CHAPTER VII. 

 THE CHERRY. 



DESCRIPTION OF SOME OF THE VARIETIES OF CHERRIES WHICH ARE 



WORTHY OF CULTIVATION. 



Class I. Form heart shaped. 



A. Fruit purple or nearly black. 



1. BLACK EAGLE.* 



Fruit rather large, obscurely heart-shaped, with an obtuse apex, and slightly indented 

 base. Color nearly black, with a dark crimson flush, and usually fine rich flavor. 

 Ripens the first of August. 



2, BLACK TARTARIAN. Plate 63. 



Fruit of the largest size, compressed and heart-shaped ; rather wider than high, or height 

 and breadth subequal. Stem IJ inch long, inserted into a broadly indented base. 

 Color black or nearly so, glossy ; surface uneven. Flesh dark, rich, inclined to sweet. 

 Ripens by the middle of June. Tree vigorous and productive. 



• Pomologists divide the cherry into four classes. 



I. Heart Cherries, whose color is mostly black. The trees grow rapidly, and form ample and lofty heads, and 

 are adorned with broad green leaves. 



II. The Bigarreaus whose surfaces are somewhat mottled, and whose flesh is firm. The growth and foliage of the 

 trees is similar to the former class. 



III. Duke Cherries, the form of whose fruit is more rounded, and their flesh more melting. The trees are less 

 vigorous in their growth, and do not attain the height of the two former classes. They form lower heads. 



IV. Morello Cherries whose fruit is also rounded, but when ripe more or less acid. The trees form low, spreading 

 heads with small wiry branches, and narrow dark colored leaves. The fruit is not esteemed for the desert, but is 

 used principally for preserving. 



