PRUNES 
Conquest. New stoneless prune. (Originated and 
described as follows by Luther Burbank.) “The 
fruit is very similar to its parent, the common 
French Prune, in form, size, color and golden, 
sweet, rich flesh. The stone has been eliminated 
wholly with the exception of a tiny speck. Ripens 
with the French Prune and is in all respects very 
much like it.” 
Fellenberg (Italian Prune.) Medium size; oval, 
tapering at both ends: dark purple; flesh greenish 
yellow, rich and delicious; freestone; fine for dry¬ 
ing. Late. 
French (Petite d’Agon). The well-known variety 
so extensively planted for drying; medium size, 
egg-shaped, violet purple; juicy, very sweet, rich 
and sugary; very prolific. 
German. Long, oval and swollen on one side; 
skin purple, with a thick blue bloom; flesh firm, 
green, sweet, with a peculiar pleasant flavor; sepa¬ 
rates readily from the stone. September. 
Giant. Originated by Luther Burbank. Fruit ot 
immense size, as its name implies; dark crimson 
on yellow ground; produced in great profusion; flesh 
firm, rich, sweet, delicious, and excellent shipper; 
freestone. Tree strong, handsome grower and an 
early, regular, heavy bearer. 
Hungarian (Grosse Prune, Pond’s Seedling). Very- 
large, dark red, juicy and sweet. Its large size, 
bright color, productiveness and shipping qualities 
render it a profitable variety for home or distant 
market. 
Imperiale Epineuse. This has proved to be the 
largest and finest prune cultivated in California. 
With its uniformly large size, reddish or light pur¬ 
ple color, thin skin, sweetness and high flavor, it 
stands ahead of all other prunes. It contains more 
sugar than the French Prune. Analysis shows 20.4 
percent for the Imperiale Epineuse and 18.53 per 
cent for the average of the French Prune. Sixty 
to eighty per cent of the dried prunes of the Im¬ 
periale Epineuse will average 20 to 30 to the pound. 
Always commands the highest price in the markets. 
Robe de Sargent. Medium size; oval; skin deep 
purple, approaching to black, and covered with a 
thick blue bloom; flesh greenish yellow, sweet and 
well flavored, sugary, rich and delicious, slightly 
adhering to the stone; a valuable drying and pre¬ 
serving variety. Dries larger and darker than 
French. 
Silver. A seedling of Coe’s Golden Drop, with 
which it is almost identical. Bears heavily in some 
but not all districts. 
Standard. (Originated and described as follows 
by Luther Burbank.) “This is without doubt the 
best combination drying and shipping prune ever 
grown; ripens September 1st and has been kept 
fully a month in good condition in a basket in an 
ordinary living room during our warm Fall weather 
and can be shipped when dead ripe with success 
to any part of the United States. Standard Prune 
averages to the pound, 9.1; French Prune, 19.1.’’ 
Sugar. Originated by Luther Burbank. Ex¬ 
tremely ea’dy, very large; ripens August 1st; cures 
superbly rich, with a yellow flesh, tender and rich 
in sugar; skin very tender, at first of a light purple, 
tinted with green, changing at maturity to dark 
purple, covered with a thick, white bloom. Valu¬ 
able in localities where the French Prune ripens 
too late for sun-drying. Contains almost 24 per 
cent sugar. Tree an unusually vigorous grower and 
very productive. 
Tragedy. Medium size; skin dark purple; flesh 
yellowish green; very rich and sweet; freestone. 
Its early ripening (June) makes it very valuable 
for shipping. 
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