CAMBRIAN PLUM. 
the parent tree. We first observ'ed it growing in one of the 
best collections of choice fmits in this country, — that of Sir 
Edward Walker, of Chester, who obligingly presented us, in 
the last week of August, with the fruit from which our drawing 
was made ; pointing it out as a valuable variety — equalling or 
excelling every other for kitchen purposes, and a dessert fruit 
of fair quality. A month subsequently we received a specimen 
of it, weighing nearly three ounces and a half, from Mr. Vick- 
ars, nurseryman, of Denbigh, who has cultivated it extensively, 
and introduced it to the notice of his customers. He has 
informed us that the original tree is now growing at Denbigh, 
about forty years old ; and the Plum, when its qualities were 
first noticed, was called the Denbigh Seedling, but subsequent- 
ly the Cambrian Plum. The tree is of very free and healthy 
growth, bears abundantly as a standard, or trained on a wall 
even of w'estern aspect. 
Many strong healthy standards have been raised from suck- 
ers of the original tree, but in general cultivation it should be 
grafted on the Brussels stock. It must be remembered that 
this tree is in its youth, in comparison with the venerable 
Orleans ; consequently, under favourable circumstances, it 
makes very strong healthy wood, and this luxuriance, if not 
I checked, will sometimes interfere wdth its bearing ; therefore, 
if this happen to be the case, it is only necessary to take it up 
and replant it; or, if too large for this operation, to uncover 
its roots and shorten two or three of the strongest of them, 
and it will then become a most abundant bearer. 
This Plum assumes a fine dark puiqilish red colour, covered 
with a slight bloom, and finely specked all over. When it has 
remained on the tree till in a very ripe state, it becomes of a 
much darker colour. The Flesh is of a greenish amber tint; 
sweet, tender, juicy, and agreeably flavoured ; adhering, or 
jiartially adhering to the stone ; and when in perfection it 
approaches nearer to the qualities of the Green Gage than any 
purple Plum we have eaten. 
