28 
Smiths, Powell 6 ° Lamb's Descriptive Catalogue of Fruit 
QUACKENBOSS— Fruit large, oblong, roundish. Skin deep purple, 
covered with a bluish bloom. Flesh greenish yellow, sprightly, 
juicy, a little coarse grained, sweet and sub-acid. Adheres slightly 
to the stone. A very rapid, upright grower, and productive. Mid- 
dle of September. 
RED EGG — Large, violet red ; fine for culinary purposes. Vigorous 
and productive. End of August. 
SHIPPERS’ PRIDE — A new variety originated in the western part of 
New York State. Fruit large and nearly round, color handsome 
dark purple ; flesh fine, juicy and sweet ; fine canning plum and a 
good shipper ; excellent for market. Tree thrifty grower and is 
said to stand our coldest winters without injury. Very productive. 
First to middle of September. 75 cts. each. 
SMITH’S — Orleans. Large, reddish purple ; firm, juicy and rich. 
Vigorous and productive. Latter part of August. 
SHROPSHIRE DAMSON — An English purple variety. Claimed to be 
one of the most desirable Damsons. Esteemed for preserving. 
Tree vigorous and very productive. October. 
WASHINGTON— Large, green, somewhat reddish ; juicy, sweet and 
fine. Vigorous in growth, and very productive. Liable to rot on 
the tree. August. 
WEAVER — A wild Plum of good size, fine flavor and very productive. 
Tree hardy and vigorous. Valuable for cold climates. 
WILD GOOSE— Skin purple, with fine bloom. Flesh juicy, sweet ; 
adheres to stone. Valuable where the common Plum will not suc- 
ceed. Last of July. 
YELLOW EGG — A large and handsome egg-shaped yellow plum, 
coarse but valuable for cooking. Tree vigorous and very produc- 
tive. Last of August. 
PEACHES. 
The Peach in this country is almost universally grown upon its own 
stock. We have, however, successfully worked it upon the Plum stock 
and they may be desirable so worked in very stiff clay cold and damp 
soils, but we would not recommend them for general planting. It is 
very essential in the successful cultivation of the Peach that the ground 
should be kept clear and mellow around the trees, and that they should 
be regularly pruned. The heads should be kept low and every spring 
the shoots of the previous year’s growth should be cut back at least one- 
third, as the fruit is produced on the wood of the previous season’s 
