A New Prune— ^'SUGAR/^ ^ 



FRENCH" PRUNE. " SUGAR " PRUNE. 



It is with intense satisfaction that we can at last introduce a new prune 

 which bids fair to add milHons to the wealth of the State and Nation, and which 

 will be hailed with delight by growers, dealers and consumers throughout the 

 world. 



For many years we have labored to produce a large, early, productive, 

 handsome, easily cured, richly flavored prune, with a high percentage of sugar; 

 the prize appeared four years ago, and we have now tested it in every way 

 sufficient to warrant its introduction and we are upheld in our estimate of its 

 great value by all fruit growers who have seen it, and at this writing, even before 

 grafting wood has been ofifered, numerous growers have ordered from $50 to 

 $500 worth for grafting regardless of the quantity to be received. 



The tree is very far superior to the French prune tree in every respect, 

 better grower, better bearer, better foliage, better form, requires less careful 

 pruning, will carry and mature a larger crop of fruit. The fruit is unusually 

 even in size and very large, averaging thirteen to fifteen to the pound fresh; 

 at least three to four times as large as the French prune grows here. 



Following is an accurate description taken from the report of B. M. Lelong, 

 secretary of the California State Board of Horticulture: 



SUGAR PRUNE. — An extremely early prune, ripens August first; cures superbly 

 rich, with a yellow flesh, tender and rich in sugar juice. Skin very tender, at first of a 

 light purple, tinted with green, changing at maturity to dark purple, covered with a thick 

 white bloom. 



Form ovoid; slightly flattened, measuring five by six and a half inches in circum- 

 ference. Average size fifteen to the pound, which is two or three times larger than the 

 French prune. 



Fruit stalk short, severs very easily from the stem as the fruit reaches maturity. Pit 

 medium size, flattened, slightly wrinkled and most often separated from the flesh. The 

 skin is so thin or porous that the fruit begins to shrink on the tree fully as soon as ripe. 



Tree an unusually vigorous grower and very productive. One pound green fruit 

 makes 7]4 ounces when dry. By the usual mode of curing one pound green would proba- 

 bly make one-half pound when cured. 



Analysis of the fresh fruit at the State University disclosed the fact that it is nearly 

 one-fourth sugar, the exact amount being 23.92 per cent; the average of sugar of the 

 French prune being 18.53 per cent and of all prunes 15.33. t A seedling of Petite and bids 

 fair to revolutionize the prune industry of the world. Originated by Luther Burbank 

 of Santa Rosa. We understand that a limited quantity of grafting wood of the " Sugar " 

 prune will be offered to California growers next spring. 



Secretary Lelong in writing Hon. S. F. Leib of Santa Clara Co. respecting the value 

 of the celebrated French " Imperial epineuse," which was the largest, handsomest and 

 best flavored prune before the "SUGAR" was known, received the following reply: 



Oct. 20th, 1898. 



" Dear Sir: — Your favor of 19th inst. with reference to Imperial epineuse prune is 

 at hand. The tree is a good, stocky grower; its bearing qualities not yet demonstrated 

 to be very good. Am afraid it is shy every other year; is a first class fruit when the same 

 is successfully cured. It is a very hard fruit to dry; we are almost at our wit's end to 

 know how to accomplish that result. It moulds very easily, and we have about concluded 

 that one of two things will have to be done; either dry it in an evaporator, which of 

 course is very costly, or else stack the prunes every night from the time they are put out 

 until finished which is almost as much so. 



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