LUTHER BURBANK 



when only a foot or two high, bending to the 

 ground with their burden of fruit. 



Under cultivation this plum has improved, and 

 some selected seedling varieties are of very su- 

 perior quality. Some of these plums when cooked 

 have a flavor closely similar to that of the best 

 cranberries, which they resemble also in color. 



When crossed with the Japanese, American, 

 and European plums, a large and handsome fruit 

 is developed, the form being usually nearly glob- 

 ular, but sometimes oval. The trees of these 

 crosses are also greatly improved over the wild 

 ones in form, size, and symmetry of growth. They 

 are always hardy and vigorous, and are as a rule 

 exceptionally prolific. 



For jellies and canning, these hybrid fruits are 

 probably superior to any other class of plums, and 

 a few of them are most excellent when eaten un- 

 cooked. In particular one which I have recently 

 distributed under the name "Nixie" is valuable 

 for use in any form. 



The California wild plum has also had an im- 

 portant part in the production of the new varie- 

 ties known as Combination, East, and Glow, all 

 plums which exhibit the superior quality of the 

 wild parent. 



Thus have the native plums of the United 

 States been used in producing new varieties. 



[216] 



