CHERRIES: ALMOND 121 



Primus spinosa, var. or sub-sp. domestica. The stone 

 is compressed, more or less ovoid-acute with one edge 

 sharp the other furrowed, about 25 x 15 mm., and con- 

 taining a kernel about 12 x 5 mm. 



Ripe fruit not glaucous with bloom, globoid^ 

 10 mm. or so in diameter ', in pendulous 

 racemes. 



Primus Padus, L. Bird Cherry (Fig. 114). Flesh 

 bitter. Stone with a deep furrow and a net-work of 

 pits in the shell, 7 8 x 5 6 mm. ; seed yellow. 



P. Laurocerasus and P. lusitanica have similar fruits 

 on stiff erect racemes. 



ft Ripe fruit red to red-black, with no bloom, 

 globose, about 12 15 mm. diameter, pendent 

 on long stalks in tufts of 2 3. 



P. Cerasus, L. Cherry (Fig. 22). Flesh acid-sweet. 

 Stone smooth and rounded, 10 mm. long. 



P. Cerasus, var. or sub-sp. Avium, differs in little but 

 its deeper colour and more bitter taste. 



The fruits of Rubus (Blackberry, Raspberry, &c.) are 

 merely aggregates of small drupes, drupels, each with its 

 own minute single stone, collected into a common head 

 (see p. 152). 



** Fruit not more than 5 mm. in diameter, 

 and bearing hairs or other appendages ; 

 false drupes of more than one carpel. 



t Drupe covered with red hairs, globoid-com- 

 pressed, about 5 mm. in diameter. 



Rhus typhina, L. Sumach. Stone tender, seed re- 

 cumbent. 



Amygdalus, the Almond (Fig. 115), also comes here. 

 The drupe is ovoid, slightly compressed, with a somewhat 

 dry tough pericarp, which may split as the fruit matures, 



