Fruits for Long Island 



PE.ACHLS, continued 



Susquehanna. Very large ; rich yellow, with a 

 beautiful red cheek. A handsome and valuable 

 variety for table use or canning. 



Crawford's Late. A standard variety. Large ; 

 yellow, red at the stone. 



Stump the World. Medium size ; creamy white, 

 juicy and high-flavored. Unexcelled for pre- 

 serving. 



Chair's Choice. Large, yellow, with red cheek ; 

 flesh firm and of good quality. The large Peach 

 growers of Long Island report that this is a val- 

 uable variety. 



Morris White. Medium size, creamy white skin ; 

 flesh white throughout, juicy, sweet. Good for 

 preserving. 



Hill's Chili. Medium size, yellow, hardy, pro- 

 ductive. 



Globe. Large, golden yellow, firm, sweet and de- 

 licious. A rapid grower and good bearer. 



Smock. Medium to large, yellow, moderately 

 juicy to dry ; very late ; sometimes it does not 

 ripen here. 



JAPAN PLUMS 



Price, 30 to 40 cts. each. 



This new class of fruit we have thoroughly tested, 

 and strongly recommend its planting in gardens 

 and orchards. After one or two years the trees 

 bear heavy annual crops of delicious fruit. 



The peculiarly desirable features presented by 

 these Japanese Plums on a conservative estimate 

 are earliness and great productiveness. The quality- 

 is good when well thinned and ripened, but not 

 always equal to the best of the common Plums. 



They are the best Plums for Long Island, and 

 should be largely planted. 



Red June. A medium to large vermilion-red Plum; 

 very showy. Flesh moderately juicy, of sub- 

 acid, pleasant quality, but not so rich as some 

 others. The best early Plum. 



Abundance. Medium to large, globular ; yellow, 

 mostly covered with red; flesh firm and juicy, 

 sweet and good when fully ripe. The tree is 



very productive, and the loads of fruit that young 

 trees carry astonish all who see them. The fruit 

 should be severely thinned out and the branches 

 tied up. Ripens in early August. 



Burbank. Medium to large ; yellow, with red 

 cheek ; flesh firm, rich and sugary ; the best 

 flavored variety we have ever tested. The tree 

 is very productive. Ripens last of August. 



Wickson. The largest Japan Plum. Maroon-red ; 

 flesh firm and long-keeping, of good quality. A 

 promising new variety. 



Hale. A handsome, globular, red-speckled Plum. 

 Flesh soft and juicy, of good quality and peach- 

 like flavor. Tree a good grower and productive. 

 A very promising new variety, just introduced. 



Satsuma. Large ; very dark red ; flesh blood-red, 

 acid, of fair quality when fully ripe. Productive 

 and late. 



October Purple. A reddish purple Plum of large 

 size ; good quality. Its late ripening and good 

 keeping qualities make it one of the desirable 

 varieties. 



EUROPEAN PLUMS 



The varieties of the common or European Plum 

 (Primus domestica} do best on heavy land, but will 

 grow well on any soil, if given applications of 

 ground-bone and potash. 



Bradshaw. Fruit large, oval ; reddish purple ; flesh 

 yellow, rather coarse, juicy and good. Tree 

 very vigorous, and has good foliage. 



German Prune. Fruit long-oval ; purple, with white 

 bloom ; flesh green, sweet. Tree a poor grower. 



Green Gage. Round, small, green fruit ; the flavor 

 is exceedingly sweet and rich, unequaled by any 

 other. A small, compact tree. 



Lombard. Medium to large ; dark red ; flesh deep 

 yellow, of pleasant flavor, but not rich. The 

 tree is one of the most vigorous of the Plum 

 family, and is productive and well adapted to 

 light soils. 



PERSIMMON, AMERICAN 



A large, handsome tree with lustrous leaves 

 Skin and flesh of fruit brick-red, soft and sweet 

 after frost. Native to wet ground on Long Island. 

 We are testing new named varieties. 



CHLRRILS 



Price, 40 cts. each. 



The Cherries are among the most satisfactory 

 fruits to raise for home use. They grow well on 

 all Long Island soils, and annually set large crops. 

 Cherries may be divided into four groups : 



HEARTS, with soft flesh, heart-shaped, sweet. 

 The dark red varieties are in this class. This and 

 the next are sometimes called " Oxhearts." 



BIGARREAUS, with hard flesh, heart-shaped, 

 sweet, mostly of the lighter colors. 



DUKES. Like the above, but with acid or sub- 

 acid fruit. 



MORELLOS (Sour Cherries). Flesh sour; tree 

 smaller than the others, with slender branches and 

 narrow leaves. 



