Commercially, all the domestica varieties of the plum that can be cured without removing the stone, and that will keep well after drying, are classed as prunes in the dried form. But the popular classification in prune-drying districts of Europe and America is to include in the prune list only the varieties of the long oval form, swollen on one side, and drawn out toward the stem with distinct and often deep suture and firm- flesh, such as German prune, Italian prune, Ungarish prune, and Prune de Agen. In France, parts of Germany and Austria, and in California, prune-growing and drying are carried on to an extent realized by few. It is said that from 1895 to 1900 the total of dried prunes produced in California reached an annual average of eighty-five million pounds. The industry is still on the increase in sections favorable for drying. As the years go on the prune-producing areas will be mainly in districts favorable for drying in the open air, as is the case with the raisin-grapes. Partial cooking and drying in evaporation has been practised in Europe and California, but it is more expensive and the product does not equal that produced by drying in such a climate as that of Arizona, or Fresno, California. The light-colored, pitted prunes, sold as prunelles, are bleached with sulphur fumes so far as known to the writer. The process is an injury to the quality, and experience warrants the belief that they are not as healthful as properly dried commercial prunes with natural color.