Fruit Department— Japanese Plums 
13 
JAPANESE. PLUMS, continued 
nearly covered with carmine-red ; flesh orange-yellow ; 
very solid, subacid ; quality very good ; clingstone. 
Maturity end of July. 
Douglass (Synonyms: Munson, of Prof. Bailey; 
Hytan-Kayo, of Texas growers). Large, pointed; 
dark, purplish carmine, with blue bloom ; juicy, 
sweet; very good ; clingstone. July 20 to Aug. 1. 
Exceedingly attractive as to color. 
Ogon (Shiro-Smomo, or the White Plum). Me¬ 
dium to large, round, golden yellow; flesh yellow, 
firm, subacid ; quality good ; freestone. June 15. 
Tree of vigorous growth ; a good cooking fruit. 
Red Nagate, Red 
June, or Long Fruit. 
Pointed ; 1 % by 1 
inches ; skin thick, 
purplish red, with 
blue bloom. Flesh 
yellow, solid, some¬ 
what coarse-grained, 
juicy, subacid, with 
Damson flavor; 
clingstone; quality 
good. Very prolific, 
showy and attractive 
in color. It ripens 
a week before Abun¬ 
dance, and is the 
earliest large-fruited 
market variety. 
Keeps well. Splen¬ 
did shipper. 
UCHLBENI, or BENLSMOMO GROUP, 
or RED=FLESHED 
Satsuma, or Blood Plum (Yonemomo). Large; 
skin dark purplish red, mottled with bluish bloom ; 
shape globular, or with sharp point; flesh firm, juicy, 
dark red or blood color, well flavored and firm ; qual¬ 
ity very good ; pit small. Unsurpassed in quality for 
canning. Maturity middle of July. Tree very vigor¬ 
ous and heavy bearer. One of the most valuable 
varieties of this section, and adapted to the Middle 
and Northern states. 
NEWER JAPANESE CROSS-BRED 
PLUMS 
America (from L. Burbank, 1898). Fruit very 
large, glossy coral-red ; flesh light yellow, moderately 
firm ; best quality. Not fruited with us. 
Hale. Large, round; orange, overspread with 
red; flesh yellow, soft and juicy ; slightly sub¬ 
acid, with delicious peachy flavor; cling. Tree 
vigorous and very productive. Ripe July 1. 
Chaleo (L. Burbank, 1898). A cross between 
Prunus Simoni and Japan. Fruit large, flat, deep 
reddish purple; flesh 
yellow, very sweet, 
rather firm, exceed¬ 
ingly fragrant; al¬ 
most stem less; ripens 
well when picked 
green, and keeps 
nearly or quite a 
month. Not fruited 
with us. 
Doris. Medium; 
juicy, sweet; good 
quality. Ripe July 
15 to 30. 
Mikado. Very 
large greenish yel¬ 
low. Very nearly 
round. Rapid grow¬ 
er. Two weeks later 
than Yeddo. 
White Kelsey. 
Similar in shape to Kelsey, but creamy white when ripe. 
Wickson. Mr. Luther Burbank, of Santa Rosa, 
California, considers this the best of all his cross-bred 
Plums, and offered the original tree for$2,500. This 
is sufficient evidence of the great value this new Plum 
held with its originator. 
Fruit large to very large ; obconical ; waxy white 
when half grown, then the color gradually changes to 
pink and to a dark crimson-purple; flesh very firm, 
yellow ; juicy, subacid and highly flavored ; pit small ; 
clingstone ; quality best. July 10 to 25. 
Yeddo. A form of Kelsey, but deeper yellow; later. 
Japanese Persimmons 
(Diospyros KaKj) 
PRICE OF TREES 
One-year grafts, 3 to 5 feet, 25 cents each, $2 for 10, $18 per 100 
The Japan Persimmon is throughly adapted to the Cotton Belt. It does especially well in the coast 
region. The tree is a vigorous grower; an early and prolific bearer. As it is apt to overbear, the.fruit should 
be thinned out, leaving only a number commensurate with the size of the tree. The fruit varies in color and 
shape. The dark-fleshed varieties are never astringent, but the light-fleshed varieties should never be eaten until 
soft. The flesh also varies in color ; in the pointed varieties it is usually deep orange ; in these it remains solid 
and quite astringent until November, but becomes soft and edible after being house-ripened. In the round 
varieties, those having dark’ brown flesh are edible while still solid, while most of those with orange flesh 
should be allowed to become soft before being eaten. The fruit of nearly every variety begins to color when 
half grown, but should be allowed to hang on the tree until just before a frosty is expected, or in the case of 
the early ripening varieties, when fully soft. If gathered before a frost, there is a slight astringency next to 
the skin, but this disappears after being kept in the house for a few days or weeks. If allowed to be slightly 
touched by frost, the flavor is much improved, but the fruit will then not keep many days. Gather the fruit 
before frost, if intended for keeping; some varieties will remain sound until January or February. The flesh 
is soft, rich and sweet, and of a slight apricot flavor. Some varieties will be perfectly seedless during one or 
more years, and again every specimen will contain more or less seeds the following season. 
The list which we give includes the best and most distinct varieties, with their meaning in Japanese. 
