324 THE PLT7M. 



When the White Perdrigons are used for this purpose, they 

 are merely stoned, without skinning ; the latter, from the 

 delicacy of their skins, not being deemed necessary. 



" For prunelles, perfectly ripe and sweet plums are to be 

 taken, and suffered to wilt a little in the open air, in order 

 o facilitate stripping off the peel. A better and more ex- 

 peditious way is to pour hot water over them, and suffer 

 them to steam a few moments. 



" The stone is pressed out at the stem end. In the dry- 

 ing ovens, these prunes must be very carefully and gradu- 

 ally dried. They may also be dried, but not so easily, in 

 the sun." 



VARIETIES. 



SYNOPSIS OF ARRANGEMENT. 



DIVISION I. GREEN, WHITE, OR YELLOW. 



Class I. Flesh nearly free from the stone. 

 Section I. Fruit large. 

 Section II. Fruit of medium size. 

 Section III. Fruit small. 



Class II. Flesh adhering to the stone. 



Section I. Fruit large. 



Section II. Fruit medium in size. 



Section III. Fruit small. 



DIVISION n. RED, PURPLE, OR BLUE. 



Class I. Flesh nearly free from the stone 

 Section I. Fruit large. 

 Section II. Fruit medium in size. 

 Section III. Fruit small. 



Class II. Flesh adhering to the stone. 

 Section I. Fruit large. 

 Section II. FTuit medium in size. 

 Section III. Fruit small. 



