S12 



THE PLUM. 



The ^Vasliington has remarkably large, broad, crumpled and 

 ijlossv foliaije, is a stron jj m-ower, and forms a handsome round head. 



Wood light brown, downy. Fruit of the largest size, round- 

 ish-oval, with an obscure suture, except near the stalk. Skin 

 dull yellow, with faint marblings of green, but when well ripen- 

 ed, deep yellow, with a pale crimson blush or dots. Stalk 

 scarcely three-fourths of an inch long, a little downy, set in a 

 shallow, wide hollow. Flesh yellow, firm, very sweet and lus- 

 cious, separating freely from the stone. Stone pointed at each 

 end. Ripens from about the middle to the last of August. 



Yellow Gage, Prince's. P. Man. 



American Yellow Gage, {of some.) 

 White Gage, {of some.) 



The Yellow Gage was raised, so long ago as the year 1783, 

 by the elder Mr. Prince, of Flushing, L. I. It is very common 

 on the Hudson river, but we do not find any description of it in 

 Manning or Kenrick. We have noticed that it is sometimes 

 confounded, at Boston, wnth the Imperial Gage, which is really 

 quite distinct. Its great hardiness and productiveness, joined to 

 its rich sugary flavour, make it a favourite sort. 



Branches smooth, short-jointed, with glossy leaves, and form- 

 ing a large spreading head. Fruit a little above medium size, 

 oval, rather broadest towards the 

 stalk. Suture a mere line. Skin 

 golden yellow, a little clouded, 

 and covered with a copious white 

 bloom. Stalk an inch long, in- 

 serted in a small round cavity. 

 Flesh deep yellow, rich, sugary 

 and melting, though sometimes 

 rather dry; parts freely from the 

 stone. Ripens rather early, about 

 the first week in August. 



The growth of this plum is not 

 only very different from the Im- 

 perial Gage, but the fruit of the 

 latter is readily distinguished by 

 its abundant juiciness^ its green- 

 ish colour, and the superiour 

 sprightliness of its flavour. Prince's Yellow Gage. 



CLASS II. 



Contains those of very good quality, — some new and untested, 

 and may prove best, and others on further trial only good. 



