THE CHERRIES OF NEW YORK 139 



Grosse Cerise a Ratafia. 9. Duhamel Trait. .4rb. Fr. 1:189. 1768. 



Crosse Lange Lothkirsche. 10. Truchsess-Heim A'zVsf/ieuior/. 599, 600, 601. 1819. 11. Mich. Horl. 

 Soc. Rpt. 326. 1888. 12. Mathieu Norn. Pom. 356, 357. 1889. 



Large Morello. 13. Prince Pom. Man. 2:144. 1832. 



Ratafia Griotte. 14. Prince Pom. Man. 2:147. 1832. 15. Poiteau Pom. Franc. 2: No. 17, PI. 

 1846. 16. Leroy Diet. Pom. 5:299, 300 fig., 301. 1877. 



Northern Griotte. 17. Prince Pom. Man. 2:146. 1832. 18. Poiteau Pom. Franc. 2: No. 18, PI. 

 1846. 19. Mortillet Le Cerisier 2:188 fig., 189, 190. 1866. 20. Pom. France 7: No. 15, PI. 15. 1871. 

 21. Thomas Guide Prat. 18, 195. 1876. 22. la. Hort. Soc. Rpt. 331. 1885. 



Colorado Morello. 23. Rogers Cat. 18. 1900. 



English Morello is the best of all its group and is the standard late 

 Sotir Cherry in North America, occupying at the close of the season the 

 place held by Montmorency in mid-season for home, market and cannery. 

 It is not a table fruit and can hardly be eaten out of hand until it loses 

 some of its astringency and acidity by thorough ripening. In any way 

 the cherries are prepared by cooking, however, it is one of the best, cvil- 

 inary processes giving the fruits a rich, dark wine color, very attractive in 

 appearance, and a most pleasant, sprightly, aromatic flavor. The fruit is 

 handsome in appearance, bears harvesting and shipping well, is resistant 

 to brown-rot and hangs long on the trees after ripening, often until the last 

 of August if robins can be kept away. Once seen, one may always know 

 the trees. They are small, round-headed, with branches that distinctly 

 droop. To be sufficiently productive an English Morello orchard must be 

 closely set; for, though the trees are vigorous and productive for their 

 size, they are too dwarf to yield heavily. The trees are hardy but not 

 always healthy and are not adapted to as great a diversity of soils as might 

 be wished. The variety distinctly fails in its tree-characters. The demand 

 for English Morello has recently decreased and it is doubtful if it ever 

 regains its popularity of a decade ago. There is a place for a late cherry 

 which English Morello now fills but not sufficiently well. 



All of the early pomologists describe a Morello or a Morella but no 

 one of them definitely gives its place of origin. The concensus of opinion 

 is that it originated in either Holland or Germany from whence it was 

 introduced into England and later into France. The early German writers 

 listed a Grosse Lange Lothkirsche which is English Morello. Preceding 

 them, Duhamel described the Grosse Cerise a Ratafia " as one praised for 

 confitures and preserving," which is probably this cherry. Leroy believed 

 English Morello to be the cherry that Mortillet brought to Paris from 

 Holland calling it Griotte du Nord though he thought the variety had 

 been grown in France for many years previous but under another name. 



