In years of scarcity these have fetched 30s. and
over per "pot" of 72 pounds.
The Pershore is a very different plum, green when unripe, and
attaining a golden colour later; they are immense bearers and very
hardy, frequently saving the situation for the plum-growers when all
other kinds are destroyed by spring frosts. They are specially
valuable for bottling, and it is rumoured that in the hands of skilful
manufacturers they become "apricots" under certain conditions. As
"cookers," too, they are perhaps the most useful of plums, for they
can be used in a very green and hard state. It is a wonderful sight to
see them being despatched by tram at the Evesham stations, loaded
sometimes loose like coals in the trucks for the big preserving firms
in the north. The trees grow very irregularly and are difficult to
keep in shape by pruning, as they send forth suckers from all parts
when an attempt is made to keep them symmetrical. The only purpose for
which the fruit is of little use is for eating raw, they are not
unpleasant when just ripe, but that stage is soon passed and they
become woody and unpalatable.
I planted a thousand of these trees in a new orchard, and took great
pains with the pruning myself, for it was curious that in that land of
fruit at the time no professional pruner could be found. I sought the
advice of a market-gardener and plum-grower, who, in the early stage
of their growth, gave me an object-lesson, cutting back the young
shoots rather hard to induce them to throw out more at the point of
incision, so as to produce eventually a fuller head; while he
reiterated the instruction, "It is no use being afraid of 'em.
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