Plums. 
i i 
Plums. 
(Repeated inquiries for varieties and classes of Plums not adapted to the inquirer’s locality has led to the intro¬ 
duction here of a few simple facts about Plums which ever 3 r planter should know.) —~ 
Three kinds or classes of Plums are cultivated in this country, namely : The European or Domestica 
Plums (Prunus domestica ) ; native Plums, of which there are several species, most of the natives in cultiva¬ 
tion in the South being of the Chickasaw type (/ J . Chicasa ), and the recently introduced Japanese Plums 
(Z 5 . trijlora'). The Domestica Plums include the numerous varieties in common cultivation in the Plum¬ 
growing regions of the North and West. Many of these leave little to be desired in size and quality, but as 
none of them succeed in the Lower South, they are dismissed from further consideration. 
The natives are less liable to attacks of curculio than the Domestica or European Plums, and in vigor, 
productiveness and range of adaptability far outstrip the latter. The attempts to cultivate and improve these 
natives are comparatively recent, and the few varieties that have been produced having fruit large enough 
and good enough to warrant cultivation are still far behind the Domestica Plums in size and quality. But 
our most progressive horticulturists look to these native, indigenous species, for the development of a 
superior race of Plums adapted to all sections and purposes. L. H. Bailey, for some time editor of the 
American Garden, and now Professor of Horticulture at the Cornell University Agricultural Experimental 
Station, is, perhaps, our best authority on PluhTs. Referring to the disposition of some to discontinue their 
efforts to improve our native Plums, because the new Japans seemed to fill all requirements, he says: “All 
types of Plums now in the country, or likely to come in, add variety and diversity to the foundation upon 
which our horticulture must build, and make it possible to develop fruits for every variety of country and 
use. And if the Japanese Plums promise more for large areas of our country than the European or Domestica 
type, because of their evolution in conditions somewhat like our own, certainly the native species must possess 
still greater promise. The native species are yet scarcely rescued from the woods, while the other two have 
been cultivated for centuries; but while the latter have sprung from a single species in their respective coun¬ 
tries, our native stock affords at least a half dozen species, and it is from them, without a doubt, that the 
greater part of the American Plum industry will some day be found to have sprung.” Up to the time the 
Japanese Plums were introduced, but few varieties had been found to succeed in the Lower South, these 
being natives of the Chickasaw type. 
THE JAPANESE VARIETIES. 
Since the dissemination of the Kelsey, little more than ten years ago, over thirty varieties of Japanese 
Plums, as listed by Prof. Bailey, have been introduced, and are more or less known in this country. As a 
class they are especially well adapted to the South, where they have opened a new era in Plum culture. 
Especially is this true in the coast belt, where some of the varieties have given remarkable results. The first 
importations were not sufficiently hardy to withstand Northern winters, and for a time the impression pre¬ 
vailed that these Plums would be valuable only in the South, but a number of them have proved hardy as far 
north as Connecticut, New York and Iowa, and are being extensively planted. 
These “oriental” Plums are as distinct as the “oriental” pears, and differ as widely from other sorts. 
They have the vigor and productiveness of our natives; the fruit of most of the varieties is large, of great 
beauty, and has the merit of long-keeping ; while some of them do not equal the best Domestica Plums of the 
North in quality, the best of them certainly compare favorably with the latter. The trees suggest the stronger 
growing Chickasaws, but the foliage is larger and peculiar. 
The Japanese do not seem to have given particular names to the different varieties of these Plums, but 
to have contented themselves with names for groups or classes into which they divided them. Thus we have 
received many distinct varieties as Botan, Botankio, Hattan, Hantankio, Smomo, and so on. The attempt in 
this country to apply these Japanese class-names to particular varieties has led to much confusion. Single 
varieties have been disseminated under different names, and different varieties under the same name. The 
Japanese names, which are confused and unreliable even as applied in Japan, are, however, being generally 
discarded for specific names; this will result in straightening out the nomenclature of Japanese Plums in the 
course of a few years. The better known varieties already have definite names, most of which have been 
given them in this country, by which they are called and under which they are disseminated by careful propa¬ 
gators. If planters will take pains to assure themselves that the varieties they receive are true to name, they 
can do much to prevent further general confusion, and will themselves avoid disappointing results. 
In planting for profit in this region, where our fruit must go a long distance to market, keeping qualities 
are especially important. Speaking of these Plums, Prof. Bailey says: “As a class they are long keepers. 
Even when they are fully colored and grown and are fit to eat, some varieties will keep nearly two weeks, 
and most of them will keep a week ; and some if not all of the varieties ripen up well if picked rather green, 
after the manner of a pear, although they may suffer in quality from such treatment. Willard, picked when 
beginning to color on the exposed side. I have kept nine days in good condition in a warm room and with no 
attempt to preserve them ; Abundance, picked August 24, when well colored, began to decay September 2; 
Burbank, partly colored and picked August 24, were placed in a tight box in a warm room, and on Septem¬ 
ber 5 they were nearly all in perfect condition and had colored well, but were not even then fully ripe; a red 
