18 OF PLUMS. 



shrivel ; it will then eat like a sweatmeat, and 

 make a great addition to the table in the latter 

 end of October and beginning of November. 



25. Monsieur's ; JVentworth, Dame Aiiberty 

 Grosse Luisante, Duham. w. 41. /. 20. f,' 10- 

 Fom, Franc. 1. p, 133. t. 9./ 13. Fom, Aust. U 188. 



J\ 1. This is a large fruit resembling the Bonum 

 Magnum. It ripens about the beginning of 

 October, and is good for preserving, but too 

 sharp to be eaten raw. It bears well. The Mon- 

 sieur, of Duhamel, n, 15. t, 7»> is quite a different 

 plum. 



26. WiNESouR. This is a Yorkshire plum, and 

 one of the best for preserving. It is a good 

 bearer, and will succeed on any soil, but best on a 

 lime-stone or gravel. It is ripe in October. 



27. Damson Plum. A fine large sort of Dam- 

 son from Shropshire, raised from suckers or stones, 

 is an abundant bearer, of a rich flavour, and 

 is good for baking or preserving. It ripens in the 

 latter end of September, and continues till near 

 the latter end of October. 



To fhejoregoing may be added 



Admirable. 

 Amber, Early. 

 Bullace, White. 

 Black. 



Coe's Golden Drop; St. Edmu7icF s Bury. Hooker 



Fom. Lond. t. 14. 

 Damascene, Black. Langley Fom. t. 23. f. 2. 



