SOUR CHERRIES IN WESTERN NEW YORK. 



£y^ pviHE growing of sour cherries in 

 Western New York is largely 

 confined to two varieties, the 

 Montmorency and English 

 Morello, and it is not yet fully deter- 

 mined which of the two is the more 

 profitable in the long run. The prefer- 

 ence has generally been given to the 

 English Morello, as it bears younger 

 than the other, and its dark colored and 

 very acid flesh have made ^ it popular 

 with the canning factories. Just now, 

 however, the canners are calling for the 

 Montmorency in preference, for, whilst 

 not so sour as the other in the natural 

 state, it " cooks sour," and the Morello 

 is apt to develope a bitterish or acid 

 taste in the cans. The Morello is also 

 much subject to leaf-blight, while the 

 Montmorency is almost free from it ; 

 and the Montmorency is a stronger and 

 more upright grower. The present 

 drift is decidedly towards the Mont- 

 morency. The two varieties comple- 

 ment each other, however, for the Mont- 

 morency is about gone by the time the 

 other is nt to pick. 



This Montmorency of Western New 

 York is a very light red, long- stemmed 

 cherry, broad, and flattened on the 

 ends, the flesh nearly colorless and only 

 moderately sour. The tree is an up- 

 right vase-like grower. 



Amongst the Griottes, or red-juiced 

 cherries, three have gained some no- 

 toriety in Western New York, — the 

 Ostheim, Louis Phillippe, and Morello. 



The Ostheim is a very productive 

 variety, ripening about a week after 

 early Richmond, but it is too small and 

 too early to be valuable for general cul- 

 tivation here. 



The Morello variously known as 

 English, Large Dutch and Ronald's 

 Morello, is nearly two weeks later than 

 Montmorency, a bushy and finally a 

 drooping grower, with medium-sized, 

 roundish or round-cordate fruits which 

 become red-black when fully ripe. 

 Flesh very dark, much sourer than the 

 Montmorency. In Western New York 

 the Morello harvest begins from the 8th 

 to the middle of July. — Cornell Bulle- 

 tin 



THE DYEHOUSE CHERRY AND THE EARLY 



RICHMOND. 



C/^ K^HE diff"erence in the fruit of 

 the two varieties is not a great 

 deal until both are ripe, though 

 Dyehouse generally ripens a 

 week or ten days in advance of Early 

 Richmond But the fully ripe fruit of 

 Dyehouse is superior to the fully ripe 

 fruit of Early Richmond. Another dif- 

 ference, as noted by Prof. Powell, of the 

 Delaware Station (Bulletin No. 35), is 

 in the juice of Dyehouse being some- 

 what dark colored while that of Early 

 Richmond is colorless. 



Both varieties are profuse bearers, and 

 Dyehouse is probably the earliest bearer 

 of all fruit trees, young trees, two years 

 old, quite frequently bearing in the 

 nursery rows. Both varieties are valua- 

 ble for localities in which the sweet 

 cherries are not generally successful ; 

 and Dyehouse is valuable for any local- 

 ity and in any collection, considering 

 its excellence for pies, for canning, and, 

 when fully ripe, for eating right from the 

 tree. It has also the smallest pit of all 

 cherries. 



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