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4. Black Tartarian, This cherry, now well known in 

 many parts of the Union, is not surpassed by any other Heart 

 Cherry with which I am acquainted. It is of the largest 

 size, of a fine black colour,-very superior in flavour, and the 

 tree is a great and constant bearer. Its period of ripening 

 is the same as the Buck Heart, but for all purposes it is far 

 more desirable. It is, without doubt, the best market cherry 

 of its season, and in connexion with the Yellow Spanish, may 

 be considered not to be rivalled for the dessert. It has been 

 the fortune of this, as of most other choice fruits, to receive 

 in E'. gland a great number of titles, and ntfciess than ten are 

 enumerated, by which it has been sold in that country. It 

 has even in our country, from the before mentioned circum- 

 stance, been disseminated under two names, different from 

 the one that heaos this list the Ronald's Black Heart, and 

 the Circassian, both of which refer to the same fruit. 



5. White Tartarian. The cherry long cultivated by this 

 name in our country I have ascertained to be incorrect, and 

 is nothing more than a half barren variety of the White Heart. 

 I nave recently introduced the genuine kind, which is a most 

 beautiful transparent fruit, of a very fine quality, but not of 

 very larije size. 



28. Prince's Duke. Of all cherries this is the largest 

 that I nave seen, though not greatly varying from some I 

 have enumerated. It was reared by myself from the seed 

 of the Carnation, and is consequently of the class termed 

 Duke Cherries. The fruit is red and very luscious when 

 fuiiy ripe. The tree partakes of the appearance of the Car- 

 nation, and is not a great bearer. 



48 Florence. This is a cherry of excellent flavour, and 

 a most beautiful fruit for the dessert* It produces well, and 

 the fruit is of good s'ze. 



47. Waterloo. This is one of the fine productions of Mr. 

 Knight. It is a fine flavoured fruit, agreeably sweet and 

 productive. 



44. Plumstone Morello. The varieties of the Morello are 

 considered the finest fruits for tarts and preserves, and also 

 for putting in brandy ; but the European varieties are far 

 surpassed in size and value by the present one, which is a 

 native, discovered by myself in travelling through Virginia. 

 It is far larger than any other variety, extremely rich and 

 fine, ami has pits shaped like those of the plum, whence its 

 name. I have never found either this or the large English 

 Moreilo to b.e attacked by the insect which perforates th 



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