THE CHERRY. 355 



CLASS II. BIGARREAU CHERRIES. 



(Flesh firm or rather hard.) 



Sul-Class I. Fruit black, dark red, or crimson, 

 Section I. Fruit large. 

 Section II. Fruit medium. 

 Section III. Fruit small. 



Sub- Class II. Fruit bright red, or lighter. 

 Section I. Fruit large. 

 Section II. Fruit medium. 

 Section III. Fruit small. 



DIVISION II. FRUIT ROUND. 



(Fruit rather acid, tree of irregular growth.) 



CLASS I. DUKE CHERRIES. 



(Tree* mostly AprigU, becoming partly spreading, fruit often approaching heart- 



Section I. Fruit large. 

 Section II. Fruit medium. 

 Section III. Fruit small. 



CLASS II. MORELLO CHERRIES. 



(Trees usually spreading, very irregular, shoots small, wiry, fruit nearly round.) 



Section I. Fruit large. 

 Section II. Fruit medium. 

 Section III. Fruit small. 



The two classes of the second division are not very dis- 

 tinctly separated ; the chief distinction being in the growth 

 of the tree. Most varieties of the first division are quite 

 distinct ; a few, as the Madison Bigarreau, Downton, and 

 White Bigarreau, possess intermediate qualities. 



SEASON OF RIPENING. Early, as Black Tartarian, and 

 American Heart ; medium, as Graffion or Bigarreau, and 

 Black Eagle ; lote, as Elkhorn and Downer's Late. Quali- 

 fying terms sub-divide and extend these periods. 



