carol, i have a start of black jack. the plant i will send was rooted but the pill bugs have eaten around the base at the bottom. it still stands albeit at an extreme angle. it is a single stalk about 4-5 in. tall. if you are interested send me a list of what you have to trade.

I would question any table if I didn't know how they came up with their evaluations (well, it if contradicted my own experience, that is). Maybe it is a question of state, but in the sites I manage Methely is much more susceptible than any of the many plums growing- this includes over 20 different varieties, including Damson. In my nursery I have Methely growing with other varieties and over the years it is so hard to manage for black knot that I'm not going offer it anymore. You can see all the extra wounds in this variety from cutting, cutting , cutting. In home orchards there is usually some sun blockage and if this occurs from the east the equation will be much different than on any university testing site. I have 3 Damsons on a site with good exposure and it doesn't suffer more than other plums there. However, on that site Methely doesn't suffer a whole lot either although a bit more than the Damsons. But then, I've resisted Damson's tendency to be a dense upright growing tree- a form that makes drying difficult. You cannot know about how easy or hard black knot is to manage unless you have managed it at multiple sites. There is huge variability on the problem that often can't even be explained by sun exposure or nearby native cherries.

Oh my goodness, when I first moved into this house the slugs were soooooooo bad, and I knew nothing of the little nemesis. I agree with newskye, die, slugs, die! I read somewhere to look for them at night, so one night I went outside with a flashlight and low and behold I use at least three bags of pellets a year, and I am noticing a difference; this year IÂve only used two bags and they are gone. I think once they realize the slug population is diminishing, they move. LOL! (IÂm really not gonna rely on that theory!) IÂve got a problem with Earwigs, but I notice when I put 7 dust down, which I hate to use, they diminish. Grrrrrr, they make me angry when they eat my Sunflowers and Zinnias!! Those darn big, brown, shiny beetles are what get me. I have to admit, though, since IÂve been using bait theyÂve not bothered my pretties much. IÂve had a lot of grasshoppers this year, which is driving me crazy because I think they are feeding in my vegetables. I spent the day yesterday with my 7 in hand. Best of luck to all with the little nemesis, whatever they may be! Brenda

Ken's right. Some European cookie presses (don't know about Mirro) include a fat long tube attachment for inserting cream and jellied fillings. OK, I promised some plum recipes. I used Italian Prune-Plums for these recipes. We have gobs of them available locally and they're meaty and sweet. I would guess these recipes would be more tart with some other varieties. I have loads of old recipes using plums, so if these don't fit the bill, let me know. The first is the only one I haven't made, so I can't personally vouch for it, but the combination sounds intriguing. Plum and Peach Conserve (from the Farm Journal Canning and Freezing Cookbook) 3 cups ground sweet plums (Italian prunes) 3 cups mashed peaches 6 cups sugar 2 medium oranges Combine plums, peaches and sugar in large saucepan. Add grated peel from 1 orange, juice from 2 oranges. Cook, stirring frequently, about 25 minutes or to desired consistency. Ladle into sterilized hot jars to within 1/8" of top. Wipe rims; adjust lids. Process BWB 5 minutes. Makes 4 pints. Plum Conserve (an old Kerr recipe) My oldest Kerr book provides the first version; a newer Kerr book the second minor variation: Plum Conserve (very, very rich) 4 pounds plums (8 cups cut up) 2 lemons (juice and grated rind) 6 cups sugar 1 pound seedless raisins 6 cups sugar 1 cup walnuts Wash plums, remove seeds, weigh fruit. Combine all ingredients except nut meats. Cook until thick. Blanch nut meats 2 minutes, drain, cut or chop. Add to mixture just before removing from heat. Pour into sterilized KERR jars and seal while hot. (BWB 10 minutes.) Plum Conserve #2 4 pounds plums (8 cups cut up) 4 tablespoons lemon juice 1 1/2 teaspoons grated lemon rind 1 cup seedless raisins 6 cups sugar 1 cup walnuts Same directions. Plum Conserve #3 (from So Easy to Preserve) 2 1/2 quarts chopped, pitted plums 3/4 cup thinly sliced orange peel 2 cups seedless raisins 1 1/2 cups chopped orange pulp (about 2 large) 6 cups sugar 2 cups broken pecan or other nuts Sterilize canning jars. Combine plums, orange pulp and peel, raisins and sugar; slowly bring to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 15 to 20 minutes. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking. Pour hot conserve into hot jars, leaving 1/4-inch headspace. Wipe rims; adjust lids. Process 5 minutes BWB. This prune cake was posted by Lisbet at the Recipe Exchange; AnnT made the recipe but toasted the walnuts. Prune Sour Cream Cake Serving Size : 12 1 1/2 cups Sunsweet Prunes (use already pitted, soft prunes) 1 tablespoon grated lemon rind 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup soft butter 1 cup granulated sugar -- * I use 3/4 cup 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 1/2 cup firmly packed light brown sugar 1 teaspoon cinnamon 1/2 cup chopped English walnuts Pour boiling water over prunes. Let stand 15 minutes. Drain, pit, and dice prunes. Add lemon and set aside. Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with sour cream and vanilla, beginning and ending with flour. Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake at 350 F. 55 minutes or until done. Cool in pan on rack for 10 minutes. Remove from pan. Description: "Coffee Cake Type. Tried and True! Very, very good!!" Source: "from the back of Sunsweet Prune box" I've had this recipe about forever. Don't remember the source. My notes say it's a "simple homely dessert or snack - almost a coffee cake." 1 1/2 cups chopped purple plums 1 cup sugar 1/2 cup brown sugar 3/4 cup vegetable oil 1 egg, beaten 1 tsp. grated orange peel 2 cups flour 1/4 tsp. salt 1 tsp. baking soda 1 cup buttermilk Nut Topping: 1/4 cup sugar 1/4 cup chopped nuts 1 tsp. cinnamon Pit and chop plums to measure 1 1/2 cups. Set aside. Blend sugars, egg and orange peel. Sift dry ingredients. Add to sugar mixture alternately with buttermilk, stirring well after each addition. Stir in plums. Pour into greased 9x13 pan. Sprinkle with topping. Bake 350 35 minutes. Serve warm with whipped cream. Now that I've remembered this one, I'm making it tonight. And finally, this recipe, including my notes from the first time I baked it. Purple Plum Pie Recipe By : Farm Journal's Best-Ever Pies Categories : Desserts  Pies and Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups sliced, pitted purple plums (1 1/2 pounds) 1/2 cup sugar 2 tablespoons cornstarch 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 unbaked pie shell (9-inch) 1 tablespoon lemon juice Spicy Topping 1/2 cup flour 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup butter or margarine Combine plums, sugar, cornstarch, cinnamon and salt in bowl; mix well. Arrange plum mixture in unbaked pie shell. Sprinkle with lemon juice. Prepare Spicy Topping and sprinkle over plum mixture. Place pie in brown paper bag. Fold over open end twice to close and fasten with paper clips. Carefully place on baking sheet. Bake in 425° oven 45 minutes or until plums are tender. Cool on rack. Makes 6 to 8 servings. NOTES : I didn't bake this in a paper bag. (Images of my oven on fire!) I baked at 400 15 minutes and then 350 approximately 45 minutes (hour total). This is an incredible recipe, perfect proportion of spices. The only complaint is 2 tablespoons of cornstarch was insufficient for the juicy plums. I would use more thickening, probably a mixture of flour and tapioca. This pie is very "drippy." Next time I'll use a baking sheet. Carol