the National Fruit Trials in the 1930s. An early variety, fruiting in August, it was long thought to have been lost but a few trees were discovered in the Lake District in 2007. 'Common Damson' (syn. 'Small Round Damson') was a traditional cultivar with small, black fruit, being probably very close to wild specimens. It had a mealy texture and acid flavour, and by the 1940s it was no longer planted. A type of damson once widely grown in County Armagh, Ireland, was never definitely identified but generally known as the Armagh damson; its fruit were particularly well regarded for canning. Local types of English prune such as the Gloucestershire 'Old Pruin', are sometimes described as damson varieties. White damson Although the majority of damson varieties are blue-black or purple in colour, there are at least two now-rare forms of "white damson", both having green or yellow-green skin. The National Fruit Collection has accessions of the "White Damson (Sergeant)" and the larger "White Damson (Taylor)", both of which may first have been mentioned in the 1620s. To confuse matters, the White Bullace was in the past sold in London markets under the name of "white damson". Bullaces can usually be distinguished from damsons by their spherical shape, relatively smooth stones, and poorer flavour, and generally ripen up to a month later in the year than damsons. Uses The skin of the damson can have a very tart flavour, particularly when unripe (the term "damson" is often used to describe red wines with rich yet acidic plummy flavours). The fruit is therefore most often used for cooking, and is commercially grown for preparation in jam and other fruit preserves. Some varieties of damson, however, such as "Merryweather", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen. They can also be pickled, canned, or otherwise preserved. Because damson stones may be difficult and time-consuming to separate from the flesh, preserves, such as jam or fruit butter, are often made from whole fruit. Most cooks then remove the stones, but others, either in order not to lose any of the pulp or because they believe the flavour is better, leave the stones in the final product. A limited number of damson stones left in jam is supposed to impart a subtle almond flavour, though as with all plums damson stones contain the cyagenic