TREES FOR LONG ISLAND 



FRUITS 



PERSIMMON, AMERICAN 



A large, handsome tree, with lustrous leaves. Skin and 

 flesh of fruit brick-red, soft and sweet after frost. Native 

 to wet ground on Long Island. 



The fruit should have been thinned out early in the summer 

 to improve the size, flavor and color 



JAPANESE PLUMS, continued 



Burbank. Medium to large; yellow, with red cheek; 

 flesh firm, rich and sugary; the best-flavored variety we 

 have ever tested, excepting the Apple Plum described 

 before. The tree is very productive. Last of August. 



Wickson. The largest Japan Plum. Maroon-red; 

 flesh firm and long keeping, of good quality. 



Hale. A handsome, globular, red-speckled Plum. Flesh 

 soft and juicy, of good quality and peach-like flavor. Tree 

 a good grower and productive. 



Satsuma. Large; very dark red; flesh blood-red, acid, 

 of fair quality when fully ripe. Productive and late. 



October Purple. A reddish purple Plum of large size; 

 good quality. Its late-ripening and good-keeping quahties 

 make it one of the desirable varieties. 



EUROPEAN PLUMS 



The varieties of the common, or European Plum (Prunus 

 domestica), do best on heavy land, but will grow well on 

 any soil, if given applications of ground bone and potash. 



Bradshaw. Fruit large, oval, reddish purple; flesh 

 yellow, rather coarse, juicy and good. Tree very vigorous. 



German Prune. Fruit long-oval; purple, with white 

 bloom; flesh green, sweet. Tree a poor grower. 



Green Gage. Round, small, green fruit; the flavor 

 is exceedingly sweet and rich, unequaled by any other. 

 A small, compact tree. 



Lombard. Medium to large; dark red; fleshy deep 

 yellow, of pleasant flavor, but not rich. The tree is one 

 of the most vigorous of the Plum family and is productive 

 and well adapted to hght soils. 



QUINCES 



Champion and Orange. Large; bright yellow; good 

 quality and long keeping. 



CHERRIES 



The Cherries are among the most satisfactory fruits to 

 raise for home use. They grow well on all Long Island 

 soils, and annually set large crops. Cherries may be 

 divided into four groups: 



Hearts. With soft flesh; heart-shaped; sweet. The 

 dark red varieties are in this class. This and the next 

 are sometimes called "Oxhearts." 



BiGARREAUS. With hard flesh ; heart-shaped; sweet; 

 mostly of the lighter colors. 



Dukes. Like the above in size and color, but with acid 

 or subacid fruits. 



MoRELLOS. (Sour Cherries.) Flesh sour; tree smaller 

 than the others, with slender branches and narrow leaves. 



HEART CHERRIES 



Governor Wood. Large, heart-shaped, yellow fruit, 

 marked with red; sweet, juicy flesh. A rich and delicious 

 Cherry. 



Coe's Transparent. Medium size; amber color, with 

 a red cheek; very tender, melting, sweet. Ripens early, 

 just before Black Tartarian. Tree thrifty. 



Black Tartarian. Fruit very large, nearly black. 

 Flesh dark purple, firm, sweet and juicy, with a small pit. 

 Tree a rapid grower. The long, upright branches of this 

 variety, hung with luscious fruits, are a beautiful sight. 



Downer's Late Red. Medium size; red and amber; 

 flesh tender, melting, rich; not good till fully ripe. This 

 variety is late and the fruit hangs on the tree after it is ripe 

 without decaying, as do many other kinds. Ripens first 

 half of July. The birds molest it but little, as it ripens 

 about the time of the wild Mazzards. 



BIGARREAU CHERRIES 



Rockport. Large; clear red, shaded with amber; flesh 

 firm, juicy, sweet, rich. Ripens early. Tree upright and 

 vigorous. 



Yellow Spanish. Very large, often an inch in diam- 

 eter; waxen yellow, with a light red cheek; flesh firm, and 

 of fine, rich flavor. 



Napoleon. Very large, heart-shaped; pale yellow and 

 amber, shaded with deep red; flesh very firm and of good 

 flavor. Ripens after midseason. Tree vigorous and 

 productive. 



Japanese Plums 



