FRUITS. CHAP; ; 



Fotheringham, Blue Gage, Green Gage, German Prune, 1m- 

 peratrice, Mirabelle, Morocco, Early Orleans, Late Orleans, 

 Blue Perdrigon, White Perdrigon, Pre'coce de Tours, Queen 

 Mother Plum, Royale de Tours, Simiennes, Wine-sour, or 

 Windsor. The Green-gage and the Orleans are the most 

 fashionable plums ; though the Blue Gage, which comes 

 late in the fall, is,in my opinion, one of the finest of plums ; 

 and it is a very great bearer. All plums may be preserved 

 with sugar : the green gage or the blue gage would be 

 the best 5 but damsons and bullaces are generally used, 

 because they come more abundantly, and, of course, are 

 not so difficult to obtain. The Magnum Bonums are fit 

 for nothing but tarts and sweetmeats. Magnum is right 

 enoygh j but, as to bonum, the word has seldom been so 



completely misapplied. 



_ 



281. QUINCE. There is an apple-shaped and a pear- 

 shaped. It is not a fruit to be eaten raw ; but to be put 

 into apple-pies and some other things. They are to be 

 preserved like apples $ and the trees are raised from 

 cuttings or layers. 



282. RASPBERRY. There are two sorts, dis- 

 tinguished by their colours of red and white. There are 

 some of each that bear a second crop in the autumn. 

 The largest of raspberries is called the Antwerp, and a 

 very fine fruit it is. Raspberries are propagated from 

 offsets taken from the old stool: these are taken off in 

 the fall, and they bear the next year. The stools ought' 

 to stand in rows at six feet apart, and at three feet apart 

 in the row. It is very curious that in the northern 

 countries of America, Nova Scotia arid New Brunswick 

 for instance, the raspberry plant dies completely down in 



