184 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 
et-Garonne department has been estimated at 175 quintals, 
which represents a total value of 12,000,000 francs. The tree 
is most productive when from fifteen to twenty years old, and 
will then yield up to 50 kilos, of fresh fruit. When the tree is 
•well cared for, it will go on producing for as many as fifty years, 
and the older and stronger it is, so much the better is its fruit. 
Plum trees are to be seen in the beautiful valley of the Lot, 
from Aiguillon to Fumel and Castelmoron, and also from the 
Monsegur canton to the Gironde, and from Monpazier, Eymet, 
and Monpont to the Dordogne. The right bank of the Garonne, 
with its rich soil and genial climate, is studded with fertile 
plantations, whereas the left bank is not so favourable, owing to 
its pebbly, dry soil. 
A grower in Dordogne informs us that in 1882, by his crop 
of Ente and Agen Plums, he made as much as G,000 francs, and 
that is not counting the amount paid to him by smaller farmers 
holding land on condition of handing over to him as owner 
a settled portion of their produce. Tarn-et- Garonne has followed 
the movement, and sells its Agen Plums at 100 francs per 100 
kilos., especially in the Moissac canton. The Gironde depart- 
ment is rich in plantations of the Ente variety, large consign- 
ments of which are sent to the Bordeaux market. The less 
interesting Verdane kind grows wild on the Latresne and Bouillac 
slopes. 
In the Basses-Alpes the Pcrdrigon hlanc and the Pcrdrigon 
violet Plums are grown for the manufacture of Brignole and 
Pistole prunes. The violet Perdrigon is peeled with a knife, the 
stone taken out, skewered on a stick, sun-dried, flattened by 
hand, and dried again previous to being packed up in a box. 
This prune goes by the name of Pistole in the trade, and is 
supplied by the grower at 2 francs per kilo. About 4 or 5 kilos, 
of fresh fruit is needed to make 1 kilo, of Pistole prunes. The 
other variety of Perdrigon, commonly called lieine Claude 
blanche,'' is boiled and left to dry in the shade, without being 
peeled or stoned ; 3 or 4 kilos, of fresh fruit make 1 kilo, of 
Brignole prunes. Everywhere drying-Plums arc to be met with, 
but these have only a local reputation. 
The Pruneau de Tours are obtained from the Sainte- Catherine 
variety, grown particularly in the district of Chiiion from lluismes 
to Saumur, and within a distance of about 10 kilometres from 
