204 



ESTABLISHING THE ORCHARD 



5. Plum Regions and Varieties 



Aside from the prune sections on the Pacific Coast, plum culture is 

 not carried on in clearly defined areas, but is common in a limited way 

 to nearly all sections of the country. In the colder sections as the 

 Dakotas and the Great Plains area, varieties derived from the native 

 species do best. They are excellent for preserves and cooking, but less 

 desirable to eat in the fresh state. In the lower Mississippi Valley the 

 native and Japanese varieties do well. From the Potomac River south 

 to the Gulf Coast and west in Texas, native, Japanese, and hybrid 

 varieties occur. The Damson plums are popular in many sections for 

 culinary use. In the eastern states, the European plums are of major 

 importance, but Japanese varieties are also grown, among them Abun- 

 dance and Burbank. In California and to a less extent in other sections 

 where the climate is suited to peach growing, the Japanese varieties do 

 well, though European varieties of both plums and prunes are important 

 in the Pacific Coast states. Secure the recommendations of the local 

 experiment station. Some promising new varieties have been developed. 



6. Quince Regions and Varieties 



New York, Ohio, and Pennsylvania are the sections in which the 

 quince is produced in commercial quantities. The demand is not large. 

 The fruit is used chiefly for jellies, for which it is highly valued. Some 

 growers are doing very well with this fruit, but the market may easily 

 be over-supplied. Fire blight is often destructive, especially to young 

 plantations. 



The chief varieties are Orange, Champion, Rea, Meech, Pineapple, 

 and Bourgeat. It is probable that Orange is a group rather than a 

 variety name. 



7. Apricot Regions and Varieties 



California is the seat of commercial apricot culture, though this fruit 

 is grown in a limited way in many states. The blossoms open early in 

 the spring, and frosts are often a limiting factor in its culture. Although 

 the fresh fruit of many varieties is desirable, the apricot is used chiefly 

 for drying and canning. 



Blenheim, Moorpark, Royal, Tilton, and Newcastle are the chief 

 varieties in California. Breda and Harris are desirable in sections where 

 hardiness is a prime factor. 



