Ickworth's Imperatrice (Kniglit's No. 6).—Fruit large, obovate. Skin purple, marked with yellow streaks. Stalk stout, an inch or more in length. Flesh greenish-yellow, tender and juicy, with a rich, sugary flavour, and adhering to the stone. Shoots smooth.

An excellent late dessert plum. Ripe in October. It will hang till it shrivels, and is then very rich in flavour.

Imperatrice. See Blue Imperatrice.

Imperatrice Blanche. See White Imperatrice.

Imperial Gage (Flushing Gage; Prince's Imperial Gage).—Fruit above medium size, oval, marked with a distinct suture. Skin greenish-yellow, marked with green stripes, and covered with thick bloom. Stalk an inch long, inserted in a small, even cavity. Flesh greenish, tender, melting, and very juicy, with a rich and brisk flavour, separating from the stone. Shoots slightly downy.

A dessert plum. Ripe in the middle of September.

Imperial Diadem. See Diapree Rouge.

Imperial Ottoman. — Fruit below medium size, roundish. Skin dull yellow, covered with a thin bloom. Stalk slender, curved, three quarters of an inch long, inserted in a slight cavity. Flesh melting, juicy, and sweet, adhering to the stone. Shoots slightly downy.

An early dessert plum, ripening in the beginning of August.

Imperiale. See Red Magnum Bonum.

Imperiale Blanche. See White Magnum Bonum.

Imperiale de Milan (Prime de Milan).—Fruit large, oval, somewhat flattened on one side, where it is marked with a rather deep suture extending the whole length of the fruit. Skin dark purple, streaked and dotted with yellow, and covered with thick blue bloom. Stalk about an inch long, inserted in a narrow and rather deep cavity. Flesh yellowish, firm and juicy, richly flavoured and sweet, with a slight musky aroma, and adhering to the stone. Shoots smooth.

An excellent late dessert and preserving plum. Ripe in the beginning of October.

Imperiale Rouge. See Red Magnum Bonum.

Imperiale Violette. See Red Magnum Bonum.

Irving's Bolmar. See Washington.

Isabella.—Fruit medium sized, obovate. Skin deep dull red, but paler red where shaded, and strewed with darker red dots. Stalk three quarters of an inch long. Flesh yellow, juicy, rich, and adhering to the stone. Shoots downy.

A dessert and preserving plum. Ripe in the beginning of September.

Isleworth Green Gage. See Green Gage.

Italian Damask (Damas d'ltalie).— Fruit medium sized, roundish, slightly flattened at the base, and marked with a well-defined suture. Skin thick, membranous, and rather bitter, of a pale purple colour, changing to brownish as it ripens, and covered with fine blue bloom. Stalk three quarters of an inch long, slender, inserted in a deep cavity. Flesh yellowish-green, firm, rich, sugary, and excellent, separating from the stone. Shoots smooth.

A dessert and preserving plum. Ripe in the beginning of September.

Italian Quetsche (Altesse Double; Fellemherg; Quetsche d'ltalie; Prune d'ltalie; Semiana). — Fruit large, oval, narrowing a little towards the stalk, and marked with a shallow suture. Skin dark purplish-blue, marked with yellow dots, and covered with thick blue bloom. Stalk half an inch long, stout, and inserted in a pretty deep cavity. Flesh greenish-yellow, firm, not very juicy, sweet, and richly flavoured; when highly ripened separating from the stone. Shoots smooth.

An excellent dessert or preserving plum. Ripe in the beginning of September, and will hang till it shrivels, when it is very rich and delicious. This, I believe, to be the true Semiana. It well deserves a wall.