118 DESCRIPTIVE BOTANY. 



History. — The plum is a native of northern Persia. It has been thought 

 by some botanists to be either indigenous in Europe or well naturalized. This, 

 however, is disputed by De Candolle, and he gives good reasons for his opinion ; 

 yet it has been found in the ruins of the Swiss lake-dwellings. 



Preparation. — The prunes, so well known in our markets, are dried plums. 

 They are sold under the name of Turkish, French, and German prunes. Those 

 prepared in Turkey are'mostly dried in the sun ; but the German and French 

 prunes are kiln-dried, and the German fruit, especially, frequently has a smoky 

 taste. 



The French prunes are prepared by first exposing them to the sun in thin 

 layers on frames made of wicker-work. Tliey are then placed in slightly 

 heated ovens, removed, turned, and put back. A slight heat is kept up, and 

 after tAventy-four hours they are again withdrawn and turned ; the oven is then 

 heated to 120° Fahrenheit, the fruit is again put in and left a day, after which 

 it is packed in boxes holding about fifty pounds each. The finest fruit is gath- 

 ered, dried as described above, and carefully packed, each one put in singly in 

 small boxes Aveighing from five to ten pounds each, and sent to market for 

 dessert purposes. Some sorts are used as remedies to regulate the bowels. 

 Large quantities of prunes of an excellent quality are now grown and prepared 

 for market in southern California. In Bosnia, Servia, Spain, Portugal, and 

 southern France, the industry of preparing ])runes is also largely carried on. 



Use. — The plum, though not so delicate as the peach and apricot, is never- 

 theless a delicious and favorite dessert fruit, and highly esteemed for culinary 

 purposes. For pies, tarts, preserves, and canning it ranks high, and there is 

 no fruit dried that enters so largely into commerce. The French and Turkish 

 prunes are well known to every housekeeper in our cities and towns. 



Because of its hardihood, the plum is one of the most valuable fruit-trees 

 for the farmer. It is not particular as to soil, and the crop is not likely to be 

 destroyed by spring frosts. 



2. P. avium, W. (Ox Heart. English Cherry.) Trunk 6 to 8 feet to the 

 point where the head begins to form, and from 10 to 18 inches in diameter ; 

 bark smooth or cracked. Branches erect, forming a compact head ; entire 

 tree from 20 to 40 feet in height. Leaves oblong-ovate, acuminate, hairy be- 

 neath, and double-toothed, about 3 inches long. Flowers in umbels, appearing 

 with the foliage. Fruit globular, ovoid, or heart-shaped. Flowers appear in 

 May ; fruit ripens in June and July. Drupe smooth, no bloom. Stone smooth, 

 globular. 



3. P. cerasus, L. (Morello, or common Bed or Sour Cherry.) Trunk 6 to 

 12 inches in diameter; head low and globular. Leaves serrate, acute. Fruit 

 globular, red, acid, esteemed for preserWng. 



The cherry sports freely, and we have many varieties ; American nursery- 

 men catalogue about 500. 



The French divide their varieties into three sections : Griottes, tender- 

 fleshed ; bigarreaux, hard-fleshed ; guignes, small-fruited cherry. 



The Komans had eight varieties during the first century. 



Geography. — The cherry grows well throughout the temperate zone 

 wherever the apple flourishes, and even further north than the apple. It has 

 spread over northern Africa, and the Dutch and Portuguese have taken it to 

 southeastern Africa. It was brought to America by European colonists, where 

 great attention has been given to its cultivation. The climate of England 

 suits the cherry, and Belgium and the British Isles produce the best cherries 



