" The prunes are very large and hence it takes several weeks to cure them. By the 
time all expenses are paid it is a serious question whether it does not eat up all the extra 
price that is received on this prune over the French prune, especially when it shall have 
become more common and the price will be more at a par with the smaller prunes. 
" Mr. Luther Burbank, whose place at Santa Rosa I have visited this summer several 
times, has a new prune which I think will supplant it and all other varieties. It is, I think, 
as large as the Imperial, and has y 3 more sugar than either it or the French prune and 
ripens in the latter end of July; so its drying is easily accomplished. 
" Were I to extend my operations further in the dried fruit line I would certainly 
demonstrate whether it was a success in my locality and on my soil and if so would 
confine myself to it exclusively hereafter. 
" I understand it has not yet been put upon the market, but I take this occasion to 
call the attention ot fruit growers to it, as it surpasses anything in that line I have ever 
seen. I remain, Very truly yours, 
S. F. LEIB. 
ANALYSIS. 
University of California, Agricultural Experiment Station, 
College of Agriculture. F. W. Hilgard, Director. 
Berkeley, Calif. August 19th, 1898. 
Determination of Sugar in "SUGAR" prune; sample sent by Luther Burbank, Esq 
Santa Rosa, Calif. 
Sample partially dried, contains: 
Total Sugar, in whole fresh fruit, per cent 23.92 
French prunes, average Sugar, in whole fresh fruit, per cent ... 18.53 
All prunes average Sugar, in whole fresh fruit, per cent 15.35 
GEO. E. COLBY. 
"Dear Mr. Burbank: You will see above the determination of sugar in your prune 
The sample was shriveled a little on receipt, which accounts for the word 'partially 
dried. The sugar percentage on a plump specimen would have been slightly less orobablv 
very slightly. 
" We have had occasionally a specimen of Prune d'Agen which would go as high in 
sugar as yours, but they too had probably lost some moisture by evaporation The 
analysis shows that you can safely expect your prune to equal the very best (or rather the 
very highest sugar) the French has ever shown, and this in connection with size is some- 
thing which I believe no other prune has ever shown. I must congratulate you most 
heartily upon this creation." Sincerely, 
E. J. WICKSON. 
" Luther Burbank will give to the world a wonderful creation in a few months. He 
has labored for sixteen years with the French prune in the endeavor to eradicate its 
many faults and combine all the good qualities it should possess. The French prune is 
not very long lived. 
" Owing to its manner of growth there is too much pruning made necessary. 
" The shape of the tree is decidedly bad, its root habits are faulty. The roots do not 
descend far enough into the earth after moisture. Late in the season, when other fruit 
trees are still vigorous its strength declines. The French prune should ripen one month 
earlier to be of greatest value in Sonoma county in order that drying might be completed 
before danger of rain. 
" The fruit has no distinct flavor. It is simply sweet. 
"The main virtue of the prune is that it is easily handled. 
" Still another fault is that the fruit forms too far out on the branches and thus lessens 
the amount it should be capable of producing. 
" Any one who takes things as they come is satisfied with the French prune, and of 
all the older prunes this one is the best. 
" That, however, should not deter one from seeking to improve it. 
"Nobody disclaims the fact that there are prunes which possess richer flavor than 
the French prune, others that are of larger size, still others that ripen earlier, and thus 
all along the line, his plan has been, to produce a prune possessing these various excellent 
qualities and blend them into one. When that is accomplished there will result some- 
thing which will revolutionize prune growing, widen the market for this fruit and 
materially increase the prices and profits." — Santa Rosa Republican. 
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