FRUIT DRYING 73 
Victoria plums (I thought if the second grade were good, 
the first grade would be better) after gentle stewing for 
thirty minutes, with the addition of a little lump sugar, 
and I was more than satisfied with their quality. They 
were clean and delicious, and superior to any French 
plums I have bought at any time at 6d. per pound retail. 
I selected the Victoria for the test, because it has been 
condemned as unsuitable for drying by a certain writer 
for the horticultural press; and because I know the 
better varieties can take care of themselves. 
Although it may be admitted that—so far as our 
experiments have gone—the best varieties for drying at 
home are Monarch, Prince Englebert, and Czar, and that 
they now realise remunerative prices when sold undried, 
we cannot be certain that they will be so remunerative 
five years hence, or even three years hence. 
Monarch and Czar are being extensively planted, and 
we may have such abundant supplies of these—and of 
others as good—in the near future, that the prices 
realised for them may fall to a comparatively unre- 
munerative amount in the fresh state; then the grower 
may dry them, and profit thereby. 
Samples of French and Californian dried plums have 
been bought at Iod. and 6d. per pound respectively, for 
comparison with the home-grown and home-dried plums, 
and the following are the results :— 
Competent judges are agreed that in appearance— 
The Monarch surpasses the French at Iod. per pound. 
Prince Englebert ,, eA 6d 
Victoria 
White Peirgon} Ps ,, Californian.,, 6d. 
Czar | 
99 99 . 99 
and that their quality in order of merit when stewed 
gently for 30 minutes is as follows :— 
ie nite Werdrigsen; 2, Victorias 2, French at Iod. 
