Carver, George Washington

1907

National Agricultural Library

plums

food preservation

homemaking

Tuskegee Institute Agricultural Experiment Station Bulletin

Number 12

Nature endows or blesses each state or section with an indigenous flora and fauna best suited to that particular soil and climatic conditions.

Applying the above to Alabama, Macon and adjoining counties have been unusually blessed in the quantity, variety and quality of its wild plums.
They vary in size from a half to one inch in diameter, and in flavor from sugary sweetness to sour and bitter. In color, from lemon yellow to crimson, scarlet and black, making possibilities for many pleasing combinations for the eye and palate.

I feel safe in saying that in Macon County alone there are many hundred bushels of plums that go to waste every year that there is a full crop, which is almost one year with another.

In a commercial way there is a great opportunity for jam and jelly factories.

No fruit improves with cultivation more satisfactorily than the wild plum, both the size and flavor is improved, and under cultivation some of the yellow and red types compare favorably in size with the Wild Goose and other cultivated varieties of that class.

No fruit makes more delicious jams, jellies, preserves, marmalades, etc., and it is the purpose of this bulletin to set forth in a practical way a number of recipes by which every housewife may be successful in the saving of this splendid article of food.

Saving the Wild Plum Crop