FRUITS 43 



secured as possible, but all the weaker and foreright 

 shoots should be spurred. Wall plums should have 

 their roots lifted every third year, in the autumn. 

 Root pruning should be done one season, the strong 

 roots cut, and lifting take place the following year. 



The best varieties are : 



Red — Angelina Burdett — this is a very good 

 bearer and not subject to green fly, it is very juicy 

 and is much improved by hanging till it shows 

 signs of shrinking ; Belvoir, a black plum, little 

 known, but good ; Kirkes is one of the best dessert 

 plums ; Italian Prune, very good ; Aime Claude 

 Violette, apricot or cherry ; De Montfort, very good 

 plum for preserving ; Sultan, very fine ; Belgian 

 Purple, a grand cropper ; Belle de Septembre ; 

 Imperatrice, late kind, but very delicious ; Magnum 

 Bonum, red ; Old Orleans, very useful,, sweet, and 

 delicious ; Gistone's Victoria, large, juicy, and 

 sweet. 



Yellozv — Coe's Golden Drop; White Impera- 

 trice ; Pershore Egg ; St. Catherine ; Kelsey — is of 

 immense size, a rich yellow colour, overspread with 

 bright red bloom, melting, rich, and juicy in flavour. 



RECIPES 

 Plum Katteschale 



Take a pound of sound plums and put them in a deep 

 earthen jar and sprinkle a quarter of a pound of castor sugar 

 over them, and half a pint of water. Tie two or three folds of 

 paper over the jar and set it on a pan three-parts full of boiling 

 water, which must be kept boiling till the plums are soft ; 

 then lift out the jar and put it aside till the next day. 

 Squeeze the fruit through a tamis, crack the stones and boil 



