232 NEW AMERICAN ORCHARDIST. 



fine wine is prepared. The Kirschenvasser or Kirswasse, 

 of the Germans is identically the celebrated Marasquin of 

 Venice, which was fabricated so extensively on the moun- 

 tains of ancient Macedon. It is prepared by distillation 

 from the fermented juice of the Merisiers or Mazzards, 

 a portion of the bruised stones being added. But when 

 other varieties are used, the more acid varieties, five or 

 six per cent., by weight, of sugar, is added to the juice. 

 The Mazzard cherries, the Morillos, and the fruit of the 

 Virginia cherry, are steeped in brandy or rum, to improve 

 its quality and flavor. The gum which exudes from the 

 cherry tree is stated to be, in every respect, equal to gum 

 arable, and is so extraordinarily nutritive, that, according 

 to Hasselquist, more than a hundred men were kept alive 

 during a siege of nearly two months, with no other suste- 

 nance than a little of this gum gradually dissolved in the 

 mouth. The wood of the cherry tree is hard and tough, 

 and is much used by the turner and cabinet-maker, es- 

 pecially the Virginia cherry, which is capable of receiving 

 a fine polish, and has reddish streaks resembling mahoga- 

 ny. The bark of this last species, according to Dr. Mease, 

 is powerfully tonic, and has frequently been substituted with 

 success for the Peruvian Bark. The bark of the roots is 

 more powerful. 



VARIETIES. 



The following list of cherries has been divided into two 

 classes. The distinction thus formed will be apparent on 

 inspection of the tree and the fruit. 



CLASS I. This class includes, 1. The Bigarreaus, 

 which are distinguished by possessing a firm and hard flesh. 

 2. The Heart Cherries. 3. The Mazzards. This class 

 includes the Bigarreautiers, the Guiguiers, and the Merisiers 

 of the French. The trees of this class generally grow tall 

 and handsome, or in a pyramidal form; the young wood 

 is strong ; the leaves large, oblong, pointed, of a bright 

 green ; the blossoms large ; and the fruit sweet. The dry 

 wood, according to Bosc, weighs fifty-five pounds to the 

 cubic foot. 



CLASS II. To this class belong the Dukes, the Morillos, 

 and similar kinds the Cerissiers or Griottiers of the 



