Part 15

GATHERING, PACKING, MARKETING

A step ladder or a Heathman's combined ladder is best for gathering as plum wood is often brittle. Look over the trees several times and gather gradually. Fruit for home use should not be gathered until it is ripe, but for market it should not be quite ripe. Early morning when the fruit is cool is the best time. Dessert fruits generally should be handled as little as possible, otherwise the bloom on them and the appearance are spoilt. Plums are often sent away in round baskets, or oblong flat baskets. The former in the London markets are termed sieves or half-sieves. A sieve holds seven imperial gallons; the diameter is 15 inches, the depth 8 inches. Flat baskets with lids protect the fruit from injury. Stout and strong paper, above, below and around, assist in saving it. Oblong baskets with handles and without a lid are used in the Midlands and the N. They are called "pots," and local inquiry as to weight should be made. Strong brown paper is useful on the top. The cost per ream is from 10s. to 20s. But non-returnable boxes are better. The baskets are often missing or lost. The sizes of unplaned boxes with lids to be nailed on are usually as follows:--

Gross. Doz. lbs. Length. Width. Depth. s. d. s. d. 14 10-¾ in. 10-½ in. 6-¼ in. 26 6 2 6 28 22 " 10-¾ " 6-¼ " 46 0 4 2 42 27 " 15 " 8 " 84 0 7 6

--GLOVER.

Choice dessert plums sent in light boxes (one or two layers only in a box) placed in wood-wool, and with tissue paper covering the inside of the box, and lying between each layer, often sell well. White paper-lace (such as is used for honey sections) sets off good fruit, and makes it more attractive. Pink tissue paper is often used for light fruits. The boxes should be uniform in size and quality of fruit as far as possible. Tissue paper can be bought at 2s. 6d. to 5s. or more a ream, and should not be grudged. The best wood-wool ranges from 18s. to 25s. per cwt. A few visits to Covent Garden, the best shops, and the Crystal Palace Fruit Shows, will not be time or labour lost.

Plums and damsons for market should be gathered and sent before they are quite ripe; if soft and pulpy on arrival, they are valueless. Sort in size and quality as even as possible: keep back all inferior stuff. Only good produce, well sorted and properly packed, placed on the market in good condition, is likely to sell well. Foreigners as well as neighbours compete for custom. In large establishments a packing room with every convenience close at hand is necessary. The market-agent should daily advise what goods are needed.

STORING AND KEEPING

Plums, as a rule, do not remain good for any length of time after being gathered. They will however last a week or two if laid out in a cool, dark, well constructed place. Slate slabs assist to keep baskets and fruit cool. Some of the late dessert varieties gathered before they are quite ripe, wrapped in paper, will last in a dry place for a long period. Dr Hogg says that "Ickworth Impératrice," a large late dessert variety, if allowed to remain on the tree until it shrivels, then wrapt in silk paper and placed in a dry shelf, will last for many weeks. It is a richly-flavoured plum. The remark is probably true of other late varieties; e.g., the lovely Golden Transparent, "a delicious plum grown against a wall, but not a success in the open" (R. September 12), or Reine Claude de Bavay, which is late, but a poor bearer. The Ickworth Impératrice was not tested by the R.H.S., and is not now often grown. Guthrie's late Green, "a most delicious dessert plum and the heaviest cropper here (i.e. Chiswick R.H.S.) of all the gages," is probably one of the best sorts for keeping as described above. Angelina Burdett (see gages) "if allowed to hang till it shrivels becomes a perfect sweetmeat" (Hogg).

INSECT ENEMIES

1. APHIDES are often a great trouble. There are three sorts or more, one called the plum aphis. They attack in spring and cause the leaves to curl up, and so check growth. Steep 4 ozs. of quassia chips in a gallon of soft water for twenty-four hours. Dissolve 2 ozs. of soft soap in this mixture, and add to the infusion. Apply by a painter's brush, and carefully wash the under side of the leaves (Rivers). On a larger scale: "Boil 1 lb. of chips in a gallon of water for twenty minutes, strain off the chips and add 38 gallons of water. Put 1 lb. of soft soap in a gallon of water until dissolved, then add to the rest. Apply by a syringe or sprayer. Where the foliage is young follow the spraying by syringing half-an-hour afterwards" (Castle). Tobacco water made as follows is also a good remedy: "Pour soft boiling water at the rate 1 gallon to 2 ozs. of the strongest shag tobacco, allow it to stand till cool. Its efficacy is increased by dissolving 2 ozs. of soft soap in each gallon at the time it is poured on the tobacco" (Wright). This mixture may be applied with some force by the garden engine. The great point is to syringe or paint with one of these remedies as soon as the evil is perceived.

2. RED GRUB is often very injurious. The moth measures about ½ inch across, the caterpillars are pale red, with brown neck and black head. They pierce and drop with the fruit, seek shelter in the bark, where they spin a cocoon and pass the winter. If the trees have been scraped, then washed with a mixture of lime and soot, paraffin and grease (see No. III. pears), or sprayed before the buds open with Bordeaux mixture (see No. II.), and also afterwards, they probably will not suffer. Lime and soot scattered over the ground under the trees will also be useful. If the plums are attacked, collect all fallen fruits and shake the trees every morning, burn the fruits affected or give them to the pigs.

3. The PLUM SAWFLY also attacks the fruit, laying an egg in the calyx of each flower. The grub is whitish, with brown head. It enters the fruits, feeds on the stone, and causes them to drop. A spraying of the modified mixture No. II. after the fruit has set would be useful, but as the grub pupates in the soil, lime and soot will again be serviceable. Collect and destroy fallen fruit daily.

4. RED SPIDER, a spinning mite, is a great pest in dry summers. It must be checked by the free use of the syringe or water engine as soon as seen. Yellow spots on the leaves are a proof of its presence. Mix 4 gallons of soft soap solution with ½ lb. of flowers of sulphur; apply with syringe. Strong soap-suds, or even clear water forcibly given are better than nothing.

FUNGOID ATTACKS injure the trees. The Bordeaux mixture (No. II.) is the best preventive and remedy if there are any signs of fungus. Cut away all diseased twigs, boughs and branches, and burn them. Fungus spores are scattered by the wind and spread the disease. Drench the trunk and bark in winter with this mixture before the buds swell. Care must be taken not to apply the mixture in full strength to tender leaves and buds.

For the fungus mildew, half an ounce of sulphide of potassium mixed in a gallon of water and applied by a syringe is recommended (Wright). Finely-powdered quick-lime mixed with sulphur (double the quantity of the former), and distributed by a special bellows (see before, page 39), is also said to be a good remedy.

ORCHARD HOUSE

For dimensions see under pears. Plums are best in pots or tubs, as they can be taken out when at rest. They are very liable to attacks from aphides, but the insecticide for pears in pots is good also for plums. The house must be fumigated, and the trees syringed on the least appearance of aphis. Place the pots on bricks (v. pears). When growth is being started the temperature should be from 45° at night to 50° by day. Soft or tepid water should be given freely. Fumigate again just before the flowers come out. As the buds increase, raise the temperature 5° to 10° and syringe once or twice a day with tepid water. But a dry atmosphere is important while the trees are in flower. Admit air as well as bees in the forenoon, and pass a camel-hair or light brush over the flowers about the middle of the day. When the fruit is set, syringe at least once a day; if the weather is hot, twice or even three times a day, and give all the air possible. Thin the fruits (if the crop is large) with scissors; mulch and feed with weak liquid manure (see pears). The shoots must be pinched if the trees are of any age, at the fifth or sixth leaf. Not much heat is needed generally, but when the stoning period is passed, the ripening process may be hastened by a higher temperature. The house may be closed at an earlier hour if necessary. Avoid extremes. As the fruits ripen, cease gradually to syringe, but keep the house moist by sprinkling water over the paths, etc. Choose the choicest dessert sorts: Early Transparent, Dennistoun's Superb, July Greengage, Jefferson, Count Althann, Coe's Golden Drop, Guthrie's Late Green, Angelina Burdett, Bryanstone Gage, and Golden Transparent; and if darker colours are desired: Early Prolific, Belgian Purple and Czar. Bryanston Gage was recommended by the R.H.S. in 1892, and is a very richly-flavoured dessert variety, but is not a good cropper in the open, and needs a wall or house.

DAMSONS

are often very valuable, and also make good outside hedges. Bradley's "King of the Damsons" is the best. The fruit is large, the tree "free-cropping, bushy, vigorous, erect." R. September 20. Frogmore Prolific (earlier) is also large and free-bearing. R. September 9. Both these are late. Mirabelle and Rivers' Early Damson are August damsons, small, the former vigorous.

BULLACES

Shepherd's is the best, and hangs late on the tree. A few trees in a large garden are useful. R. September 20.

IMPORTANT POINTS

Good sorts on suitable stocks in good soil and proper aspect; lime in the soil, added or otherwise; winter washing or spraying; thinning fruit; early training; moderate pruning; root-pruning in very strong soils; lifting in shallow soils; liquid and other manures; immediate action if aphides or red spider appear.

DRYING BY EVAPORATION

This important subject cannot be treated here at length. In a hot season with abundant crops, good results may be obtained with some prospect of profit. But the apparatus has been expensive. Mr Udale's Report to the Worcestershire C.C. on dried fruits, vegetables and herbs, with the article in Journal of R.H.S., vol. xxvi., part ii., should be consulted, and "Fruit Preserving," by R.L.C., in Watson, vol. v. Thick-skinned plums, e.g., Czar, Prince Englebert, Diamond and Monarch are best for the purpose. Plums placed on trays, dried in a very slow oven, and allowed to cool several times, are often equal to French prunes.

BOTTLING

This is a simple and most useful process. Plums well bottled will last for years. Gather clean and dry fruit before it is quite ripe, that the heat may not crack the plums. Remove the stalks and pack closely in bottles not over 11 inches high, without bruising, up to shoulder of bottle. Provide a boiler a foot deep; place hay or canvas at the bottom, then put the bottles in the boiler with hay or canvas around them to prevent fracture. Now fill the boiler up to the necks of the bottles, and place it on a slow fire. Heat very gradually until the water is at boiling point. Then take each bottle out with a cloth, fill with boiling water kept close at hand, and cover while boiling with air-tight stoppers. Another method is to fill the bottles nearly full with cold water or thin syrup, and boil for fifteen minutes. Messrs De Luca have received silver and bronze medals from the R.H.S. for self-closing bottles now sold by Messrs Abbott of Southall, near London. Their method is as follows: "Pour in water or cold thin syrup (one tablespoonful of crystalised cane-sugar to the pint) sufficient to cover the fruit. Adjust the indiarubber in the groove made for it on neck of the bottle, place the disc on it, and lightly screw down the outer ring. (Steam must be allowed to escape.) Boil as before for twenty minutes; take out each bottle, and at once screw the outer ring as tightly as possible. Leave bottles until cold. Next day examine by unscrewing the outer ring, and try whether the disc is firmly fastened down. If so, replace the ring, screw down tightly and store away in a cool place, standing them upright. The bottles by having new discs and indiarubber rings may be frequently used."

The Rev. W. Wilks, secretary of the R.H.S., recommends pears, especially Pitmaston D., as suitable for bottling. "Bottled it is delicious." He thinks fifteen minutes from the time the water boils sufficient for plums. Messrs De Luca mention an hour as the time for pears.