To the Editor: — Can you give me some information about Mr. Burbank's new prune, 
which he tells me ripens in July, and which he hopes to introduce this winter? — E. W. P. 
San Jose. 
" We had the pleasure of examining this summer the fruit to which our correspondent 
alludes, and which Mr. Burbank then called the ' coming prune,' although we do not 
know that he regards that its permanent name. It ripens in July in Santa Rosa Valley, 
and is a very handsome, very dark-colored prune, and we expect; it will dry nearly black. 
" It is very large, as its length diameter is two inches and width diameter one and 
one-half inches. It is exceptionally fine in drying quality, for the fresh, ripe fruit showed 
on analysis 23.92 per cent of sugar, while the average of analyses of prune d'Agen is 18.53 
per cent of sugar. Mr. Burbank says it dries better in the coast valleys than any other 
prune and that is strictly credible on the basis of its greater sugar, , and consequent less 
evaporation needed to bring it to a keeping condition. We expect it wil'l prove of great 
value." — Pacific Rural Press. 
" The new prune you sent me came on August 9th. It is of large size, very sweet, 
and fully ripe for drying. The French prune that came with it, grown on same ground, 
was quite green yet and very small. 
" Your new prune ripening so early in the season will be very valuable in localities 
where the French prune ripens too late for sun drying." — John Rock, Prest. California 
Nursery Co. 
" Your large seedling of Petite (SUGAR) is a whopper and apparently very rich. It 
seems to fill the bill for a large size drying prune of dark color, and your ' PEARL ' of 
1898 should lead in the silver type." — E. J. Wickson. 
" I have very carefully noted the qualities of this prune and believe it is one of the 
handsomest prunes of the French type that I have ever seen." — B. M. Lelong, Secretary 
of California State Board of Horticulture. 
" Your sample of the new prune received. The flavor is most excellent, equal to the 
very finest French prune I ever tasted. 
(Later) — " On testing it again, after dictating the above, I would pronounce it not 
only equal, but superior to any French prune I ever tasted." — S. F. Leib. 
" A sample of your new prune has kept more than three weeks." — G. H. Clayson, 
Arizona. 
The " SUGAR " prune may and probably will prove hardy and productive 
wherever the common European plums thrive. As a market, table and dessert 
fruit its earliness, unusual size, superlative beauty, fragrance, flavor and special 
nutritive value will make it of priceless value when fresh from the tree as well 
as in the form of cured prunes." 
GRAFTING WOOD. 
GRAFTING WOOD PER FOOT, $10. TWO FEET, $15. FIVE 
FEET, $30. TEN FEET, $50. FIFTY FEET, $200. ONE ITUNDRED 
FEET, $350. 
ALSO A FEW LARGE TWO-YEAR-OLD TREES ON PEACH 
ROOTS WITH BRANCHES CUT BACK NEARLY TO THE TRUNKS, 
NOW TWO TO THREE FEET HIGH, $25 EACFI. THESE ARE TOO 
LARGE TO SHIP LONG DISTANCES. 
"The ' GIANT' prune went through the winter of 1896-7 without the least injury, and 
the thermometer registered as low as 20 degs. below zero, and the young scions set the 
spring before were white with blossoms and loaded with fruit which measured six to seven 
inches in circumference, and were grand." — A. A. Halladay, Vermont. 
" ' CHALCO ' is a large, handsome, finely-flavored and delicious fruit." — Pinkham & 
McKevitt, Vacaville, Cal. 
" The ' WICKSON ' is a marvel of beauty and excellence." — S. W., Atlantic, Iowa. 
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