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, medium sized; round, slightly depressed at the apex, and marked with a very shallow suture. Skin, thick, separating freely from the flesh, of a fine clear purple next the sun, and red on the shaded side, marked with several fawn-coloured dots, and thickly coloured with pale blue bloom. Stalk, three quarters of an inch long, set in a rather wide cavity. Flesh, greenish yellow, juicy, and melting, with a rich, brisk, and pleasant flavour, adhering to the stone.
An excellent plum for drying or preserving; ripe in October. The young shoots are smooth. The tree is vigorous and an excellent bearer when grown against a wall. The fruit will hang till it shrivels, when it forms a delicious sweetmeat.
This plum is often met with in the French nurseries under the name of Impéra-trice Violette and Altesse, hence it is that Altesse is sometimes applied to our Blue Impératrice. It is the Impératrice of Merlet. The Suisse of Merlet is a long plum, resembling the Red Magnum Bonum,and with the flesh separating from the stone. It is frequently met with in the French nurseries under the name of Quetsche, and I have no doubt it is the Quetsche d'Italie.
Fruit, above medium size; round, marked with a deep suture. Skin, dark purple, covered with a thick blue bloom. Stalk, about half an inch long, inserted in a wide hollow. Flesh, greenish yellow, adhering to the stone, firm, brisk, and sweet, with a pleasant flavour.
A culinary plum of great excellence; ripe in the middle of August. It bears considerable resemblance to Orleans, but the tree is a most profuse bearer, and the fruit is so much earlier. Young shoots, smooth.
Sweet Damson. See Eugene Fürst. Sweet Prune. See Quetsche. Switzer's Plum. See Suisse.
Fruit, rather small; round, inclining to oval, and marked with a well-defined suture. Skin, brownish red, thinly strewn with minute dots. Stalk, three-quarters of an inch long. Flesh, firm, tender, sweet, and well flavoured, separating with difficulty from the stone. Shoots, downy.
A dessert or preserving plum; ripe in October.
Fruit, an inch and three-quarters long, and an inch and a half wide; roundish oval, with a faint suture. Skin, yellow, or greenish yellow, and with crimson specks on the side next the sun. Stalk, upwards of an inch long, slender, inserted almost level with the surface. Flesh, yellow, veined with white, tender, melting, juicy, and richly flavoured; very sweet, like a preserve, but not equal in flavour to Green Gage, as it lacks briskness; it adheres to the stone.
A dessert plum; ripe in the middle of September.
Fruit, medium sized; oval, narrowing at the stalk, and marked with a distinct suture. Skin, fine clear yellow covered with thin bloom. Stalk, an inch long, inserted in a small cavity. Flesh, yellow, juicy, sweet, and richly flavoured, adhering to the stone. Shoots, smooth.
A dessert plum; ripening in the middle and end of September, and hanging till it shrivels.