142 THE OKCHAEJD A^D FRUIT OARDEIT. 



deep shining red in colour, never turning black, juicy, 

 tender in the flesh, and rich in flavour. The stalk is of 

 medium length. 



The Bigarreau, Turkey Bigarreau, or Graffion, is de- 

 servedly one of the most popular cherries we have. It 

 is large, irregularly heart-shaped, flattened at the stalk, 

 pale yellow, turning amber when ripe, with glowing red 

 on the sunny side, juicy, and delicious in flavour. The 

 flesh is firm and yellow, and adheres a little to the stone, 

 which is rather large and round. The stalk is long, in- 

 serted in a shallow cavity. The fruit is ripe the end of 

 July or beginning of August. It is large and very 

 handsome in appearance. The tree has a fine upright 

 growth, the leaves are almost the largest of any, it 

 throws up strong shoots, with a white epidermis, and it 

 is a good bearer. In a warm sheltered spot it does as a 

 standard but in a less favourable situation, it requires 

 an east or south-east wall. The Bigarreau Napoleon is 

 an excellent cherry, and an abundant bearer. 



The Kentish is a well-known and most useful kind. 

 Other names for it are the Flemish, Virginian May, 

 English Weichsel, Common Red, Pie cherry, Early 

 Richmond, and Sussex. It is of medium size, round, 

 flattened at both ends, dingy red, a little mottled, and 

 semi-transparent ; the flesh may be called rather fleshy 

 than firm ; it is a little astringent and sweet, with an 

 agreeable mixture of acidity. The stalk is rather short, 

 slender, and inserted in a deepish hollow. It ripens 

 about the middle of August ; it is one of our commonest 

 cherries, and, with the exception of the May Duke, the 

 most hardy. The tree grows like the Morello, with 

 slender branches and glossy leaves. The stone is fixed 

 so firmly to the stalk that it can be drawn out with it. 

 The cherries thus stoned, and spread out to dry, make 

 a delicious sweatmeat, a little like Sultana raisins in 

 appearance, which will keep in a dry place for a year 

 or more. It is the kind of cherry most used for 

 cooking, and I believe also for wine. 



The Carnation is a fine, good-flavoured cherry, much 

 resembling the Kentish. The fruit is large, round, 



