CHERRIES. 221 



l 'Large double Jlowtring cherry. This tree produces 

 DO fruit, but makes a handsome appearance in the 

 spring, when it is covered with clusters of double flow- 

 ers as large as the cinnamon rose ; it differs from the 

 common double flowering cherry, which never forms 

 a large tree, and has small pointed leaves. 



"The three last were imported from Bordeaux, in 

 1798. 



"Small Morello cherry Called also, Salem cherry, 

 because it came originally from Salem county, New- 

 Jersey, is cultivated by Mr. Cooper, of that state, who 

 values it highly. The fruit has a lively acid taste. 

 The tree produces abundantly, and is the least sub- 

 ject to worms of any cherry tiee. 



"Mr. C. says that the Bleeding Heart suits a sandy 

 soil, but the May Duke will not flourish in it." 



Besides the foregoing list, the black mazard, or natu- 

 ral cherry, with its several varieties, should be men- 

 tioned as excellent fruits, and valuable for being later 

 than the others. They make very useful and hardy 

 stocks for propagating other varieties. This fruit 

 ripens in Jun<3 or July, and is used by way of bounce 

 in rum or brandy. Another native fruit is the com- 

 mon red cherry which abounds in New-England. The 

 fruit is not of a superiour quality, being very acid, un- 

 less perfectly ripe : it might perhaps be improved by 

 grafting and proper cultivation. 



The wild^ or native black cherry, of spontaneous 

 growth, is deserving of some attention. The fruit, 

 when infused in rum or brandy, imparts its astringent 

 and cordial qualites, and forms a pleasant and salutary 

 liquor. The bark of the root of the tree is very 

 astringent, and makes a useful stomachick bitter ; and 

 the wood is frequently employed by artists as a tolera- 

 ble substitute for mahogany, being susceptible of a 

 handsome polish. 



Cherry brandy is made in the following manner; 



