Aprils, 1920.] Agricultural Gazette of N.S.W. 217 



Cherry Growing in New South Wales* 



W. J. ALLENT and S. A. HOGG. 



"The cherry is not a drought-resisting tree, and districts favoured with a fair 

 -average rainfall should therefore be selected for its cultivation. The growing 

 of cherries in New South Wales is practically confined to the highlands as, 

 although experiments have been carried out in the warmer districts, results 

 have proved unsatisfactory, owing to the fruit growing in such districts 

 becoming affected with " gum." This congestion of sap (caused by intense 

 heat) ultimately kills the trees as a rule, most of them dying at the age of 

 seven to eight years. 



Cherry soils may vary in texture, but, generally speaking, the deep red 

 loam produces the largest and best quality fruit. Good drainage is also 

 most important. A loam overlying sand or rubble is preferred, providing 

 sufficient moisture is retained. Shallow loam on top of clay should be 

 avoided, and heavy clay lands have proved most unsuitable, owing to their 

 lack of drainage. 



Planting. 



In planting a cherry orchard, only one-year-old trees should be nsed, care 

 being taken to see that the varieties selected have been worked on suitable 

 stocks. The stocks used are either Kentish or Mazzard ; some varieties do 

 better on the former and some on the latter. If dwarf trees are required, 

 Kentish stock should be used. The following varieties will be found to do 

 well on the stocks bracketed beside th«m : — 



St. Margaret ^ 



Florence • Early Lyons "^ 



Early Purple Guigne )► Kentish. Eagle Seedling V Mazzard. 



Noble Bedford's Prolific J 



Napoleon 



Following is a list of selected cherries arranged according to their order 

 •of ripening : — Early Purple Guigne, Early .Taponlay, Early Lyons, Black 

 Republican, Bowyer's Early Heart, Black Tartarian, Governor Wood, Bigar- 

 j-eau de Mezel, Blackpost Bigarreau, Black Eagle, Florence, St. Margaret. 



Canning. 



Cherries are largely used for canning ; the varieties selected for this purpose 

 should be firm, light in colour, and large. Florence is one of the best canning 

 cherries. Although most of the Kentish varieties of cherries are small, 

 they are sometimes preferred for canning because of their aromatic and 

 sub-acid flavour. Cherries are also used for making jams, jellies, and 

 liqueurs. 



