PLUMS. 119 



cous purple on the exposed side, on the other side dull 

 red ; flesh firm, adhering to the stone ; ripening in the 

 beginning of September on a south wall, in Scotland. 

 Although this is only a fruit of second quality, yet the 

 tree well merits a place on account of its great pro- 

 ductiveness. 



The following may also be accounted first-rate plums, 

 and deserving a place against the w^all : — Coe's Late 

 Red, Downton Imperatrice, Isleworth Imperatrice, 

 Royale Hative Kirke's Plum, Blue Perdrigon, White 

 Perdrigon, Ickworth Imperatrice, Early Orleans, White 

 Magnum Bonum, Mirabelle, and the Dunmore. 



The Cheston, Fotheringham, Goliath, Wilmot's 

 Orleans, La Royale, Sharpe's Emperor of Morocco, and 

 some of the Damsons, though generally regarded as 

 only second-rate plums, deserve notice, and should al- 

 ways be introduced in large gardens, at least as stand- 

 ards. The Early Yiolet is an excellent bearer, and 

 strongly recommended by Lindley to be planted in cot- 

 tage gardens. Lucoiub's Nonsuch plum should not be 

 omitted ; for when well ripened, it makes an approach 

 to the green-gage in flavor. 



As kitchen and preserving plums we may specify the 

 common Damson, Shropshire Damson, Imperial Diadem, 

 Isabella, White Magnum Bonum, Red Magnum Bonum 

 or Imperiale ; the Caledonia or Nectarine Plum, a large 

 and handsome fruit ; the St. Catherine, Wine Sour, and 

 Bullace. 



The finer dessert plums are propagated chiefly by 

 budding on Muscle or St. Julian stocks. They are 

 sometimes grafted, but gum is apt to break out at the 

 place of junction. The damson, wine-sour, and other 

 varieties, planted as standards, are generally increased 



