1867. 



NEW ENGLAND FARMi:R. 



617 



THE WASHINGTON PLUM. 



The origin of this excellent plum is some- 

 what remarkable. The original tree sprung 

 up in the city of New York, on what was 

 known as the Delancey farm, on the east side 

 of the Bowery. Without waiting to judge of 

 the tree by its fruit, it was grafted to some 

 common variety. As if conscious of its innate 

 superiority, it threw up a sucker from its nat- 

 ural root, which was transplanted and cared 

 for by a Mr. Bolmar, a merchant of Chatham 

 Street. As it came into bearing about 1818, 

 the remarkable beauty and size of the fruit at- 

 tracted universal attention. In 1821 this fruit 

 was sent to the Horticultural Society of Lon- 

 don, by the late Dr. Hosack, and it is now 

 considered one of the best plums in most Eu- 

 ropean countries. 



Downing says the Washington has remarka- 

 bly large, broad, crumpled and glossy foliage, 



is a strong grower, and forms a handsome 

 round head. Like several other varieties of 

 plum, the fruit of this, especially in sandy soil, 

 does not attain its full perfection until the tree 

 has borne for several years. We have measured 

 them very often six inches in circumference, 

 and once from Mr. Bolmar's original tree, 

 seven and a quarter inches. 



Wood, light brown, downy. Fruit of the 

 largest size, roundish oval, with an obscure 

 suture, except near the stalk. Skin dull yel- 

 low, with faint marblings of green, but when 

 well ripened, 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 luscious, separating freely from the stone. 

 Stone pointed at each end. Ripens from 

 about the middle to the last of August. 



