THE PRUNE 47 



away from the fruit, leaving the rich honey- 

 colored flesh ready for the can. 



The plum has made its way to distant terri- 

 tories, and is now grown extensively in Australia 

 and New Zealand, being especially prized for 

 canning purposes. 



In California it has proved a favorite and it is 

 greatly superior to its staminate parent the Hun- 

 garian prune, especially for shipment. 



But it is sold as a plum and not as a prune. 



THE PEARL PRUNE 



Obviously, then, this was not the fruit I was 

 seeking. But my experiments continued and 

 after a few more generations of crossing and 

 selection, I found among the seedlings one 

 that produced a fruit in many respects more 

 promising. 



This fruit was introduced in 1898 under the 

 name of the Pearl prune. 



The Pearl prune originated as a seedling from 

 the French prune. It is usually a little larger 

 than its parent, but somewhat more flattened in 

 form. The skin and flesh are pale amber and so 

 translucent when ripe that the stone can be seen 

 through them. 



It is really a delightful prune, of exceeding 

 high flavor, delicious aroma, and melting flesh, 



