Plums, Quiddamy of.— Take a pound of plums and remove the stones. Boil the fruit, with an equal quantity of loaf sugar, in a quart of plum- juic✪ Plums, Quiddamy ofe ; keep boiling till the contents of the pan are of the consistency of jelly; then pour into pots, and cover in the usual way. Plums, Varieties of. — There are said to be nearly 300 varieties of plums. The dam- son or Damascene plum takes its name from Damascus, where it grows in great quantities, and from whence it was introduced into Italy about 114 B.C. The Orleans plum is from (093) PLU France. The greengage is so called after the Gage family, who first brought it to this coun- try from the monastery of the Chartreuse at Paris, where it went under the name of Reine Claude. The magnum bonum is our largest plum, and in great request for jireserves and for culinary piu'poses. The wild sloe is thought by some to be the parent of the plum ; the ac- climated kinds, however, came from the East. The cultivation of the plum was probably at- tended to very early in England, as Gerard tells us he had in Ms garden in Holborn, in 1597, a gTeat variety of sorts. We extract the following list of dessert plums, arranged in the order of then- ripening, from a " Descriptive Catalogue of Plums cultivated in Britain," given some years ago by a well-known bo- tanical authority : — Name. Size. Colour. Ripeni'. Jaune hative Medium Yellow End July. Precoce de Tours Medium Purple Beg. Aug. Morocco Medium Purple Beg. Aug. Royal hative Medium Puri^le Beg. m. Aug. Nectarine Large Purple Beg. Aug. Drap d'or Small Yel. Green Mid. Aug. Fotheringham Medium Purple Mid. Aug. Greengage Medium Yel. Green Mid. e. Aug. Blue Perdrigon Medium Puii^le End Aug. Wliite Perdrigon Medium Pale Yellow End Aug. Virgin Medium Puii)le Beg. Sept. Wh. Impdratrice Medium Pale Yellow Beg. m. Sep. Diaprde Eouge Large Red. Violet Beg. m. Sep. Washingtou Large Yellow Sept. D'Agen Medium Purple End Sept. Heine Claude Medium Piuijle Sept. Violette Jefferson Large Orange Red Sept." Large Gr. Drying Large Green. Yel. Mid. e. Sept. Coe'sGoldenDrop Large Yellow Sept., Oct. Blue Imperatriee Large Puiijle Oct. Ickworth ditto Medivun Pui-ple Oct. Coe's fine late red Medium Purple Oct. The following is a list of kitchen plums, from the same source, arranged in the order of their ripening : — Name. Swe. Colour. Uipens. Early Orleans Medium Purjile Beg. m. Aug. Gisborne's Medium Yellow Mid. Aug. Mirabelle Small Pale Yellow Mid. Aug. Orleans Medivim Purple Mid. e. Aug. Sbropsh. Damson Small Purple Mid. Seirt. Wine Sour Bel. Md. Piu-ple Mid. Sept. Red Magnum Large Pui-psh.Red Sept. Bonum White Magnum Large Yellow Sept. Bonum St. Catherine Medium Yellow Mid. e. Sept. In connection with the first of the above lists, it is to be remarked that the greengage, perd- rigons, and more especially Coe's golden drop, although classed as dessert fruit, are also proper for preserving. PlumSjWholesomeness of. —"Plums,"

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Plums, Quiddamy of.— Take a pound of plums and remove the stones. Boil the fruit, with an equal quantity of loaf sugar, in a quart of plum- juice ; keep boiling till the contents of the pan are of the consistency of jelly; then pour into pots, and cover in the usual way. Plums, Varieties of. — There are said to be nearly 300 varieties of plums. The dam- son or Damascene plum takes its name from Damascus, where it grows in great quantities, and from whence it was introduced into Italy about 114 B.C. The Orleans plum is from (093) PLU France. The greengage is so called after the Gage family, who first brought it to this coun- try from the monastery of the Chartreuse at Paris, where it went under the name of Reine Claude. The magnum bonum is our largest plum, and in great request for jireserves and for culinary piu'poses. The wild sloe is thought by some to be the parent of the plum ; the ac- climated kinds, however, came from the East. The cultivation of the plum was probably at- tended to very early in England, as Gerard tells us he had in Ms garden in Holborn, in 1597, a gTeat variety of sorts. We extract the following list of dessert plums, arranged in the order of then- ripening, from a " Descriptive Catalogue of Plums cultivated in Britain," given some years ago by a well-known bo- tanical authority : — Name. Size. Colour. Ripeni'. Jaune hative Medium Yellow End July. Precoce de Tours Medium Purple Beg. Aug. Morocco Medium Purple Beg. Aug. Royal hative Medium Puri^le Beg. m. Aug. Nectarine Large Purple Beg. Aug. Drap d'or Small Yel. Green Mid. Aug. Fotheringham Medium Purple Mid. Aug. Greengage Medium Yel. Green Mid. e. Aug. Blue Perdrigon Medium Puii^le End Aug. Wliite Perdrigon Medium Pale Yellow End Aug. Virgin Medium Puii)le Beg. Sept. Wh. Impdratrice Medium Pale Yellow Beg. m. Sep. Diaprde Eouge Large Red. Violet Beg. m. Sep. Washingtou Large Yellow Sept. D'Agen Medium Purple End Sept. Heine Claude Medium Piuijle Sept. Violette Jefferson Large Orange Red Sept." Large Gr. Drying Large Green. Yel. Mid. e. Sept. Coe'sGoldenDrop Large Yellow Sept., Oct. Blue Imperatriee Large Puiijle Oct. Ickworth ditto Medivun Pui-ple Oct. Coe's fine late red Medium Purple Oct. The following is a list of kitchen plums, from the same source, arranged in the order of their ripening : — Name. Swe. Colour. Uipens. Early Orleans Medium Purjile Beg. m. Aug. Gisborne's Medium Yellow Mid. Aug. Mirabelle Small Pale Yellow Mid. Aug. Orleans Medivim Purple Mid. e. Aug. Sbropsh. Damson Small Purple Mid. Seirt. Wine Sour Bel. Md. Piu-ple Mid. Sept. Red Magnum Large Pui-psh.Red Sept. Bonum White Magnum Large Yellow Sept. Bonum St. Catherine Medium Yellow Mid. e. Sept. In connection with the first of the above lists, it is to be remarked that the greengage, perd- rigons, and more especially Coe's golden drop, although classed as dessert fruit, are also proper for preserving. PlumSjWholesomeness of. —"Plums,"

Cassell's dictionary of cookery