312 



THE DICTIONARY OF GARDENING, 



Cherry continued. 



The Morello Cherry requires quite different treatment, in 

 this respect, to any others, as the fruit is produced from 

 the wood of the previous year. The weakest shoots, and 

 some of the old wood, must be cut away, to prevent over- 

 crowding, the strongest only being retained, and nailed in 

 at a distance of about Sin. apart. The fruit may be allowed 

 to hang on the trees of the Morello, if protected, until very 

 late in the season. Thinning of the wood, and nailing in, 

 should be done in spring, before the buds swell, or many of 

 the latter will be broken off. Superfluous shoots should be 

 removed during the summer, to allow the others to ripen, 

 and to obviate the necessity of cutting the trees hard in 

 winter. 



Cultivation under Glass. Cherries may be successfully 

 cultivated under glass, provided care be taken not to force 

 them too much in the early stages of growth. They may 

 be grown in pots, if extra attention is given to watering, 

 or be planted out. Cordon trees might with advantage be 

 introduced into the front or some other portion of Peach 

 houses where early forcing is not practised, some of the 

 early varieties being chosen for the purpose. It is im- 

 portant that the trees should not suffer for want of water, 

 or, on the other hand, be allowed to get soddened. A tem- 

 perature of 40deg. to 45deg. is sufficient to start with, air 

 being admitted on all favourable opportunities, especially 

 when the trees are in flower. Cold draughts must, how- 

 ever, be avoided. Ripe fruit may be obtained in April, if 

 the trees ate started in January, and very gently forced 

 until after the stoning period. The fruits are liable to 

 drop in large numbers before stoning, should the house be 

 over-heated, or the trees kept in too close an atmosphere, 

 consequently such conditions must be avoided. Large num- 

 bers often fall from outside trees, on account of frost or 

 continued low temperature. Trees grown under glass 

 should be fully exposed to the air, so soon as the fruit 

 is gathered, in order to thoroughly ripen the wood. If 

 planted in a house, the sashes should be left open; and 

 if grown in pots, the trees may be removed, and plunged 

 in the open. Watering must still be carefully attended 

 to during the whole of the summer, to mature and pre- 

 pare the trees for the next year's crop. 



Cherry-trees are very liable to gumming at any part of 

 the branches where pruning or other injury has been caused 

 to the bark. It is not considered injurious except in bad 

 cases. Black Ply (which see) is one of the most trouble- 

 some insects the trees are subject to. 



Sorts. Appended are lists of the principal kinds in 

 cultivation : 



Of these, the following are the most 



BlGARTCEAUB. 



desirable : 



and delicious. 

 Buttner's Black Heart. 



Flesh and skin jet-black ; richly flavoured 

 than the common Black 



Larger 



Heart, with even a more pleasant flavour. 

 Banner's Yellow. Medium size, yellow, becoming amber when 



fully ripe ; sweet and rich. 

 Downton. Skin pale yellow, spotted with red dots, flesh yellowish ; 



one of the richest and most delicious. 

 Elton. Skin pale yellow on the shaded side, mottled with red 



next the sun ; flesh whitish, very rich. The tree is a good bearer, 



and the variety is considered by many the best that can be grown. 

 Florence. Fruit large, pale amber, mottled with red ; flesh firm, 



juicy, and sweet. This variety requires a wall with west or south- 



west aspect. 

 Frogmore Early. Of a deep red next the sun ; juicy and rich. 



As early as May Duke. 

 Gascoigne's Heart, or Hertfordshire Bleeding Heart. 



One of the finest and most popular cherries. 

 Governor Wood. Fruit light red, and of the best quality. A 



very fine and prolific American sort. 

 Graffion, or Ambree. White, marbled with red ; flesh yellow, 



aud highly flavoured. 

 Jaboulay. A large, rich, early red cherry, with a firm, highly- 



flavoured fles 

 Late Black. 



August 



Very large and late; valuable for ripening in 



Cherry continued. 



Monstrous Heart. Skin yellowish, changing to red; flesh 



purple, firm, and juicy ; very large. 

 Napoleon. One of the largest and best of heart-shaped cherries, 



not unlike the Elton, but larger and earlier. 

 Tradescant's Black Heart. Dark red, changing to dark 



purple or black ; flesh firm and sweet ; very large and uneven. 

 GEANS. This class comprises the following sorts: 

 Adams's Crown. Pale red, mottled with yellow ; flenh almond- 

 white, full of juice, and richly flavoured. 

 Belle de Orleans. A roundish, heart-shaped variety, with a 



yellowish skin ; flesh richly flavoured. 



Black Eagle. A medium-sized delicious cherry, ripening in July. 

 Early Amber. Of good size, heart-shaped, with a pale amber 



colour ; flesh yellow, sweet, juicy. 

 Early Purple Guigne. Fruit rather flattened on one side; 



dark, rich, and tender ; very large and early. 

 Early Rivers. A large black early cherry, a seedling from the 



Purple Guigne ; good and prolific. 

 Hogg's Red Gean. A beautiful red cherry, freckled with yellow ; 



flesh a pale orange ; juicy, tender, and sweet. 

 Late Amber Gean. Of medium size ; skin very thin and semi- 

 transparent ; delicately and richly flavoured. 

 Late Purple Gean. One of the finest late sorts, ripening in the 



end of July. 

 Rose de Lyons, or Early Lyons. Light yellow in colour, 



and of a delicious flavour ; one of the earliest and best cherries 



grown. 

 Waterloo. A noble-looking cherry, depressed at the end, and 



flattened on one side ; black, covered with small dots ; tender and 



juicy. 

 Werder's Early Black. Very large, with a deep suture on one 



side ; deep purple colour, and a rich purple flesh, of delicious 



flavour. 



DUKES, or MAT DTJKES. These, though not so sweet 

 as the two classes already named, are nevertheless fully as 

 popular, and equally useful. For all culinary purposes, this 

 class of Cherries, from their sharp sub-acid qualities, are 

 preferred to either the Bigarreau or Gean. 

 Archduke. Of excellent quality, almost jet-black when ripe ; 



flesh deep red, tender, and juicy ; ripens in July. This is the 



largest of the Dukes. 

 Belle Magniflque. A very large, clear, bright red cherry, with 



yellow flesh, ana a sharpish sub-acid flavour. 

 Biittner's October. Light red flesh, and a pleasant, sharpish 



flavour. A very useful, late, and excellent culinary variety. 

 Carnation. Flesh tender, rather acid. A valuable reddish-yellow 



cherry, hanging till the end of August or middle of September. 

 Dnchesse de Pallnau. Very large, brilliant red, becoming 



darker as it ripens ; flesh tender and juicy, richly coloured, ana 



briskly acid. 

 Imperatrlce Eugenie. An early sort, with all the good 



qualities of the Duke family; ripening early in June. 

 Late Duke. A valuable late variety, ripening in August. 

 May Duke. Flesh red, tender, juicy, and pleasantly sub-acid; 



ripening almost black. Probably more extensively grown than 



any other. 

 Nouvelle Royale. A hybrid between the Dukes and the Kentish, 



aud retains many qualities of both ; larger and more uneven than 



any of the Dukes. 

 Relne Hortense. Very large, fine, semi-transparent, bright red, 



with yellow flesh, and brisk sub-acid flavour. 

 Royal Duke. Flesh reddish and tender ; very rich. A hand- 



some red cherry, ripening in July. 

 Transparent. A beautiful sort, revealing the delicate netted 



nature of the flesh, which is melting and tender. 



MORELLO and KENTISH CHERRIES. In these, we reach 



a maximum of acidity, and yet this class is one of the most 



useful of all Cherries. 



Kentish, or Flemish. These are so nearly alike that they may 

 be classed together, though some growers offer them as distinct 

 varieties. In ordering, it will be best to ask for Kentish Cherries. 

 Fruit red, medium-sized, round, having a rather acid property, 

 which, however, has been held to enhance its value for culinary 

 and preserving purposes. After the fruit is ripe, the stalk ad- 

 heres so firmly to the stone that they may be withdrawn together 

 without removing much of the pulp. 



Morello. A medium-sized round cherry, becoming nearly black 

 when fully ripe. Flesh deep reddish-purple, with a sharp acid 

 flavour. It is largely used for many purposes. 



Ostheim. Larger and less acid than the Morello. 



Weeping, or Pendulous Morello. A very graceful variety, 

 equally fertile, and of the same quality as the common Morello, 

 admirably adapted for forming small standards in the open air. 



