PLUMS. 



103 



BRICETTE. PK. CAT. LOND. HORT. CAT. 



Bricet. Bricette. Dun. 

 Petite Bricette. Bon. Jard. 



This plum is of a peculiar form, it is oval and partially 

 compressed at the base, sixteen lines long, and twelve to thir- 

 teen at its largest section ; the suture is marked only by a 

 line which is scarcely apparent ; the peduncle is nine lines in 

 length ; the flesh is yellowish as well as the skin, quite firm, 

 rather more dry than juicy, of an a,cid flavour, and without 

 any quality that is particularly pleasant, it separates readily 

 from the stone, which is large in proportion to the size of the 

 fruit, with quite a deep groove along one of its edges. This 

 plum ripens in the course of the month of September, but as 

 it strongly adheres to the peduncle and that does not detach 

 itself readily from the branch, it often happens when people 

 neglect to gather it, that the fruit remains a very long time 

 upon the tree. Duhamel mentions having seen a considera- 

 ble quantity hanging upon the branches after they were en- 

 tirely stripped of their foliage, which was at the end of No- 

 vember. In this state the fruit becomes half preserved and 

 somewhat improved in sweetness, but it does not acquire any 

 very pleasant flavour. 



TWICE BEARING. PR. CAT. 



Prune de deux saisons. 

 Prunier quifructifie deux fois par an. 

 Deux fois Van. Bon deux fois Van 1 

 Bifere. Prune bifere. 



This fruit is oval, sixteen to seventeen lines in length, and 

 thirteen to fourteen in diameter; the skin is at first greenish, 

 but in ripening acquires a slight tinge of violet on the side 

 next the sun, and at its full maturity is almost wholly of a 

 pale purple colour, with some fawn-coloured dots, the extrem- 

 ity of the fruit being the only part which retains its greenish 

 appearance ; the peduncle is seven to eight lines long ; the 

 flesh is greenish, approaching to yellow, adheres strongly to 



