AMYGDALACE^;. IV. PRUNUS. 



503 



25 Horse plum, Irish horse plum. 



26 Imperiale de Milan. 



27 Imperiale Ottoman. 



28 Imperiale violette. Dubam. arb. fr. 2. p. 98. no. 32. t, 15. 



29 Imperiale violette afeuilles panachees. Duham. arb. fr. 2. 

 p. 99. no. 33. 



30 Isabella. Wood downy. Fruit oval, red, middle-sized; 

 flesh adhering to the stone. A first-rate dessert and kitchen 

 fruit, ripening in the end of August. 



31 Jacinthe. Duham. arb. fr. 2. p. 100. no. 34. t. 16. 



32 Prunallier. 



33 Prunallier petit. 



34 Quctsche (Nois. jard. fr. 144. no. 42.), common quetsche, 

 Zwetschen (Lois. 1. c. p. 203. t. 55. f. 6.), Zwetsche, Zwetschke, 

 grosse quetsche, prune d'Allemagne, prunier Allcmand (Lois. 1. c. 

 p. 202. no. 45.), gros quetsche d'Allemagne, German prune, 

 Leipzig, impcralrice violette of many, grosse imperatrice violette, 

 damask, gros damas, damas violette of some, gros damns violette. 

 Wood smooth. Fruit oval, middle-sized, purple ; flesh separat- 

 ing from the stone. A second-rate kitchen and preserving fruit. 

 Bears well in this country. In Germany it is much cultivated 

 for the purpose of drying. It is the German prune of the shops. 



35 Austrian quetsche. Wood smooth. Fruit oval, purple, 

 middle-sized ; flesh separating from the stone. A second-rate 

 preserving and kitchen fruit, ripening in the end of September. 



36 Quetsche de Bremc. Wood smooth. Fruit oblong, mid- 

 dle-sized, purple ; flesh separating from the stone. A first-rate 

 preserving fruit, ripening in September. 



37 Hungarian quetsche. Wood smooth. Fruit purple, ob- 

 long, middle-sized; flesh separating from the stone. A pre- 

 serving fruit, ripening in September. 



38 Quetsche d' Italic. 



39 Early Leipzig quetsche. Wood smooth. Fruit middle- 

 sized, oblong, purple ; flesh separating from the stone. A pre- 

 serving fruit, ripening in the beginning of September. 



40 Long green quetsche. 



41 Saint James's quetsche. Fruit oblong, purple ; flesh ad- 

 hering to the stone. A preserving fruit, ripening in September. 



42 Saint Martin's quetsche. 



43 Quetsche precoce. 



44 Quetsche Rognon de Coq. 



45 Turkish quelsche. 



46 Quetsche verte. 



47 Wetherell's sweet. Fruit round, purple, small ; flesh sepa- 

 rating from the stone. A preserving fruit, ripening in the end 

 of September. A sort of damson. 



48 Wheat, wheaten, whitton, great whitton, nutmeg. Wood 

 smooth. Fruit roundish-oblong, middle-sized, red ; flesh ad- 

 hering to the stone. A second-rate dessert fruit, ripening in the 

 middle and end of August. Remarkable for its bright fiery red- 

 colour. 



4) Wine sour, Rotherham. Wood downy. Fruit small, pur- 

 ple, roundish-oblong ; flesh adhering to the stone. A first-rate 

 preserving fruit, ripening in the middle of September. 



50 New wine sour. 



51 Prunier haricot. Ser. ined. 



t A list of plums not sufficiently known, but none of them are 

 probably worth notice. 



1 Belle de Riom. 2 Brompton. 3 Brussels. 4 Buchanan. 

 5 Burnet. 6 De Canada. 7 Court royal. 8 Cydmarine. 9 

 Dame Aubert rouge. 10 Dame Aubert violette. 11 Winter 

 damson. 12 Davies's seedling. 13 Deron's. 14 Dittisham. 

 15 Double blossomed, a fteurs doubles. 16 Duke of Devonshire. 

 17 Dumferline. 18 Elfry's. 19 Elton. 20 Emperor. 21 Pru- 

 nier a jHeur semidouble, 22 Fall copper. 23 French copper. 



24 Blucher's gage. 25 Banker's gage. 26 Flushing gage. 

 27 Schuyler's gage. 28 White gage. 29 Garlick's early. 

 30 Goldsmith's Vienna. 31 Green plum of Tours. 32 Grove- 

 house purple. 33 Honey Julien. 34 Horse jag. 35 Jean mor- 

 ceau. 36 Julien gros a feuilles panachees. 37 Kenellan. 38 

 Lammas. 39 Large green drying. 40 Luscombe's seedling. 

 41 Maitre Claude. 42 Mignonne. 43 Mirabelle de Lory. 44 

 Mirabelle rouge. 45 Miviam. 46 Monsieur d'Agen. 47 Wild 

 Oakley park. 48 Oddy's. 49 Orange. 50 Panachee. 51 Blue 

 primordian. 52 Pseudo Mirabelle. 53 Queen mother. 54 Raisin. 

 55 Roi d'Agen. 56 Saint Antonio. 57 Saint Maurin. 58 Saint 

 Heine. 59 Scaldatello. 60 Scaldatone. 61 Small green dry- 

 ing. 62 Steer's emperor. 63 Svedske Ungersk. 64 Tidlig 

 Leipziger Svedske. 65 Sweet prune. 66 Triancon. 67 La 

 Victorine. 68 Violet gage. 69 Violet de Tours. 70 White 

 corn. 71 Yellow gage. 72 Yellow Jack. 



Cultivation of the plum in orchards appears to be deserving 

 of more encouragement than it generally meets with. Not only 

 does the fruit make excellent pies and tarts, but it may be kept in 

 large quantities, so as to be ready for that purpose at any period 

 of the year. They also make a good wine, and with other fruits 

 and ingredients form one of the substitutes for port. The dam- 

 son, bullace, and some other kinds will grow and bear high fla- 

 voured fruit in hedges, where the soil is dry below, and not too 

 thin. The fruit of the sloe is for wine-making superior to that 

 of the plum, and nearly as good for tarts. 



Selection of sorts. The following are recommended by Forsyth 

 for a small garden : 1 Jaune hative. 2 Morocco. 3 Or- 

 leans. 4 Royal. 5 Green-gage, different sorts. 6 Drap d'Or. 

 7 Saint Catharine and imperatrice. 8 Magnum bonum, for bak- 

 ing. 9 Wine-sour, for preserving. The table fruit in the Dal- 

 keith garden are as under, placed in the order of their ripening, 

 all of them being planted against walls. 1 Violet de hdtive. 

 2 Early hdtive. 3 New Orleans. 4 Early Morocco. 5 Green- 

 gage. 6 Blue-gage. 7 Blue perdrigon. 8 Apricot plum. 9 

 Fathering ham. 10 White magnum bonum. 11 Imperial. 



Propagation. Most of the varieties are propagated by graft- 

 ing or budding on the muscle, St. Julien, magnum bonum, or any 

 free growing plums, raised from seed or from suckers, but seed- 

 lings are preferable to stocks for a permanent plantation. The 

 common baking plums, as the damson, bullace, Wentworth, &c. 

 are generally propagated by suckers, without being either budded 

 or grafted. Plum grafting is performed in February or March ; 

 budding in July or August. Miller prefers budding, because 

 plums are very apt to gum wherever large wounds are made on 

 them. New varieties are procured by propagating from seeds 

 on the general principles already stated. T. A. Knight (Hort. 

 trans. 3. p. 214.) in an attempt to combine the bulk of the yellow 

 magnum bonum with the richness and flavour of the green-gage, 

 produced a fruit which partook of both parents ; and a good 

 variety of the Orleans plum has been raised from seed by J. 

 Wilmot, Hort. trans. 3. p. 392. 



Soil. Plums, according to Miller, should have a middling 

 soil, neither too wet and heavy, nor over light and dry, in either 

 of which extremes they seldom do well. Abercrombie recom- 

 mends any mellow fertile garden or orchard ground ; and where 

 a soil is to be made, " one-half fresh loam, one-fourth sharp 

 sand, one-sixth road stuff, and one-twelfth vegetable remains or 

 decomposed dung, or animal matter." 



Site. The plum is cultivated like other indigenous fruit-trees, 

 the hardier sorts as standards, and the finer varieties against 

 walls. It is sometimes forced ; but the blossom, like that of the 

 cherry, is difficult to set, and on the whole it is a fruit not well 

 adapted for forcing. The finer varieties are almost always 

 planted against walls, which, Miller says, should have an east 

 south-east aspect, which is more kindly to these fruits than a 



