CHERRY OF ECONOMIC PLANTS. 107 



extensively cultivated in India. Its long, slender roots yield a 

 blue dye, which by different mordants is changed from pale to a 

 very deep red, with which turbans and handkerchiefs are dyed. 



Cheese Rennet, a common name for Galium verum, a peren- 

 nial of the Madder family (Eubiacese), native of this country, 

 growing in meadows and roadsides, and conspicuous for its pale 

 yeUow flowers ; it has been long known to have the power of 

 curdling milk. The roots are of a bluish colour, and yield a 

 dye equal to madder, for the making of which it is extensively 

 collected. 



Cherimoyer, the name of the fruit of Anona Cherimolia, a 

 tree of the Custard Apple family (Anonaceae). A loose, spread- 

 ing tree attainincj a heigrht of 20 to 25 feet. It is a native of, as 

 well as cultivated in, most parts of tropical America, and also in 

 Jamaica and other West Indian Islands. The fruit is somewhat 

 oblong, 2 to 5 inches in diameter, of a light-green colour, with 

 white pulp and a few black seeds ; it is highly esteemed, and 

 considered by some to be the finest fruit in the world. 



Cherry (Cerastes vulgaris), Wild Cherry or Gean (Cerasus 

 avium), moderate-sized trees of the Plum family (Drupacese). 

 Both are found wild in this country, and are widely distributed 

 over Southern Europe and the temperate cou.ntries of Western 

 Asia. It is generally admitted that these are the parents of 

 the numerous fine varieties of cherries now cultivated. It is 

 also thought by some botanists that the supposed species 0. 

 duracina, 0. Juliana, and C. caproniana, said to be natives of 

 Southern Europe, have, by cross breeding, contributed to produce 

 some of the fine sorts of cherries. 



Cherries being a favourite early fruit are extensively culti- 

 vated in this country, large cherry orchards being common in 

 many Southern counties ; they are not only valued as dessert 

 fruits, but are made into tarts and pies, and preserved in various 

 ways. In Germany a spirit called Kirschwasser is made from a 

 small black variety, as is also in France the liqueur called 

 Maraschino, and Eatafia from a variety of the morello cherry. 

 In the preparation of these liqueurs the fruit, stone, and kernel 



