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Little Black Damask, which is a rich fruit, a 

 good bearer, and becomes ripe about the latter 

 end of August, or thereabouts. The Great Da- 

 mask Violet of Tours, w hich is a fine rich plum 

 of a bluei^h colour, and becomes ripe in August. 

 The Red Orleans, w hich is large, of a rich juice, 

 and becomes ripe in the latter end of August. 

 The Fotheringhani, which is an excellent pknn, 

 of a dark led, and the juice rich : there is hardly 

 anv plum that excels it, according to the opinion 

 of some. The Blue l-'erdrigon, which is of a very 

 good taste, and ripens in August, The White 

 Perdrigon, which is a pretty good fruit, and has 

 a sweetish taste mixed wi^h tartness : it ripens 

 in the begiiniing of Scptemljcr. The Red Impe- 

 rial, or Red Bonum Magnum, which is a great 

 bearer, and mostly used for baking : it is ripe 

 about the latter end of September. The White 

 Imperial Bonum Magnum, or Egg, White 

 Holland, or Mogul, which is a large fruit, and, 

 like the Red, mostly used for baking: it is a 

 great bearer, and ripens about the beginning of 

 October. The La Royale, which is a tine plum, 

 tqual to the Green Gage, but a shy bearer: it 

 is of a red colour, and ripens in the latter end of 

 ^September. The Little Oueen Claudia, which, is 

 a small rich fruit, becoming ripe in September. 

 The Large Queen Claudia, orDauphiny, which 

 is an excellent plum, of a yellowish green, and 

 ripens about the bcgiiming of October. The 

 Green Gage, which is of an exquisite taste, and 

 «ats like a sweetmeat: its colour and size suf- 

 ficiently distinguish it from any other: it ripens 

 an August and September : it has several sub- 

 varieties, all of which are of good qualities. 

 The Drap d'Or, which is a good plum, and a 

 plentiful bearer : it is ripe about the latter end 

 of September. The Chester, which is rich, and 

 a great bearer: it is ripe about the latter end of 

 September. The Apricot, which is larcje and 

 sweet, and is ripe in the beginning of October. 

 The Maitre Claud, wliich is a large round 

 whitish plum: the juice is very brisk, though 

 sweet : it is accounted among the best white 

 ■plums that we have, and ripens about the be- 

 ginning of October. The Myrobolanus, or Chcrrv 

 Plum, which is a middle-sized sweet fruit, and 

 ripens about the beginning of September : th\s 

 plum is frequently planted for ornanient, as 

 it blossoms early. The La Mirahellc, which is of 

 an amber colour, aiid small, but full of juice, 

 and excellent for sweetmeats : it bears well, 

 and becomes ripe about the beginning of Sep- 

 tember. The Brignole, which is esteemed the 

 best plum of any for sweetmeats : the flesh 

 is dry, but of a rich flavour: it is ripe about 

 the latter end of September. The Red Diaper, 

 wjiich is large, and of a very high flavour : it 



ripens about the beginning of September. The 

 Saint Catharine, which is one of the best, and 

 is much used for confectionary; il is also very 

 good for the table, having a rich sweet juice ; 

 and is a good bearer, hanging the longest of anv 

 upon the tree : Mr. Forsyth says, he has had 

 them in gathering six weeks: it ripens about 

 the latter end of September. The imperatricc, or 

 Empress, which has an agreeable tlower, and 

 ripens about the middle of October : it is one, 

 of the latest plums, and should not be gathered 

 till it begins to shrivel ; it will then eat like a 

 sweetmeat, and make a great addition to the ta- 

 ble in the latter end of October and beginning 

 of November. Monsieur's, or the Wentworth, 

 which IS a large fruit resembling the Bonum 

 Magnum : it ripens about the beginning of 

 October, and is good for preserving, but too 

 sharp to be eaten raw. The Winesour, or York- 

 shire, which is one of the best for preserving: 

 it is rip>e in October. The Damson, of which a 

 fine large sort from Shropshire, raised from 

 -suckers or stones, is an abundant bearer, of a 

 rich flavour, and good for baking or preserving : 

 it ripens in the latter end of September, and 

 continues till near the latter end of October to 

 be good and fit for use. 



To these Mr. Forsyth adds the following list : 

 The Admirable, the Black Damascene, the 

 Black Pear, the Blue Matchless, the Damas 

 Noir de Tours, the Don Carloses, the Double- 

 flowered, the Early Blue Primordian, the farly 

 Red Primordian, the Early Amber, the Early 

 Tours or Precoce de Tours, the Early Violet, 

 the Early Orleans, the Fine Early Phim, the 

 .Tacinthe or Hyacinth, the Koa's Imperial, the 

 La Prune Suisse, the La Prune Valeur Valentia, 

 the Matchless, the Maugeron, the Muscle, the 

 Persian, the Red Oueen Mother, the Royal Pea, 

 the Royal Dauphin, the St. Julian, the Semina, 

 tlie Small M^hite Damascene, the Sjianish Da- 

 mascene, tlie Striped-leaved, the True Prune, 

 the Vcrte-doek or Ver-dock, the Whitton or 

 Nutmeg, the White Bullace, the White Or- 

 leans, the White Pear, the White Perdrigon. 



The following sorts are rcconmiended by the 

 same writer as proper for a small garden : The 

 Jaanhalive, the Early Damask, the Orleans, the 

 La Royale, the Green Gage in different sorts, 

 the Drap d'Or, the Saint Catharine, and Impe- 

 ratricc ; the Magnum Bonum for baking ; and 

 the Winesour for preserving. 



The second species is a tree which grows 

 twelve"or fifteen feet high or more: the branches 

 are generally thorny : the leaves on short peti- 

 oles, ovate attenuated at the base, serrate, vil- 

 lose underneath : the calyx is almost upright: 

 the petals white, obovate: the drupe roundish, 

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