12 
A New Prune — The Standard 
wood to change unprofitable peach, almond or plum trees (on all of which 
the "Standard" thrives) ; by this means fruit is produced the second season 
and samples often the first, and much valuable wood may be produced for 
the next season's nursery or orchard grafting or sale; many thousand acres 
of heretofore unprofitable orchards are now producing abundantly of the 
very choicest and most salable fruits (and shipped East by the carload) 
from grafting wood of new varieties which have originated on my experi- 
ment farms in the past. 
"Sample of your grand new prune 'Standard' received to-day. 'Beautiful!' say 
all to whom T have shown it. 
"Perfect in shape and color, as well as all that could be desired in size, it is 
rightly named 'Standard.' 
"Will the wood lie for sale this fall? And if so, where? I want some of the first 
issued to the public. 
"Am sending you samples of cured 'Opulent,' we like them better than any other 
cured or fresh peach. 
"J. T. G„ Morgan Hill, Cal, Sept. 6, 1910." 
"The best prune when cooked that I ever tasted." — Judge S. F. L., San Jose, Cal. 
"Morgan Hill, Cal., Sept. 6, 1910. 
"The 'Standard' prune is a wonderful fruit; its perfect shape, deep black 
color, fine flavor and richness are all that could be desired in a fresh prune, and am 
sure it will cure nicely. If T like it as well when cured as f do your 'Sugar,' I'll call 
it a better prune, on account of the pit, which is smaller and smoother, not having 
the sharp edge (which is about the only fault I have to find with the 'Sugar' prune), 
and also on account of its wonderful keeping qualities. Regarding the 'Sugar' prune, 
am pleased to he able to write I like it better every year. The trees are as shapely 
to-day as they were after the first crop. The fruit is larger, blacker, and richer in 
flavor each succeeding year. I regret the fact that I did not know enough to graft 
my 'cot trees to 'Sugar' the same time I grafted my French prune trees to it. If the 
'Sugar' prune 20/30's and 30/40's were sold on its merits under its own name, instead 
of its identity being lost when the packer gets it, am confident it would soon he the 
favorite in the market. 
J. T. G." 
"I have delayed acknowledging receipt of the samples of the new prunes (the 
'Standard') which you kindly sent me, as I desired to taste them at their best, and 
when they arrived they were not quite ripe. I tested them at various stages, and 
after about ten days from the date of receiving them, they were in best condition. 
Certainly they are choice to eat when ripe in their fresh state; and I can readily 
understand they must make a most delicious prune when dried. 
"J. L. N„ Menlo Park, Cal., Sept. 10, 1909." 
Five days later I sent to Mr. N. half a dozen of the dried "Standards," 
he replied as follows : 
Sept. 15, 1909. 
"This prune (the 'Standard') is truly delicious. I have never eaten anything more 
delicious in my life." — J. L. N. 
