PLUMS. 253 



sugary, and deliciously flavoured, and separating from 

 the stone. Shoots downy. 



An excellent dessert plum. Ripe in the end of August 

 and beginning of September. 



Heine Claude Tardive. See Late G-reen Gage. 

 Heine Claude Violette. See Purple Gage. 

 Hensselaer Green Gage. See Green Gage. 

 Hobe de Sargent. See d'Agen. 

 Hoche Corbon. See Diapree Rouge. 

 Hoe's Autumn Gage. See Autumn Gage. 

 Hotherham. See Winesour. 

 Hound Damson. See Damson. 



HOTAL DAUPHINE. Fruit large, oval. Skin pale red 

 on the shaded side, marked with green specks, but darker 

 red next the sun ; mottled with darker and lighter shades, 

 and covered with violet bloom. Stalk an inch long, stout. 

 Flesh greenish-yellow, sweet, and subacid, separating 

 from the stone. Shoots smooth. 



A culinary plum. Hipe in the beginning of September. 



Hoyal. See Royale. 

 Hoyal Hed. See Royale. 



Ho YALE (Boyal; Royal Red; Sir Charles Worsleys). 

 Fruit rather above medium size, round, narrowing a 

 little towards the stalk, marked with a distinct suture. 

 Skin light purple, strewed with fawn-coloured dots, and 

 covered with thick pale blue bloom. Stalk about an inch 

 long, stout, and inserted in a small cavity. Flesh yel- 

 lowish, firm, melting, and juicy, with a rich, delicious 

 flavour, and separating from the stone. Shoots downy. 



A dessert plum of first-rate quality. Hipe in the middle 

 of August. 



HOYALE HATIVE (Early Royal; Miviam). Fruit 

 medium sized, roundish, narrowing towards the apex. 

 Skin light purple, strewed with fawn-coloured dots, and 

 covered with blue bloom. Stalk half an inch long, stout, 

 and inserted without depression. Flesh yellow, juicy 

 and melting, with an exceedingly rich and delicious 

 flavour, and separating from the stone. Shoots downy. 



A first-rate dessert plum. Hipe in the beginning and 

 middle of August. 



