114 THE CHERRIES OF NEW YORK 



Fruit ripens very early, season averaging eleven days; about three-fourths inch in 

 diameter, roundish-cordate, compressed; color purplish-black; stem of medium tliickness, 

 often one and one-half inches long, adherent to the fruit ; skin thin, tender, separates from 

 the pulp; flesh reddish, with dark red juice, meaty, tender, mild, sweet; of very good quality; 

 stone semi-clinging, three-eighths inch by eleven-thirty-seconds inch in size, roundish- 

 oval, compressed, oblique, with smooth storfaces. 



CARNATION 



Prunus cerasus 



I. Rea Flora 205. 1676. 2. Langley Pomona 86, PI. 16 fig. 3. 1729. 3. Forsyth Treat. Fr. Trees 

 42. 1803. 4. Coxe Cult. Fr. Trees 251. 1817. 5. Prince Pom. Man. 2:138, 139. 1832. 6. Downing 

 Fr. Trees Am. 194 fig. 83. 1845. 7. Thompson Card. Ass't 529. 1859. 8. .■im. Pom. Soc. Cat. 74. 

 1862. 9. Mas Le Verger 8:91, 92, fig. 44. 1866-73. 10. Hogg Fruit Man. 289. 1884. 



Cerise d'Orange. 11. Knoop Fructologie 2:36, 41. 1771. 



Rothe Oranienkirsche. 12. Kriinitz £mc. 55, 56. 1790. 13. Truchsess-Heim Kirschensorl. 456-463. 

 1819. 14. ///. Handb. 175 fig., 176. i860. 



Carnation is a conspicuous cherry because of its beautiful color — • red, 

 a little variegated vi^ith white or yellow, hence the name. It is one of the 

 Amarelles, similar to Montmorency except in color in which character it 

 is more pleasing than the better-known sort. The stone separates from 

 the pulp very readily leaving the flesh unusually bright and clean. Because 

 of their sprightly refreshing flavor, the cherries are pleasing to the palate, 

 as well as attractive to the eye. Unfortunately the trees are but 

 moderately vigorous and fruitful and these qualities count so heavily 

 against it as a commercial cherry that Carnation cannot be more than 

 a fruit for amateurs unless under exceptional conditions. For a home 

 plantation, however, it would be hard to name a better cherry of its kind. 



Carnation is another of the choicely good, old cherries, being first 

 mentioned by John Rea in 1676 and later by Langley in 1729. Having 

 been cultivated for so long and disseminated among so many growers who 

 kept meagre records in early days, this sort became badly confused with 

 other varieties, especially with the " Cerisier a gros fruit rouge-pale," men- 

 tioned by Duhamel in 1768. How old the variety truly is or where it 

 originated cannot be said. Carnation seems to have been first mentioned 

 in America by William Coxe in 1817 and a few years later it was growing 

 on the grounds of William Prince, Flushing, New York. Since that time 

 it has been quite widely disseminated throughout the United States but is 

 grown less extensively now than formerly. The American Pomological 

 Society, in 1862, placed Carnation on its list of recommended fruits where 

 it still holds a place. 



