VARIETIES OF CHERRIES 



U. P. HKDKMCK 

 Horticulturist, New York Agricultural Experiment Station, Geneva, N. Y. 



In New York, at least ninety per rent of I he cherry trees arc 

 sour varieties. The leading commercial types in order named 

 are Montmoreiicy, Karly Richmond, and Knglish ^lorello. Xonc 

 of the Duke Cherries are of commercial importance, hut May 

 Duke, Late Duke, and Reine Hortense are grown in home planta- 

 tions. The most popular sweet cherries in New York are Wind- 

 sor, Black Tartarian, Napoleon, and Wood. Schmidt is becom- 

 ing more and more popular. Two new varieties, Bing and Lam- 

 bert, are being tried by maii T growers. 



The sour varieties named meet most conditions of soil and 

 climate and can be used fairly well, but there should be a larger 

 number of sweet varieties grown to meet the varied requirements 

 and diverse soil and climate conditions of New York. In dis- 

 cussing varieties of cherries, then, we need be concerned with but 

 a few of the sour types and of the Dukes, but must consider a 

 rather large number of sweet kinds. 



SOUR CHERRIES 



Early Richmond 



Early Richmond is the leading early sour cherry. It is a 

 splendid culinary variety and when well ripened may be eaten 

 out of the hand with relish. Although not in as great demand 

 for canning as Montmorericy, it still makes a very good canning 

 product, being used more than it otherwise would be to prolong 

 the season because of its earliness. Early Richmond thrives in 

 a great variety of soils and withstands the cold in all parts of the 

 state except in the highest altitudes of the Adirondacks. It is 

 indispensable in every home and commercial orchard for an early 

 cherry. 



.17 ontrnorency 



Probably half the cherry trees in New York are Montmorency. 

 and at least three-fourths of all the trees of the sour cherry are 



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