PLUM. 207 



Jefferson. An Albany seedling, and, according to report (we 

 have not seen it), one of the finest sorts. Fruit large, fine, 

 oval form ; color golden-yellow, with a red cheek. Flesh deep 

 orange, very rick, juicy, and high flavored ; parts freely from 

 the stone. Kipe about the 25th of August. 



Purple. Gage. Fruit round, medium size ; color reddish- 

 crimson, dotted. Flesh pale orange, rich, juicy, and high fla- 

 vored. A free stone. Ripe about the 15th of September. 



Quetsche, or German Prune. Fiuit very large, regularly 

 oval ; color dark blue-violet when fully ripe. The skin sepa- 

 rates very readily from the flesh, and makes a first rate dessert 

 or kitchen fruit. Ripe about the 10th of September. 



Jmperatrice. Fruit oval, above medium size; color deep 

 purple, covered with bloom. Flesh firm, rich, and sugary, ad- 

 hering to the stone. Ripe about the first of October. 



Washington (Bolmar's). A New York seedling. Fruit 

 very large ; round-oval ; color dull greenish-yellow. Flesh 

 yellow, firm, sweet, and luscious, separating readily from the 

 stone. Ripe about the 15th of August. 



Wine Sour. Fruit medium size, roundish-oval ; color pur- 

 ple. Flesh bright red, exceedingly juicy. A great bearer, 

 and the best Plum for cooking. Ripe in September. 



It must be conceded that the character of the Plum is, in 

 some measure, choice, good, or indifferent, according to situa- 

 tion, climate, and soil ; yet we contend that bad soil and situ- 

 ation will not entirely obliterate the good qualities of a choice 

 fruit. 



CULTURE. The best soil for the Plum is a strong, loamy 

 soil, on a dry bottom. In such they grow well and produce 

 fine crops. 



Plant them at twenty-five feet apart, if in the orchard ; but 

 if for family use, they should be planted on some paved yard, 

 or other situation, where the fallen fruit will be carefully de- 

 stroyed. 



