508 



AMYGDALACE^. V. Cerasus. 



tender. A first-rate kitchen fruit, ripening in July. Does -well Fruit middle-sized, round, red. Flesh watery. A good bearer 



and a first-rate kitchen fi-uit, ripening end of July. Does best 

 as a standard. 



as a standard. It is a variety of the Kentish cherry. 



7 English cherry^ cerise d'Angleterre. Fruit middle-sized, 

 round, red. Flesh tender. A first-rate kitchen fruit, ripening in 

 July. It is a variety of the Kentish. Does well as a standard. 

 ' 8 English preserve. Fruit round, red, middle-sized. Flesh 

 tender. A first-rate kitchen fruit, ripening about the begin- 

 ning of July. It is a sort of Kentish^ and good for drying. 



9 Large honey cherry. Fruit roundish, red, small. Flesh 

 sweet. A second-rate table fruit, but too small for cultivation. 



10 Jeffries^ duke. Fruit middle-sized, round, red. Flesh numerous, usually polygynous ; fruit numerous, on the same 

 tender. A first-rate dessert fruit, ripening about the beginning 

 of July. Answers either as a wall or standard fruit. 

 ■ 11 D^Ostheim. Fruit round, dark red. Flesh tender. A 



4 Kentish drier. Fruit round, red, middle-sized. Flesh 

 watery. A first-rate kitchen fruit, ripening in July. Does 

 best as a standard- 



5 Wild Rosshire. Fruit small, red, round. Flesh watery. 

 A wild cherry, allied to the Kentish. 



Var. Sy polygyna (Ser. mss. in D.C. prod. 2. p. 537.) flowers 



first-rate table and kitchen fruit. Answers best as a dwarf 

 standard. 



12 De Soissons. Fruit round, dark red. Flesh tender. A 

 second-rate dessert fruit, ripening middle of July. Answers 

 best as a standard. 



13 Cerise de Mofitmorency, Duham. arb. fr. 1. p. 181. 



peduncle ; flesh white ? leaves glandular at the base. C. poly- 

 gyna, D. C. herb. — Cerise k bouquet, Duham. arb. fr. 1. p. 173. 

 t. 53. — Cluster cherry, chevreuse. Fruit round, red, small. 

 Flesh watery. A cluster of fruit is formed from several styles 

 in the same flower. A kitchen fruit. Does best as a standard. 

 Var. c, miUtiplex (Ser. in D. C. prod. 2. p. 537.) flowers 

 semi-double or double ; pistils simple, fertile, or petaloid ; fruit 

 pale red ; flesh thin and very acid. — Douhle-Jiowering cherry, 

 cerise a Jleurs doubles, semi-douhle-Jlowering cherry, cerise (i 



14 May-duke, early duke, early Alay^duke, large May-duke, Jleurs semi- doubles. Only cultivated for ornament. 



Morris's duke, Benham's fine early duke, Thomson's duke, Por- 



Var, ^, persijlora (Ser. in D. C. prod. 2. p. 537.) flowers 



tugal duke, Buchanan's early duke, Anglaise, royale hdtive, De double, red. — Cerise afleur de pecher, peach-Jlowered cherry. 



Hollande, Courlande, De Hollande a largesf entiles, d'Espagne, 

 grtotte d'Espagne, griotie precoce of some, cerise nain a fruit 

 rond i^recoce (Duham. arb. fr. 1. p. 168. t. 3.). Fruit middle- 

 sized, obtuse, heart-shaped. Flesh tender. This is certainly 

 one of the best dessert cherries, when all its properties are taken 

 into consideration. It answers either as a wall or standard fruit. 



15 Cerise griot marasquin, Lois, in Duham. 5. p. 21. no. 7- 



16 Cerise a crochet, Duham. arb. fr. 1. p. 175. 



17 Cerise a noyeau tendre, Duham. 1. c. p. 174*. 



Var. 7], persifhlia ; leaves narrow, like those of the peach or 

 willow. — Willow-leaved May- duke cherry, fern-leaved cherry, 

 cerise afcuilles de pecher, cerise afeuilles de saul de balsamine 

 (Lois, in Duham. ed. nov. 5. p. 25.), cerise de Hollande dfeuilles 

 de saul. This kind of cherry bears but an inferior fruit. 



Var. 0, variegata (Ser. 1. c.) leaves variegated with white. — 

 Cerise d feuilles panachees (Lois, in Duham. ed. nov. 5. p. 20. 

 no. 4.), variegated-leaved cherry. 



Var. t, griotta (Ser. 1. c.) fruit globose, depressed, dark pur- 



18 Cerise d' Italic, cerise du pape goix, Lois, in Duham. ed. pie; flesh red. To this variety belong the following sorts of 



nov. 5, p. 27. no. 35. 



r 



Var. jS, pallescens (Ser. in D. C. prod. 2.* p. 536.) fruit glo- 

 bose, depressed, or ovate-globose, amber-coloured. To this 

 variety belong the following cherries : 



1 Blanche, cerise a fruit blanc, cerise ambre (Duham. arb. fr. 

 1. p. 185. no. 18. t. 11.). Fruit small, pale yellow. Flesh 

 tender. Not worthy of cultivation. 



2 Downton. Fruit roundish, heart-shaped, pale yellow and 

 red. Flesh tender. A good bearing and excellent dessert 

 cherry, ripening about the beginning of July. Does well either 

 as a wall or standard fruit. 



3 White heart. Fruit heart-shaped, pale yellow and red. 

 Flesh tender. A second-rate dessert fruit, ripening end of July. 



Var. y, gohhctta (Ser. in D. C. prod. 2. p. 536.) fruit red, 

 depressed, the suture also depressed ; flesh white ; peduncles 

 short ; leaves tapering to botli ends. To this variety belong 

 the following sorts of cherry : 



1 Early May, griotie naine precoce. Fruit red, round, small. 

 Flesh watery. A poor fruit, owing to its smallness and acidity, 

 ripening in the middle of June. 



2 Flemish, Kentish of many, yellow Ramonde, cerise de Kent 

 (Lois, in Duham. 5. t. 12.), cerise de Montmorency a gros fruit 

 (Duham. arb. f. 1. p, 180. t. 8.), Montmorency a courte queue, 

 cerise a courte queue, gros gohet, gohet a courte queue, double 

 ro/g'er^ of tlie Dutch. Fruit round, red, middle-sized. Flesh 

 watery. A first-rate kitchen fruit, ripening in July. Does best 

 as a standard. 



3 Kentish, common red, Flemish of many, Pirginian May, 

 early Riclimnnd, Kentish red ox pie cherry, Sussex, de Montmo^ 

 Tcncy, Montmorency a longue queue, commune a Trochet of some. 



cherries : 



1 Griotte de chaux, griotte d'Allemagne (Duham. arb. fr. 1. 

 p. 192. t. 141.), grosse cerise de M. le Compte de Maur. 



2 Griotte commune, griottier, Duham. arb. fr. 1. p« 187. t. !'-• 



3 Early purj^le griotte. Fruit dark red, heart-shaped, middle- 

 sized. Flesh tender. A first-rate dessert fruit, ripening about 

 the beginning of June. A valuable cherry, particularly on 

 account of its earliness. Does well either as a standard or wall 



fruit. 



4 Griotte de Kleparorv, la bonne Polonaise. . Fruit middle- 

 sized, round, red. .Flesh tender. A second-rate dessert fruit, 

 ripening in July. .Does best as a standard. 



5 Griotte a petit fruit, griotte a petit fruit noh, Duham. abr. 



fr. 1. p. 190. 



6 Griotte de Portugal (Duham. arb. fr. 1. p. 190. no. 18. 

 t. 13.), arch-duke of some. A kind of May-duke. - r t 



7 Griotte de Ratafia, griotte ci Ratafia, cerise a tres petit frutt 

 woir (Duham. arb. fr. 1. p. 189. no. 16.), cerise or gnat te (In 

 nord tardive, de St. Martin, wild Russian, brune de Bruxelles, 

 gros griotte noire tardive {Lois, in Duham. ed. nov. 5. p. 2 . 

 no. 21. t. 14.), cerise du nord (Lok. I. c. p. 26. no. 22. t. 5.). 

 Fruit roundish, dark red. Flesh watery. A good bearer, but 

 inferior in size to the Morello, which it closely resembles ; ripens 

 in August. It is a kitchen fruit. . 



8 Griotte de Turquic. Fruit round, red, large. Fl^^*^ *^°^^^^^^ 

 A first-rate dessert fruit, ripening end of July. Like the l>eue 

 de Choisy. Does well either as a wall or standard fruit. 



9 Griotte ou cerise de Prusse, Lois, in Duham. ed. nov. o. 

 p. 29. t. 53. 1. 13. f. A. A ^ 



10 Griotte ou guindoux de Poitou, Le Berr. trait, jard. i. 



p. 252. ex. Lois. 1. c. p. 27. no. 29. t. 12. f. C 



1 1 Morella extra noir* 



12 Moreller dobbeete* 



