THE 



Caqadiai] horticulturist. 



THE GERMAN 

 ^HIS PLUM was so higlily com- 

 mended by the plum growers 

 living in the vicinity of Colling- 

 wood, at our meeting there last summer, 

 that we have had colored plates of it 

 printed for this journal that our readers 

 iiiiglit all have a clear idea of its appear- 

 ance. Few persons will need to be told 

 of its peculiar adaptibility to drying 

 and preserving, for most of us have seen 

 the dried prunes of the groceries, and 

 enjoyed tl:e grateful sauce made by 

 soaking them in water over night, and 

 stewing them slowly with sugar for 

 about an hour. Preserved, this plum is 

 used by the peasants of Central Europe 

 to spread upon the bread in place of 

 butter, and dried, it is exported in'large 

 quantities, espesially from Germany, 

 Hungary and .Saxony. Indeed, in that 



PRUNE. 



country, it is considered the most valu- 

 able of all fruit trees. 



The German Prune reproduces itself 

 quite closely fronj the seed, and there- 

 fore, has been largely propagated in this 

 way. As a result, quite a number of 

 variations have resulted, and yet all the 

 sub-varieties retain the general charac- 

 teristics of the parent. It must not, 

 however, be confused with the Italian 

 Prune, or Fellenburg, which is a dis- 

 tinct kind. The common German 

 Prune is thus described by Mr. down- 

 ing:— Fruit, long, oval, nearly two 

 inches long, peculiarly swollen on one 

 side, and drawn out towards the stalk. 

 Suture distinctly marked. Skin purple, 

 with a thick blue bloom. Stalk three- 

 fourtiis of an incli long, slender, slightly 

 inserted. Flesh firm, creen, sweet and 



