103 
Cooking. 
Early Orleans Germain Prune 
Diamond White Magnum Bonum 
Belle de Septembre Green Gage 
Coe’s Late Red Guthrie’s Late Green. 
Pond’s Seedling 
Marketing. 
Early Rivers Green Gage 
Early Orleans Magnum Bonum 
De Montfort Coe’s Golden Drop 
Angelina Burdett Blue Superb 
Diamond Belle de Septembre 
Prince Englebert Coe’s Late Red 
Washington Pond’s Seedling 
Kirk’s Reiné Claude de Bavay. 
Reiné Victoria 
Drying. 
Angelina Burdett Fellemberg 
De Montfort D’Agen 
Prince Englebert French Prune 
Coe’s Golden Drop German Prune 
Early Rivers Ickworth’s Imperatrice 
Early Orleans Washington 
Kirk’s Reiné Victoria 
Coe’s Late Red Belle de Septembre 
Reiné Claude de Bavay Blue Superb. 
The most important varieties operated upon at the college 
are— 
McLoughlin, of which 4 lbs. green produce 1 Ib. dried, is of 
excellent quality, both before and after drying. 
Washington, of which 4 lbs. green produce 1 lb. dry, also 
ranks as one of first merit, both before and after drying. It does 
not keep its colour so well when dried as some of the other 
varieties, but makes a good dessert prune. 
Of Mirabelle von Flowtow’s Gelbe Friibbe Quetsche, 34 lbs. 
green make 1 lb. dried. Its quality is excellent before and after 
drying, and it is a most superior light-coloured dessert prune, 
resembling very much Coe’s Golden Drop, only it comes in about 
six or eight weeks earlier. 
Kirk’s, Reiné Victoria, Purple Gage, Diamond, and De Mont- 
fort also give very good results. 
The best varieties for— 
Tinning. 
Coe’s Golden Drop Mirabelle von Flowtow’s 
Green Gage Denyer’s Victoria 
Yellow Magnum Bonum Ickworth’s Imperatrice. 
