THE CHERRIES OF NEW YORK IO9 



Cascoigne. 5. Parkinson Par. Ter. 571, 572. 1629. 6. Gerarde Herball 1504. 1636. 7. Hogg 

 Fruit Man. 298. 1884. 



Red Heart. 8. Rea Flora 206. 1676. 9. Brookshaw Hort. Reposit. 2:183, P'- 9^ fig- i- 1823. 

 Blutherzkirsche. 10. Truchsess-Heim Kirschensort. 224, 225, 226. 1819. 

 Gascoigne's Heart. 11. Downing Fr. Trees Am. 174. 1845. 

 Blutrothe Molkenkirsche. 12. Dochnahl Fuhr. Obslkunde 3:29. 1858. 

 Guigne Rouge Hative. 13. Leroy Diet. Pom. 5:338 fig., 339. 1877. 



Bleeding Heart goes back almost as far as the history of cultivated 

 cherries. It is only of historical interest now and this chiefly because it 

 has been the parent of many sorts of present worth. According to the old 

 writers it took highest rank in the cherry lists of a century and more ago 

 by virtue of its high quality and handsome appearance, the name being 

 indicative of color and form. So far as can be made out at this late date 

 the variety has been grown but little or not at all in America, the description 

 here given coming from old pomologies. 



This, like the preceding sort, is a cherry of several names, having been 

 mentioned first by Parkinson in 1629 as the Gascoign Cherry. In England 

 three different names have been applied to this variety, Gascoigne, Red 

 Heart and Bleeding Heart. At least there seems to be little doubt that 

 the Bleeding Heart and Red Heart listed by John Rea in 1676 were the 

 Gascoign of Parkinson and Gerarde. 



Tree of largest size, very vigorous, not very productive; branches numerous, large, 

 long, diverging, brownish-red, mottled with gray scarf-skin; leaves very large, oblong, 

 acuminate; margin crenate; petiole thick, long, reddish, with well-developed glands; bloom- 

 ing season early. 



Fruit matures the latter half of July; usually in pairs, large, elongated heart-shaped, 

 with pointed apex; color bright red changing to dark red, somewhat mottled; stem two 

 inches long, slender; flesh reddish, rather tender although firm, with abundant juice, highly 

 flavored, sweetish; good in quality; stone large, oblong. 



BOURGUEIL 



Prunus cerasus 



Cerise de Bourgueil. I. Mortillet Le Cerisier 2:205. 1866. 



Montmorency de Bourgueil. 2. Mas Le Verger 8:123, 124, fig. 60. 1866-73. 3- Leroy Diet. Pom. 

 5:364, 365 fig. 1877. 



Bourgueil is a variant form of Montmorency hardly differing enough 

 in fruit from Large Montmorency to be distinguished from it and yet 

 since it seems to be more productive than the last-named sort it is possibly 

 worth adding to the cherry flora of the country. The variety, it must be 

 remembered, is still on probation, but if trees true to name can be obtained 



