AMERICAN HOME GARDEN. 333 



ries, Vaccinium resinosum and tenettum, and the red-flowering 

 thornless Kaspberry, Rubus odorata. 



THE CHERRY. 



In any suitable climate, cherries are among the most easily 

 cultivated of our large-growing fruit-trees. They prefer a 

 rather warm temperature, and around many of the older home- 

 steads of Virginia have grown to an enormous size. Among 

 the numerous fine varieties introduced within the last thirty or 

 fifty years, there is, in their several classes, but little difference 

 that would strike an ordinary observer, except in the time of 

 ripening, and even this is obliterated by bringing them from 

 the opposite limits of one or two degrees of latitude, which can 

 now easily be done in time to place them on the dinner-table 

 still damp with the morning dew. Hence, in our markets, 

 quite a number of different kinds are known by a common name ; 

 and, on the other hand, from the rapidity of their recent diffu- 

 sion, a multitude of synonyms for certain choice kinds are found 

 among nursery-men and amateurs. 



Most kinds have an upright and regular habit of growth, 

 which permits of their being planted much closer than would 

 otherwise be advantageous. From twenty to thirty feet will 

 be found a sufficient distance, unless it may be for a few vari- 

 eties of spreading habit, or in localities where the tree attains a 

 very large size ; and, for the same reason, but little pruning is 

 found absolutely necessary. It is quite desirable to form the 

 head of the young tree well at the start see remarks page 

 254 and it is often important, in order to facilitate the fruit- 

 gathering, to force a less towering growth by cutting out the 

 strong central leader, even when two or three inches diameter 

 at the point of .severance ; but this necessity should be pre- 

 vented by earlier attention in forming the head. Notwith- 

 standing all that may be written, however, a fruit that grows 

 so rapidly, and yields so abundantly, in spite of neglect in its 

 culture, will not be likely to command much care or labor. 



Of the sour varieties, which are chiefly used for tarts and 

 preserving or drying, the old-fashionecT or Richmond sour, and 

 some of the older varieties of the Morello, are generally decay- 



