VARIOUS SPECIES OF FRUITS 



121 



five to seven frame 

 branches (Fig. 86) instead 

 of a central stem. Thus 

 they develop a goblet-like 

 form. Removal of broken 

 and interfering branches 

 and shortening rampant, 

 whip-like growths is about 

 all the pruning required. 

 Soil management is the 

 same as that generally 

 followed with other or- 

 rhard fruits. 



HOME ORCHARD 



CHERRIES 



SOUR VARIETIES 



AMARELLES AND MORELLOS 



DYEHOUSE. A. week earlier 



and less productive than 



Early Richmond, but of 



as good flavor and not 



so adaptable to soils and 



climates. Small, dark 



red, juicy, tart, of very 



good quality. 

 EARLY RICHMOND. Most cosmopolitan of all Cherries. Leading early 



sour. Fruit medium in size and quality, too acid for most palates till 



very ripe. Culinary. Tree remarkably adaptable to varied soils from 



Quebec to Carolina and westward to the Pacific States. 

 ENGLISH MORELLO. Standard late culinary variety. Follows Mont- 



morency. Handsome, dark red. Resists brown rot and hangs long 



on the trees, which are small, round-headed and drooping. Hardy but 



sometimes unhealthy. 

 MONTMORENCY. Most popular sour Cherry. Mid-season, medium size, 



light to fairly dark red, tart, very good quality. Tree very vigorous, 



healthy and annually prolific; adapts itself to wide variety of soils. 



SUB-ACID VARIETIES 



DUKES 



ABESSE D'OIGNIES. One of the best Dukes. Large, handsome, dark red, 

 excellent quality. Late. Tree remarkably vigorous, hardy and pro- 

 ductive. One of the few varieties that do well in the Middle West. 

 LATE DUKE. Two weeks to a month later than May Duke, which it some- 

 what resembles otherwise. Large, dark red, juicy, rich', sub-acid, 

 excellent. Hedrick writes: "Cherries of New York": "If those who 



Fig. 86. Four-year-old Late Duke Cherry 



