AMYGDALACE7E. V. CERASUS. 



507 



A second-rate dessert fruit, ripening in July. Does well as a 

 standard. 



14 Pollon gean. 



15 White gean. 



1 6 Guigne d'Argovie, Tokcl'i seller. 



17 Guigne ecarlate. Fruit red, oval, middle-sized. Flesh 

 firm. A worthless sort, ripening in July. 



18 Guigne blanche, Lois, in Duham. ed. nov. 5. p. 13. no. 7. 



19 Guigne noir, guigne a petit f mil noir, Duham. arb. fr. 1. 

 p. 166. t. l.f. 2, 



20 Guigne rose hdtire. 



21 Guigne rouge hdtive, Lois, in Duham. ed. nov. 5. p. 12. 

 no. 6. 



22 Guigne grosse noire. 



23 Guigne grosse rouge tardive, guigne a fruit rouge tardif, 

 Duham. arb. fr. 1. p. 162. 



21 Guigne jaune. 



25 Guigne noir. Resembles the black heart. 



26 Guigne petite blanche. 



27 Guigne petite rouge. Worthless. 



28 Guigne de Russie a fruit blanc. 



29 Guigne precoce, guigne de Pentecole, Lois, in Duham. ed. 

 nov. 5. p. 12. no. 5. f. 15. 



30 Guigne de dure pe.au, Lois. 1. c. p. 14. no. 13. t. 16. f. D. 



31 Guigne a petit fruit noir, Duham. arb. 1. p. 160. t. 1. f. 2. 



32 Guigne bigandelle, Le Berr. trait, jard. 1. p. 231. ex. 

 Lois. 1. c. 



33 Guigne oil cerise cceur de poule, Calv. pepin. 2. p. 139. ex 

 Lois. 1. c. 



34 Hertfordshire black. Fruit black, obtuse, heart-shaped. 

 Flesh tender. A second-rate dessert fruit, ripening about the 

 middle of July. Does well as a standard. 



Var. ft ? Heaumiana (Ser. mss.) taller trees ; leaves thin, 

 large, elongated, finely serrulated ; flesh of fruit not brittle. 

 To this variety belong the following sorts of cherry : 



1 Ilcaumier blanc, Lois, in Duham. ed. nov. 5. p. 17. no. 28. 



2 Heaumier rouge, Lois. I.e. p. 17. no. 29. t. 19. B. 



3 Heaumier noir, Lois. I.e. p. 17. no. 30. t. 19. f. A. 



Var. y, pendula (Ser. mss. in D. C. prod. 2. p. 536.) branches 

 pendulous. Allsaints, weeping cherry, cerise de la Tout-saint, 

 cerise tardive, cerise de St. Martin, guignier a rameaux pendans 

 (Lois, in Duham. ed. nov. 5. p. 15. no. 16.). Fruit round, red, 

 small, watery, ripening in July and October. This sort is of 

 little value as a fruit, being more curious than useful. 



St. Julian, Guigniers, or Gean-cherry. Tree 20 to 40 feet. 



5 C. CAPRONIA'NA (D. C. fl. fr. 4. p. 482.) small trees, with 

 spreading branches ; flowers rising with the leaves ; calyx large, 

 campanulate ; peduncles usually thick, stiffish, not long ; fruit 

 globose, depressed, with the suture hardly depressed ; flesh soft, 

 more or less acid and styptic ; epicarp not adhering to the flesh ; 

 stone roundish. I? . H. Native of Europe. C. vulgaris, Mill, 

 diet. no. 1. Lois, in Duham. ed. nov. 5. p. 18. var. 1-3. Pru- 

 nus austera and P. acida, Ehrh. beitr. 7. p. 129. Commonly 

 called round cherries, Morellos, May-dukes, and in France ce- 

 rises de Paris, cerises a fruits ronds, and griottiers. In consequence 

 of this species containing a greater number of the best cherries 

 than any of the other species, we have given the history and 

 cultivation of all kinds of cherries under it. The cherry is a 

 middle-sized tree, with ash-coloured, shining, roundish branches, 

 ovate, serrated leaves, and white flowers, produced in umbellate 

 fascicles, and succeeded by a red drupe with an acid pulp. The 

 leaf and flower-buds are distinct, the former terminal, the latter 

 produced from the sides of the 2 or more years' old branches. 

 The cultivated cherry was brought to Italy by the Roman 



general Lucullus in 73 A.C. from a town in Pontus in Asia, 

 called Cerasus, whence the generic name, and was introduced to 

 Britain 120 years afterwards. Many suppose that the cherries 

 introduced by the Romans into Britain were lost, and that they 

 were re-introduced in the time of Henry VIII. by Richard 

 Haines, the fruiterer to that king. But though we have no 

 proof that cherries were in England at the time of the Norman 

 Conquest, or for some centuries after it, yet Warton has proved 

 by a quotation from Lidgate, a poet who wrote about or before 

 1415, that the hawkers in London were wont to expose cherries 

 for sale, in the same manner as is now done, early in the season. 

 The tree is now very generally cultivated, both as a wall and 

 standard fruit, and has been forced for upwards of two centuries. 



Use. The cherry is a refreshing summer fruit, highly grate- 

 ful at the dessert, and affording pies, tarts, and other useful and 

 elegant preparations in cookery and confectionery. Steeping 

 cherries in brandy qualifies and improves its strength and fla- 

 vour ; a fine wine is made from the juice, and a spirit is dis- 

 tilled from the fermented pulp. The gum which exudes from 

 the tree is equal to gum arabic ; and Hasselquist relates, that 

 more than 100 men, during a siege, were kept alive for nearly 

 two months without any other sustenance than a little of this 

 gum taken sometimes into the mouth and suffered gradually to 

 dissolve. Cherry wood is hard and tough, and is used by the 

 turner, flute-maker, and cabinet-maker. 



Varieties. The Romans had 8 sorts : red, black, tender 

 fleshed, hard fleshed, small, bitter flavoured, and a dwarf sort. 

 Tusser, in 1573, mentions cherries red and black. Parkinson 

 mentions 34 sorts, Ray 24, and Miller has 18 sorts, to which 

 he says others are continually adding, differing little from those 

 he has described. The catalogue of the Luxembourg contains 

 42, and the catalogue of the London Horticultural Society, pub- 

 lished last February, 219 sorts, the greater part of which are 

 not well known. 



The French divide their cherries into griottes, or those belong- 

 ing tojthe present species ; bigarreau, or hard-fruited cherries, 

 the Cerasus durdc'ma ; Merisiers, or wild cherries ; the Cerasus 

 avium, and guignes or geans, the Cerasus Juliana. 



The varieties of the present species are as follow : 



Var. a, Monhnorencyana (Ser. mss. in D. C. prod. 2. p. 536.) 

 fruit globose, depressed, pale red, generally hardly depressed at 

 the suture ; flesh white, more or less acid ; peduncles rather 

 long ; leaves ovate, acuminated. To this variety appertain the 

 following sorts of cherry : 



1 Adam's crown. Fruit pale red, round, heart-shaped, mid- 

 dle-sized. Flesh tender. A first-rate dessert fruit, worthy of 

 cultivation for its earliness, being ripe about the beginning of July. 



2 Arch-duke, late arch-duke, late duke. 



3 D'Aremberg. Fruit middle-sized, dark red, roundish. 

 Flesh tender. A first-rate dessert fruit, ripening beginning of 

 July, allied to the May-duke. Does either as a standard or 

 wall fruit. 



4 Belle de Choisy, ambree de Choisy, cerise de La Palembre, 

 cerise doucette, grioltier de Palembre (Lois, in Duham. ed. nov. 

 p. 25. no. 20. t. 11.). Fruit very handsome and good, large, 

 red, round. Flesh tender and sweet. A first-rate dessert fruit, 

 ripening beginning and middle of August. Answers well either 

 as a wall or standard fruit. 



5 Carnation, English bearer of some, cerise nouvelle d'An- 

 gleterre, cerise de Portugal, griotte de Villenes, Guindoux rouge 

 (Lois, in Duham. ed. nov. 5. p. 22. no. 14. t. 7.), grosse ce- 

 rise rouge pdle (Nois. jard. fr. p. 20. no. 17. t. 5.), griottier 

 rouge pale, cerise a gros fruit pale (Duham. arbr. fr. 1. p. 182. 

 t. 9.). Fruit large, round, pale red ; flesh tender. A first-rate 

 sort, ripening in July. 



6 English bearer. Fruit large, dark red, round. Flesh 

 3 T 2 



