THE BEACH PLUM 5 



The leaves are ovate to elliptic, rather small, 1}/^ to 1]/^ inches in length, 

 sharply pointed at the ends, sharply saw-toothed along the edges, dull green 

 and smooth above, paler and softly hairy beneath, with rather stout, hairy stems 

 IJ^ to 2J^ inches long, often with small glands on them. The flowers (Fig. 5), 

 usually in clusters of 2 or 3, are white, small, ]4. to 5/8 inch in diameter, with 

 short stems about 3/16 inch long. 



The fruit is usually about }/2 inch across, but bushes have been found with 

 fruit % inch or more in diameter. The color varies usually from red through blue 

 and purple to almost black, but occasionally bushes are found bearing yellow 

 fruit. The surface of the fruit is covered with a white waxy bloom. The stone 

 or pit is usually small and roundish, resembling a cherry pit in size and shape. 

 In the few larger-fruited forms, the pit is bigger and more flattened and resembles 

 a plum pit. The flavor varies froni quite astringent and rather unpalatable to 

 quite sweet and tasty. However, the beach plum is seldom eaten fresh. Its 

 principal use is in the manufacture of jelK' and jam. The fruits ripen fron; mid- 

 August to the first of October. 



Figure 5. The Beach Plum Bush in Full Bloom is a Thing of Great Beauty — 

 sometimes used as an ornamental. 



Photo by R. L. Coffin. 



Literature 



The literature dealing with the beach plum is not so extensive as that dealing 

 with other common fruits, yet it goes back into the writings of the earliest ex- 

 plorers to reach North America. Graves (4) has recently publi.shed an excellent 

 history of the beach plum with an extensive bibliograph\-. This histor\- may be 

 read to advantage by those interested. 



Improvement 



A number of people have observed for many >ears the beach plum bushes in 

 their vicinity and selected superior bushes for future improvement work. Re- 

 cently Mr. J. M. Batchelor, Associate Horticulturist of the Hill Culture Division 



