When a team and part of the family could be spared from the farm work, a day was taken for “plumming,” and a happy and laborious day it was, but always enjoyed in true holiday spirit. Usually neighbours joined in the outing, and had a picnic dinner together in the woods. Only the oldest clothes were worn, for in the plum thickets one must risk the ruin of his raiment by the angular, thorny branches. Sheets were spread under the trees where possible, and a severe shaking or beating of the branches showered the fruit down. All hands were busy at gathering the plums, and loading the waggons with the harvest.
Perhaps there was time afterward for the boys to explore the hazel thickets, and gather a generous bagful of these small, but deliciously flavoured nuts, still in their husks. Wild grape vines, loaded with the purple fruit, tempted the frugal wife to strip them, even though the sun was low. For days after the return home, she was at work putting away for winter use preserves and jellies and pickles, and good old-fashioned plum and grape “butter,” sweetened with molasses made from sorghum cane.
Little plum trees, dug in the woods in early spring, were planted in the home garden. By setting these carefully, and tilling and enriching the soil around them, larger trees and finer fruit were produced than the wild plum thicket could show. Some of the good cultivated plums have had such an origin.
A half dozen different species of wild plum grow wild in different soils and regions of the United States. Where two grow in the same territory, natural hybrids have originated, better than either parent in the quality of their fruit. Such a cross has given rise to several varieties of garden plums, of which the Miner group is a fair example. The best orchard plums for the middle of the country are crosses between native and Japanese species. The European species, like Damsons and Green Gages, do well in the Eastern states, and on the Pacific slope.
The prunes we buy are dried plums. For a century or two France has led all countries in the prune industry. Now California leads. The kinds of plums that can be dried are sweet and fleshy. Ordinary juicy plums cannot be made into prunes. The hot sun of California soon takes all the moisture out of the plums spread on tables to dry. There is no rain to fear in the hot summer months.
Peaches, nectarines, and apricots are stone fruits, closely related to the plums and peaches. These Old World fruits are grown in the warm parts of this country. California raises them in quantities. The most profitable of the stone fruits has woody flesh, and is raised for its pit, which we eat. This is the sweet almond, a valuable nut. Its related species, the bitter almond, yields almond oil and hydrocyanic acid, both important drugs.
THE SERVICEBERRIES
In the same family with apples and plums and cherries is a group of slender, pretty trees called June berry, serviceberry, and on the East coast, shadbush. When the shadbush blossoms white, the fishermen know that it is time to expect the shad, which are taken in nets when they run up the rivers to spawn. The red berries are ripe in June, and the birds celebrate the event, and even take them before they begin to redden. Competition is strong, and the supply never equals the demand. Rarely can a human berry-picker find a ripe berry, to discover how it tastes.
The charm of this little tree is that it covers its slim branches so early with white blossoms. The clusters are soft and feathery, and a warm flush underlies the white, the ruddy, strap-shaped bracts, two of which are under each flower. The dainty opening leaves are also ruddy, and these have opened before the blossoms pass.
In early April it is worth a long walk or drive through the woods to see the scattered serviceberry trees standing out from the bare background of leafless trees, lovely as any tree can ever be, in their robes of white. Thereafter, they seem to retire from view, engulfed by the foliage curtain the woodland draws about itself, as spring advances.