GARDEN. 



The Yellow Magnum Bonum (fig. 312) is a fine large plum, much 

 used for conserves, but it is apt to ferment unless carefully preserved. 



Gisborne (fig. 313) is a yellow plum which bears prodigiously every 

 season, no matter what may be the weather. It is a good culinary 

 plum which no garden should be without. The Diamond (fig. 314) 

 is very large and handsome, arid ripens during the first week in 

 September. 



The plum called the Prince of Wales (fig. 315) is a prodigious 

 bearer, rarely failing to give a crop, and that, too, after yielding a 

 crop in the preceding year more than is good for 

 the welfare of the tree. It should be grown in 

 every garden. Although the Washington Plum 

 /fig. 316) is generally esteemed as a kitchen plum, 

 yet it is really good enough for a dessert fruit. 

 IB The Wine Sour is a plum which ought to be 

 H^ brought into common cultivation. It is a York- 

 shire variety, and it has been thought desirable to 



FIG. 316. Washington 



advise growers in the south to try more extensively 

 this variety. I have a tree, but it does not thrive well ; and there is 

 an idea that this plum does not ripen out of Yorkshire. 



We grow the common Damson, but with us it does not bear freely. 

 On the other hand, a kind of damson supposed to have been raised by 

 the eminent antiquary Mr. C. Roach Smith, called the Rochester Cluster 

 Damson (fig. 317), is invaluable for its productiveness. I learnt its 

 value from that gentleman, and it is curious to look at trees of this 



variety laden with fruit and compare 

 them with the others having none. The 

 Cluster Damson is by far the best culinary 

 plum known. I grow also the 

 Bullace (Primus insititia, fig. 



Fu ; .3, 7 .-R chester Prolific. ^3^ w hi C h is Valuable for CO11- 



fectionary purposes, and comes in later than any other plum. 



We grow several kinds of plums in pots in the orchard-house, and 

 the produce is enormous. The flavour of the fruit, however, is greatly 



