This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, large; roundish, and slightly oval, rather flattened on the sides, and marked with a suture, which is deep towards the stalk, and higher on one side than the other. Skin, whitish green, covered with a thick white bloom on the shaded side, and reddish, with some spots of deeper red, on the side next the sun. Stalk, an inch long, thick. Flesh, separating from the stone, yellow, firm, juicy, sweet, sugary, and richly flavoured.
This was raised by Dr. Liegel of Brannau about the year 1810.
In the first edition of this work I by mistake described under this name another plum which is called Abricotée de Braunau Nouvelle, but to which I have now applied the name of Liegel's Apricot.
Fruit, medium sized, an inch and three-quarters long and an inch wide; roundish oval, marked with a shallow suture. Skin, yellowish green, flaked and striped with darker green, like Washington, and with a few crimson dots on the side next the sun. Stalk, about three-quarters of an inch long, not deeply inserted. Flesh, yellow, tender, melting, very juicy and richly flavoured; adhering slightly to the stone.
A very excellent dessert plum, ripe in the middle and end of August. Shoots, smooth.
Fruit, medium sized; obovate, and somewhat flattened on one side. Skin, deep purple, almost approaching to black, and covered with blue bloom. Stalk, short. Flesh, greenish yellow, sweet, and separates freely from the stone.
An excellent dessert plum either for dessert or preserving; ripe in the end of September. It is this plum in a dried state which forms the famous Prunes d'Agen, which are superior to those of the Touraine. Young shoots, smooth. The tree is a good grower and an abundant bearer.
I have given Prune d'Ast as a synonyme of this variety on the authority of Mr. Thompson, although Calvel describes them as different, and says it is to be preferred to the D'Agen for making prunes, and bears a considerable resemblance to it; is larger, but not so good as a dessert plum.
Agen Datte. See D'Agen.
Fruit, large; roundish, inclining to oval, with a deep suture, which is higher on one side than the other, especially at the crown. Skin, yellow, tinged with green when ripe, and mottled with crimson specks on the side next the sun, and covered with thin white bloom. Stalk, over half an inch long, pretty stout. Flesh, yellow, veined with white, separating freely from the stone, except on the ventral side, where it adheres; it is rather firm and coarse, and not richly flavoured.
A second-rate plum, more adapted for cooking than for the dessert.