738 



CHERIMOYA 



CHERRY 



successfully introduced into southern California where 

 it finds the most favorable conditions in the foot-hills 

 near the coast. 



The cherimoya grows in the form of a small tree, 

 usually about 15 or 20 feet high. The flowers are 

 remarkably uniform, but vary somewhat in size. They 

 are often solitary or in two's or three's, while those of 

 the bullock's heart (Annona reticulata) and the sugar- 

 apple (A. squamosa) are usually clustered. The leaves 

 are always velvety on the lower surface. The follow- 

 ing varieties, based upon the form of the fruit, are 

 recognized : 



(1) Finger-printed cherimoya (forma impressa), 

 known in Costa Rica as "anona de dedps pintados." 

 This form was the first to be figured (Feuillee, PL med. 

 Journ. Obs. 3: append. 24, pi. 17, 1725). The fruit, 

 conoid or subglobose in shape, has a smooth surface 

 covered with concave U-shaped areoles resembling 

 finger-prints in soft wax or putty. It is one of the best 

 varieties, with sweet juicy pulp of good flavor, and with 

 relatively few seeds. 



(2) Smooth cherimoya (forma l&vis), called in South 

 America "chirimoya lisa" and in the market of Mexico 

 City, "anon." Fig. 903. It is this form which is so 

 often mistaken for Annona glabra and A. reticulata on 

 account of the general appearance of the fruit and 

 the common name "anon," which is also applied to 

 the fruit of the last-named species. This is one of the 

 finest of all the cherimoyas. 



(3) Tuberculate cherimoya (forma tuberculata) . Fig. 

 904. One of the commonest forms, in which the fruit 

 is heart-shaped and bears small wart-like tubercles 

 near the rounded apex of each areole. To this group 

 belongs the "golden russet" cherimoya grown in the 

 orchard of C. P. Taft at Orange, California. It is the 

 form most frequently found in the Peruvian markets 

 and is represented in prehistoric pottery from the 

 graves of that country. 



(4) Mammillate cherimoya (forma mamillata'), 

 called in South America, "chirimoya de tetillas." 



This is the form 

 successfully estab- 

 lished on the 

 ranch of Charles 

 F. O'Brien, in the 

 mountains of 

 Santa Monica, 

 southern Califor- 

 nia. It is also the 

 common form of 

 the Nilgiri Hills 

 of India, and is 

 one of the best 

 forms grown on 

 the Island of 

 Madeira. 



(5) Umbonate 

 cherimoya (forma 

 umbonata), called 

 "chirimoya de 

 puas" and "anona 

 picuda" in Latin 

 America. In this 

 form the skin of 

 the fruit is com- 

 paratively thick, 

 the pulp more 

 acid than in other 

 forms, and the 

 seeds more nu- 

 merous. It has 

 the flavor of pine- 

 apple and is one 

 of the best for 

 producing cooling 

 drinks and sher- 



905. Flower of Cherimoya 

 with two outer petals re- 

 moved to show minute 

 inner petals and essential 

 parts; also an outer petal. 



904. Cherimoya, tuberculate form. 



bets. The fruit is oblong-conical in shape, with the 

 base more or less umbilicate and the surface studded 

 with protuberances, each of which corresponds to a 

 component carpel. To this form should be referred the 

 "Horton" cherimoya, grown 

 in the vicinity of Pasadena, 

 California. 



Very recently there has 

 been received from Florida 

 an interesting fruit borne by 

 a hybrid, the result of polli- 

 nating the stigmas of a cheri- 

 moya with the pollen of An- 

 nona squamosa. The leaves 

 of this plant are very broad, 

 resembling those of A. Cheri- 

 mola in shape, but glabrous 

 like those of A. squamosa. 

 The fruit resembles that of 

 A. Cherimola in form, but 

 with the protuberences very 

 distinct and covered with a 

 glaucous bloom like that of 

 A. squamosa. The seeds are 

 distinct from both species, 

 larger than those of A . squam- 

 osa, and much darker 

 colored than those of A. 

 Cherimola; and the pulp is 

 very juicy, with the fine 

 slightly acidulous flavor of the cherimoya. 



For the propagation and culture of cherimoyas, see 

 Annona. W> E- SAFFORD. 



CHERLERIA: Arenaria. 



CHERRY. Several kinds or types of small stone- 

 fruits ripening in late spring and in summer, wide- 

 spread and popular in domestic and commercial use. 

 Figs. 906-910. Plate XXI. 



Sweet and sour cherries have been domesticated 

 from two Old World species: cultivated sweet cherries 

 having come from Prunus aviwn and the sour cherries 

 from Prunus Cerasus. Varieties of these two species, 

 and hybrids between them, now encircle the globe in 

 the north temperate zone and are being rapidly dis- 

 seminated throughout the temperate parts of the 

 southern hemisphere. For centuries, probably from 

 the beginnings of agriculture, cherries have been 

 valuable fruit-producing trees in Europe and Asia, 

 inhabitants of nearly every orchard and garden as 

 well as common roadside trees in temperate climates 

 of both continents. 



Coming from the Old World to the New, the cherry 

 has played an important part in the orcharding in 

 temperate regions of the western hemisphere. In North 

 America, varieties of one or the other of the two culti- 

 vated species are grown from Newfoundland to Van- 

 couver Island on the north, southward to the Gulf of 

 California, Texas and Florida, probably yielding crops 

 in a greater diversity of soils and climates on this con- 

 tinent than any other tree fruit. 



Sour cherries are suited to many environments, 

 thriving in various soils and withstanding rather better 

 than most orchard fruits heat, cold and atmospheric 

 dryness, and though they respond to good care, yet 

 they thrive under neglect better than most other tree 

 fruits. Sour cherries also have fewer insect and fungous 

 troubles than other tree fruits, being practically immune 

 to the dreaded San Jos6 scale. Sweet cherries, however, 

 are much less easily grown. Sweet varieties are all 

 somewhat fastidious as to soils, are lacking in hardi- 

 ness to both heat and cold, are prey to more insects 

 than sour .cherries and subject to nearly all of the 

 fungous ills to which stone-fruits are heir, suffering in 

 America in particular from brown-rot and leaf-spot. 



