60 VARIETIES OF PLUMS. 



Washington. A very large, round plum; green, often mottled 

 or dotted with red; juicy, sweet and good. Tree remarkable for 

 its large, glossy foliage, vigorous growth and productiveness. 



Yellow Magnum Bonum (or Yellow Egg). A very large yel- 

 low Plum, egg-shaped, but of rather coarse quality. The tree is 

 vigorous ancl productive. 



RED VARIETIES. 



Pond's Seedling. A very large, oval English Plum, red, chang- 

 ing to violet; rather coarse in quality, but its size and beauty 

 makes it very attractive in the market. The tree is vigorous 

 and productive. 



Sharp's Emperor (Victoria). A beautiful, large Plum; flesh 

 rather coarse, but sweet, juicy and good. The tree is vigorous, 

 but rather straggling in growth, with downy shoots, maturing its 

 fruit about the middle-of September. 



PURPLE VARIETIES. 



Bradshaw. A very large, dark purple or almost black Plum, 

 of fine quality. The tree is very vigorous and moderately pro- 

 ductive. It is one of the most profitable varieties on account of 

 its size and earliness, being marketable in August. 



Lombard. Medium to large; dark red or purple when ripe, 

 and of fair quality. The tree is remarkably productive and suc- 

 ceeds in a great variety of soils, making it a very profitable 

 variety. 



Duane's Purple. Very large, oval, reddish purple ; flesh juicy 

 and sweet; tree vigorous, with downy shoots, and productive. 



ADDITIONAL VARIETIES OF VALUE. 



Coe's Golden, German Prune, Gen. Hand, 



Jefferson, Smith's Orleans, Heine Claude, 



Shropshire Damson, St. Lawrence, Yellow Gage. 



GATHERING THE FRUIT. Like the peach, the Plum must be 

 ripened upon the tree to roach perfection, and as the skin is 

 thick and the flesh more firm than the latter, it need not be gath- 

 ered until nearly in perfection for any except the distant market. 

 When ready, the fruit, if for a fancy market, should be picked 

 from the tree by the stem and laid carefully in small baskets, in 

 single layers, that the bloom may not be rubbed off. The tree 

 should be picked over several times, taking only such as are ripe. 

 For canning or preserving such care is not needed; in fact, I be- 

 lieve the fruit is considered rather better for this purpose if 

 gathered a little before fully ripe. 



MARKETING. The best prices are obtained when the fruit is 

 put up in fancy packages (boxes or baskets), of one or two layers 

 each. In this condition very choice fruit sells for from ten to 

 twenty-five cents per dozen or per quart. 



Fruit for canning, which is the smaller kinds and the sortings 



