110 LUTHER BUKBANK 



Nearly white is usually the most suitable color 

 for the flesh of the fruit. Yellow flesh is also 

 admissible, and sometimes pink or crimson. 

 The plums with crimson flesh, as we have else- 

 where learned, are all descendants from the 

 Satsuma plum which was one of my earliest 

 importations from Japan. 



Plums show almost every possible combina- 

 tion of flavors. Appearances are sometimes 

 deceptive as to the eating qualities of the fruit. 



As an instance, one plum that I have named 

 the "Fraud" is extremely beautiful to look at, 

 but its flavor is that of vinegar. There is, of 

 course, a great range of variation between differ- 

 ent plums even aside from those that rank 

 as prunes in the matter of sugar content. 

 Some are very sour and require a great amount 

 of sugar when cooked; others require almost 

 no sugar, except possibly to bring out their 

 flavor. 



Taste and aroma are so closely associated that 

 they may be said to be almost identical. They 

 simply represent the same thing as interpreted 

 by different organs of sense. It is obviously 

 desirable that a market fruit should have an 

 attractive aroma, for both market man and 

 customer often judge the fruit by this quite as 

 much as by the taste. 



