THE KANSAS CHERRY. 69 



Irir sorts of all countries, thriving almost equally well in cold or warm 

 climates. This, the Blackheart and the Bigarreau arc the most exten- 

 sively diffused of all the finer varieties in the United States. And 

 among all the new varieties none has been found to supplant the May 

 Duke. Before it is fit for table use it is admirably adapted for cook- 

 ing, and when fully ripe it is, perhaps, the richest of the subacid 

 cherries. In the gardens here, we have noticed a peculiar habit of 

 this tree of producing very frequently some brandies which rijjen 

 much later than the others, thus protracting for a long time the period 

 in which its fruit is in use. The May Dake is remarkable for its up- 

 right or, as it is called, fastlgiate head, especially while the tree is 

 young, in distinction to other sorts, which produce many lateral 

 branches. Fruit roundish, or obtuse heart-shaped, growing in clus- 

 ters. Skin at first of a lively red, but when fully ripe of a rich dark 

 red. Flesh reddish, tender and melting, very juicy, and at maturity 

 very rich and excellent in Havor. This fruit is most frequently picked 

 while it is yet red and partially acid, and before it attains its proper 

 color or flavor. It begins to color, about New York, in favorable 

 seasons, the last of May, and ripens during the first half of June. 

 May Duke is said to be a corruption of Medoc, the province in France 

 where this variety (the type of all classes now called Dukes) is be- 

 lieved to have originated. (Downing.) 



LATE DUKE. 



Anglaise Tardive. A very large and fine Duke cherry, ripening 

 later than the May Duke, and therefore a very valuable sort for dessert 

 or for cooking. The tree is of vigorous growth for its class. Fruit 

 large, flattened, or obtuse heart-shaped. Color, when fully ripe, rich 

 dark red (but at first white, mottled with bright red). Stalk rather 

 slender, inserted in a shallow hollow. Flesh yellowish, tender, juicy, 

 with a sprightly subacid flavor, not quite so sweet and rich as the 

 May Duke. Ripens gradually, and hangs on the tree from the middle 

 of July till the 10th of August. (Downing.) 



BELLE DE GHOISY. 



Belle Audegoise, Anibree de Choisy, Ambree a Gros Fruit, Ce- 

 rise Doucette, Cerise de la Palembre, Cerise a Noyau Tendre, Schone 

 Ton Choisy. 



In our estimation, there is no cherry for the dessert more delicious 

 than the Belle de Choisy. It comes from the village of Choisy, near 

 Paris, where it was raised in 1760. The habit of the tree is nearly 

 that of the May Duke, the leaves dark, and the head upright. It is 

 hardly a moderate bearer. 



Fruit round or slightly depressed. Skin very thin and translucent, 

 showing a net-like texture of flesh beneath ; in color, pale amber in 



