CHERRIES. 173 



ered, leaving the stems and pits still adhering to 

 the tree. This cherry succeeds under more unfav- 

 orable circumstances than any of the others. 



English Morcllos. In habit of growth much like 

 the Richmond, but slower, and ultimately makes 

 heavier branches and a larger tree. This tree may 

 be distinguished from the former while dormant by 

 its shorter growth of shoots, and its larger and 

 blunter fruit buds. It does not come into full 

 bearing quite so quick as the Richmond, but 

 becomes equally as good a bearer. Fruit is one- 

 third larger than Richmond, and from three to five 

 weeks later. Even when ripe it may safely be left 

 upon the trees for two weeks more with improve- 

 ment. In color it is a very dark red becoming 

 nearly black when fully ripe, and very rich, meaty, 

 flesh slightly astringent, and with a very small pit. 

 One of the recommendations of this fruit is that the 

 birds seldom molest it. It seems to be a little too 

 sour for them. For culinary purposes this is the 

 best of all the sour cherries. 



Ostheim. There are several varieties of the cherry 

 called by this name. There is but one genuine, 

 though the others have more or less merit. It is 

 dwarfish in tree, and like the most of the Russians 

 or North German cherries, is more like an over- 

 grown bush than a tree. It is more in tree and 

 fruit like the" English Morello than the Richmond, 

 although not so good a grower, and finer limbs and 

 twigs, and more upright, but still a spreading habit. 

 It blossoms the earliest of any of the cherries, and 



