BIGARREATI CHERRIES. 



179 



one of the Bigarreau class. Its origin is uncertain, and there 

 are other sons often incorrectly 

 called by this name. The fruit is 

 remarkable for its pink colour, and 

 rather square form, often being near- 

 ly as broad at the apex as at the 

 base near the stalk. The tree is 

 quite luxuriant, with wide-spreading 

 branches, a very horizontal head, 

 and large, rather waved leaves. 



Fruit pretty large, heart-shaped, 

 often nearly four sided, and irregu- 

 lar, in its outline borne in clusters. 

 Skin, at first, pale, but becoming 

 covered with light red or pink, mix- 

 ed with very little amber. Stalk 

 rather long and slender, inserted in 

 a small and shallow cavity. Flesh 

 half tender and crackling, adhering 

 to the skin, which is rather tough ; 

 juice abundant, and, in dry seasons, 

 sweet and excellent, but ratner want- 

 ing in sweetness in cool or wet sea- 

 sons. Ripens a week before the 

 Fig. 70. American Heart, following or early in June. 

 Mr. Manning, who confounds this 



with the Early White Heart, had 



evidently never seen it correct. 



31. BIGARREAU. Thomp. Lind. 



Graffion. 



Yellow Spanish, (of most American gardens.) 



White Bigarreau, (of Manning and Kenrick.) 



Amber, or Imperial. Core. 



Turkey Bigarreau? 



Bigarreau Royal, 



Italian Heart, 



Bigarreau Gros ? 



West's White Heart, 



Bigarreau Tardif, 



Groote Princess, 



Hollandische Grosse, 



Prin/essin Kirsche, 



Cerise Ambree. N. ^ 



This noble fruit is the Bigarreau 

 var excellence, and is unquestionably 

 one of the largest, most beautiful and 

 delicious of cherries. It was intro- 

 duced into this country about the 

 year 1800, by the late William Fig. 71. Bigarreetu. 



ac. to 

 Thomp. 



