T n E F E U I T G A K D E N . 129 



7. ^^on.— Yellow, marked with red ; high flavored. 



8. Delicate. — Amber yellow, with a red cheek ; rich and SAveet. 



9. Doicnton.—lAghi yellow ; delicious. 



10. Downe,v''s Late. — Soft, lively red; melting, luscious. 



DUKE AXD MOEELLO CHEREIES. 



1. J/i/y i>i<Z:€.— Nearly black ; rich, acid ; very hardy ; best of its kind. 



2. Belle de C/iois//.— Yellowish red ; delicate, sub-acid. 

 8. Kentish. — Bright red; rich, brisk, acid; very hardy. 



4. Eeine //o?-^e?i.y^.— Bright red, marbled; like the May Duke in flavor. 



5. Belle Magnijique. — Bright red ; juicy, brisk, sub-acid. 



The Dukes and Morellos are hardier than the Hearts and 

 Bigarreaus, and succeed better in both extremes of climate — 

 isTorth and South. Next to these are the Early Purple Guigne, 

 Elton, and. Downer's Late. 



All sorts of cherries are generally worked on Black Mazzard 

 stocks. Thej may be either budded or grafted. Set the trees 

 from sixteen to twenty feet apart, and cultivate the same as 

 the plum. 



6. The Oliye — Olea Europea. 



The olive should be more widely cultivated in the Southern 

 States. The seaboard States of the 

 South are well adapted to its cul- 

 ture. It will thrive farther north 

 than the orange. It is a low ever- 

 green tree, and commences bearing 

 in five or six years after being 

 planted. The oil is made by crush- 

 ing the fruit to a paste, and pressing 

 it through a coarse, hempen bag, 

 into hot water, from the surface of 

 which the oil is skimmed off. The ^^^^ ^^^^^'° ^"^ ^^'^^ 

 common European olive is the best variety for general cultiva- 

 tion. It is propagated by means of little knots or tumors, 

 which form on the bark of the trunk, and are easily cut out 

 with a penknife. These are planted in the soil like bulbs. It 

 may also be propagated by cuttings or seeds. 



6* 



