at perfect maturity. 

 Matures in August. 



12. PLUM COE'S GOLDEN DROP. The tree is 

 vigorous with reddish twigs, but does not attain large 

 dimensions, and is not regular in its production, The 

 fruit is very large, oval, elongated, slightly grooved, and 

 very slightly pointed or pear-shaped near the stalk. The 

 peel is thick, golden yellow, dotted or marbled red 

 towards the sun. The flesh is yellow, rather firm, but 

 of fine texture, sugary, with the fragrance of an apricot, 



