VI 

 THE PLUM 



There is no more delicious or nutritious fruit than 

 the plum, and it is largely planted, but owing to the 

 numerous insect and fungous pests that attack it, the 

 crop of fruit is generally very small. On the Pacific 

 Coast, where no fungous pests develop, on account of 

 the dry atmosphere, this fruit is grown largely and 

 is kno^ATi as the prune, and prune growing has become 

 an important industry. The term "prune," though 

 commonly applied to the dried fruit, is equally applica- 

 ble to all the varieties of the European or "domestica" 

 plums. All varieties, how^ever, do not make good dried 

 prunes ; those containing about twelve per cent of sugar 

 will make "prunes" that will keep without fermentation, 

 while those containing less sugar will soon ferment. 

 New impetus has been given plum growing in the East 

 by the introduction of the Japanese plums and the many 

 hybrids produced between this and the European and 

 American varieties. 



The varieties of plums in cultivation may be 

 grouped into three classes, i. e., European {Prunus 

 domestica), Japanese (Prunus tri flora) , and American 

 (Prunus Americana and other species). 



EUROPEAN PLUMS 



The European varieties are represented by the com- 

 mon blue, yellow and red plums of the garden, and 

 produce fruit of the finest quality, but are so subject 



