508 



AMYGDALACE^E. V. CERASUS. 



tender. A first-rate kitchen fruit, ripening in July. Does well 

 as a standard. It is a variety of the Kentish cherry. 



7 English cherry, cerise d'slngletcrre. Fruit middle-sized, 

 round, red. Flesh tender. A first-rate kitchen fruit, ripening in 

 July. It is a variety of the Kentish. Does well as a standard. 



8 English preserve. Fruit round, red, middle-sized. Flesh 

 tender. A first-rate kitchen fruit, ripening about the begin- 

 ning of July. It is a sort of Kentish, and good for drying. 



9 Large honey cherry. Fruit roundish, red, small. Flesh 

 sweet. A second-rate table fruit, but too small for cultivation. 



10 Jeffries' duke. Fruit middle-sized, round, red. Flesh 

 tender. A first-rate dessert fruit, ripening about the beginning 

 of July. Answers either as a wall or standard fruit. 



11 D'Oslhehn. Fruit round, dark red. Flesh tender. A 

 first-rate table and kitchen fruit. Answers best as a dwarf 

 standard. 



12 De Soissons. Fruit round, dark red. Flesh tender. A 

 second-rate dessert fruit, ripening middle of July. Answers 

 best as a standard. 



13 Cerise de Montmorency, Duliam. arb. fr. 1. p. 181. 



14 May-duke, early duke, early May-duke, large May-duke, 

 Morris s duke, Bcnham's jine early duke, Thomson's duke, Por- 

 tugal duke, Buchanan's early duke, Anglaise, royale hdtive, De 

 Hollande, Courlande, De Hollande a largcs feuilles, d'Espagrte, 

 griotte d'Espagne, griotle precoce of some, cerise nain a fruit 

 rondprecoce (Duham. arb. fr. 1. p. 168. t. 3.). Fruit middle- 

 sized, obtuse, heart-shaped. Flesh tender. This is certainly 

 one of the best dessert cherries, when all its properties are taken 

 into consideration. It answers either as a wall or standard fruit. 



15 Cerise griot marasquin, Lois, in Duham. 5. p. 21. no. 7. 



16 Cerise a crochet, Duham. arb. fr. 1. p. 175. 



17 Cerise a noyeau tendrc, Duham. 1. c. p. 174. 



18 Cerise d'ltalie, cerise du pape goix, Lois, in Duham. ed. 

 nov. 5. p. 27. no. 35, 



Var.fi, pallesccns (Ser. in D. C. prod. 2. p. 536.) fruit glo- 

 bose, depressed, or ovate-globose, amber-coloured. To this 

 variety belong the following cherries : 



1 Blanche, cerise a fruit blanc, cerise ambre (Duham. arb. fr. 

 1. p. 185. no. 18. t. 11.). Fruit small, pale yellow. Flesh 

 tender. Not worthy of cultivation. 



2 Don-nton. Fruit roundish, heart-shaped, pale yellow and 

 red. Flesh tender. A good bearing and excellent dessert 

 cherry, ripening about the beginning of July. Does well either 

 as a wall or standard fruit. 



3 White heart. Fruit heart-shaped, pale yellow and red. 

 Flesh tender. A second-rate dessert fruit, ripening end of July. 



Far. y, gobbctta (Ser. in D. C. prod. 2. p. 536.) fruit red, 

 depressed, the suture also depressed ; flesh white ; peduncles 

 short ; leaves tapering to both ends. To this variety belong 

 the following sorts of cherry : 



1 Early May, griollc naine precoce. Fruit red, round, small. 

 Flesh watery. A poor fruit, owing to its smallness and acidity, 

 ripening in the middle of June. 



2 Flemish, Kentish of many, yellow Ramondc, cerise de Kent 

 (Lois, in Duham. 5. t. 12.), cerise de Monlmorency a gros fruit 

 (Duham. arb. f. 1. p. 180. t. 8.), Montmorency a courte queue, 

 cerise a courte queue, gros gobet, gobet a courte queue, double 

 volgers of the Dutch. Fruit round, red, middle-sized. Flesh 

 watery. A first-rate kitchen fruit, ripening in July. Does best 

 as a standard. 



3 Kentish, common red, Flemish of many, Virginian May, 

 early Richmond, Kentish red or pie cherry, Sussex, de Montmo- 

 rency, Montmorency a tongue queue, commune a Trochet of some. 



Fruit middle-sized, round, red. Flesh watery. A good bearer 

 and a first-rate kitchen fruit, ripening end of July. Does best 

 as a standard. 



4 Kentish drier. Fruit round, red, middle-sized. Flesh 

 watery. A first-rate kitchen fruit, ripening in July. Does 

 best as a standard. 



5 Wild Rosshire. Fruit small, red, round. Flesh watery. 

 A wild cherry, allied to the Kentish. 



Var. c, polygyna (Ser. mss. in D. C. prod. 2. p. 537.) flowers 

 numerous, usually polygynous : fruit numerous, on the same 

 peduncle ; flesh white ? leaves glandular at the base. C. poly- 

 gyna, D. C. herb.- Cerise a bouquet, Duham. arb. fr. 1. p. 17,). 

 t. 53. Cluster cherry, chcvrcuse. Fruit round, red, small. 

 Flesh watery. A cluster of fruit is formed from several styles 

 in the same flower. A kitchen fruit. Does best as a standard. 



7 'iir. t, multiplex (Ser. in D. C. prod. 2. p. 537.) flowers 

 semi-double or double ; pistils simple, fertile, or petaloid ; fruit 

 pale red ; flesh thin and very acid. Double-jlonering cherry, 

 cerise a Jleurs doubles, seim-double-Jlonering cherry, cerise a 

 Jleurs semi-doubles. Only cultivated for ornament. 



Var. -v, persiflora (Ser. in D. C. prod. 2. p. 537.) flowers 

 double, red. Cerise ajleur dc pcchcr, peach-Jlotvered cherry. 



Var. TI, persifolia ; leaves narrow, like those of the peach or 

 willow. Willow-leaved May-duke cherry, fern-leaved cherry, 

 cerise a feuilles de pecher, cerise it feuilles de saul de balxamine 

 (Lois, in Dnham. ed. nov. 5. p. 25.), cerise dc Hollande a feuilles 

 de saul. This kind of cheiry bears but an inferior fruit. 



/ ar. 0, variegata (Ser. 1. c.) leaves variegated with white. 

 Cerise a feuilles panachces (Lois, in Duham. ed. nov. 5. p. 20. 

 no. 4.), variegated-leaved cherry, 



Var. i, griotta (Ser. 1. c.) fruit globose, depressed, dark pur- 

 ple ; flesh red. To this variety belong the following sorts of 

 cherries : 



1 Griotle de c/iaiix, griolte d'Allemagne (Duham. arb. fr. 1. 

 p. 192. t. 141.), grosse cerise de M. lc Com pie de Maur. 



2 Griotle commune, griottier, Duham. arb. fr. 1. p. 187. t. 12. 



3 Early purple griotte. Fruit dark red, heart-shaped, middle- 

 sized. Flesh tender. A first-rate dessert fruit, ripening about 

 the beginning of June. A valuable cherry, particularly on 

 account of its earlincss. Does well either as a standard or wall 

 fruit. 



4 Griotte de Klcparow, la bonne Polonaise. Fruit middle- 

 sized, round, red. Flesh tender. A second-rate dessert fruit, 

 ripening in July. Does best as a standard. 



5 Griotte a petit fruit, griotte a petit fruit noir , Duham. abr. 

 fr. 1. p. 1!)0. 



6 Griotte de Portugal (Duham. arb. fr. 1. p. 190. no. 18. 

 t. 13.), arch-duke of some. A kind of May-duke. 



7 Griotte de Ratafia, griolte a Ratajia, cerise a tres petit fruit 

 noir (Duham. arb. fr. 1. p. 189. no. 16.), cerise or griotte du 

 nord lardice, de St. Martin, wild Russian, brune de Bruxelles, 

 gros griolte noire tardive (Lois, in Duham. ed. nov. 5. p. 26. 

 no. 21. t. 14.), cerise du nord (Lois. 1. c. p. 26. no. 22. t. 5.). 

 Fruit roundish, dark red. Flesh watery. A good bearer, but 

 inferior in size to the Morello, which it closely resembles ; ripens, 

 in August. It is a kitchen fruit. 



8 Griotte de Turquie. Fruit round, red, large. Flesh tender. 

 A first-rate dessert fruit, ripening end of July. Like the belle 

 de Choisy. Does well either as a wall or standard fruit. 



9 Griotte on cerise de Prusse, Lois, in Duham. ed. nov. 5. 

 p. 29. t. 33. t. 13. f. A. 



10 Griotte ou guindoux de Poitou, Le Berr. trait, jard. 1. 

 p. 252. ex. Lois. 1. c. p. 27. no. 29. t. 12. f. C. 



1 1 Morella extra noir. 



12 Mureller dobbeete. 



