PLUMS. 461 



The Winesour is the most valuable of all our Plums for 

 preserving, and great quantities of it in this state are 

 sent annually from Wakefield and Leeds to distant parts 

 of England. As a preserve, they will keep one or two 

 years, and are preferable to those imported from abroad. 



SECT. IV White or Yellow fruited. 



43. APRICOT. Switzer, p. 105. Miller, No. 13. 

 Abricotee. Duhamel, No. 28. t. 13. 

 Abricote'e de Tours. Ib. t. 13. 



Branches covered with a whitish down. Fruit pretty 

 large, of a roundish figure, divided by a deep suture, 

 about one inch and a half deep, and one inch and three 

 quarters in diameter. Stalk short, scarcely more than 

 a quarter of an inch long. Skin yellow, tinged with 

 red on the sunny side, and covered with a white bloom. 

 Flesh yellow, firm, but melting, and separates clean 

 from the stone. Juice sweet, of a very excellent flavour. 



Ripe the beginning and middle of September. 



This very fine Plum is considered by Duhamel as 

 nearly equal to the Green Gage : as it is too tender for 

 an open standard, it is better to plant it against an east 

 or south-east wall. 



44. BRIGNOLE. Miller, No. 24. 

 Brignole Jaune. Knoop. Fruit, p. 55. 

 Prune de Brignole. Bon Jard. 1827. P 290. 

 Fruit large, oval. Skin pale yellow, mixed- with red 



on the sunny side. Flesh pale yellow, rather dry. 

 Juice saccharine, of excellent flavour. 



Ripe the middle and end of August. 



This Plum is so named, from Brignole, a town of 

 France, famous for its Prunes, of which this ranks 

 among its best sorts. 



45. COE'S PLUM. Pom. Mag. t. 57. 

 Coe's Golden Drop. Ib. 



