Sour Cherries. 



477 



late strawberries. It is considerably used by canners, but the better 

 clierries are bound to drive it out. 



Amongst the Griottes, or red-juiced cherries, three have gained 

 some notoriety in western New York, — the Ostheim, Louis 

 Pliillippe, and Morello. 



The Ostheim is a very productive variety, ripening about a we k 

 after Early Richmond, but it is too small and too early to be v lua- 

 ble for general cultivation here. As compared with Early Jtiich- 

 mond, it is darker red, rounder and somewhat smaller, the stem 

 longer, stouter and straighter, flesh and juice dark red and less acid. 

 (Compare Figs. 80 and 81.) Hangs long on the tree. 



81.— Osthtim. 



Louis Phillippe (see page 467) is one of the best of all the sour 

 cherries, and it would no doubt be generally grown were it not for 

 the prevalent opinion that it is unproductive. C. W. Stuart, of 

 Newark, who has had a long experience with this cherry, tells me 

 that it is a profuse bearer when the tree has attained some age, and 

 he thinks that it might be more freely planted with profit. It 

 seems to be particularly attractive to the curculio, and some growers 

 regard this as the cause of its unproductiveness. The fruit is nearly 

 spherical, about the size of Montmorency and ratlier sourer, very 

 dark red in skin and flesh, of very best quality. Ripens with Mont- 

 morency. I do not know if the Louis Phillippe of western New 



