FRUITS. VARIETIES AIO> CULTURE. 421 



pression,) and surrounded with russet; calyx small, open, 

 in a slight basin ; flesh white, a little gritty at the core, 

 juicy, buttery, and sweet. A good fruit, but must be 

 eaten as it begins to soften, or will be found decayed at 

 the core. Georgid, October. 



PLUM. (Prunus Domestica.) 



The plum tree is probably a native of Asia, whence it 

 was early introduced into European gardens. The tree 

 grows from fifteen to twenty feet high, and is conspicuous 

 early in spring for its white blossoms. 



London asserts that it is probable the natural color of 

 the fruit is black; but the cultivated varieties are of 

 various shades of green, yellow, red, and blue. It is a 

 delicious dessert fruit, in its best varieties, and is very 

 much esteemed for pies, tarts, and preserves. 



It is also dried for winter use. The prune, or dried 

 plum, enters considerably into commerce. When fully 

 ripe, plums are, in moderate quantity, very nutritious and 

 wholesome, but in an unripe state are more apt to dis- 

 agree with the stomach than most other fruits. 



Prunes are dried by artificial heat. They are laid 

 singly, without touching each other, on plates, which are 

 placed in ovens, after the bread is removed, or in kilns 

 prepared for the purpose, and occasionally moved and 

 turned. In order to have them fair and glossy, they must 

 be suddenly cooled when taken from the oven. They 

 should be dried carefully and gradually. They are excel- 

 lent when dried with sugar, as directed for peaches. 

 From the analysis of the stones, bark, leaves, and wood, 

 it is evident that common salt is one of the most essential 

 manures to apply to the soil in which the plum is culti- 



