CHERRIES. 219 



May, which were left to show the old method of prun- 

 ing ; I at the same time cut some branches off the 

 same trees, according to the new method, to show the 

 difference of the fruit, which was taken by all who 

 saw it for a different sort of cherry. The cherries 

 from the old spurs were not half the size of the others, 

 and were at least three weeks later. 



"Several persons have adopted the new method with 

 great success, and by renovating their old trees, which 

 scarcely bore any fruit, have obtained from them an 

 abundant quantity. But even the increased quantity 

 of the fruit is not so material in cherries, as the in- 

 crease in the size and in the richness of the flavour. In 

 this respect the method of pruning here laid down 

 is invaluable. When old standard cherry trees be- 

 come decayed and hollow, I would recommend head- 

 ing them down, as directed for wall trees and dwarfs. 

 Scoop out all the rotten, loose, and decayed parts of 

 the trunk, till you come to the solid wood, leaving 

 the surface smooth ; then use the composition as di- 

 rected for fruit trees." 



"The following are the principal cherries cultiva- 

 ted in the United States. 



'''May Duke Ripe in May and June : long stem, 

 jound and red, an excellent cherry, and bears well. 



"Black heart Ripe in June : a fine cherry. 



"White hearty or sugar cherry Ripe in June : white 

 and red. 



"Bleeding heart Ripe in June, a very large cherry, 

 of a long form, and dark colour ; it has a pleasant 

 taste, 



"Ox heart Ripe in June: a large, firm, fine cherry. 



"Spanish heart Ripe in June. 



"Carnation Ripe in July : it takes its name from 

 its colour, being red and white ; a large round cher- 

 ry, but not very sweet. 



"dmber Ripe in July. 



