LUTHER BURBANK 



But these have not the texture to stand the trip to 

 market and keep in good condition. 



The orchardist must bear this difference clearly 

 in mind, and let the choice be determined by the 

 use for which the fruit is intended. 



Nearly white is usually the most suitable color 

 for the flesh of the fruit. Yellow flesh is also ad- 

 missible, and sometimes pink or crimson. The 

 plums with crimson flesh, as we have elsewhere 

 learned, are all descendants from the Satsuma 

 plum which was one of my earliest importations 

 from Japan. 



Plums show almost every possible combination 

 of flavors. Appearances are sometimes deceptive 

 as to the eating qualities of the fruit. 



As an instance, one plum that I have named 

 the "Fraud" is extremely beautiful to look at, but 

 its flavor is that of vinegar. There is, of course, a 

 great range of variation between different plums 

 even aside from those that rank as prunes in the 

 matter of sugar-content. Some are very sour and 

 require a great deal of sugar when cooked; others 

 require almost no sugar, except possibly to bring 

 out their flavor. 



Taste and aroma are so closely associated that 

 they may be said to be almost identical. They 

 simply represent the same thing as interpreted by 

 different organs of sense. It is obviously desirable 



[190] 



