THE PLUM 335 



ity when thoroughly ripe, though not to be 

 compared with some of the hybrids which 

 have been produced from it. It is esteemed 

 for the table when fresh and for making jellies 

 and jams. 



Such peculiar interest attaches to this unique 

 plum that I will quote an account of it given 

 in "The Plums of New York," published 

 in 1910: 



"There is a group of several ^arieties of Tri- 

 fiora plums unique in having the flesh deep red 

 in color and very firm and juicy. Of these red- 

 fleshed plums, Satsuma was the first to be intro- 

 duced into fruit-growing America and is one of 

 the parents of most of the others. While the 

 fruit is not as large nor as handsome in color as 

 in some of its offspring, it is still one of the best 

 varieties for quality of fruit and its trees are pos- 

 sibly as good as those of any of the other sorts of 

 red-fleshed Trifloras, besides being one of the 

 best of its class in quality for either dessert or 

 culinary purposes, keeps and ships very well, and 

 if the plums are of sufficient size and have been 

 allowed to color properly, the variety makes a 

 good showing on the markets. Too often, how- 

 ever, it is so unattractive as it reaches the market 

 that it does not sell well. In the South the 

 plums are said to be much attacked by brown 



