160 FRUIT AND ITS CULTIVATION, 



Stocks. Those used for the Plum are the Mussel, St. 

 Julien, White Pear Plum, and the Myrobalan Plum. The 

 Mussel Plum is the kind chiefly used for standard trees, 

 and the others for pyramids, bushes, fans, and cordons. 

 All may be reared from seed ; indeed, this is the most 

 satisfactory way of rearing stocks, as they are less liable 

 to produce suckers than stocks reared from laj r ers. All 

 stocks, whether the trees are to be grown as standards 

 or dwarfs, should be budded about 6in. from the ground. 

 In the case of standards, the shoot produced from the 

 scion should be trained upwards to form the stem. The 

 amateur will find, if he uses the Mussel as a stock for 

 standard Plums, and the St. Julien for dwarf Plums, he 

 will not go far wrong. The late Mr. D. T. Fish recom- 

 mended the use of seedling Green Gages as stocks for 

 dwarf Plums. The Common Green Gage is readily reared 

 from seed, and, as it is of moderate growth, it would, no 

 doubt, have a dwarfing influence upon any Plum worked 

 upon it, 



Soil. The Plum is a surface-rooting tree, therefore 

 does not require a great depth of soil. Sandy, gravelly, 

 or heavy clay soils are not suitable. A medium soil, free 

 from stagnant moisture, suits the growth of the Plum 

 better than a light or a very heavy one. Where sandy 

 or gravelly soils exist, dig out the soil to a depth of 2ft., 

 and replace it with a good heavy loam. On no account 

 mix manure with it. Should the soil be clay, trench 3ft. 

 deep, and mix grit and light soil freely with it to lighten 

 it. In all cases dig deeply before planting. It is well, 

 too, where soils do not naturally contain lime, to apply 

 lib. of fresh lime per square yard before planting. Soils 

 that have been heavily manured are not good for Plums ; 

 they encourage a rank, unfruitful growth ; therefore should 

 be well limed to sweeten and improve their condition. 



Situation. Plums require plenty of light and air, and 

 a fairly well-elevated site. Low-lying, damp positions are 

 quite unsuitable. The choicer dessert varieties, including 



