A New Prune— " SUGAR. 
It is with intense satisfaction that we can at last introduce a new prune 
which bids fair to add millions 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 offered, 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^ 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. 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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