1'LUMS. 



57 



ing, but becomes at full maturity of a fine yellow colour, dot- 

 ted with red on the side next the sun ; the flesh is rich, luscious, 

 and of excellent flavour. In addition to the fruit being of the 

 finest quality, and among those most highly esteemed for the 

 table, it is also much valued for making preserves, and when 

 used for this purpose, the fruit is gathered before it is mature. 

 It ripens the latter part of the month of August. Mr. Samuel 

 R. Johnson, of Charlestown, Massachusetts, has a tree of this 

 kind which I sent him, from which, according to a statement 

 published in the New-England Farmer, he has sold fruit to 

 the amount of fifty dollars a year for three years. The Wash- 

 ington plum is sometimes called the Imperial Gage at Albany. 



YELLOW EGG. PR. CAT. PR. HORT. 



Mogul. White Imperial. ) Coxe,and ofmostAme- 



White Magnum bonum. Egg plum. $ rican collections. 



Dame Aitbert. Grosse luissante. Dun. For. syn. 



Dame Aubert. Jard. fruit. Bon Jard. 



Dame Aubert jaune, of some French catalogues. 



Dame Aubert grosse luisante. Lond. Hort. cat. 



Monsieur. Tourn. | Wentworth. Lang. Mil. 



Monsieur. Wentworth. For. 



Bonum Magnum. \ White Holland. 



White Bonum magnum. Large Yellow Egg. > of some col- 



Hick's large Egg 1 Young 's superior Egg ? $ lections. 



This is ranked by Duhamel as the largest plum then in the 

 French collections, and I have seen it as large as a hen's egg 

 of medium size. It often measures two and a half inches in 

 length, and in some instances even thirty-two lines, with a 

 diameter of twenty-two to twenty- three, and occasionally of 

 twenty-five lines ; its weight is frequently three ounces, and 

 those of the very largest dimensions even weigh four ounces. 

 The peduncle is nine to ten lines long, and inserted in a 

 shallow cavity ; the skin, which is of a fine yellow colour, 

 scattered over with numerous greenish dots, is not very tender ; 

 the suture, which divides the fruit on one side, is not deep ; the 

 flesh is yellowish, and rather sweet, with but little flavour ; the 

 stone, which adheres to the flesh until it is very ripe, is quite 

 large in proportion to the size of the plum, being seventeen 



VOL- ii. 8 



