PLUMS. 295 



the flesh. Juice sub-acid. Stone long, slender, and acute- 

 pointed. 



Ripe about the middle of September. 



This Plum is said to have originated in the neighbourhood 

 of Rotherham, in Yorkshire, many years ago. The Wine- 

 sour is the most valuable of all our Plums for preserving, 

 and great quantities of it in this state are sent annually from 

 Wakefield and Leeds to distant parts of England. As a^ 

 preserve, they will keep one or two years, and are preferable 

 to those imported from abroad. 



Sect. IV. — White or Yellow-fruited. 



43. Apricot. Switzer, p. 105. Miller, No. 13. 

 Abricotee. Duhamel, No. 2S. t. 13. 

 Abricotee de Tours. lb. t. 13. 



Branches covered with a whitish down. Fruit pretty 

 large, of a roundish figure, divided by a deep suture, about 

 one inch and a half deep, and one inch and three quarters in 

 diameter. Stalk short, scarcely more than a quarter of an 

 inch long. Skin yellow, tinged with red on the sunny side, 

 and covered with a white bloom. Flesh yellow, firm, but 

 melting, and separates clean from the stone. Juice sweet, 

 of a very excellent flavour. 



Ripe the beginning and middle of September. 



This very fine Plum is considered by Duhamel as nearly 

 equal to the Green Gage. 



44. Brignole. Miller, No. 24. 

 Brignole Jaune. Knoop. Fruit, p. 55 . 

 Prune de Brignole. Bon Jard. 1827. p. 290. 



Fruit large, oval. Skin pale yellow, mixed with red on 

 the sunny side. Flesh pale yellow, rather dry. Juice sac- 

 charine, of excellent flavour. 



Ripe the middle and end of August. 



This Plum is so named, from Brignole, a town of France, 

 famous for its Prunes, of which this ranks among its best 

 sorts. 



45. Coe's Plum. Pom. Mag. t. 57. 

 Coe's Golden Drop. lb. 



Coe's Imperial. lb. 

 Bury Seedling. lb. 

 New Golden Drop. lb. 



