THE CHERRY. 89 



The fruit is of the very largest size; color, a beautiful amber yel- 

 low, handsomely spotted with deep red, and the glowing crimson 

 cheek very finely marbled j the flesh is very firm, juicy and of 

 excellent flavor. Eipens about the middle of July. The tree is 

 SLU erect, ^-igorous grower, bearing good, regular crops. In our 

 own experience with this variety, we have found it very liable to 

 rot on the tree before it became perfectly ripe; in truth, aU of 

 this class of cherries seem to have this tendency in greater or less 

 degree, and more if wet and warm weather prevail at the time of 

 opening than when the weather is cool and dry. 



EocKPORT BiGARREAu. — Another of Dr. Kirtland's cherries, 

 «f great beauty and excellence. The tree is remarkably healthy 

 and vigorous, and forms a beautiful pyramidal head, and at the 

 •same time is an excellent cropper. The fruit is of large size, in 

 color a beautiful bright red shading to pale amber; the flesh is 

 nearly firm, sweet, juicy, of a rich and pleasant flavor. It ripens 

 about the middle of June. 



Tradescaxt's Black Heart. — Elkhorn. — This is one of the 

 first varieties introduced into "Western Canada, and has there 

 received a great many names. Of these the most common are 

 JBlack Ox Heart, Ox Heart, and Black Heart. It is a vigorous, 

 healthy tree, of erect habit, forming a tall pyramid, and an abun- 

 dant bearer. The fruit is large, heart-shaped, having the same 

 irregular surface as the Black Tartarian; color, a very deep pur- 

 ple, changing when fully ripe to a deep glossy black, flesh very 

 firm and solid, purple, not very juicy, sweet and high flavored. 

 JBipe late in July. 



DUKES AITD MORELLOS. 



The varieties comprised under this head are more hardy than 

 the Heart and Bigarreau cherries, consequently they endure 

 severe cold much better, and may be successfully grown where 

 the others fail. They are more acid also, some of the varieties 

 abundantly so, and on that account are better adapted for cook- 

 ing and canning than the sweeter sorts. We have selected half 

 a dozen varieties which will be found to comprise all, and perhaps 

 more than all, that it is desirable to plant. 



