Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/376

 The plums imported from Japan and the hybrids produced therefrom are considered of higher value than the native plum. The Japan plum (Prunus triflora) has been introduced into this country for many years. They are larger and handsomer and have better shipping qualities than those of native origin, except perhaps in a few cases. The trees are also less subject to that great enemy of the plum, the curculio, than the native plum. Of the plum trees grown in Georgia the varieties of native trees which are recommended are the Clifford and the Wilder, of Japan trees the Lutts, Red June, Abundance, and Chabot, and of the hybrid varieties, the Wickson. Plums in Georgia mature from the first of June until the middle of July. Further north the date of maturity is later. The plum, as well as the cherry, flourishes especially in California, which is more famous for these fruits than any other state.

Quince.—The quince is a fruit which is not very extensively used raw, but is valued chiefly as a preserve. The quince flourishes in localities that produce good apples, but the magnitude of the crop is very restricted as compared with apples.

Blackberries (Rubus nigrobaccus var. Sativus Bailey).—Among the small fruits one of the most common and abundant is the blackberry. This fruit grows wild over large areas in the United States, mostly in the middle portion between the extreme north and south. The brier on which it grows is an annual plant, springing each year from the roots and dying after bearing fruit. The plant is very largely cultivated, bearing larger and more presentable berries, but gaining nothing in flavor and palatability. The berries are generally black when fully ripe, though red during the ripening stage and sometimes when mature. They are eaten raw, stewed, and in pies or "cobblers." The berry is extensively used for making jams, jellies, and preserves, and for canning purposes. The juice of the berry is used for making a wine, usually with the admixture of sugar. Blackberry cordial is blackberry juice preserved in whisky or brandy.

Dewberry.—This is a variety of blackberry in which the vines lie on the ground instead of standing upright. Some of the dewberries possess unusual fragrance and palatability. In other respects they conform to the statements relating to blackberries.

Gooseberry (Ribes oxyacanthoides L.).—The gooseberry resembles very closely the currant in its general properties. In the European gooseberry the surface is covered with prickles, but the American variety is smooth. The gooseberry bush is found in most gardens, affording a fruit of high condimental value. The fruit is eaten raw, but principally in pies and as preserves.

Huckleberry (Gaylussacia resinosa Torr. and Gray).—The fruit of the huckleberry bush is used very extensively for making pies, especially in the