Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 3, 1802).djvu/435

P LU 297.-3. The Red Pardiigon ; see p. 29s. — 4. The Hungarian, or Blue -egg-plum ; see p. 306. — 5. The <S/. Jokn's-plum. — 6. The Royal ] and 7- the Green, or White [ndian-plum ; see p. 3 1 1 of this vo- lume. To these may be added, 8. The 5"^ Julian, and — 9. The Magnum-plums ; which, being very hardy, are chiefly employed as stocks for raising peaches. — 10. T^heJean Hative,or White Prirnor- dian, — 11. The Earlii Black Da- mask, or Morocco ; which are prin- cipally valued on account of their r.arly maturation. — 12. The Great Violet Damask of Tours, that attains a considerable size : externally, it is of a dark-red colour 3 its desh is yellow, and possesses a rich sac- charine taste. — J 3. The Fotkering- ham, or Sheen-plum ; a large fruit, which is equal to any of the nu- merous varieties, both for beauty, and delicacy of flavour. — 14. The JVkite Pcrdrig07i is in gr(;.it esteem : it maybe used either for sweet -meats, or eaten in a fresh state. — 1.5. I'he Violet is a very delicate fruit, but is seldom produced in abundance.— . Imperial, ox Piccl Magnum; a large, long plum, of an austere taste ; is excellent for sweet-meats; and the tree is very fruitful. — 17. The Bonum Magnum, White Hol- land, or Mogul Plum, is very plen- tiful ; and, when ripened against the wall, acquires a good taste : it may be easily preserved. — J 8. The MiraJ el, Is a small yellow plum, with a saccharine juice, and in great abundance. — ig. The Apricot; a large, yellow, round plum, the pulp of which is firm, sweet, and will be much improved by ripening against a wall. — 20. Roch-courbon, or Red Diaper, one of the niost excellent varieties of the plum- kind ; it is of a large size ; 3 red PLU [413 colour; and has a sweet taste. — 21 .The Gage, is reputed to be equal in flavour, beauty, and in other respects, to the best plums that are cultivated : it is very produc- tive, whether it be planted against a wall, or in an open exposure. — ■ 22. The St. Catharine, is principally calculated for sweet-meats. It pro- duces abundantly, but requires to be reared against avaall, by which means its fruit is greatly improved, both in size and taste. — 23. The Spayiish Red Damask ; a roimd plum of a middle size : it thrives best under the shelter of a wall ; has a red tinge, and abounds wiih rich juice. — 24. The Muscle Pl/tm. is one of the most common kinds; and of an indilferent flavour. — 25 The White Pear-Plum ripens at a late period : it is chiefly cultivated for stocks, on which tender pe:!ches may be budded. AH the ditferent varieties of })lum3 have originally been raised from the stones, and afterwards grafted or budded on plum-stocks. The best for this purpose is the Sloe-tree, or Black-thorn ; and, as the operation varies but little from that already described under the heads of Engrafting and Inocit- L ATI ON, we refer the reader to those articles. Beside their utility as a culinary fruit, plums possess valuable me- dicinal properties. In a dried state, they are called Prmies, and are eminently useful incases of costive- ness accom.panied by irritation, that ■v'ould be aggravated by powerful laxatives ; but they ought not to be eaten after long fasting, or for sup- per, unless mixed with other ali- ment ; as they are apt to produce flatulency. With this exception, they suit almost every constitution, and produce both cooling and ape- rient