NEW ENGLAND FARMER. 



33 



BLACK TARTAREAN CHERRY. 



The above beautiful portrait was drawn and en- 

 graved expressly for our columns. 



The Black Tartarean is a favorite everywhere, 

 and Mr. Downing says that in "size, flavor and pro- 

 ductiveness, it has no superior among black cher- 

 ries. It is a Russian and West Asian variety, in- 

 troduced into England about 1796, and brought 

 thence to this country about twenty years ago. It 

 is remarkable fur its rapid, vigorous growth, large 

 leaves and the erect habit of its head. The fruit 

 ripens about the middle of June, a few days after 

 the May duke. 



"Fruit of the largest size, heart-shaped, (some- 

 times rather obtuse,) irregular and uneven on the 

 surface. Skin glossy, bright purplish black. 

 Flesh purplish, thick, (the stone being quite small,) 

 half tender, and juicy. Flesh very tender and 

 delicious !" 



There are seveial advantages in cultivating the 

 cherry. The tree itself is highly -ornamental, it) 

 puts forth early in spring, and is covered with 

 clusters of snow-white blossoms. The fruit is 

 wholesome and is in demand in the market. It is 

 easily cultivated, and produces one of the earliest 

 and best fruits for pies or the dessert. 



[ST A year of pleasure passes like a floating 

 breeze — but a moment of misfortune seems an age 

 of pain. 



FARM WORK FOR JANUARY. 



Short, cold days, and long and colder nights, 

 now have their turn in the varied year. The animals 

 which are our servants, and to whom we look for 

 both pleasure and profit, now demand our especial 

 care. They not only require food and shelter, but 

 good nutritious food, and such a degree of warmth 

 as will enable them to remain in their stalls in a 

 quiet and comfortable manner. Without these 

 they will do you no credit as a skilful manager, 

 and yield no profit in the stock department of your 

 farm operations. Well protected, then, so as to 

 be comfortable ourselves, let us take a look at one 

 of our most valuable animals, the kind and patient 

 Cow. Milk, one of the most wholesome and 

 nutritious articles of food that we possess, has 

 come to be an important item of trade in all the 

 arge cities. The amount consumed has been won- 

 derfully increased within a few years. It has be- 

 come a common article of food among many thou- 

 sands who never have enjoyed this luxury before. 

 It is called for at the tables of the public hotels, 

 and at the common eating-houses, almost as freely 

 as for "roast beef." Consequently the price of 

 good cows has increased in a corresponding ratio, 

 and they have become one of the most expensive, 

 as well as profitable, part of the farmer's stock. 



It is hardly worth while to feed meadow hay to 

 milch cows, as it will not supply the heavy draught 

 made upon them while yielding eight or ten quarts 



