CHERRV. 



and Nectarine, opening spontaneously when the kernel is 

 ripe. It is a native of Barbary, China, and most Eastern 

 countries. There are twenty-one sorts described in the 

 catalogue of the Linna3an Botanic Garden at Flushing ; 

 some of which are represented as new kinds from France 

 and Italy, where they are cultivated extensively for their 

 fruit. 



In France, they have above a dozen species or varieties, 

 besides a hybrid, called the Almond Peach. The common 

 and bitter Almond are only to be distinguished by the taste 

 of the kernels of their fruit, which is the only part used. 

 The tender-shelled is in the greatest esteem, and next, the 

 sweet and Jordan. The bitter cuticle, or skin of Almonds, 

 is taken off by immersion in boiling water. 



The sweet Almond and other varieties are used as a 

 desert in a green or imperfectly ripe, and also in a ripe or 

 dried state. They are much used in cookery, confectionary, 

 perfumery, and medicine. 



The Almond is propagated by seed, for varieties 1 or 

 for stocks; and by budding on its own, or on Plum 

 stocks, for continuing varieties. The Almond tree bears 

 chiefly on the young wood of the previous year, and in 

 part upon small spurs or minor branches ; it is therefore 

 pruned like the Apricot and Peach, and its culture in other 

 respects is the same. 



CHERRY. 



CERISIER. Prunus cerasus. 



THE Cherry, of the cultivated varieties, is said to have 

 been first introduced into Italy in the year 73, from a town 

 in Pontus, in Asia, called Cerasus, whence its specific name; 

 and it was introduced into Britain one hundred and twenty 

 years afterwards. 



The Romans had eight varieties of Cherries, red, black, 

 tender-fleshed, hard-fleshed, small bitter flavoured, and 

 heart-shaped. There are now upwards of two hundred in 



