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, rather large, and of a short oval shape. Skin, of a rich yellow colour, dotted with crimson on the side exposed to the sun, and covered with a very delicate white bloom. Stalk, three-quarters of an inch long, inserted in a rather wide depression. Flesh, yellow, very tender and juicy, rich, sugary, and delicious, adhering slightly to the stone.
This valuable dessert plum ripens in the middle of August; not only for its exquisite flavour and handsome appearance is it so valuable, but for the extraordinary fertility of the tree, which has a robust pyramidal habit of growth, and is admirably adapted for every form of cultivation. Young shoots, smooth.
M. Mas says the origin of this valuable plum is unknown, and that it was first brought into notice by M. Massot, a nurseryman at Oullins, near Lyons.
Fruit, large, an inch and three-quarters wide and two inches long; oval, marked with a faint suture. Skin, dark purple covered with blue bloom. Stalk, three-quarters of an inch long, inserted without depression. Flesh, adhering to the stone, rather coarse, but pleasantly flavoured.
A cooking plum, ripe in the beginning of September.
Fruit, medium sized, an inch and three-quarters in diameter; round, even and symmetrical, with a very shallow suture terminating in the style-point, which is in a shallow depression. Skin, golden-yellow when ripe, mottled with pale straw-colour, dotted with small crimson dots, and covered with a very thin light bloom. Stalk, about three-quarters of an inch long, set in a narrow depression. Flesh, yellow, very tender and juicy, rich, sugary and highly flavoured, separating thoroughly from the stone.
A very fine and very handsome plum for the dessert; ripe in the last week of August.
Fruit, large; roundish, inclining to oblate, marked with a shallow suture on one side. Skin, bright red, dotted with amber. Flesh, tender, melting, juicy, very sweet and luscious, separating freely from the stone.
An early dessert plum; ripe in the beginning of August. Shoots, smooth. It is quite distinct from the Nectarine Plum, which is also known by this name.
Fruit, medium sized; roundish oval. Skin, purple. Flesh, rich, juicy, and excellent, separating from the stone.
This is not the same as Perdrigon Hâtif and Moyeu de Bourgogne, with which it is made synonymous in the Horticultural Society's Catalogue, both of these being yellow plums.
Fruit, about medium size; obovate, pinched-in at the stalk, and like a small white Magnum Bonum. Skin, yellow, with a golden tinge. Flesh, tender, with a fine subacid flavour, and adhering to the stone.
An excellent baking and preserving plum; ripe in the middle and end of August. It is largely grown in the Vale of Evesham, for the supply of the Birmingham markets. Shoots, smooth.