FOUR BURBANK PRUNES 65 



The stone, which is free, is only five-eighths of an 

 inch in cross section and very thin. 



The Standard is without doubt the best com- 

 bination drying and shipping prune ever pro- 

 duced. It ripens with the French prune in Sep- 

 tember. It has been kept fully a month in good 

 condition in a basket in an ordinary living room 

 during our warm fall weather. It can be suc- 

 cessfully shipped after it becomes dead ripe to 

 any part of the United States. 



And the final test as a prune is that when 

 dipped in the ordinary lye solution the skin 

 cracks properly, so that the result is a big, 

 quickly dried prune of superlative quality. 



The following comparison of the French and 

 Standard prunes, made by G. E. Colby of the 

 University of California, gives a good idea of 

 the value of the Standard prune: 



Average 

 The Standard French Prune 



Average weight in grams 49.7 23.6 



Number per pound 9.1 19.1 



Flesh, per cent 96.5 94.2 



Pit, per cent 3.5 5.8 



Sugar, per cent 18.9 18.5 



In case anyone wishes to change a prune 

 orchard over to a more profitable variety, 

 whether for drying or shipping fresh, I would 

 strongly recommend the Standard for grafting. 



3 Vol. 4 Bur. 



