MANAGEMEINIT OF FRUIT TREES, ^c. 9 



of the latest plums, and should not be gathered till it begins 

 to shrivel ; it will then eat like a sweetmeat, and make a 

 great addition to the table in the latter end of October and be- 

 ginning of November. 



25. Monsieur's, or the Wentworth Plum, is a large fruit 

 resembling the Bonum Magnum. It ripens about the begin- 

 ning of October, and is good for preserving, but too sharp to 

 be eaten raw. 



26. TheWinesour, a Yorkshire plum, one of the best 

 for preserving. It is ripe in October. 



To the above may be added: 



Admirable, Early Orleans, 



Black Damascene, Fine Early Plum, 



Black Pear, Jacinthe, or Hyacinth^ 



Blue Matchless, Koa^s Imperial, 



Damas noir de Tours, La Prune Suisse, 



Don Carlos's, La Prune valeur Valentia* 



Double-flowered, Matchless, 



Early Blue Primordian, Maugeron, 



Early Red Primordian, Muscle, 



Early Amber, Persian, 



Early Tours, or Precoce Red Queen Mother^ 



de Tours, Royal Pea, 



Early Violet, Royal Dauphin, 



St. Julian, Verte-dock, or Verdock^ 



Semina, Whitton, or Nutmeg, 



Small White Damascene White Bullace, 



Spanish Damascene, White Orleans, 



Striped-leaved, White Pear, 



True Prune, White Perdrigon. 



A Selection of Plums for a small Garden. 

 The Jaunhative ; Early Damask ; the Orleans ; La Royal ; 

 Green Gage (different sorts) ; Draps d'Orr ; Saint Catharine ; 

 and Imperatrice. The Magnum Bonum for baking, and the 

 Winesour for preserving. 



On the Choice^ Plantings Pruning^ of Plum-Trees, 



When you choose your trees, let the same directions be 

 observed as in the choice of Apricots. Choose clean straight 

 plants with single stems ; as those with two never make hand- 

 some trees for walls or standards. Manage the border as be- 

 fore directed for Apricots ; digging the holes the same width 

 and depth, and loosening the bottom j then fill up the holes 



