ON THE PRUNE 



This fruit was introduced in 1898 under the 

 name of the Pearl prune. 



The Pearl prune originated as a seedling from 

 the French prune. It is usually a little larger than 

 its parent, but somewhat more flattened in form. 

 The skin and flesh are pale amber and so translu- 

 cent when ripe that the stone can be seen through 

 them. 



It is really a delightful prune, of exceeding high 

 flavor, delicious aroma, and melting flesh, sur- 

 passing even the true Green Gage plum. No prune 

 excels it for attractive fragrance. When cured it 

 produces one of the most delicious of prunes; but 

 it requires care in handling, since it does not cure 

 well in the open air. Its chief fault is that it is 

 not very productive, although healthy and 

 vigorous. 



It was sold to a New Zealand firm for intro- 

 duction in the Southern Hemisphere in 1898. I 

 myself introduced it in the Northern Hemisphere. 



The New Zealand nursery company recom- 

 mends it for that country in a recent catalog as 

 follows : 



"Pearl: Raised by Luther Burbank. A seed- 

 ling of the well-known French prune, which it 

 surpasses in size of fruit. It is very handsome, 

 flattened ovoid in form, white, semi-transparent, 

 with a heavy bloom. In honeyed sweetness, com- 



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