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34. The Plum call'd Prune Damafquinée, is a kind of large white Damask Plum, ftreak'd with red; it is rather long than round, very fleshy, and one of the fairest and beft Plums: it ripens pretty late.

35. Prune de Jerufalem, i. e. the Jerufalem Plum, is by fome call'd the Bourdeaux Plum, or L'Oeil de Bœuf, i. e. the Ox-Eye Plum, is very large, of a brownish Violet Colour, very much powder'd, unequal in its Shape; it does not leave the Stone, and is rather good to look at, than fit for eating raw.

36. Prune d'Ilvert, i. e. the Ilvert Plum, is very long and narrow, makes good Sweetmeats, and is always green; it does not part from the Stone; there is alfo a red fort, which is not fo much in esteem, because its Flesh, which is yellow, grows red by stewing or baking.

37. Le Cœur de Bauf, i. e. the Ox-heart Plum, or by fome call'd Prune de St. Lo, is the largest of all; it comes clean from the Stone; its Flesh is very yellow, and its Skin red; it is half as big, and as long again as the Imperial Plum, but its Flesh is not fo folid.

38. Le Mangeron, is a fine large Damask Plum, of a Violet Colour; the Fruit is round, and opens well; the Tafte is particular, and much to be admir'd.

39. Prune fans Noyau, i. e. the Plum without a Stone, is black and fmall, fhap'd like a Heart; it opens well, but has only a Kernel withinfide; it is a Rarity, but not very pleasant to

eat.

40. Prune Datille, is of two Kinds, one brought from a Place nam'd Gonorre, and the other from Maus; the laft fort is the white, long and narrow, the other is lefs, shorter, and

of a Violet Colour; they both open well, and are excellent in their Tafte.

41. Coeur de Pigeon, i. e. the Pigeon's Heart Plum, is fo call'd from its Shape; this fort is black, of a moderate Size, and opens very well; it is well tafted, and is fo much the more to be efteem'd, because it keeps fo long upon the Tree, i. e. from about the end of September, till the end of October; it is fit for eating, and it is a very good Bearer.

42. Prune de Rhodes, i. e. the Rhodes Plum, is fair and large, of a brown Violet Colour, very much dufted; it is a little longish, and opens pretty well; it ripens a little late.

43. Damas gris, i. e. the grey Damask, is call'd alfo Prune de Monfieur, is a Violet Plum, very much powder'd; it is pretty large, the Flesh yellow, and quits the Stone; it is well tafted, and is eaten late; fome call it Grós Damas Mufquee tardif, i. e. the large late musk'd Damask Plum.

44. Prune Tranfparante, i. e. transparent Plum, fo call'd, because if we hold it to the Sun one may fee through it, fo as to difcover the Stone; it is very rare, and an handfome large Fruit, long and white; it is very good, and parts from the Stone.

45. Prune Virginale, i. e. the virginal Plum, is a fort of large white Damask, very much efteem'd in Anjou; it leaves the Stone, and is one of the beft Plums; it is fomewhat like the Abricot Plum brought from Tours, but is a little whiter without and within.

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46. Mignonne, i. e. the Minion Plum, is pretty large and long, white ftreak'd with red, and opens well; its Flesh is delicate, and its Water very fweet; it is highly esteem'd about Touraine

in France, where it gain'd the Name Mignonne, i. e. Favourite, for its good Qualities, it bears yery well, and holds a long time ripe upon the

Tree.

47. Reine Claude, i. e. Queen Claudia Plum, is a fort of large white Damask, almoft round it ripens pretty late, and its Flesh is firm and thick; it quits the Stone, and its Juice is richly fugar'd, it is highly esteem'd.

48. Prune de Pologne, i. e. the Polonian Plum, is white, large and longifh, it opens well, and is very good; it is fomewhat like the white Imperial, but much better.

49. Prune de Suiffe, i. e. the Switzer's Plum, or by fome call'd Alteffe, is almoft made like the Imperial, but narrower, longer, and a little pointed; it is of a Violet Colour, and very much powder'd; it leaves the Stone, comes late, and yet ripens well.

ro. There is also another Polonian Plum, of a Violet Colour, very much powder'd, pretty large and long, almost fhaped like the St. Catherine; the Flesh is yellow and very well tafted, though it is one of the latest Plums.

51. La Prune Date, i. e. the Date Plum, is a fort of late Imperial; there is the white and the red; they open well, and keep a long while ripe upon the Tree, and after they are gather'd, the Flesh is very firm, and is good raw or dry'd.

52. Prune de St. Catherine, i. e. St. Catherine's Plum, is white, large, and more flat than long; it rarely leaves the Stone, but is very good to eat raw, being one of those which has the fweeteft Juice, although it ripens late; it dries very well, and without much Trouble, being subject to dry even upon the Tree; this fort comes better from a Sucker than by graffing, and we fhould have a good many of them.

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53. Damas d'Espagne, i. e. the Spanish Damask Plum, is of two kinds; one is quite round, and the other a little longifh; they are both black, and come very late, but they open well, and are very good.

54. Rognon de Coq, i. e. the Cock's Kidney, is a fmall white Plum, ftreak'd with red, a little longifh, and fhap'd like a Kidney, but it cleaves to the Stone, and comes late; it is a a great Bearer.

55. Prune de St. Julian, i. e. the St. Julian Plum, is of a dark Violet Colour, very much dufted; this does not quit the Stone, and dries upon the Tree, and fometimes remains there till the hard Frofts begin; it is a good Plum, and comes from a Wilding.

56. Prune Norbette, i. e. the Norbet Plum, is like one of the late small Damask Plums, which do not part from the Stone; it eats well raw, but bakes much better; it makes excellent Pruants of a fine blue Colour.

57. Diaprée noir tardive, i. e. the late black Diaper Plum, is an excellent Fruit, a little rounder than the early fort; it is eaten in October and November.

58. Gros Damas Violet Tardif, i. e. the late large Violet Damask Plum, comes from Tours, is a very good Fruit, and leaves the Stone; it ripens late.

59. Gros Damas rouge de Tours, i. e. the great red Damask Plum, brought from Tours in France, ripens its Fruit late; it leaves the Stone, and is very well tafted; this holds in eating among the laft Plums.

60. L'Imperatrice, i. e. the Empress, is a large, round, Damask Plum, of a Violet Colour, very much powder'd; it is a good Bearer, its Flesh

yellow

yellow, and very agreeable; it is one of the lateft ripe.

61. Perdrigon Nantois, is a large red Damask that comes late; it is of a long make like the Date Plum, but lefs pointed; I reckon it one of the best, and it keeps upon the Tree till the great Frofts.

62. Gros Damas Violet, the large Violet Damask Plum, is a long Fruit, well powder'd, is extremely in Efteem for its Goodness, its laft ing, and good bearing. N. B. By the powdering and Duft of a Plum is meant what the English Gardeners call the blue of a Plum.

63. Prune Supreme, i. e. the fupreme Plum, is one of the largeft, and is white freak'd with red, of a long make, and comes late; the Leaf is extremely large: This Fruit does not part freely from the Stone, and, in my Opinion, is rather to be chosen for its Beauty than its Goodnefs.

64. Le Gros Damas noir tres tardif, i. e. the latest great black Damask Plum, does not part freely from the Stone, nor is it fo high flavoured as the former Plums; however, we should have fome of this fort, as the Fruit is beautiful and lafts a great while.

One might yet mention great Varieties_of Plums, which are frequent enough about Paris, but I fhall content my self with those already obferv'd, which will furnish a fufficient Variety for any Garden of the best forts.

CHAP.

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