CHERRY. 127 



in wet positions it soon grows sickly and decays. To pro- 

 tect it from spring frosts, it is well to plant it in places where 

 premature budding will not be induced, on the north sides 

 of hills, or elevated, cool locations, rather than deep, warm 

 valleys. The finest varieties are obtained by budding on 

 seedlings of the common Mazard Cherry. (See Budding?) 

 As a standard tree, which is the usual mode of cultivating 

 the Cherry in the United States, this tree requires but little 

 cultivation, beyond an occasional administering of manure to 

 old trees, and a very little pruning in midsummer where 

 a dead or cross-branch interferes with the general health 

 of the tree, and an occasional washing with soft-soap suds, 

 where the bark shows a tendency to become hard. Pruning 

 is very apt to induce gum and decay, and should be under- 

 taken only when absolutely necessary. 



Mr. Downing has divided Cherries into four classes, viz. : 



1. Heart Cherries; the common Mazard and Black be- 

 ing taken as types of this division. 



2. Bigarrean Cherries. Those which are tender and 

 crackling, as compared with the melting, tender flesh of the 

 first class. 



3. Duke Cherries. The May Duke is the type of this 

 class. These are excellent varieties, succeeding well in al- 

 most all soils and climates, and invaluable both for the des- 

 sert and for cooking. 



4. Morello Cherries. The common Kentish or Pie Cher- 

 ry, and the Morello, are well known varieties of this class. 



Where cherries are used for dessert, they should be put 

 into a refrigerator or ice-house, or placed in a vessel which 

 should be immersed in cold water, that the fruit may retain 

 firmness, and be cold. 



The gum of the Cherry is said to have been instrumental 

 in saving a besieged army cut off from supplies. Its prop- 

 erties resemble those of gum-arabic. 



