THE CHEERY, PLUM, PRUSTE, APRICOT, AHD PEACH. 183 



hybrids yet produced have crisp, tender, juicy flesh with 

 a perceptible flavor of the Japan varieties. The prepotency 

 of the native species seems in every case to determine the 

 hardiness of the hybrids produced, while the Japan species 

 modifies and improves the fruit. 



The Chicasa or angustifolia and liortulana species of the 

 South have given us by selection and crossing some valu- 

 able varieties, such as Forest Eose, Maquoketa, and Golden 

 Beauty, and some fine crosses with the Americana and 

 tnjlora species. 



183. The Prune. Commercially, all the domestica varie- 

 ties of the plum that can be cured without removing the 

 stone, and that will keep well after drying, are classed as 

 prunes in the dried form. But the popular classification 

 in prune-drying districts of Europe and America is to 

 include in the prune list only the varieties of the long oval 

 form, swollen on one side, and drawn out toward the 

 stem with distinct and often deep suture and firm flesh, 

 such as German prune, Italian prune, Ungarish prune, 

 and Prune de Agen. In France, parts of Germany and 

 Austria, and in California, pru lie-growing and drying are 

 carried on to an extent realized by few. It is said that 

 from 1895 to 1900 the total of dried prunes produced in 

 California reached an annual average of eighty-five million 

 pounds. The industry is still on the increase in sections 

 favorable for drying. As the years go on the prune-pro- 

 ducing areas will be mainly in districts favorable for drying 

 in the open air, as is the case with the raisin -grapes. 

 Partial cooking and drying in evaporation has been prac- 

 tised in Europe and California, but it is more expensive 

 and the product does not equal that produced by drying 

 in such a climate as that of Arizona, or Fresno, Califor- 

 nia, The light-colored, pitted prunes, sold as prunelles, 

 are bleached with sulphur fumes so far as known to the 



