FRUIT DEPARTMENT - PERSIMMONS, PLUMS 11 
JAPANESE PERSIMMONS, continued 
varieties, those having dark brown flesh are edible, while most of those with orange flesh should be allowed to 
become soft before eating. The fruit of nearly every variety begins to color when half-grown, but should be 
allowed to hang on the tree until just before frost 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. Тһе flesh is soft, тісһ 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 we give includes the best and most distinct varieties, with their meaning in English. 
Among (Yemon). Round, flattened, deeply ribbed; dark or- 
ange-red; 2% to 3 inches in diameter, average weight six 
ounces; flesh red, very sweet, and edible while still solid. 
Hiyakume (100 “me,” a unit of Japanese weight). This is 
perhaps the most desirable of all the round, red-fleshed va- 
rieties, and, as the fruit affects various shapes, it is known 
under many names, such as Pound, Tane-Nashi or Seedless, 
ete, The Agricultural Bureau of Tokio gives the latter name 
to a variety with black mottled apex, but we find both round 
and elongated forms upon the sane tree, as also uniformly 
orange and orange-yellow colored specimens, while many are 
heavily tipped with black. This variation of form and color 
has doubtless led to its array of synonyms. Fruit large, aver- 
aging 3 inches in diameter and 5 ounces in weight; usually 
flattened, but elongated forms are quite common upon the 
same branch; flesh bright orange-red. Keeps very late; 
must be soft before being edible. Tree of moderate height. 
Maru. Medium size, shaped like a tomato; flesh light-colored; 
fine quality. Sometimes brown-fleshed specimens are pro- 
duced, which are edible while hard. 
PLUMS 
Price of trees, 1 year, 4 to 5 feet, 25 cts. each, $2 for 
10, $15 per 100 
EUROPEAN PLUMS 
The following varieties of Plums thrive best in the 
Piedmont sections: 
Clyman. Seedling from California. Large; reddish 
purple; flesh firm; freestone; vigorous and a good 
bearer. 
Giant Prune. Thelargest Prune known; fruit aver- 
aging 1% to 2 ounces each, retaining the good quali- 
ties of the smaller varieties. Desirable for the upper 
sections. 
Imperial Gage. Large; oval; golden green; juicy: 
rich; first quality. 
Shropshire Damson. Medium; dark purple, es- 
teemed for preserving. Tree vigorous and productive. 
JAPANESE PLUMS 
Prunus triflora of botanists; Prunus Ja- 
ponica of pomologists 
Abundance, or Yellow-fleshed Botan. Round, 
with pointed apex, but varies from quite round to 
sharply pointed. Skin yellow, ground heavily washed 
purple-carmine and a darker cheek; flesh yellow, 
very juicy, subacid, with apricot flavor; quite firm; 
skin tough; clingstone; quality best; pit large. Ma- 
turity June 15 to July 5. We also have this variety 
under several names as received from Japan, all 
proving identical. One of the best early varieties, 
and valuable for northern and middle states. Carries 
well to distant markets. After fruiting this variety 
extensively for many years, we consider it the most 
desirable for shipping Northand West. Fruit should 
be thinned, otherwise the size is reduced and the 
quality is inferior. 
America. Fruit very Inrge; glossy coral-red; flesh 
light yellow; good quality; very hardy. No doubt 
will prove a very valuable sort. Ripe last of June. 
Excellent for jellies. 
Apple (from L. Burbank. 1898). Fruit large, 2% inches 
in diameter; reddish purple when ripe; flesh firm, 
pale red, sweet or subacid, rich, high-flavored; nearly 
freestone. Ripens after Burbank. 
Burbank. In general characteristics resembles Abundance, 
or Yellow-fleshed Botan. Color cherry-red, mottled yellow; 
shape usually more globular; flesh, flavor and quality are 
identical, but its period of maturity here is from two to three 
weeks later, or middle to last of July. The tree is of very 
vigorous habit, slightly differing in foliage. Valuable also 
for northern states. 
Miyotan (Mazeli). Round or slightly oblong, 2% inches in 
diameter; skin deep orange-red; flesh usnally deep reddish 
brown, but specimens of half brown and half red flesh are 
often produced on the same tree; keeps late. The brown- 
fleshed specimens are edible while solid. 
Okame (Mikado). Large, roundish oblate, sometimes with 
quarter marks; skin orange-yellow; flesh brownish red, 
good quality. Edibie while solid. 
Tsuru-no-ko (Stork Egg, Mino Kaki). Large, oblong, 2% x 
3% inches, weight 4 to 5 ounces, somet'mes 10 ounces; skin 
bright red, some specimens covered with black at apex; flesh 
red, very good; keeps late. Edible only when soft. Foliage 
long and shiny; tree compact, of vigorous growth. 
Yeddo-Ichi. Large, oblate; skin dark red, with heavy 
bloom; flesh very dark brown, sweet and rich. Can be eaten 
when still hard. 
Zengi, or Zingi. (Name of Japanese village.) Small, 184 x 
2 inches, weight 3 to 4 ounces; flesh dark brown, with darker 
spots, very sweet. Edible as e as the middle of Septem- 
ber, while still solid. Very prolific. 
ABUNDANCE PLUM 
Chabot. Two to 2% inches long by 2 inches broad; yellow 
ground, nearly covered with carmine-red; flesh orange-yel- 
low, very solid, subacid; quality very good; clingstone. Ma- 
turity end of July. Identical with Bailey of several growers. 
Combination. An extremely handsome, large, early, light 
crimson Plum of the best quality. One of Burbank's prom- 
ising new varieties. 
