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PRUNE INDUSTRY.

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History and Importance of the Prune Industry, Methods of Cultivation,
Varieties, Picking, Curing, Packing, and Production.

By B. M. LELONG,
Secretary of the State Board of Horticulture.

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STATE OFFICE, °: : A. J. JOHNSTON, SUPT. STATE PRINTING.

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CALIFORNIA

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History and Importance of the Prune Industry, Methods of Cultivation,
Varieties, Picking, Curing, Packing, and Production.

By B. M. LELONG,
Secretary of the State Board of Horticulture.

_ BX OFFICIO CHIEF HORTICULTURAL OFFICER.

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SACRAMENTO:
STATE OFFICE, : : : A. J. JOHNSTON, SUPT. STATE PRINTING.
1892.
CALIFORNIA
STATE BOARD OF HORTICULTURE.

ELLWOOD COOPER, President. ..-...--.---.-----.---------------------Santa Barbara,
Commissioner for the Los Angeles District.

L. W. BUCK, Vice-President -----..---.------- sein ance erataeasceett cso WACavalles

Commissioner for the Napa District.

SRUN VON: Treasuter: «sa ote ee i meeth ete cies erat oid Courtland,

Comunissioner for the Sacramento District. |

Js lus MOSHER: Audit ote caccencerevedtieacetachensest oad. ce eee al Kranciseo;
Commissioner for the State at Large.

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Commissioner for the San Joaquin District.

A. BLOCK _...-..-.--. 2-2. 2-20 0+ -- en eee nec o ne enn nee eee nee eee +++ Santa Clara,
Commissioner for the San Francisco District.

B..M. LELONG; Secretary ....-...2--+.-.-02 ++2-65 Ex officio Chief Horticultural Officer.

ZAUTEAN DIG RE CRGAWE coe 5 2 oe Se lot ote eee peices Quarantine Officer.
RA. is, EAST AUR UAUN vo 5 ces ssctenn ciserasievieyuleinceum eae oes ea eye t een etacem shen Clerk.
Office of the Board:

No. 220 Sutter Street, SAN Francisco.
CALIFORNIA PRUNE INDUSTRY.

By B. M. LELONG,
Secretary of the State Board of Horticulture, and ex officio Chief Horticultural Officer.

HISTORY AND IMPORTANCE OF THE PRUNE.

 

The name “prune” is derived from the Latin prunum, a plum, and
in its generally accepted designation is applied to those special varie-
ties of the plum family that possess exceptional curing qualities, of firm
texture, easily dried whole in the sun, or artificially, without fermenting
at the pit. These varieties form the prune of commerce, and it is of
those that the present paper will treat, although in the matter of soil,
climate, methods of cultivation, etc., there is little difference in the
propagation of the various members of the plum family, and the treat-
ment adapted to one is usually applicable to all..

According to Theophrastus, the prune was cultivated in Asia Minor
in most remote ages. Pliny speaks of its cultivation by the Romans,
and makes mention of eleven varieties proceeding from the domestic
prune introduced into Italy by Caton, the ancient. It grew without
cultivation in the environs of Damascus, and a very rustic and vigorous
variety, known as the Black Damascus, is much used by the nursery-
men of Europe as subject for grafting all other varieties. The introduc-
tion of the prune into France is attributed to the Crusaders. If tradition
is correct, this valuable fruit was first cultivated in the southwest of
France by the inmates of a convent near Clairac. In traveling from
Aiguillon to Fumel, through the productive valley of the Lot, fertile
plains are seen bordering the picturesque riversides, covered with plum
trees, which furnish the famous prunes d’Ente and Robe de Sergent,
which are exported to the remotest corner of the commercial world.

This valuable tree, which loves a temperate climate, does not confine
itself to this special section of France, but is profitably cultivated where-
ever climatic and soil conditions are favorable to its growth, as is dem-
onstrated by its extensive cultivation in the valley of the Loire, the
departments of Garonne, Tarne, Dordogne, and Aveyron. The well
known brand called Tours prunes comes from the orchards of the Loire.

INTRODUCTION INTO CALIFORNIA.

It is to France that California is indebted for this healthful and profit-
able fruit. Louis Pellier, a French sailor, who had visited many parts
of the world, arrived in San Francisco in 1849, and went to work in the
mines in Trinity County. He did not succeed well there, and finally
removed to San José early in the fifties. Here he established a nursery.
He soon after induced his brother Pierre, whom he had left in France,
to join him in California, and the two brothers worked the nursery to-
gether until the spring of 1856, when Pierre returned to France in order
a

to marry a girl to whom he was engaged. Combining business with
matrimony, he secured a large number of cuttings of prunes, grapes,
and other fruits, which he brought back with him on his.return. His
bride and his brother Jean accompanied him, and, together with the
box of precious cuttings, they made the voyage successfully, crossing
the isthmus, and arriving in San Francisco in December, 1856.

The prune cuttings were procured in the Ville Neuve d’Agen, from
whence the common California prune derives its name of Petit Prune
d’Agen. They were carefully packed in a box about sixteen inches
square by four feet in length, which was lined with cloth, and every
precaution was taken to insure the safe arrival of what has since proved
the germ of one of the most important industries of California. Upon
its arrival the shipment was at once transmitted to Louis Pellier at San
José, and a number of plum roots were grafted to the newly arrived
prunes. This started the first prune nursery on the Pacific Coast, which
was located in the city of San José, on Devine Street, between Tarraine
and Santa Teresa.

The importance of Pellier’s experiment was not at first appreciated.
A German nurseryman named B. Kamp procured some grafts from
Pellier, and also worked for the introduction of the prune. He was one
of the first to put out prune trees in orchard row. But comparatively
little attention was paid to prune growing, as a specialty, for a quarter
of a century after its introduction into the State. The superiority of
California as a fruit-growing State, however, at last forced itself upon
public attention, and, among other fruits, the prune was given a trial,
and it soon proved its great capacity as a profitable crop, and to-day it
ranks among the leading industries of the Golden State.

GROWTH OF THE INDUSTRY.

Probably the oldest orchard of any size in the State is the Bradley orchard,,
on Stevens’ Creek road, about two miles out of San José. This was set out jn_
1870. The success of this led others to go into prune growing, and the
O’Banion & Kent orchard, near Saratoga, was planted in 1878-9, and the Dr,
Handy orchard of one hundred acres, at Saratoga, followed in 1880-81 ; in 1881'
the Buxton orchard, also at Saratoga, was planted, and prune growing and
curing on a large scale became a fixed fact. ne eee Saha LS
From that time the growth of the industry has been phenomenal. Th
prune industry has been practically the growth of the past decade, fo
within that period the planting of orchards, their cultivation, and th
proper care of their product, have grown into a system. In the prun
center of Santa Clara County, which ten years since produced not
pound of this fruit, it is now exported by the carload. Above Lo
Gatos Mr. Morrell was then one of the heaviest producers, and his
output was five to six tons per annum; he now packs from five to six
carloads each season from the same orchard. —

Santa Clara County was from the beginning the center of the prune
industry, and here was demonstrated the fact that prune growing would
pay; that no extraordinary care was required in cultivation or mysterious
skill in preparation. As soon as these facts were demonstrated other
counties took up the pursuit, until now the prune is found in all except
the highest mountain counties in the State. In 1870 there were but
19,059 prune trees in the State, while the Assessors’ reports for 1886
which are probably 25 per cent too low, give the number in the various
counties that year at 1,077,841.
ER Sra

The Assessors’ reports for 1891 show a very large increase in the past
five years in those counties which have made returns.

A large portion of these trees, perhaps one half, are not yet in full
bearing. It is estimated that when the trees now growing in Santa
Clara County alone shall have matured the annual product will be over
forty million pounds of dried fruit.

HABITAT OF THE PRUNE.

The prune is a very hardy tree, and will thrive in a wide range of
climate and soil and at various elevations. Wherever the Green Gage
plum will grow the prune can be grown. It will stand severe winter
weather, and will grow where the thermometer touches zero. Its favorite
habitat, however, is a temperate climate and a warm, generous soil. It '
can be grown in the Eastern States, but the short seasons there, the
numerous pests, and the unfavorable conditions for drying which exist,
prevent the East from ever entering the field as a competitor to Cali-
fornia in the prune industry. Even in California, while the tree will
grow in nearly all the counties, there are but few favored localities in
which it appears at its best. In some sections of this State where the
prune makes a thrifty growth and yields heavily, there is a lack of
saccharine matter in the fruit that deprives it of its best qualities, and
when dried a very inferior product is the result. In other localities
large juicy fruit will be grown, which decreases heavily in drying. The
prime requisites in the prune are solid, firm flesh, that will not ferment
at the pit in drying, a rich, fruity flavor and bouquet, and a keeping
quality that will stand the test of months or years without serious loss
from shrinkage, and those sections which possess the peculiarities of
soil and climate which insure these in their greatest perfection are the
true prune sections. The drying quality of the prune varies very greatly
owing to the varieties of soil in which it is grown. In some localities
it will shrink in drying from four to one, while in others two and a half
pounds of green fruit will make one pound of dried. The fruit will
also vary in different places in thickness and toughness of skin.

The prune is a gross feeder, and wants for its best development a rich
and heavy soil, with sufficient moisture to feed it. The foothills of
Santa Clara County have long been regarded as especially favorable to
the prune, but, as experiments in its growth have been made, other
sections have been found that furnish all the required conditions, and
while Santa Clara is still, and probably always will be, the center and
most important section of this industry, it is not now the only prune
county of the State. The most extensive single prune orchard in the
State is now in the Salinas Valley, in San Luis Obispo County, on the
eastern slope of the Coast Range, near the town of Templeton. In this
orchard there are nearly three hundred acres of prunes in one bod x
containing three hemdved-end-duweniy-fOUF THOUSEIIG trees. Sonic very -
excellent prunes are produced in Los Angeles, Orange, San Bernardino,
San Diego, Ventura, Alameda, Monterey, Napa, Sonoma, and in the
counties of the San Joaquin and Sacramento Valleys, while especially

ood results have been reported from Tehama, Shasta, Humboldt, Sutter,
and Yuba Counties. It is not improbable that in time the different
localities of the State will discover certain lines in which each excels,
and the production of specialties in that line will result, the fruit from
each being known for its own peculiarities.
METHODS OF CULTIVATION.

SOIL AND STOCK.

The soil required for prunes depends largely upon the stock used, or
rather, perhaps, the stock should be selected to suit the soil. A light,
deep, sandy loam, not too moist, and well drained, is adapted to peach
stock, which does well on the sedimentary deposits of the higher valleys.
Such soils are warm and light, and experience has proved that peach
stock will do better here than on the heavier, clayey lands of the
bottoms.

In the heavier soils plum stock does better than peach, and the
Myrobalan, or wild plum stock, is the favorite. It is hardy, forms a
good union with its graft, and does not sucker as other plum stock will.

The almond stock is a favorite with many growers who have a rocky
subsoil, as it does well in such land—even better than the peach.

The preparation of the soil depends largely upon its peculiarities. If
heavy, it should be deeply plowed and subsoiled. If there is a hardpan
subsoil, this should also be broken, which can be done with any good
subsoil plow; in any event the ground should be plowed deep and well
stirred up for ventilation. It is well, where practicable, to begin the
preparation of the land for an orchard some time before the planting of
it. It should be thoroughly and deeply plowed early in the fall, leaving
the surface rough and exposed to the air during the winter. This facil-
itates the access of air to the lower layers and gives vitality to the soil.
Following in the furrow with a subsoil plow is desirable, especially in the
conversion of old grain lands into orchards, as it breaks up the old
hardpan which has probably formed through years of shallow culture.
The preparation may continue through the following summer, and,
where practicable, hoed crops can be grown, or the land can be left to
summer-fallow, care being taken to keep it thoroughly pulverized and
free from weeds. If it is desirable to fertilize the land, manure can be
applied in the winter, before the trees are planted. If this is not done
then, the work should be left until the trees are planted, and the manure
should be evenly spread over the surface during the winter, to be plowed
under in the spring. Care should be taken to spread it evenly and not
mass it around the young trees, unless it is to be applied as a mulch to
prevent evaporation after spring cultivation.

If it is desired to plant the land immediately after breaking up, the
work should be commenced as early in the fall as it is possible to do
deep plowing, and the ground should be stirred to a depth of ten or
twelve inches or more, if practicable, and should afterwards be thor-
oughly harrowed. If it is still early, cross-plow deeply and follow with
a subsoil plow, working to a depth of fourteen inches or more. Harrow
again thoroughly and the land is ready for the trees.

PLANTING THE ORCHARD.

In laying off the orchard it is desirable to have it symmetrical and to
economize the land. A little thought and care displayed at the com-

/
ERRATA.

Read number of trees in square system 108, instead of 109.
SF =

mencement will save much annoyance in after years, and it is no greater
task to have the orchard neat in appearance and symmetrical in outline
than to have it in a haphazard condition. ‘There are three objects to be
considered in laying out the orchard: symmetry of appearance, economy
of space, and facility for future care. Of course the first thing is to get
the trees in straight rows, at equal distances apart, and every one thinks
he can accomplish this. But there are various methods of disposing of
the straight row, and these methods all have their advocates, and each
one its advantages. The principal forms are the square, the quincunx,
and the hexagonal or septuple. The methods most common in use are
the square and the quincunx systems. The most generally adopted is
the square system, as the orchard can be changed to quincunx after being
planted, even after a number of years’ growth.

PLANTING SYSTEMS.

In order that the most approved planting systems may be better
understood, they are illustrated to show how the orchard is first laid
out, and how the trees look after several years of growth.

The Square System.

This is the most approved method. The orchard is laid off in lines
crossing each other, with equal intervals of space, and a tree planted
at each crossing of the lines. By the square method, at twenty feet
apart, one hundred and nine trees are planted to the acre.

Quincunz System.

In this system the orchard is laid off in the same manner as for square
planting, except that the number of rows are doubled and a tree planted
in the center of every square. This method is chiefly used in planting
with reference to a future removal of the center trees, which are gener-
ally dwarf, when those designed to be permanent shall have attained a
considerable size, and the orchard then assumes the square plan. At
twenty feet apart, one hundred and ninety-nine trees are planted to an
acre by this method. :

Hexagonal System.

In this system the trees are equilateral—equally distant from each
other—and more completely fill the space than any other system can.
Six trees form a hexagon and inclose a seventh. The lines in the figure
(page 10) indicate the method of laying out the orchard. By this
method, at twenty feet apart, one hundred and twenty-six trees are
planted to an acre.

Triangular, or Alternate System.

In laying out an orchard by this system, the lines are run forming a
square, as in the square system; a line is then run diagonally across,
and a tree planted alternately, forming a triangle. The advantage in
this system is that the trees are given more space, and can be planted
closer together without crowding. .
 

 

 

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TRIANGULAR, OR ALTERNATE SYSTEM.

 
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The following table will show the number of trees to the acre by the
square, quincunx, and hexagonal or septuple systems:

 

 

Square. Eee Quincunx.

OMe Ob 225 cc Nan cere rae cert Penne ee es 436 500 881
We WeC terest oe on Raa eaeses gaehepeaies ames cuctalen 803 347

EL CU et rer net hs ee aah a etme 222 255

TG HCCb is caer oh Le snievete Si etnt oraowaiecivciteetae eaters! 170 195

18 feet _.__ 134 154 ud,

20 feet .__. 109 126

22 feet ___- file pia eshides Peete cake 90 103

DA FOC bi screen nrscivae, 76 86 207
SO PC CE ied ececewscics sarc leddceeie tug semeecaremouss 48 56 83

 

 

 

 

 

- Norz.—In giving the distances of trees of the quincunx, the fifth or central tree is not
taken into account.

For any distances not given in the above data, calculate the number
of trees to the acre by the square system, and add 15 per cent. This
will give the number if planted septuple.

In the proper planting of trees a little admixture of brains is an abso-
lute necessity, as it is in all branches of orchard work. Rules that
would apply to one locality and under one set of conditions will fail in
another. Some of the most successful orchardists advise the removal of
the top dirt carefully, then the digging of a hole of liberal depth and

‘the placing of the surface soil in the bottom; upon this the tree roots
are to be set and the hole filled up with top dirt. Where there is a sub-
soil of cold, heavy clay this plan is admirable, but in warmer, sandy
soils it is unnecessary. One of the most experienced prune growers in
Santa Clara County advises the throwing out of a dead furrow after the
land has been prepared, in which the trees are to be set at proper dis-
tances, and the soil thrown back on them with a plow and afterwards
pressed closely around the roots.

The more careful method is the best, as it gives the young tree better
root hold, and affords a larger area from which to derive its nourish-
ment during its early period of growth.

The distance at which trees are planted in orchard row varies from
eighteen to twenty-four feet, twenty feet being the favorite, and under
most conditions probably the best distance. On very strong soil the
greater distance would be better, as where more closely planted the limbs
of the full-grown trees are liable to become intertwined, and to render
cultivation and gathering unhandy. Ata distance of twenty feet apart,
planted by the square plan, there would be one hundred and nine trees
to the acre, and by the hexagonal plan one hundred and twenty-six.
After planting the young trees should be cut back to eighteen inches
from the ground, and they should be protected during the first season
from the heat of the sun by a shade on the south side. Three or four
buds should be allowed to grow at the top, and the terminal buds of the
lower branches should be pinched back after they have grown out a
little, so that the buds will put out leaves and shade the stalk the first
year.

_ VARIETIES.

The principal varieties are the California (the Petite Prune d’Agen),
the Bulgarian, the Fellenberg, the German, the Hungarian and the
Hungarian Date Prune, the Robe de Sergent, the Silver, and the Tragedy.
ERRATA. +

Read number of trees in square system 108, at 20 feet apart, instead of ya
also in line 11, (page 12) from below.
ae

Of these the first named is by far the most popular, and forms the true
shipping prune of California.

California, or P. d’ Agen.

Bac
Fig. 1.

Branches of middling strength, bent at their very short internodes, of
a deep brown on the shaded side, covered on the sunny side with a
metallic whitish pellicle, smooth throughout their whole length. Wood
buds small, conical, not very sharp, lying in a direction somewhat diverg-
ing from the branch, borne on the salient supports, whose sides extend
out to some extent; scales of a deep maroon, the outer ones bordered
with whitish gray; shoots flexuous, smooth throughout; leaves hardly of
medium size, oval-elliptic, or sometimes obovate, ending abruptly in a
short point, concave and often slightly wavy in their outline, bordered
with teeth deeply cut and rounded, or rather deeply crenated, well sup-
ported on petioles of middling length and of middling strength, wine
colored and very slightly downy; two small globular, yellow, pedicel-
late glands attached to the base of the limb of the leaf. Fruit buds
medium size, ovoid, not very sharp, gathered on, rather short and rather
thick. Flowers rather large, petals rounded, somewhat incised or emar-
ginated at their extremity, divisions of the calyx short, rather large and
spread out, pendicles rather long, strong, and smooth. General hue of
the foliage a light green, stiffness of all the leaves, petioles of the leaves
well spread out and diverging, are the striking characteristics of the tree.
Fruit medium size, exactly ovoid, more tapering on the side of the stock
than on the side of the pistillary point, around which it is very obtuse,
with the cheeks a little more convex than the faces, one of which is
transversed by a scarcely appreciable furrow, and the other by a con-
tinuation of the furrow deep enough to make the fruit appear as divided
into two equal parts. Skin somewhat thick and firm, parting from the
flesh, at first of a light purple, tinged with green; at maturity the purple
Sse

becomes very dark and covered with a thick and bluish bloom.  Pistil-
lary point of a golden yellow, attached very close to the surface of the
fruit, Fruit stalk somewhat long, not very strong, of a light green,
speckeled with brown on the side next the sun, inserted in a narrow and
shallow cavity. Flesh yellow, fine, tender, rich in sugar juice, but whose
aroma is not fine enough to constitute a toothsome fruit raw, but exceed-
ingly good to dry. Pit small, almost exactly ellipsoid, flattened, emar-
ginated at the end adjoining the stalk, rounded at the opposite extremity,
with cheeks not very convex, slightly wrinkled, and most often separat-
ing from the flesh. Ventral suture widely but not deeply furrowed,
with denticulated edges; dorsal ridge not very salient, only somewhat
sharp toward the end attached to the stalk, accompanied with fine but
well-marked grooves.

Robe de Sergent.

Fig. 2.

This prune has been classed under various types of prunes grown in
several districts of France. Fruit medium size, oval; skin deep purple,
approaching to black, and covered with a thick blue bloom; flesh greenish
yellow, sweet, and well-flavored, sugary, rich, and delicious, slightly
adhering to the stone; a valuable drying and preserving variety. The
tree is quite an upright grower, and has a much broader leaf than the
Prune d’Agen. A peculiarity of this prune is that it cannot be worked
on any other but plum stock, except by double working. When budded
on peach and almond it sooner or later severs from the stock. The strik-
ing characteristics of this tree are bright, shining, large leaves, lancet-
shaped, growth strong, not tapering, violet brown underneath, with
silvery skin pieces.

Silver.

Originated in Oregon; it is said to be a seedling of Coe’s Golden Drop,
which it much resembles. In the judgment of fruit experts, it is enti-
tled to rank with the best drying plums and prunes, because of its large
size, handsome appearance, and superior flavor.

Fruit large, oval; a little necked, with one side a little more swollen
than the other. Skin light yellow, marked with numerous dark red

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Fig. 3.
spots on the surface side. Flesh yellow, firm, adhering to the stone;

sweet and rich flavor. Tree a rapid grower, but does not bear as young

as other varieties.
Bulgarian.

Fig. 4.

A variety cultivated in Alameda County, chiefly in the vicinity of
Haywards. Fruit above medium size, dark purple, sweet and rich,
with a pleasant acid flavor. Tree a vigorous grower, and an early, .
regular, and profuse bearer. The fruit is very tenacious, does not drop

when mature; valuable for drying.
a

Brignole.

_M.be

Fig. 5.

Fruit medium oblong; the skin is tough, tasteless, easily removed;
color violet, with golden spots on the sunny side; covered with a whitish
silver bloom, and spotted all over with light yellow dots; sometimes it
is covered with marks and liver-spots. The meat is greenish yellow,
varying to light yellow, tender, and finely grained, very juicy and sweet.
The tree is a vigorous grower, and wants warm climate. The big limbs
at the upper ends are very crooked; violet-brown color, underside green-
‘ish. The leaves are large, egg-shaped. A freestone.

Fellenberg.

Fig. 6.

Oval, narrower towards the stem. The skin is thick and easily
removed; color violet-brown, sometimes violet-blue. Little gray dots
are very numerous. The bloom is light blue. The meat isof a beautiful
yellow color, consistent. A freestone; very juicy, with a very agreeable
sweet and slightly acid taste.

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Wangenheim.

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Fig. 7.

Fruit medium size, oval. Skin deep purple, covered with a thick,
blue bloom. Flesh rather firm, greenish yellow, juicy, sugary, rich,
separates from the stone. Ripens in August.

Hungarian.

 

Fig. 8.

Very large, dark red, ovate, tapering towards the stock, inclined to
double; juicy and sweet. Its large size, bright color, productiveness,
and shipping qualities render it a profitable variety for home or distant
markets. Tree a rapid grower and profuse bearer.
ot ee

Tragedy.

Fig. 9.

A new prune originated by O. R. Runyon, near Courtland, in Sacra-
mento County. Seems to be a cross between the German and Purple
Duane. Fruit quite large—nearly as large as the Purple Duane, looks
much like it, only it is more elongated; skin dark purple; flesh yellow-
ish green, very rich and sweet, being sweet from the time it commences
to color; frees readily from the pit. Its early ripening (in June) makes
it very valuable as ashipping fruit. One of the great points in favor
of this prune is that the tree is scale-proof, being, in this respect, simi-
lar to the Black Tartarian cherry. The tree is a rapid grower and of
beautiful form.

St. Martin.

 

Fig. 10.

A late variety, hardy, and a good bearer; very blunt at the stem
end. The skin is thick, tasteless, and can be drawn from the flesh;
color yellow, varying to greenish, dotted with red spots. The meat is
golden yellow, very sweet, and very agreeable to the taste. A clingstone.
German.

Me

Fig. 11.

Fruit long, oval, and swollen on one side, a little narrower at the
point. Skin fine, easily removed, turns dark brown on the sunny side.
Bloom is light blue. The meat is greenish yellow, tender, quite sweet,
losing its sweetness through an agreeable acid taste. Separates readily
from the stone.

Hungarian Date.

 

Fig. 12.

The fruit is large, long, rounding, at the stem very narrow. The fruit
ig thicker than side: tniekast in the middle. Skin is thick and tough,
tasteless, and is easily removed; color dark violet-blue, with a reddish
shine. On the sunny side there are many red dots and liver-spots.
The meat is greenish yellow, coarse, shining, and of a juicy, sweet-wine
taste. A freestone.

2—s
— 20 —

St. Catherine.

 

Fig. 13,

Medium size, narrowing considerably towards the stalk. Skin very
pale yellow, overspread with thin white bloom. Flesh yellow, juicy,
rather firm, and adheres partially to the stone; flavor sprightly, rich,
and perfumed.

Golden.

Originated from seed of the Italian prune, somewhat larger than its
parent, of light golden color, exquisite flavor, and good for drying. It
is easily peeled and separates readily from the stone, which is quite
small for the size of the fruit. The tree is a good grower, an abundant
bearer, with heavy dark green foliage.

PROPAGATION OF THE PRUNE.

The first prunes were grafted on plum stock, but this has grown into
disfavor on account of the tendency of plums to throw out suckers; and
other stocks, the peach, the apricot, and lastly the Myrobalan plum,
have come into use.

There is an intimate relation between soil and stock. For light
sandy soil the peach stock is yet in great favor, and many growers
preter it over all others. Upon heavier soils it does not do so well as
does the Myrobalan. For some time apricot stock was the favorite, but
it has now fallen into total disuse. Experience has taught fruit growers
a severe lesson. The prune makes a very poor union with the apricot,
and when the tree gets to be large enough to catch the wind it invariably
breaks off at the joint of the two stocks. In one instance a fruit grower
lost one thousand trees in an orchard.

Those who have prunes grafted on apricot root can prevent their loss
in the following manner. As the peach makes a good union with both
the prune and the apricot, it can be used as an aid: The soil must be
removed from the tree so as to get at the union of it. The peach cion
must be cut in such a way as to be inserted above and below the union.
It will form an arch with the trunk of the tree. On small trees two
= =

such grafts will suffice, but on large trees at least four should be placed.

oe grafts will eventually thicken and form a complete trunk for the

 

Fig. 14.
Myrobalan plum tree. A. The flower. B. The fruit.

The Myrobalan, or cherry plum (Prunus myrobalana), has of late
come into great favor as a stock for the prune. It is claimed by some
growers that the fruit on Myrobalan stock is smaller than on peach
stock, but that its flesh is more solid and dries heavier. The influence
of the root on the cured fruit is, however, still a mooted question.

The Myrobalan stock comes from France. It is a wild plum of great
thriftiness, and is used very extensively in that country for budding
stock of the prune. It grows readily from seed and cuttings, and is
easily propagated. The seeds are generally sent to this coast in the
middle of October, and then they are at once sprouted. There has been
considerable discussion during the last few years as to what is the true
Myrobalan, and it must be acknowledged that some of the refined dis-
tinctions which have been mooted do not seem to be well placed.
Seedlings grown from the seed of the Myrobalan vary, as do other fruit
seedlings, both in fruit and in foliage and habit of trees; and perhaps
this fact has given rise to the distinction between “true” and “false”
Myrobalan, so called. Practice has proceeded without much reference
to the discussion, and whether grown here from seed of trees imported
long ago, or from cuttings of the same, or whether seedling stocks are
imported directly from France, as large quantities are, the Myrobalan
of French origin is now the accepted plum stock for California. It has
largely displaced the St. Julien and the Mirabelle, as well as the peach.
Though described by some authorities as a dwarfing stock, it is found
to be sufficiently free growing in California to suit all purposes, and to
form a good foundation for full standard trees. Such prominence has
been attained by the stock that we introduce an engraving of the typical
Myrobalan tree. Its leaves are smaller and its shoots finer than the
cherry plum tree, grown for its fruit in this State.

Whether Myrobalan shall be grown from seed or from cuttings is an
— 22 —
open question in California practice. Large quantities have been grown
from cuttings, as is the French practice, according to Baltet. Other
propagators hold, with W. H. Pepper, of Petaluma, that plum cuttings
form a mass of fibrous roots at the lower end of the cutting, and when
transplanted fail to send out strong supporting roots. As for the dura-
bility of trees grown from cuttings, there can easily be found old, thrifty
orchards planted with such trees, though it must be acknowledged a
better root system would be expected from a seedling, and there are
instances in which trees from cuttings are held to be diseased in the
root, while seedling roots are healthy. Possibly longer experience may
yield a demonstration of the question.

Experience has shown that the Myrobalan stock thrives in this State
both in low, moist, valley lands, in comparatively dry lands, and in stiff
upland soils. Thus it has come to be accepted as an all-around stock
for the prune.

It is urged against peach stock for damp, heavy soils, that it does not
do well; that the sap sours and the fruit will not set well, while the root
is subject to root knot, borers, and other pests that do not affect the
Myrobalan stock on the heavier soils.

The prune is propagated by both budding and grafting. It is cus-

‘tomary to bud the young stock first, as, if the bud does not take, it
affords an opportunity to graft later in the season, thus giving the nur-
seryman two chances. The budding season extends from the middle of
July to the end of August. The young trees are stripped of their leaves
and twigs about six inches above the ground, at which place the bud is
inserted. The grafting season is in January and February, at which
time grafts are inserted in all the plants in which the buds have not
taken. The grafting is done as near the surface of the soil as con-
venient, usually about two or three inches from the ground. The whole
process of budding and grafting is described at length elsewhere in the
present report, under the caption of “ Propagation,” and can be dismissed
here without further notice.

CULTIVATION,

In the prune orchard, as in all others, careful cultivation pays. A
double object is attained by keeping the surface well pulverized. First,
the weeds, which draw heavily upon the vitality of the soil, which should
be devoted to tree and fruit growth, are destroyed, and the fertilizing
qualities which they would extract from the land are left for the benefit
of the growing fruit. Second, it prevents the rapid evaporation of the
moisture of the soil, the loose surface acting as a mulch, and on dry
lands especially renders the need of irrigation less frequent. Further
advantages are found in the neat appearance of the orchard, making it
pleasing to the eye, and further, rendering its penetration easy both to
teams and men. A neglected orchard, overrun with weeds, takes money
out of the pocket of the owner.

It is customary to plow deeply in the early spring, usually as soon as
the weeds are fairly started. The seeds of these are given a fair chance
to germinate, in order that the plow may turn under and destroy as
many as possible, rendering subsequent cultivation much easier. Near
the tree rows, shallow plowing must be the rule, taking care to avoid
injuring the roots as much as possible. After plowing, the land should
be thoroughly harrowed and left in as good condition as it can be made.
— 23 —

After the spring plowing a cultivator, or weed cutter, should be run
through the orchard from two to four times in the season as may be
needed, to keep the weeds down and the surface loose. Particular pains
should be taken in the last cultivation to leave the ground beneath the
trees as fine and smooth as it can be made. Many growers work it
fine with a rake, breaking carefully all lumps, smoothing down all
hillocks or inequalities, and leaving a perfectly level and soft surface,
upon which the ripened fruit can fall without injury. In foothill land
it is usual after the harvest to plow a furrow on the low side of the row,
which is left during the winter to catch the rainfall and prevent its
escape to the lower lands. By this means the land gets the benefit of
the entire winter precipitation, which is husbanded for summer use.

IRRIGATION.

_The matter of irrigation is another thing that must be left to the indi-
vidual orchardist, for it depends wholly upon the character of the soil
upon which the orchard is growing. Some lands producing excellent
prunes are so damp that drainage has to be resorted to in order to pre-
_ vent the surplus water from drowning out the trees, while upon others,

notably in the southern part of the State, where intense evaporation
and dry land are the rule, irrigation must be frequent and thorough,
and careful cultivation must follow each period of irrigation. In por-
tions of the Santa Clara Valley, it is believed that at least twenty inches
of rain are necessary to insure good crops, and winter irrigation is
resorted to, the land being thoroughly soaked while the trees are in their
dormant state, and no water is applied in the summer. Upon this ques-
tion there is as great diversity of opinion as there is in regard to soil,
and each grower must use his own best judgment, taking into consider-
ation the characteristics of the land upon which his orchard is situated.
In sections where irrigation is practiced for all orchard crops, the prune
is treated the same as is the peach, the apricot, or the almond.

PRUNING.

The training of the young tree requires thought, care, and judgment.
In the first ‘three years of its life it is to assume the form which it is to
retain during its whole existence. Here again, the individual judgment
must be exercised, and conditions of soil, climate, and requirements
must be considered. Two schools in regard to pruning have sprung
up, each advocating a system diametrically opposed to the other, and
each backing its opinions with plausible arguments—the one favoring
high pruning, the other low; one heavy pruning, the other light. It is
argued in favor of the high-cut tree that it is much easier to cultivate
the orchard when a horse can be driven under the limbs, than when it
ig necessary to work under them with a hoe, as when they are trained
low. The advocates of high pruning, in answer to the objections that
high pruned trees in hot climates are liable to sun-burn, state that they
may be planted closer together and thus afford shade for each other.
In favor of low pruning, it is urged that the limbs bending beneath their
weight of fruit will find support on the ground, that the trunks are pro-
tected from the sun, and that the fruit is easier to gather.
— 24 —

W.H. Aiken, of Wrights, gives the following rules for training the
young tree:

“Cut back the trees after planting to eighteen inches from the ground,
and shade on south side by some convenient shade. Three or four buds
should be allowed to grow at the top, and the terminal buds of those
below pinched back after they have grown out a little, so that the buds
will put out leaves and shade the stalk the first year. The second year
remove them and cut back the limbs to a foot in length; the third, two
feet, etc., the object in view being to shape a handsome tree with strength
and bearing space, which can be attained only by low training and
intelligent pruning.

“After about six years of age, when in full bearing, the tree does not
need cutting back as much as it does thinning out of cross limbs, if any,
and pruning out unfruitful wood. The sprags or small twigs in body of
the French prune tree should be cut back to one or two fruit buds, so
that the fruit may be large. Some, however, advise the removal of
all such sprags, as the fruit on them is small at the best.

“Tt is important in pruning to select buds on the upper side of limbs,
as they will have a greater weight-bearing power than buds forming
branches from under side of boughs. Summer pruning is not advisable.
A full season’s growth properly pruned back in the winter, and trained ©
low so that the branches take a natural upward and oblique direction,
will shape a tree that will be strong and broad enough to live long and
be fruitful.

“My idea of pruning the prune tree is to make a handsome tree with
plenty of limbs, and prune it back so that it will give the limbs great
strength and bearing space. In that way you can raise a large amount
of good plums or prunes. The tree should not be thinned out much
unless. the limbs cross, because when they begin to bear the tree opens
very nicely. I have eight-year old French prune trees, and, though
they didn’t average it, many of them had eight hundred pounds of
French prunes on this year, without much affecting the form or shape
of the tree. They were so pruned and so strong, and with such a broad
bearing space, that they bore that amount of prunes and very easily,
although it has been a dry year, and they were not quite as large as
they would have been if there had been a little more moisture. I think
the great mistake in raising the prune is leaving too few limbs, say one
limb up in the air, and the other one in another direction, like two
arms, On such a tree you can raise very little fruit, and it would be
of very little profit. Iam of the opinion, too, that this pruning should
go on each year and give a fine form and strength and bearing space,
and when the tree bears and gets to be over six years old, and is in
good bearing, you don’t need so much pruning back. Indeed, I think
when the tree is eight, or nine, or ten years old, it does not need much,
if any, pruning back; of course, take out the old limbs to keep it in good
form or shape.”

Low training and little pruning after the fourth year have grown in
favor of late, and are the systems which have the largest support
among prune growers. The work of pruning should be commenced as
soon as the sap stops flowing, which will depend upon the season, but
as soon as the green leaves are gone, and no danger is to be apprehended
from “bleeding,” pruning may be advantageously begun.
2
YIELD.

The prune is a prolific bearer and can be relied upon for annual crops.
Unlike many fruits, it does not take an occasional season’s rest, but will
yield its average returns every season. If properly cultivated some
fruit may be gathered the third year, and the fourth year will yield a
fairly profitable crop; the fifth year will give from fifty to sixty pounds
to the tree, which the sixth year should double. From this time on the
tree can be considered as in full bearing, and will give from one hundred
and fifty to three hundred pounds of green fruit annually. The average
yield for Santa Clara County is about three hundred pounds per tree.
In some instances six hundred to eight hundred pounds to the tree are
reported, and one six-year old tree in Visalia is credited with eleven
hundred and two pounds of green fruit in one season.
PICKING AND CURING.

PROCESS OF GATHERING,

The prune is picked from the tree when fully ripe, which is indicated
when it passes from light reddish to purple, and by the withering con-
dition of the fruit. It is very important that the fruit be thoroughly
ripe, or else when dried it will be devoid of that rich flavor so essential
in a marketable fruit. In most sections the prune upon ripening has
a tendency to drop to the ground, which fruit is gathered and processed
with the rest of the crop. The picking of the fruit, simple as the pro-
cess appears, is one of the most particular things in prune culture.
Many of the leading growers go over their orchards eight or ten times,
gathering the ripest fruit each time. People are kept continually at
work in the season gathering the ripe fruit. Starting at one end of the
orchard they will work it over, and by the time they have got through
the part first gathered is ready for the second picking, and this is
repeated until the entire crop is harvested. The object is to get the
fruit in its prime condition—rich, full, meaty, and thoroughly ripe. If
it dries a little on the tree and begins to shrivel it is none the worse.
The fruit is usually allowed to drop on the ground, from whence it is
gathered, and no greater assistance is given it in falling than the gentlest
tap on the trunk of the tree; a severe shaking even is not allowed. At
the last picking the fruit that remains on the tree is gathered with that
which has fallen. By this method the fruit is assured of positive ripe-
ness, is solid,,and is charged with saccharine matter so desirable in the
cured article. The prune will generally drop from the tree when fully
ripe, and will not rot even if left on the ground under the trees for
several days. As the fruit shows indications of ripening the ground
under the trees is generally cleared of all rubbish and worthless fruit,
so that when the mature fruit does fall it can be gathered by itself, free
from rubbish. Sometimes a sheet is placed upon the ground under the
tree and the ripe fruit is shaken into it, after which the sheet is picked
up by the corners and the fruit turned into boxes and loaded on a wagon
to be taken to the drying ground.

GRADING AND CURING.

Prunes are usually graded before drying, and various home-made
contrivances are employed. Some use inclined planes of adjustable
slats, the grader being thus available for other fruits than prunes; the
large fruit rolls along into receptacles at the bottom, while the small
fruit falls through into other receptacles. Other grading devices are
made with wire screens, or riddles of different sizes of mesh. Some of
them work on the principle of a fanning mill, three to four riddles
placed above one another, each with a slight incline, and a spout on the
side, where each grade drops into a box. Some have a long riddle, say
twelve feet long, with three different sizes of wire screen on it. This
riddle is hung upon four ropes, with an incline; the prunes are thrown
— 27 —

in at the higher end, and by shaking it they roll down and fall through
the holes into boxes underneath. The first piece of screen should be
small, to let only stems and dirt through, and no prunes. This long
hanging screen is also used to grade prunes after drying.

The object to be attained by grading before drying is equality in
drying. _ The smaller fruit dries more rapidly than the larger, and by
pune it into two or three sizes, as it comes from the tree, greater uni-
ormity in evaporation is secured, and a more even quality of finished
fruit is the result. The grader also removes all twigs, leaves, or other
pene substances which may have become mixed with the fruit in

The next process to which the fruit is subjected is known as dipping.
This is one of the most important processes in the whole preparation of
the prune for market, and much of the success of the pack will depend
upon the person having it in charge. The ripeness of the fruit, the
toughness of the skin, and other peculiarities of the fruit, have got to be
considered in the preparation of the lye into which it is dipped, so that
no certain rule can be laid down. The object to be attained is to
remove the bloom, which fills up the pores, and at the same time crack
the skin of the fruit so that evaporation may take place more rapidly.
In its natural state the skin of the prune is almost impervious, and unless
dipped the fruit would consume weeks if not months in drying. The
usual strength of the dip is about one pound of concentrated lye to each
ten gallons of water. The proper strength, however, must be left to the
judgment of the operator, and the lye must be sufficiently strong to
erack the skin of the prune. The lye must be kept boiling hot during
the operation, and not allowed to cool by the immersion of the fruit.
The length of time required for immersion also varies according to the
toughness of the skin, the soil upon which the fruit is grown, and the
age of the orchard, fruit from old orchards and heavy land being
tougher than that from young orchards and freer soils. The average
time required is about thirty seconds, but the fruit must be withdrawn
as soon as the skin shows minute cracks on its surface. If left too long
the sugar will ooze through the cracks in drying, rendering the fruit
sticky and disagreeable to handle, and causing it to lose much of its
best qualities; if it is removed too soon it will not dry well. After their
removal from the lye bath the scalded prunes are next plunged into
clean, fresh water, which rinses off all the lye that may have adhered to
them in the first operation. This water must be changed frequently to
prevent its becoming too heavily impregnated with lye. For dipping,
the fruit is put into wire baskets or galvanized pails with perforated
sides and bottoms. In the Buxton orchard, at Campbell, in Santa Clara
County, a very ingenious device is used which does the work automat-
ically. The prunes are taken direct from the orchard and unloaded
into a bin. Elevators raise them to the grader, which removes all
twigs, leaves, and rubbish, and assorts the fruit into two sizes. These
two sizes each fall onto an endless apron, provided with carrying slats,
and are carried through the lye baths, which are kept at a boiling pitch
by steam pipes, a separate bath being provided for each sized fruit. The
apron continues from the lye bath into the rinsing bath, which is kept
fresh by a continuous stream of pure water which flows through it, and
from the rinsing bath the fruit is delivered to the trays.
= Oe ex

Drying is done wholly by the sun. A number of experiments with
driers have been made, but the machines were found wholly inadequate
to handle the crops, and sunshine was found so much superior that
they have fallen into almost complete disuse, and are now used to so
limited an extent as to require no consideration in connection with the
prune industry. After the fruit comes from its second, or fresh-water
dip, it is spread evenly on trays of a convenient size, usually about two
by three feet, made of thin lumber and easy to handle, and these trays
are placed on the drying ground, a space which has been carefully
selected with a view to its full exposure to the sun. The drying season
extends from the middle of August until the beginning of November.
The length of time required for the complete desiccation of the fruit
depends upon the weather, its heat, and the humidity of the atmosphere.

In hot, dry conditions the fruit requires a shorter exposure than
where it is cool and moist. The drying period will vary under these
circumstances from a week to a month, and the time at which to remove
the fruit from the drying grounds must be left to the judgment of the
operator. It should, however, be sufficiently well dried to warrant its
keeping under all conditions, but not so dry as to rattle. When suffi-
ciently dried the fruit is taken to the processing house, where it is put
into bins to “sweat.” This operation requires from two to three weeks,
during which period the fruit must be carefully shoveled over several
times and thoroughly intermixed. At the end of the sweating season it
assumes a black, glossy appearance, and resumes somewhat of its origi-
nal plumpness.

FINISHING.

The next process is that of “finishing.” This comprises a second
bath, to which the now dried fruit is subjected. This bath is simply
boiling water, to which is added such ingredients as the judgment or
the whim of the individual grower may fancy will improve the appear-
ance or quality of his fruit. The objects to be attained in the second
dipping are to destroy whatever insect germs may have become attached
in drying, and to soften the skin. The fruit should be left in the bath
until partially cooked and these ends are accomplished. Some growers
add sufficient salt to the dip to make a fairly strong brine, and this
has the advantage of increasing the heat of the water several degrees
beyond that to which fresh water can be heated, and making its effect
surer. Others add a small quantity of glycerine, glucose, fruit juices,
and some few logweod or indigo. This is done for the purpose of im-
proving the appearance of the fruit and adding to its gloss and color.
Many of the most experienced packers decry the addition of any of the
last named articles, claiming that they are ineffective and do not add
either to the quality or appearance of the fruit. In about three hours
the fruit will be sufficiently dry for packing.

Before passing the finishing process the fruit is once more run through
the grader and assorted into standard sizes for the market. There are
usually six sizes: first, those ranging from forty to fifty to the pound;
second, fifty to sixty; third, sixty to seventy; fourth, seventy to eighty;
fifth, eighty to ninety, and sixth, all below ninety.
— 29 —
PACKING.

The final operation in the handling of the prune is packing, and here
again great judgment is required in putting up a thoroughly good
article, that will present an attractive appearance and force its way on
the market. Great care must be exercised that no fruit be packed until
all surplus moisture between the fruit has entirely disappeared, for if
packed while damp the fruit will mold in the packages; at the same
time all fruit that is overdried must be thrown out. The skillful packer
can tell by the sense of touch just what fruit is fit for packing, and that
which is not, as he runs his fingers over the piles before him. Much of
the fruit is packed in boxes of ten, twenty-five, and fifty pounds each,
but of late there is a growing demand for fruit in sacks, and large
quantities are now shipped East in hundred-pound sacks, where it is
either boxed by the Eastern dealer or sold direct from the sacks to the
consumer.
ant Op Ee

PRUNES IN EUROPE—PRODUCTION AND MARKETS.

THE FRENCH METHOD.

George W. Roosevelt, United States Consul at Bordeaux, gives the
following account of the French method of preparing the prune for
market:

“When the prune is ripe it is covered with a sort of glaucous powder,
called flower, which greatly adds to its value as a table fruit. As the
gathering is an important factor in the subsequent value of the prune,
great care and good management are indispensable. The fruit is usually
gathered after the heat of the day has dissipated the humidity of the
night. When possible, straw is carefully spread beneath the trees to pre-
vent the fruit coming in contact with the earth. The prevailing custom,
however, is to harrow the ground before gathering the plums. Only
such fruit as readily falls when the tree is slightly shaken is gathered.
As soon as harvested the fruit is taken to a building, properly called the
fruitery, where it remains for a few days to complete maturity. Prunes
are subjected to not less than three, and frequently to four, distinct cook-
igns before being pronounced ready for market. Each of these opera-
tions has a special end, in sight of which great care is demanded. The
first two preliminary cookings have for object evaporation of water con-
tained in the fruit, and preparation for the final cooking, which dries the
fruit and imparts a certain brilliancy much sought after by buyers.
Sun-dried prunes are most delicious in taste, but the exigencies of the
trade do not permit of such long preparation. In several districts of
France most primitive means are practiced in curing the fruit for market.
In Provence the freshly gathered fruit is plunged into pots of boiling
water, where it remains until the water again arrives at a boiling point.
It is then removed from the boilers, placed in baskets, and gently shaken
until cool, when it is put upon long trays and exposed to the heat of the
. sun to complete desiccation. At Digne the prunes are not gathered until
completely matured. Women peel the fruit with their nails to avoid
injury to the soft pulp. The fruit is strung upon small twigs, and in
such fashion as not to touch. These sticks of prunes are stuck into
straw frames, which are suspended in the sun, until the prunes easily
detach from the stick; the pit is then removed, the fruit placed upon
aS exposed ‘to the sun, and when thoroughly desiccated packed for
market.

“In the departments of Indes-et-Loire and Lot-et-Garonne immense
ovens purposely constructed for prune cooking are used, but the pro-
prietors often suffer loss from want of more commodious cooking appa-
ratus, especially in windy or stormy weather, when the fruit falls in an
embarrassing abundance, and he finds himself without means of imme-
diately curing or preserving it. Most prunes are subjected toa preliminary
washing to free them from dust or sand that may have adhered to them
in falling to the ground. After washing, the fruit is exposed to the sun
or air on beds of straw, or the trays upon which it is to be cooked, to
rid it of all humidity. When dry it is spread in a single layer on the
Soe

tray and at once submitted to the oven. The trays used in rural districts
are quaint affairs, varying in form, dimensions, and construction, accord-
ing to locality. They are made during the winter months by peasants,
are clumsy and cumbersome, and the only excuse for their use is that
the peasant cannot afford to buy, and is not skillful enough to make
better ones. They are very primitive in their construction, consisting
of a frame made of hoop, to which is fastened a wicker-like bottom
fashioned from rushes or willow twigs. They hold from twelve to eight-
een pounds of green fruit, representing about four or six pounds of
prunes. Care is exercised in preparing the oven for the first cooking
that the degree of heat shall not exceed 50 degrees Centigrade, and in
the second not over 70 degrees. If the heat is too strong an ebullition
is produced in the fruit, the skin bursts, the juice discharges, the prune
becomes sticky, loses its flavor, and consequently its commercial value.
After each cooking, which occupies about six hours, the fruit is removed
from the oven and exposed to the air. When the prunes are cold they
are carefully turned by women specially charged with this duty. They
avoid disturbing the fruit while it is warm, as the touch renders it glu-
tinous, and prevents the juice from congealing. The third cooking is
performed at a temperature of 80 to 90 degrees, and occasionally at 100
degrees. This, like the two preceding, should be conducted under most
intelligent care. After the third cooking the prunes are sorted, and such
as are found imperfectly cooked are again submitted to the oven. The
degree of perfection in cooking is obtained when the fruit presents a
dark purple color, solid and brilliant surface, malleable and elastic to
the touch, and when the kernel is well done and intact in the shell.
When these conditions are not obtained the kernel ferments, and alters
the entire prune, which very soon molds and becomes worthless. Each
cooking should not consume more than six hours. In the last, however,
the process is sometimes prolonged, depending upon the condition of the
fruit. The fruit loses about 70 per cent of its original weight. The
dark color depends largely upon the degree of maturity at time of
gathering. The brilliancy of surface has no other commercial value
than proving the cleanliness observed in preparation and attracting the
attention of buyers. Besides the different usages of the prune ag an
aliment, it is also employed in producing an agreeable brandy.

“Prunes are divided into ten categories, taking the number of prunes
necessary to a pound as a basis, and were formerly classified as follows:
(1) Trash or refuse, more than 125 to the pound; (2) small prunes, 120
to 125 to the pound; (8) small ordinary, 110 to 115 to the pound; (4)
fine ordinary, 100 to 105 to the pound; (5) superior ordinary, second,
90 to 95 to the pound; (6) superior ordinary, for exportation, or half
choice in France, 80 to 85 to the pound; (7) first choice, 70 to 75 to the
pound; (8) extra choice, 60 to 65 to the pound, (9) imperial, 50 to 55
to the pound; (10) imperial flower, 40 to 45 to the pound.

“This classification offered opportunities to sell inferior prunes for
those of good quality, and to prevent this abuse was changed and sim-
plified as follows: No. 1 represents 90 to 92 to the pound; No. 2 repre-
sents 80 to 82 to the pound; No. 3 represents 70 to 72 to the pound;

No. 4 represents 60 to 62 to the pound; No. 5 represents 55 to 56 to the
~ pound; No. 6 represents 44 to 45 to the pound; No. 7 represents 40 to
41 to the pound; No. 8 represents 34 to 35 to the pound; No. 9 repre-
sents 30 to 31 to the pound.
= 99

“When ready for exportation the fruit is pressed flat between two
cylinders covered with rubber, and then packed into cases by a special
machine called a packer. Many dealers still perform this operation in
the primitive manner of foot pressure, which is simple, speedy, and
equally as satisfactory. Bordeaux is the principal center of this par-
ticular commerce, which is yearly increasing. Besides the large amount
of prunes exported to European countries by way of rail, there are
about one hundred vessels annually leaving this port loaded with this
valuable and succulent product. The most important exportation of
this production is to the United States. During the past eight years
$4,553,000 worth of prunes, or an average of $569,125, have been invoiced
through this consulate, as will be seen by the following:
$219,736 68
525,052 58
369,150 64

661,166 69
577,480 58

568,356 82
$4,553,884 14

 

“In the beginning of the prune industry many devices were employed
for their proper conservation. The first ovens were very primitive, and
the work of preparing the fruit for market laborious. At present there
are many different kinds of ovens in use, possessing more or less distinct
features, but about the same in general principles. The most generally
used are the Bournel and the Marletean ovens. The only ovens in use
are of French patent and make.”

PRODUCTION AND MARKETS.

The principal markets for California prunes are Chicago and New
York, by far the greater portion being shipped to Chicago. Some
smaller shipments are also sent to Philadelphia and Pittsburg. From
these central points the product finds its way to the retailers, and
thence to the consumers of the country. Although but a compara-
tively new aspirant for public favor, the California prune has forced
its way in advance of the imported article, and brings from 2 to 24
cents per pound more than the French prune sold in competition with
it. The proportion of pit and skin to meat in the California fruit is
much less than in that of the French article, while the proportion of
saccharine matter is much greater. These features give our domestic
fruit its great advantage over the imported article. This popularity
should be no surprise, as the California French prune is a different
article from the imported French prune. Our prunes, as every con-
sumer knows, are more like dates, and when cooked are of a most
delicious flavor. Besides this, dealers have found out that the Cali-
ae prune keeps better and longer without sugaring than the imported
goods.

The prune crop of 1889 was variously estimated at from fifteen
million to eighteen million pounds, and it was sold at fair prices, ranging
from 5 to 9 cents per pound, the average in the market being 2 cents
higher than the imported. The crop of 1890 was expected to fall short,
owing to excessive rain upon the bloom, and the excessive moisture in the
soil, which caused much of the fruit to drop after having attained a fair
size. At the end of the season it was apparent that the output was but
very little, if at all, less than the preceding year. Prices for green
fruit delivered at the driers ranged from $21 to $30 per ton.

The amount of prunes now consumed in the United States is enormous,
but the consumption is capable of great enlargement as the superior
quality of the Pacific Coast product becomes better known. It will be
years before the demand on this side of the Atlantic can be supplied, and
when that shall have occurred there will be the market of Europe and the
rest of the world to supply. The immense area devoted to prune culture
this season (1891) testifies to the profound confidence felt in the future
of the industry by the people of California, and that confidence certainly
appears well founded.

The following table gives the foreign import and California production
for the six years from 1885 to 1891, inclusive: 7

 

Foreign Imports, by Years,

 

‘Ending June 30. ACen

YEAR. | Y @ars, eninge

Pounds. Value. cela hia

WSS 5052S lade casa easeeeeuioeccee soceceneee 57,631,820 | $2,147,505 00 |_-----.-..--..
Brodit Gene a ee aed Aa eee Ee 64,995,545 | 2,026,595 00 2,000,0

CE shapleacnal amen doe a. are ~ae Uae Sly cane ony aierssadedy yada = 92,032,625 | 2,999,648 00 1,825,000

WO SBF = Uae io siafeenye ee sty San ee eee es 70,626,027 | 2,197,150 00 2,100,000

NSS Oe rie oe eee he ae he et oe Reese eS 46,154,825 | 1,423,304 00 15,200,000

BOO ators ine zichesenarnta Anchen acy atin ns cen ape rnp aie Lae ata 58,093,410 | 1,789,176 00 12,200,000

SON iofoto cpeice reco hid oe Wonca ajareinteein Saja taioss 34,281,322 | 2,054,486 00 27,000,000

 

 

 

 

Professor Allen, of San José, speaking of the rapid growth of the
prune industry, says: \

“The first shipment of prunes was made in 1867, by J. Q. A. Ballou,
one of the oldest orchardists in the valley, and was consigned to A. Lusk
& Co., of San Francisco; there were about 500 pounds of dried French
prunes in the consignment. This was the first shipment of prunes from
the valley, and comprised the entire crop. During the fall of 1891 there
have been shipped trom San José, alone, 19,207,165 pounds. There are
at least 2,000,000 pounds more awaiting shipment.

“Mr. Ballou raised his fruit from about fifteen trees, at which time
there were not more than one hundred trees in bearing in the valley.
Now there are not less than one million, one half of which are in bearing.”

The importation of prunes into the United States for the year 1890,
to December 31, was 61,905,782 pounds, valued at $2,819,420, an increase
over the importations of 1889 of 18,188,429 pounds, and an increased
value of $584,029. The product of the State of California for the same
period is given for 1889 at 15,200,000, and 1890 at 12,200,000, or 28,517,-
353 pounds less than were imported in 1889, and 48,705,782 pounds less
than were imported in 1890. It wouldappear that while the United States
imports from three to four times the quantity of prunes produced by
California, there is still a large field for our domestic fruit, and that,
with our continually increasing population, the danger of oversupply is
still very remote, and prune growing in California may be relied upon
as a profitable industry for years, if not for generations yet to come.

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