THE PLUM. 



847 



Olea Amygdalina.—Th.Q variety most commonly culti- 

 vated. Fruit almond-shaped; it is often pickled. Its oil 

 IS very sweet. 



Olea Cranimorpha, or Weeping Olive. — The largest and 

 finest tree of the genera ; branches bending towards the 

 earth; very productive; fruit small, crooked, pointed, 

 very black ; stone sharp at both ends ; excellent ; oil pure 

 and abundant. 



Olea SpkcBricci, -—Yrmt more round than any other va- 

 riety. Oil delicate, and yield abundant. 



Olea Oblonga (from Olivier JPicoline). — Fruit best for 

 pickling ; oil fine and sweet ; produced abundantly. Tree 

 hardy. 



Prunus Domestica, etc.- — Plum. 



The plum-tree is probably a native of Asia, whence it 

 was early introduced into European gardens. The tree 

 grows some fifteen feet high or more, and is conspicuous 

 early in spring, with its white blossoms. London asserts, 

 that it is probable that the natural color of the fruit is 

 black ; but the cultivated varieties are of the various shades 

 of green, yellow, red, and blue. It is a delicious dessert 

 fruit in its best varieties, and is very much esteemed for 

 pies, tarts, and preserves. It is also dried for winter use. 

 The prune or dried plum, enters considerably into com- 

 merce. When fully ripe ; and the plum should always be 

 allowed to become perfectly matured before eating ; they 

 are, in moderate quantity, very nutritious and wholesome ; 

 but in an unripe state, are more apt to disagree with the 

 stomach than most other fruits, producing cholic, diarrhoea, 

 and cholera morbus. Medicinally, they are emollient, 

 cooling, and laxative ; and, especially in the case of French 

 prunes, are useful for persons of costive habits. 



Prunes are generally dried by artificial heat. They are 



