_The Bullaces._—It is impossible to distinguish between the tree-characters of the Damsons and the Bullaces, and pomologists are far from agreeing as to what differences in the fruit throw a variety into one group or the other. Some writers call a sour variety of Insititia a Damson, and a sweet one a Bullace; others make color the differentiating character, calling the purple plums Damsons and the light colored ones Bullaces; still others call oval Insititias Damsons and round ones Bullaces. If a distinction is to be made, shape seems to be the character upon which it should be based. The name Bullace applies to the round shape of the fruit, but when first used or by whom given it is impossible to say. It is commonly used in the old herbals and pomologies of both England and Continental Europe, there being many variations of the name, of which _bullis_ and _bulloes_ are most common with the word _bullum_ in frequent use for the fruit of the Bullace tree. The varieties of Bullaces are few in number, and are not largely grown, being known for most part only in fruit collections, the Damsons serving all the purposes for which the Bullaces would be worth growing, and to better advantage. _The Mirabelles._—The Mirabelles are round, yellowish or golden, freestone Insititias, ranging from half an inch to an inch in diameter, very slightly sub-acid or sweet. The trees do not differ from the type of the species unless it be in even greater productiveness than the other groups of Insititia, all of which bear very abundant crops. The fruits represent the highest quality to be found in the varieties of this species, approaching the Reine Claudes of _Prunus domestica_ in richness of flavor. Indeed, the Mirabelles may almost be said to be diminutive Reine Claudes, resembling them not only in quality but in color and in shape, and so closely as to lend color to Koch’s[72] supposition that the Reine Claudes are hybrids between _Prunus domestica_ and _Prunus insititia_. In France the Mirabelles are accorded second if not first place among plums, being superseded in popularity, if at all, only by the Reine Claudes. They are used in the fresh state and as prunes, and are freely made into conserves, preserves, jellies and jams, being found in the markets in some of these forms the year round. They are much used for pastry, their size being such that one layer of fruit suffices and is none too deep for a good pie or tart. The fermented juice of these plums is somewhat largely used in the making of a distilled liquor, a sort of plum brandy. The dozen or more varieties of Mirabelles differ chiefly in size of fruit and in time of maturity. The range in size is from half an inch to an inch in diameter and in time of ripening in France from the first of August to the first of October.