76 STATE POMOLOGICAL SOCIETY. 



are, the better the fruit will be, and the more sought after. The 

 early fruit will be the whitest and the sourest. The wind-falls 

 are not a dead loss because they make the whitest evaporated 

 fruit. 



Question : Will Mr. Powell give his manner of cultivating 

 the cherry ? 



Mr. Powell : The cherry requires a good soil, not too rich, 

 but a soil that would produce a good crop of corn. It should 

 stand on high ground where there is a good circulation of the 

 air, in order to avoid the root fungus that is so disastrous in 

 growing cherries. 



The cherry orchard should be kept in clean culture for six or 

 seven years. After that any full bearing cherry orchard could 

 be seeded down and left in sod. To stimulate production do not 

 make the cherry tree too luxuriant. The cherry orchard would 

 be the exception to all other orchards in regard to standing in 

 grass. 



I can hardly recommend varieties for your climate, as I do 

 not know enough of the conditions. I should think the sour 

 cherries would be much better here. The best are the Early 

 Richmond, which is a very early bearer, and a vigorous tree. 

 Next to the Early Richmond would be the Montmorenci, which 

 is another hardy tree and a fine fruit. It is an exceedingly rich 

 cherry canned. There is another variety of sour cherry, the 

 English Morello. The fruit is astringent, and not as fine in 

 quality as those mentioned. 



Among the sweet cherries, I am growing the Black Tartarian, 

 also the Napoleon Bigarreau, which is a beautiful cherry. The 

 Downer is a red cherry, and very hardy, indeed. It is possible 

 you could grow the Downer in Maine. If so it would be a lux- 

 ury. The Windsor is a hardy, rich cherry. I do not know 

 whether or not you can grow it in Maine. It could be shipped 

 from here to California. It is thick-skinned. It is a trifle new 

 for general recommendation, as is also the Dikeman. This last 

 named variety comes on, with us, after everything else named 

 is gone. This would be a very valuable cherry for you if it 

 would withstand your clirr^ate. 



The Yellow Spanish is a fine variety, but somewhat tender. 

 It is a beautiful cherry, exceedingly rich ; one of the finest when 



