74 



GENESEE FARMER. 



Mar« 



in the texture of the flesli or pulp. Our well 

 known Black-Heart, Black Tartarian, and Black 

 Eagle, arc its finest representatives. 



3d. Duke and Morcllo Cherries. This class 

 has roundish fruit, very tender, juicy flesh, and 

 all more or less acid. The trees do not grow so 

 fast nor so lofty as the two first classes ; the young 

 wood is more slender and of a darker color, and 

 the leaves are smaller, thicker, a darker green 

 and are supported in a more erect position. — 

 This class comprises several that, when fully 

 ripe, arc excellent table fruit, such as the Avorld- 

 renowned May Duke, which we figure below, 

 the Belle de Choisy and Carnation. Some are 

 only fit for pies, tarts, &c., as the Kentish, Mo- 

 rello, &c. 



The third class is quite distinctly marked ; it 

 is subdivided by some, forming the Morellos in- 

 to a class by themselves, but this is of minor im- 

 portance. The first and second classes are not 

 distinctly separated — many of the best cultiva- 

 tors differing on the subject. Indeed, in our opin- 

 ion, the Black Tartarian and Black Eagle are as 

 firm fleshed as some of the Bigarreaux. So that, 

 practically speaking, there are but two distinct 

 well marked classes, the first comprising Hearts 

 and Bigarreaux, rapid, lofty growers, large pend- 

 ant leaves and sweet, heart-shaped fruit, and the 

 Dukes and Morellos, slow growers, dark col- 

 ored shoots, and smaller, darker green, thick 

 leaves, round, tender, and sub-acid to acid fruit. 

 Every grower can bear in mind and recognise 

 these distinctions. 



We may add that the Dukes and Morellos are 

 very hardy, succeeding well in the coldest cli- 

 mates, and in almost any quality of soil. 



Propagation. — Cherries are propagated by 

 budding and grafting; the former method is 

 preferable, and is most generally practised by 

 nurserymen. The Mazzard, or common black 

 Cherry, makes the best stocks. Seeds of these 

 are sowed in the autumn, and in two years from 

 that time, or in one year on rich dry soil, they 

 will be fit to transplant into rows for budding. 

 Bud in July and August, and on good soil ; they 

 .will make fine trees for transplanting in two 

 years, and even, if necessary, in one year. — 

 When dwarf trees are wanted, seeds of the Mo- 

 rello are sowed for stocks. 



Soil. — The Cherry succeeds well on a great 

 variety of soils — any common garden or orchard 

 is suitable. A rich, dry soil, somewhat sandy, 

 and pretty well elevated, seems most congenial 

 to it. Under such circumstances we find the 

 oldest and most healthy trees, the largest crops 

 and finest fruit. 



Planting. — Standard trees of the two first 

 named classes should be planted about 20 feet 

 apart, or say 26 on the most favorable soils — lor 

 the smaller standards in the third class, 15 to 18 

 feet will be sufficient. An important matter in 

 transplanting cherry trees, is to do it at the prop- 



er season, either in the fall after the leaves have 

 dropped, or very early in spring before the buds 

 begin to swell. The Cherry starts growing'very 

 soon in the spring, and before people are apt to 

 move in the business of planting, their sap has 

 commenced to flow, then there is more or less 

 risk in moving them. The better way is, in 

 cold situations north of us, to procure Cherries 

 and other trees rather tender for fall planting, 

 in October and November, and lay them in by 

 the roots in a cellar, or bury them out of doors. 

 They will then be at hand in the spring. In 

 spring planting, the safest way is to move early, 

 just as soon as the ground is thawed. Moi^ 

 weather should be chosen if possible. 



Priming. — Standard Cherry trees require little 

 pruning; dead or gummy branches, and those 

 that grow unsightly and across others should 

 be cut out. Mid summer is the best season for 

 pruning; in the spring, while sap is in active 

 motion, gum is apt to flow out and continue un- 

 til it kills the tree. 



We give below figures and descriptions of two 

 very valuable varieties — besides a choice list 

 which we have proved here, and can recommend. 

 In future numbers we will figure and describe 

 some of the best, in order to make our readers 

 acquainted with them. 



May Duke. 



bright red, changing to 



(Fig. 7.) 



This is a valuable 

 old variety, held in the 

 higlK ."t esteem wherev- 

 er the Cherry is culti- 

 vated. With us, how- 

 ever, it is not so popu- 

 lar as many other varie- 

 ties, Black Tartarian, 

 Black Eagle, &c. The 

 tree is very hardy, is a 

 great bearer, and the 

 fruit ripens gradually, 

 is in use, for cooking 

 purposes, for nearly 3 

 weeks — and when ful- 

 ly ripe is delicious for 

 the dessert. 



Fruit large, roun- 

 dish, borne in clusters, 

 very dark when fully 



ripe. Stalk rather long, and the fruit slightly flat- 

 tened at both ends. It is some acid, when but 

 partially ripe, as it usually is when brought to 

 market; but when perfectly m.ature, that is, 

 when the color has become quite dark, almost 

 black, it is rich and delicious. It is fit for use 

 here about the beginning of June.* Scattering 

 specimens of unripe fruit are to be found on 

 the trees until the regular crop is entirely gone. 

 This is a particula r characteristic . 



'The sp-ason of Cherries ripcninc;, varies from 8 to 10 

 (liiyg, according to the season. In 1844, wo believo CheJ* 

 ries generally were 10 days earlier than in 1845. 



