ON NEW PLUMS AND PRUNES 



The unique form of the apple plum, the de- 

 lightful Bartlett pear flavor of the Bartlett plum, 

 the appetizing color of the Santa Rosa, and the 

 large size and remarkable shipping qualities of 

 the Wickson would not have been developed had 

 it not been for the use of the Japanese species 

 Primus triflora. 



TRIBUTE FROM THE ORIENT 



Indeed, the Japanese plum stands as part con- 

 tributor to thirty-eight varieties added to Amer- 

 ican horticulture. These thirty-eight plums have 

 been sent out from my farms, and few nursery 

 catalogs list more than four or five Japanese 

 plums other than these varieties, although several 

 have been developed by other workers. 



China, as well as Japan, has furnished ma- 

 terial for the development of highly valuable 

 plums. The well-known varieties, Maynard, Cli- 

 max, Chalco, Santa Rosa, and Formosa, and many 

 other newer seedlings, have in their make-up the 

 blood of Prunus Simonii, the Apricot-plum of 

 China. 



This fruit takes its name from Eugene Simon, 

 who introduced it into France from China in 1872. 

 It was distributed in this country about 1881. It 

 is peculiar in shape, being a large, flat, tomato- 

 shaped plum, with dark brown, hard flesh, pur- 

 plish-red skin, and a small stone. 



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