PLUM. 30T 



who would have fine fruit of this kind must be care- 

 ful to renew their plum-trees as the old ones begin 

 to show sj'^mptoms of decay. The following are 

 some of the most esteemed varieties of this fine 

 fruit. 



Green Gage. — Yellowish green colour, purplish 

 russet next the skin ; flesh greenish, full of sweet and 

 perfumed juice, and of delicious taste. Ripe at end 

 of August or first of September. There are multi- 

 tudes of plum-trees about the country called the 

 Green Gage, generahy raised from the seeds of this 

 tree, but not unfrequently wholly dissimilar in their 

 qualities. Some of these varieties, however, are 

 equal, if not superior, to the original fruit, of which 

 the next named plum is a specimen. 



Prince''s Imperial Gage. — This fine fruit, said by 

 Mr. Manning to be the most productive and profitable 

 of all plums, originated in the Flushing nursery from 

 a seed of the Green Gage, and at once took a high 

 rank among plums. Skin yeUow with a whitish 

 bloom; flesh rich and of fine flavour; capital for 

 preserves. Ripe in September. 



Orleans., ok Red Damask. — Skin dark red with blue 

 bloom ; flesh yellow and rich ; separating easily from 

 the stone. Ripe in August. 



Primordian, or early Yellow. — This is the earliest 

 of our plums, ripening about the middle of July. 

 Fruit yellow, small, and sweet, but not first-rate. 



Huling's Superb. — This plum is of the largest size, 

 sometimes weighing four ounces. Greenish yel- 

 low ; flesh sweet and fine flavoured. Originated 

 from seed in Pennsylvania. 



J^te Purple Damson. — This is the best plum for 

 preserves. It is tart, but has an agreeable flavour 

 when cooked. 



Washington. Bolma/s Washington. — A large, beau- 

 tiful plum, of superior quality. Colour greenish 

 yellow with crimson specks, and rich bloom. Ori- 



