Twentieth Century Fruits 



thousand acres of heretofore unprofitable orchards are now producing 

 abundantly of the very choicest and most salable fruits (and shipped East 

 by the carload) from grafting wood of new varieties which have originated 

 on my experiment farms in the past. 



"Sample of your grand new prune 'Standard' received to-day. 'Beautiful!' 

 say all to whom I have shown it. 



"Perfect in shape and color, as well as all that eould be desired in size, it is 

 rightly named 'Standard.' 



"Will the wood be for sale this fall? And if so, where? I want some of the 

 first issued to the public. 



"Am sending you samples of cured 'Opulent'; we like them better than any 

 other cured or fresh peach. 



"J. T. G., Morgan HUl, Cal., Sept. 6, 1910." 



"The best prune when cooked that I ever tasted. ' ' — Judge S. F. L., San Jose, Cal. 



"Morgan Hill, Cal., Sept. 6, 1910. 

 "The 'Standard' prune is a wonderful fruit; its perfect shape, deep black 

 color, fine flavor and richness are all that could be desired in a fresh prune, and am 

 sure it will cure nicely. If I like it as well when cured as I do your 'Sugar,' I'll call 

 it a better prune, on account of the pit, which is smaller and smoother, not having 

 the sharp edge (which is about the only fault I have to find with the 'Sugar' prune), 

 and also on account of its wonderful keeping qualities. Regarding the 'Sugar' prune, 

 am pleased to be able to write I like it better every year. The trees are as shapely 

 to-day as they were after the first crop. The fruit is larger, blacker, and richer in 

 flavor each succeeding year. I regret the fact that I did not know enough to graft 

 my 'cot trees to 'Sugar' the same time I grafted my French prune trees to it. If the 

 'Sugar' prune 20/30 's and 30/40 's were sold on its merits under its own name, instead 

 of its identity being lost when the packer gets it, am confident it would soon be the 

 favorite in the market. 



"J. T. G." 



"I have delayed acknowledging receipt of the samples of the new prunes ^the 

 'Standard') which you kindly sent me, as I desired to taste them at their best, and 

 when they arrived they were not quite ripe. I tested them at various stages, and 

 after about ten days from the date of receiving them, they were in best condition. 

 Certainly thoy are choice to eat when ripe iri their fresh state; and I can readily 

 understand they must make a most delicious prune when dried. 



"J. L. N., Menlo Park, Cal., Sopt. 10. lilnvi. " 



Five da.vs later 1 stnit to Mr. X. hall' m ilo/cii of tlie dried "Standards"; 

 he rei)li(Hl as follows: 



Sopt. l.'i. i;t()0. 

 "ThiH |iruno (the 'Standard') is truly ilolicious. I have novor oatoii anything 

 more ilclicious in my Hfo. " — ,T. L. N. 



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