196 THE CHERRY. 



where it originated. It is well suited to the grounds of the 

 curious amateur. 



Fruit rather large, very much flattened both at the top and 

 base, and generally growing in pairs. Stalk stout, scarcely 

 ever an inch long, deeply inserted in a hollow which has often a 

 furrow or hollowed slope on one side. Skin shining, of a bright 

 lively red. Flesh yellowish white, juicy, and sub-acid. Good 

 for preserving but, unless very ripe, scarcely rich enough for 

 table use. Last of July. 



68. KENTISH. Thomp 



F America 

 gardens. 



Virginian May, ^ of American 

 Early Richmond, 



Kentish, or > T . , 

 Flemish. J Lind - 

 Common Red, 



Sussex, J /. , T-, .. , 



Pie Cherry, of the English. 



Kentish Red. J 



Montmorency. O. Duh. "j 

 Montmorency a longue queue, I of the 

 Commune, (French. 



Muscat de. Prague. J 



The true Kentish cherry, an old European sort, better known 

 here as the Early Richmond is one of the most valuable of the 

 acid cherries. It begins to colour about the 20th of May, and 

 may then be used for tarts, while it will hang upon the tree, 

 gradually growing larger, and losing its acidity, until the last 

 of June, or, in dry seasons, even till July, when it becomes of a 

 rich, sprightly, and excellent acid flavour. 

 The tree grows about 18 feet high, with a 

 roundish spreading head, is exceedingly 

 productive, and is from its early maturity 

 a very profitable market fruit, being 

 largely planted for this purpose in New- 

 Jersey. This kind is remarkable for the 

 tenacity with which the stone adheres to 

 the stalk. Advantage is taken of this to 

 draw out the stones. The fruit is then 

 exposed to the sun, and becomes one of the 

 most excellent of all dried fruits. 



Fruit when it first reddens rather small, 



Fig. 86. Kentish. but, when fully ripe, of medium size, 

 round, or a little flattened ; borne in pairs, (our jig. should 

 be one half larger.) Skin of a fine bright red, growing some- 

 what dark when fully ripe. Stalk an inch and a quarter long, 

 rather stout, set in a pretty deep hollow. Flesh melting, juicy, 

 and, at maturity, of a sprightly rather rich acid flavour. 



We follow Thompson in making the true MONTMORENCY of 

 the French synonymous with this. But we confess that we are 



