No. 144.] 627 



out their whole length there grow a large number of buds, so 

 near to each other that on a branch a yard long there are often 

 produced from fifty to sixty plums, hence it is easy to conceive 

 the excessive abundance of the crop of a tree thus laden with 

 fruit, the productiveness of which is not equalled by any other 

 kind. This plum is of medium size, obovate, or nearly round, 

 divided by a deep suture throughout its length. The stem is 

 slender, about three-fourths of an inch long, curved at its upper 

 part, and inserted in a small cavity. The skin is fine pale yel- 

 low, sometimes tinted with red on the sunny side, and lightly 

 covered with a white transparent bloom. The flesh is yellowish, 

 sometimes firm and adhering to the stone, very juicy, sweet, and 

 agreeably flavored. It ripens in the neighborhood of Paris in 

 September and October. This plum, beyond its unrivaled merit 

 tor preserving in a dried state, has the advantage of being an ex- 

 cellent desert fruit when fully mature. 



In very warm dry climates prunes are prepared by drying on 

 hurdles by solar heat alone; but in France they place the plums 

 upon round wicker baskets, about two feet in diameter, and two 

 inches deep, putting into an oven heated sufficiently warm to 

 cause the fruit to wrinkle after an exposure of about twelve hours. 

 The oven is again heated, continuing to increase the temperature 

 until the plums become firm, when they are flattened by pressure 

 between the fingers, while under the process of desiccation. Great 

 care is observed to remove the plums from the oven as soon as 

 they arrive at a certain stage of dryness to prevent them from 

 cooking too much. Finally, after the prunes are properly baked, 

 for the last time, the oven is heated as it should be for bread, in 

 which the plums are exposed until they begin to swell and bub- 

 ble, when they must be taken out. As soon as the temperature 

 of the oven falls to about half heat, the prunes are put back to 

 remain over night ; then, if properly cooked, they are covered 

 with a beautiful white " bloom." They are then assorted by sizes 

 and packed in baskets, boxes or jars for sale or use. 



If it is desirable to make what are called " Pruneaux fourres," 

 the stones are taken out when they are about half done, and an- 



