1. It is also occasionally referred to as the " Golden Bullace ". 2. Bullaces are often stated to only be suitable for cooking.3. However, some bullaces are palatable raw when sufficiently ripe. 4. Though smaller than most damsons, bullaces are much larger than the closely related sloe. 5. We called them bullaces at home. 6. Bullaces generally ripen in October-November, rather later than other types of plum, and fruit heavily.7. Plant remains indicate the cultivation of cereals, lentils, beans, peas and a kind of plum called Bullace . 8. Four main varieties of bullace are recognised in England : the White, Black, Shepherd's and Langley. 9. To confuse matters, the White Bullace was in the past sold in London markets under the name of " white damson ". 10. It was a cross between an Orleans plum and the Farleigh damson, and is therefore not considered a true bullace in some sources.
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