The Canadian Horticulturist. 



213 



tarian is the most popular of them 

 all, but the birds know this so well 

 that they usually fi^et the largest 

 share of them. 

 The 



HIGGAKKKAU CHERRIHS 



are of firmer flesh than the preceding 

 class, yet, owing to tiieir great produc- 

 tiveness and large size, the)' are usu- 

 ally more profitable. Among the light 

 colored ones, the Yellow vSpanish is 

 particularly worthy of notice. It is 

 a beautiful pale-yellow cherry of 

 enormous size and excellent quality, 

 and tliough not a heavy bearer, 

 yet, if sound, it would be very pro- 

 fitable togrow/or market in southern 

 Ontario; unfortunately, it is among 

 the ver}- worst to spoil upon the trees, 

 even before it is ripe enough to 

 gather. This season it has been 

 particularly unpopular in the market 

 on account of the rotten specks ; 

 indeed this fault has been found with 

 almost all light colored cherries, 

 dealers writing, " Sent! no more 

 white cherries." 



The Napoleon is the heaviest 

 cropper of any variety we have 

 tried, and though inferior to the 

 former in quality, it is far more 

 profitable, for it is almost as large, 

 and is much in demand for canning 

 purposes. Of the dark Biggarreaus, 

 we have found two which excel any 

 other cherries for profit, viz. : the 

 Mezel or Great Biggarreau and the 

 Tradescant's Black. The former is 

 an enormous cherry, that has yielded 

 with the writer as many as a dozen 

 i2-quart baskets to a single tree, and 

 that, of such cherries as sell in 

 Toronto market at Si. 50 per basket. 

 The latter comes in with the Kentish, 



at a time when the market is clear 

 of all the finer varieties. It is a fine 

 shipper, because the flesh is so firm, 

 and, like all the blacks, it has the ad- 

 vantage of color in concealing the 

 specks of rot, which so disfigure the 

 white ones, even when too small to 

 really injure the fruit. 



We have been troubled badly with 

 the black knot on our Kentish cher- 

 ries, but thus far we have kept them 

 free by careful clipping off" of all 

 affected limbs. 



If we could contend successful!}- 

 with 



THE ROT, 



the growing of the Heart and Big- 

 garreau cherries in favorable sec- 



iMG. 56. 



tions would be more remunera- 

 tive than that of strawberries. Thus 

 far, however, no very certain reme- 

 dy has been proposed. Scientists 

 very wisely tell us that it is a 

 fungus known as Oiiiiiini fnicti- 

 •j;iniini, which is very widely distri- 

 buted especially upon the cherry and 

 the pliun. It consists of much 

 branched threads which permeate 

 the tissue of the fruit and cause it to 

 turn brown and decav ; and when 



