LATE CRAWFORD (August)—Fruit large and roundish; skin 
yellow with dark red cheek; flesh deep yellow veering to red 
at the pit and of good flavor. 
ELBERT A (July)—For market shipping, drying and canning. 
Fruit large and round; skin golden yellow blushed with red; 
flesh yellow, juicy and sweet. Freestone. 
FOSTER (July)—One of the best yellow peaches of the Craw¬ 
ford type. Sweet and juicy. Freestone. 
HALE’S EARLY (July)—Large, pale green tinged with red; 
white flesh, clings slightly to pit. 
J. H. HALE (August)—A yellow freestone, flesh fine grained, 
tender and of wonderful flavor. Skin is quite smooth, the fruit 
firm and a good shipper. Fine for table, cooking and drying. 
Fruit larger than the Elberta, but not quite so prolific. 
MAYFLOWER (June)—Quality, local market and home use. 
Fruit medium in size; skin a light red; flesh creamy white, 
fine grained, sweet and delicious. Semi-cling. 
STRAWBERRY (June)—One of the best and finest flavored 
peaches for home use. Flesh white and very juicy. 
(Clingstone Varieties) 
PHILLIPS’ CLING (August and September)—Fruit large and of 
uniform size; skin a pronounced yellow with bright red tinge on 
sunny side; flesh firm, fine grained, excellent flavor and evenly 
yellow to the pit. 
TUSCAN CLING (July)—Yellow flesh, good flavor. 
PEARS 
4 to 5 feet, 50c each 
BARTLETT (August)—Quality, market, shipping and canning. 
The best pear for home orchards. Large fruit, bright yellow 
skin, blushed on the sunny side; fine grained, white flesh, but¬ 
tery and juicy. 
BEURRE BOSC (September)—Brownish-yellow skin; creamy 
flesh, tender and juicy. Tree is medium size and grood pro¬ 
ducer. 
P. BARRY (December)—Large, dark yellow with russet dots. 
Flesh of good quality and fruit is good keeper. 
SECKEL (September)—Small fruit, yellow-brown; very sweet 
and productive. 
WINTER NELIS (December)—So far the best winter producer. 
Medium sized fruit: roundish, yellow-green covered with rus¬ 
set. Flesh yellow, fine grained and of delicious, melting quality. 
PERSIMMON 
4 to 5 feet, bare roots, $1.25; in cans, $1.50 
HACHIYA (October)—About the best all-round variety, doing 
well in most any location. Fruit oblong shape, short point: 
skin bright orange-red; flesh rich and sweet. Classed as the 
largest and most perfect persimmon on the market. 
PRUNES 
4 to 6 feet, 50c each 
FRENCH IMPROVED (September)—Most widely known and 
possibly the most grown prune in California. Fruit medium 
sized, egg-shaped, deep violet color, rich sugary flesh. 
GERMAN (August)—Medium size fruit. Sweet and juicy; fine 
for drying. 
HUNGARIAN (September)—Large, dark red fruit. Very pro¬ 
ductive and a good keeper. 
IMPERIAL (August)—Large, fine flavor. 
TRAGEDY (July)—Quality, canning and eating ripe. Large: 
purple skin; flesh greenish-yellow, sweet and of delicious flavor. 
Fine for the home orchard. 
SUGAR PRUNE (Early August)—Dark purple, sweet, medium 
size. 
PLUMS 
4 to 6 feet, 50c each 
APEX (Early June)—Light crimson fruit, medium size, good 
flavor. 
BURBANK (Last of July)—Fruit round, medium in size, light red 
and yellow; deep yellow, juicy flesh. 
CLIMAX (June)—A good commercial variety as well as a favor¬ 
ite for the home orchard. Very large fruit, heart-shaped; dark 
red with highly flavored yellow flesh. 
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