Chap. XIII.Prunus.The Plumme tree.There are many more varieties of Plummes then of Cherries, so that I must follow the same order with these that I did with them, euen giue you their names apart, with briefe notes vpon them, and one description to serue for all the rest. And in this recitall I shall leaue out the Apricockes which are certainly a kind of Plum, of an especiall difference, and not of a Peach, as Galen and some others haue thought, and set them in achapterby themselues, and only in this set down those fruits are vsually called Plums.The Plum tree (especially diuers of them) riseth in time to bee a reasonable tall and great tree, whose bodie and greater armes are couered with a more rugged barke, yet in some more or lesse, the younger branches being smooth in all, the leaues are somewhat rounder then those of the Cherrie tree, and much differing among themselues, some being longer, or larger, or rounder then others, and many that are exercised herein, can tell by the leafe what Plum the tree beareth (I speake this of many, not of all) as in many Cherries they can doe the like: the flowers are white, consisting of fiue leaues: the fruit is as variable in forme, as in taste or colour, some being ovall or Peare fashion or Almond like, or sphericall or round, some firme, some soft and waterish, some sweete, some sower or harsh, or differing from all these tastes: and some white, others blacke, some red, others yellow, some purple, others blew, as they shall bee briefly set downe vnto you in the following lines, where I meane not to insert any the wilde or hedge fruit, but those only are fit for an Orchard, to be stored with good fruit: and of all which sorts, the choysest for goodnesse, and rarest for knowledge, are to be had of my very good friend Master Iohn Tradescante, who hath wonderfully laboured to obtaine all the rarest fruits hee can heare off in any place of Christendome, Turky, yea or the whole world; as also with Master Iohn Millen, dwelling in Olde streete, who from Iohn Tradescante and all others that haue had good fruit, hath stored himselfe with the best only, and he can sufficiently furnish any.The Amber Primordian Plumme is an indifferent faire Plumme, early ripe, of a pale yellowish colour, and of a waterish taste, not pleasing.The red Primordian Plumme is of a reasonable size, long and round, reddish on the outside, of a more dry taste, and ripe with the first sorts in the beginning of August.The blew Primordian is a small plumme, almost like the Damascene, and is subiect to drop off from the tree before it be ripe.The white Date Plum is no very good plum.The red Date plumme is a great long red pointed plumme, and late ripe, little better then the white.The blacke Mussell plumme is a good plumme, reasonable drye, and tasteth well.The red Mussell Plumme is somewhat flat as well as round, of a very good taste, and is ripe about the middle of August.The white Mussell plumme is like the redde, but somewhat smaller, and of a whitish greene colour, but not so well tasted.The Imperiall plum is a great long reddish plum, very waterish, and ripeneth somewhat late.The Gaunt plum is a great round reddish plum, ripe somewhat late, and eateth waterish.The red Pescod plum is a reasonable good plum.The white Pescod plum is a reasonable good rellished plumme, but somewhat waterish.The greene Pescod plum is a reasonable big and long pointed plum, and ripe in the beginning of September.The Orenge plum is a yellowish plum, moist, and somewhat sweetish.The Morocco plumme is blacke like a Damson, well tasted, and somewhat drye in eating.The Dine plum is a late ripe plum, great and whitish, speckled all ouer.The Turkie plum is a large long blackish plum, and somewhat flat like the Mussell plum, a well rellished dry plum.The Nutmeg plumme is no bigger then a Damson, and is of a greenish yellow colour when it is ripe, which is with vs about Bartholmew tide, and is a good plum.The Perdigon plumme is a dainty good plumme, early blackish, and well rellished.The Verdoch plum is a great fine greene shining plum fit to preserue.The Ienua plum is the white Date plum, before remembred.The Barberry plum is a great early blacke plum, and well tasted.The Pruneola plum is a small white plum, of a fine tart taste: it was wont to bee vsually brought ouer in small round boxes, and sold most commonly at the Comfitmakers, (cut in twaine, the stone cast away) at a very deere rate: the tree groweth and beareth well with vs.The Shepway Bulleis is of a darke blewish brown colour, of a larger size then the ordinary, and of a sharpe taste, but not so good as the common.The white and the blacke Bulleis are common in most Countries, being small round plums, lesser then Damsons, sharper in taste, and later ripe.The Flushing Bulleis groweth with his fruite thicke clustring together like grapes.The Winter Creke is the latest ripe plum of all sorts, it groweth plentifully about Bishops Hatfield.The white Peare plum early ripe, is of a pale yellowish greene colour.The late ripe white Peare plum is a greater and longer plum, greenish white, and is not ripe vntill it be neere the end of September, both waterish plums.The blacke Peare plum is like vnto the white Peare plumme, but that the colour is blackish when it is ripe, and is of a very good relish, more firme and drye then the other.The red Peare plumme is of the same fashion and goodnesse, but is the worst of the three.The white Wheate plum is a waterish fulsome plum.The red Wheate plum is like the other for taste.The Bowie plum is flat and round, yet flatter on the one side then on the other, which caused the name, and is a very good rellished blacke plum.The Friars plumme is a very good plum, well tasted, and comming cleane from the stone, being blacke when it is ripe, and some whitish spots vpon it.The Catalonia plum is a very good plum.The Don Alteza is also a very good plum.The Muscadine plum, some call the Queene mother plumme, and some the Cherry plum, is a faire red plum, of a reasonable bignesse, and ripe about Bartholmew tide.Page 577: Plums.1Prunum Imperiale.The Imperiall Plum.2Prunum Turcicum.The Turkey Plum.3Prunum præcox rubrum.The red Primordian Plum.4Prunum Mytellinum.The Mussell Plum.5Prunum Ambariuum.The Amber Plum.6Prunum Regineum.The Queen mother Plum.7Prunum viride.The green Oysterly Plum.8Prunum Arantiacum.The Orenge Plum.9Prunum Myristicum.The Nutmeg Plum.10Prunum Siliquosum.The Pescod Plum.11Prunum Gandauense.The Gaunt Plum.12Prunum Dactylites.The Date Plum.13Prunum Pyrinum præcox.The early Peare Plum.The Christian plum, called also the Nutmeg plum; the tree groweth very shrubby,and will abide good for six weekes at the least after it is gathered, and after all other plums are spent.The Cherry plum remembred before, speaking of the Muscadine plum, is a very good plum, but small.The Amber plum is a round plum, as yellow on the outside almost as yellow waxe, of a sowre vnpleasant taste that which I tasted, but I thinke it was not the right; for I haue seene and tasted another of the same bignesse, of a paler colour, farre better rellished, and a firmer substance, comming cleane from the stone like an Apricocke.The Apricocke plum is a good plum when it is in its perfection, but that is seldome; for it doth most vsually cracke, thereby diminishing much of its goodnesse, and besides yeeldeth gumme at the crackes.The Eason plum is a little red plum, but very good in taste.The Violet plum is a small and long blackish blew plum, ripe about Bartholmew tide, a very good dry eating fruit.The Grape plum is the Flushing Bulleis before remembred.The Dennie plum is called also the Cheston, or the Friars plum before remembred.The Damaske Violet plum, or Queen mother plum spoken of before.The blacke Damascene plum is a very good dry plum, and of a darke blew colour when it is ripe.The white Damson is nothing so well rellished as the other.The great Damson or Damaske plum is greater then the ordinary Damson, and sweeter in taste.The blew Damson well knowne, a good fruit.The Coserers plum is flat, like vnto a Peare plum, it is early ripe and blacke, of a very good rellish.The Margate plum the worst of an hundred.The green Oysterly plum is a reasonable great plum, of a whitish green colour when it is ripe, of a moist and sweete taste, reasonable good.The red Mirobalane plum groweth to be a great tree quickly, spreading very thicke and farre, very like the blacke Thorne or Sloe bush: the fruit is red, earlier ripe, and of a better taste then the white.The white Mirobalane plum is in most things like the former red, but the fruit is of a whitish yellow colour, and very pleasant, especially if it be not ouer ripe: both these had need to be plashed against a wall, or else they will hardly beare ripe fruit.The Oliue plum is very like a greene Oliue, but for colour and bignesse, and groweth lowe on a small bushing tree, and ripeneth late, but is the best of all the sorts of greene plums.The white diapred plum of Malta, scarce knowne to any in our Land but Iohn Tradescante, is a very good plum, and striped all ouer like diaper, and thereby so called.The blacke diapred plum is like the Damascene plum, being blacke with spots, as small as pins points vpon it, of a very good rellish.The Peake plum is a long whitish plum, and very good.The Pishamin or Virginia plum is called a plum, but vtterly differeth from all sorts of plums, the description whereof may truely enforme you, as it is set downe in thetenth Chapter going before, whereunto I referre you.The Vse of Plums.The great Damaske or Damson Plummes are dryed in France in great quantities, and brought ouer vnto vs in Hogs-heads, and other great vessels, and are those Prunes that are vsually sold at the Grocers, vnder the name of Damaske Prunes: the blacke Bulleis also are those (being dryed in the same manner) that they call French Prunes, and by their tartnesse are thought to binde, as the other, being sweet, to loosen the body.The Bruneola Plumme, by reason of his pleasant tartnesse, is much accounted of, and being dryed, the stones taken from them, are brought ouer to vs in small boxes, and sold deere at the Comfitmakers, where they very often accompany all sorts of banquetting stuffes.Some of these Plums, because of their firmnesse, are vndoubtedly more wholsome then others that are sweete and waterish, and cause lesse offence in their stomackes that eate them; and therefore are preserued with Sugar, to be kept all the yeare. None of them all is vsed in medicines so much as the great Damson or Damaske Prune, although all of them for the most part doe coole, lenifie, and draw forth choller, and thereby are fittest to be vsed of such as haue chollericke Agues.
Chap. XIII.Prunus.The Plumme tree.There are many more varieties of Plummes then of Cherries, so that I must follow the same order with these that I did with them, euen giue you their names apart, with briefe notes vpon them, and one description to serue for all the rest. And in this recitall I shall leaue out the Apricockes which are certainly a kind of Plum, of an especiall difference, and not of a Peach, as Galen and some others haue thought, and set them in achapterby themselues, and only in this set down those fruits are vsually called Plums.The Plum tree (especially diuers of them) riseth in time to bee a reasonable tall and great tree, whose bodie and greater armes are couered with a more rugged barke, yet in some more or lesse, the younger branches being smooth in all, the leaues are somewhat rounder then those of the Cherrie tree, and much differing among themselues, some being longer, or larger, or rounder then others, and many that are exercised herein, can tell by the leafe what Plum the tree beareth (I speake this of many, not of all) as in many Cherries they can doe the like: the flowers are white, consisting of fiue leaues: the fruit is as variable in forme, as in taste or colour, some being ovall or Peare fashion or Almond like, or sphericall or round, some firme, some soft and waterish, some sweete, some sower or harsh, or differing from all these tastes: and some white, others blacke, some red, others yellow, some purple, others blew, as they shall bee briefly set downe vnto you in the following lines, where I meane not to insert any the wilde or hedge fruit, but those only are fit for an Orchard, to be stored with good fruit: and of all which sorts, the choysest for goodnesse, and rarest for knowledge, are to be had of my very good friend Master Iohn Tradescante, who hath wonderfully laboured to obtaine all the rarest fruits hee can heare off in any place of Christendome, Turky, yea or the whole world; as also with Master Iohn Millen, dwelling in Olde streete, who from Iohn Tradescante and all others that haue had good fruit, hath stored himselfe with the best only, and he can sufficiently furnish any.The Amber Primordian Plumme is an indifferent faire Plumme, early ripe, of a pale yellowish colour, and of a waterish taste, not pleasing.The red Primordian Plumme is of a reasonable size, long and round, reddish on the outside, of a more dry taste, and ripe with the first sorts in the beginning of August.The blew Primordian is a small plumme, almost like the Damascene, and is subiect to drop off from the tree before it be ripe.The white Date Plum is no very good plum.The red Date plumme is a great long red pointed plumme, and late ripe, little better then the white.The blacke Mussell plumme is a good plumme, reasonable drye, and tasteth well.The red Mussell Plumme is somewhat flat as well as round, of a very good taste, and is ripe about the middle of August.The white Mussell plumme is like the redde, but somewhat smaller, and of a whitish greene colour, but not so well tasted.The Imperiall plum is a great long reddish plum, very waterish, and ripeneth somewhat late.The Gaunt plum is a great round reddish plum, ripe somewhat late, and eateth waterish.The red Pescod plum is a reasonable good plum.The white Pescod plum is a reasonable good rellished plumme, but somewhat waterish.The greene Pescod plum is a reasonable big and long pointed plum, and ripe in the beginning of September.The Orenge plum is a yellowish plum, moist, and somewhat sweetish.The Morocco plumme is blacke like a Damson, well tasted, and somewhat drye in eating.The Dine plum is a late ripe plum, great and whitish, speckled all ouer.The Turkie plum is a large long blackish plum, and somewhat flat like the Mussell plum, a well rellished dry plum.The Nutmeg plumme is no bigger then a Damson, and is of a greenish yellow colour when it is ripe, which is with vs about Bartholmew tide, and is a good plum.The Perdigon plumme is a dainty good plumme, early blackish, and well rellished.The Verdoch plum is a great fine greene shining plum fit to preserue.The Ienua plum is the white Date plum, before remembred.The Barberry plum is a great early blacke plum, and well tasted.The Pruneola plum is a small white plum, of a fine tart taste: it was wont to bee vsually brought ouer in small round boxes, and sold most commonly at the Comfitmakers, (cut in twaine, the stone cast away) at a very deere rate: the tree groweth and beareth well with vs.The Shepway Bulleis is of a darke blewish brown colour, of a larger size then the ordinary, and of a sharpe taste, but not so good as the common.The white and the blacke Bulleis are common in most Countries, being small round plums, lesser then Damsons, sharper in taste, and later ripe.The Flushing Bulleis groweth with his fruite thicke clustring together like grapes.The Winter Creke is the latest ripe plum of all sorts, it groweth plentifully about Bishops Hatfield.The white Peare plum early ripe, is of a pale yellowish greene colour.The late ripe white Peare plum is a greater and longer plum, greenish white, and is not ripe vntill it be neere the end of September, both waterish plums.The blacke Peare plum is like vnto the white Peare plumme, but that the colour is blackish when it is ripe, and is of a very good relish, more firme and drye then the other.The red Peare plumme is of the same fashion and goodnesse, but is the worst of the three.The white Wheate plum is a waterish fulsome plum.The red Wheate plum is like the other for taste.The Bowie plum is flat and round, yet flatter on the one side then on the other, which caused the name, and is a very good rellished blacke plum.The Friars plumme is a very good plum, well tasted, and comming cleane from the stone, being blacke when it is ripe, and some whitish spots vpon it.The Catalonia plum is a very good plum.The Don Alteza is also a very good plum.The Muscadine plum, some call the Queene mother plumme, and some the Cherry plum, is a faire red plum, of a reasonable bignesse, and ripe about Bartholmew tide.Page 577: Plums.1Prunum Imperiale.The Imperiall Plum.2Prunum Turcicum.The Turkey Plum.3Prunum præcox rubrum.The red Primordian Plum.4Prunum Mytellinum.The Mussell Plum.5Prunum Ambariuum.The Amber Plum.6Prunum Regineum.The Queen mother Plum.7Prunum viride.The green Oysterly Plum.8Prunum Arantiacum.The Orenge Plum.9Prunum Myristicum.The Nutmeg Plum.10Prunum Siliquosum.The Pescod Plum.11Prunum Gandauense.The Gaunt Plum.12Prunum Dactylites.The Date Plum.13Prunum Pyrinum præcox.The early Peare Plum.The Christian plum, called also the Nutmeg plum; the tree groweth very shrubby,and will abide good for six weekes at the least after it is gathered, and after all other plums are spent.The Cherry plum remembred before, speaking of the Muscadine plum, is a very good plum, but small.The Amber plum is a round plum, as yellow on the outside almost as yellow waxe, of a sowre vnpleasant taste that which I tasted, but I thinke it was not the right; for I haue seene and tasted another of the same bignesse, of a paler colour, farre better rellished, and a firmer substance, comming cleane from the stone like an Apricocke.The Apricocke plum is a good plum when it is in its perfection, but that is seldome; for it doth most vsually cracke, thereby diminishing much of its goodnesse, and besides yeeldeth gumme at the crackes.The Eason plum is a little red plum, but very good in taste.The Violet plum is a small and long blackish blew plum, ripe about Bartholmew tide, a very good dry eating fruit.The Grape plum is the Flushing Bulleis before remembred.The Dennie plum is called also the Cheston, or the Friars plum before remembred.The Damaske Violet plum, or Queen mother plum spoken of before.The blacke Damascene plum is a very good dry plum, and of a darke blew colour when it is ripe.The white Damson is nothing so well rellished as the other.The great Damson or Damaske plum is greater then the ordinary Damson, and sweeter in taste.The blew Damson well knowne, a good fruit.The Coserers plum is flat, like vnto a Peare plum, it is early ripe and blacke, of a very good rellish.The Margate plum the worst of an hundred.The green Oysterly plum is a reasonable great plum, of a whitish green colour when it is ripe, of a moist and sweete taste, reasonable good.The red Mirobalane plum groweth to be a great tree quickly, spreading very thicke and farre, very like the blacke Thorne or Sloe bush: the fruit is red, earlier ripe, and of a better taste then the white.The white Mirobalane plum is in most things like the former red, but the fruit is of a whitish yellow colour, and very pleasant, especially if it be not ouer ripe: both these had need to be plashed against a wall, or else they will hardly beare ripe fruit.The Oliue plum is very like a greene Oliue, but for colour and bignesse, and groweth lowe on a small bushing tree, and ripeneth late, but is the best of all the sorts of greene plums.The white diapred plum of Malta, scarce knowne to any in our Land but Iohn Tradescante, is a very good plum, and striped all ouer like diaper, and thereby so called.The blacke diapred plum is like the Damascene plum, being blacke with spots, as small as pins points vpon it, of a very good rellish.The Peake plum is a long whitish plum, and very good.The Pishamin or Virginia plum is called a plum, but vtterly differeth from all sorts of plums, the description whereof may truely enforme you, as it is set downe in thetenth Chapter going before, whereunto I referre you.The Vse of Plums.The great Damaske or Damson Plummes are dryed in France in great quantities, and brought ouer vnto vs in Hogs-heads, and other great vessels, and are those Prunes that are vsually sold at the Grocers, vnder the name of Damaske Prunes: the blacke Bulleis also are those (being dryed in the same manner) that they call French Prunes, and by their tartnesse are thought to binde, as the other, being sweet, to loosen the body.The Bruneola Plumme, by reason of his pleasant tartnesse, is much accounted of, and being dryed, the stones taken from them, are brought ouer to vs in small boxes, and sold deere at the Comfitmakers, where they very often accompany all sorts of banquetting stuffes.Some of these Plums, because of their firmnesse, are vndoubtedly more wholsome then others that are sweete and waterish, and cause lesse offence in their stomackes that eate them; and therefore are preserued with Sugar, to be kept all the yeare. None of them all is vsed in medicines so much as the great Damson or Damaske Prune, although all of them for the most part doe coole, lenifie, and draw forth choller, and thereby are fittest to be vsed of such as haue chollericke Agues.
There are many more varieties of Plummes then of Cherries, so that I must follow the same order with these that I did with them, euen giue you their names apart, with briefe notes vpon them, and one description to serue for all the rest. And in this recitall I shall leaue out the Apricockes which are certainly a kind of Plum, of an especiall difference, and not of a Peach, as Galen and some others haue thought, and set them in achapterby themselues, and only in this set down those fruits are vsually called Plums.
The Plum tree (especially diuers of them) riseth in time to bee a reasonable tall and great tree, whose bodie and greater armes are couered with a more rugged barke, yet in some more or lesse, the younger branches being smooth in all, the leaues are somewhat rounder then those of the Cherrie tree, and much differing among themselues, some being longer, or larger, or rounder then others, and many that are exercised herein, can tell by the leafe what Plum the tree beareth (I speake this of many, not of all) as in many Cherries they can doe the like: the flowers are white, consisting of fiue leaues: the fruit is as variable in forme, as in taste or colour, some being ovall or Peare fashion or Almond like, or sphericall or round, some firme, some soft and waterish, some sweete, some sower or harsh, or differing from all these tastes: and some white, others blacke, some red, others yellow, some purple, others blew, as they shall bee briefly set downe vnto you in the following lines, where I meane not to insert any the wilde or hedge fruit, but those only are fit for an Orchard, to be stored with good fruit: and of all which sorts, the choysest for goodnesse, and rarest for knowledge, are to be had of my very good friend Master Iohn Tradescante, who hath wonderfully laboured to obtaine all the rarest fruits hee can heare off in any place of Christendome, Turky, yea or the whole world; as also with Master Iohn Millen, dwelling in Olde streete, who from Iohn Tradescante and all others that haue had good fruit, hath stored himselfe with the best only, and he can sufficiently furnish any.
The Amber Primordian Plumme is an indifferent faire Plumme, early ripe, of a pale yellowish colour, and of a waterish taste, not pleasing.
The red Primordian Plumme is of a reasonable size, long and round, reddish on the outside, of a more dry taste, and ripe with the first sorts in the beginning of August.
The blew Primordian is a small plumme, almost like the Damascene, and is subiect to drop off from the tree before it be ripe.
The white Date Plum is no very good plum.
The red Date plumme is a great long red pointed plumme, and late ripe, little better then the white.
The blacke Mussell plumme is a good plumme, reasonable drye, and tasteth well.
The red Mussell Plumme is somewhat flat as well as round, of a very good taste, and is ripe about the middle of August.
The white Mussell plumme is like the redde, but somewhat smaller, and of a whitish greene colour, but not so well tasted.
The Imperiall plum is a great long reddish plum, very waterish, and ripeneth somewhat late.
The Gaunt plum is a great round reddish plum, ripe somewhat late, and eateth waterish.
The red Pescod plum is a reasonable good plum.
The white Pescod plum is a reasonable good rellished plumme, but somewhat waterish.
The greene Pescod plum is a reasonable big and long pointed plum, and ripe in the beginning of September.
The Orenge plum is a yellowish plum, moist, and somewhat sweetish.
The Morocco plumme is blacke like a Damson, well tasted, and somewhat drye in eating.
The Dine plum is a late ripe plum, great and whitish, speckled all ouer.
The Turkie plum is a large long blackish plum, and somewhat flat like the Mussell plum, a well rellished dry plum.
The Nutmeg plumme is no bigger then a Damson, and is of a greenish yellow colour when it is ripe, which is with vs about Bartholmew tide, and is a good plum.
The Perdigon plumme is a dainty good plumme, early blackish, and well rellished.
The Verdoch plum is a great fine greene shining plum fit to preserue.
The Ienua plum is the white Date plum, before remembred.
The Barberry plum is a great early blacke plum, and well tasted.
The Pruneola plum is a small white plum, of a fine tart taste: it was wont to bee vsually brought ouer in small round boxes, and sold most commonly at the Comfitmakers, (cut in twaine, the stone cast away) at a very deere rate: the tree groweth and beareth well with vs.
The Shepway Bulleis is of a darke blewish brown colour, of a larger size then the ordinary, and of a sharpe taste, but not so good as the common.
The white and the blacke Bulleis are common in most Countries, being small round plums, lesser then Damsons, sharper in taste, and later ripe.
The Flushing Bulleis groweth with his fruite thicke clustring together like grapes.
The Winter Creke is the latest ripe plum of all sorts, it groweth plentifully about Bishops Hatfield.
The white Peare plum early ripe, is of a pale yellowish greene colour.
The late ripe white Peare plum is a greater and longer plum, greenish white, and is not ripe vntill it be neere the end of September, both waterish plums.
The blacke Peare plum is like vnto the white Peare plumme, but that the colour is blackish when it is ripe, and is of a very good relish, more firme and drye then the other.
The red Peare plumme is of the same fashion and goodnesse, but is the worst of the three.
The white Wheate plum is a waterish fulsome plum.
The red Wheate plum is like the other for taste.
The Bowie plum is flat and round, yet flatter on the one side then on the other, which caused the name, and is a very good rellished blacke plum.
The Friars plumme is a very good plum, well tasted, and comming cleane from the stone, being blacke when it is ripe, and some whitish spots vpon it.
The Catalonia plum is a very good plum.
The Don Alteza is also a very good plum.
The Muscadine plum, some call the Queene mother plumme, and some the Cherry plum, is a faire red plum, of a reasonable bignesse, and ripe about Bartholmew tide.
Page 577: Plums.1Prunum Imperiale.The Imperiall Plum.2Prunum Turcicum.The Turkey Plum.3Prunum præcox rubrum.The red Primordian Plum.4Prunum Mytellinum.The Mussell Plum.5Prunum Ambariuum.The Amber Plum.6Prunum Regineum.The Queen mother Plum.7Prunum viride.The green Oysterly Plum.8Prunum Arantiacum.The Orenge Plum.9Prunum Myristicum.The Nutmeg Plum.10Prunum Siliquosum.The Pescod Plum.11Prunum Gandauense.The Gaunt Plum.12Prunum Dactylites.The Date Plum.13Prunum Pyrinum præcox.The early Peare Plum.
The Christian plum, called also the Nutmeg plum; the tree groweth very shrubby,and will abide good for six weekes at the least after it is gathered, and after all other plums are spent.
The Cherry plum remembred before, speaking of the Muscadine plum, is a very good plum, but small.
The Amber plum is a round plum, as yellow on the outside almost as yellow waxe, of a sowre vnpleasant taste that which I tasted, but I thinke it was not the right; for I haue seene and tasted another of the same bignesse, of a paler colour, farre better rellished, and a firmer substance, comming cleane from the stone like an Apricocke.
The Apricocke plum is a good plum when it is in its perfection, but that is seldome; for it doth most vsually cracke, thereby diminishing much of its goodnesse, and besides yeeldeth gumme at the crackes.
The Eason plum is a little red plum, but very good in taste.
The Violet plum is a small and long blackish blew plum, ripe about Bartholmew tide, a very good dry eating fruit.
The Grape plum is the Flushing Bulleis before remembred.
The Dennie plum is called also the Cheston, or the Friars plum before remembred.
The Damaske Violet plum, or Queen mother plum spoken of before.
The blacke Damascene plum is a very good dry plum, and of a darke blew colour when it is ripe.
The white Damson is nothing so well rellished as the other.
The great Damson or Damaske plum is greater then the ordinary Damson, and sweeter in taste.
The blew Damson well knowne, a good fruit.
The Coserers plum is flat, like vnto a Peare plum, it is early ripe and blacke, of a very good rellish.
The Margate plum the worst of an hundred.
The green Oysterly plum is a reasonable great plum, of a whitish green colour when it is ripe, of a moist and sweete taste, reasonable good.
The red Mirobalane plum groweth to be a great tree quickly, spreading very thicke and farre, very like the blacke Thorne or Sloe bush: the fruit is red, earlier ripe, and of a better taste then the white.
The white Mirobalane plum is in most things like the former red, but the fruit is of a whitish yellow colour, and very pleasant, especially if it be not ouer ripe: both these had need to be plashed against a wall, or else they will hardly beare ripe fruit.
The Oliue plum is very like a greene Oliue, but for colour and bignesse, and groweth lowe on a small bushing tree, and ripeneth late, but is the best of all the sorts of greene plums.
The white diapred plum of Malta, scarce knowne to any in our Land but Iohn Tradescante, is a very good plum, and striped all ouer like diaper, and thereby so called.
The blacke diapred plum is like the Damascene plum, being blacke with spots, as small as pins points vpon it, of a very good rellish.
The Peake plum is a long whitish plum, and very good.
The Pishamin or Virginia plum is called a plum, but vtterly differeth from all sorts of plums, the description whereof may truely enforme you, as it is set downe in thetenth Chapter going before, whereunto I referre you.
The Vse of Plums.The great Damaske or Damson Plummes are dryed in France in great quantities, and brought ouer vnto vs in Hogs-heads, and other great vessels, and are those Prunes that are vsually sold at the Grocers, vnder the name of Damaske Prunes: the blacke Bulleis also are those (being dryed in the same manner) that they call French Prunes, and by their tartnesse are thought to binde, as the other, being sweet, to loosen the body.The Bruneola Plumme, by reason of his pleasant tartnesse, is much accounted of, and being dryed, the stones taken from them, are brought ouer to vs in small boxes, and sold deere at the Comfitmakers, where they very often accompany all sorts of banquetting stuffes.Some of these Plums, because of their firmnesse, are vndoubtedly more wholsome then others that are sweete and waterish, and cause lesse offence in their stomackes that eate them; and therefore are preserued with Sugar, to be kept all the yeare. None of them all is vsed in medicines so much as the great Damson or Damaske Prune, although all of them for the most part doe coole, lenifie, and draw forth choller, and thereby are fittest to be vsed of such as haue chollericke Agues.
The great Damaske or Damson Plummes are dryed in France in great quantities, and brought ouer vnto vs in Hogs-heads, and other great vessels, and are those Prunes that are vsually sold at the Grocers, vnder the name of Damaske Prunes: the blacke Bulleis also are those (being dryed in the same manner) that they call French Prunes, and by their tartnesse are thought to binde, as the other, being sweet, to loosen the body.
The Bruneola Plumme, by reason of his pleasant tartnesse, is much accounted of, and being dryed, the stones taken from them, are brought ouer to vs in small boxes, and sold deere at the Comfitmakers, where they very often accompany all sorts of banquetting stuffes.
Some of these Plums, because of their firmnesse, are vndoubtedly more wholsome then others that are sweete and waterish, and cause lesse offence in their stomackes that eate them; and therefore are preserued with Sugar, to be kept all the yeare. None of them all is vsed in medicines so much as the great Damson or Damaske Prune, although all of them for the most part doe coole, lenifie, and draw forth choller, and thereby are fittest to be vsed of such as haue chollericke Agues.