PLUMS AND CHERRIES 187 



and Red June, can be shipped hundreds of 

 miles and arrive in perfect condition, while 

 many European sorts can be sent across the 

 continent. Cherries are very tender, particu- 

 larly the sour sorts, and must be disposed of 

 in local markets. Some sweet varieties are 

 so firm and thick-skinned that by picking them 

 slightly under-ripe they may be sent long dis- 

 tances. As a result many Pacific Coast cher- 

 ries are marketed in the East every year. 

 Cherries so shipped, however, do not represent 

 the fruit at its best. Really to know a sweet 

 cherry one must eat it close to the place where 

 it grows, and it must ripen on the tree. Oregon, 

 probably, produces the finest cherries in the 

 world, but by the time they reach the Chicago 

 market they have lost much of their choice 

 goodness. Michigan and New York cherries 

 are famous wherever they are known, and 

 every year more and more of the crop is being 

 canned for distant markets. A recent develop- 

 ment in cherry marketing is to place the fruit 

 in cold storage for future use. Such cold stor- 

 age, however, is not like that which we know 

 in connection with apples. Instead, the fruit 

 is placed in large cans and is frozen solid, re- 

 maining so until ready for use. As a result of 

 this development you may now buy a fresh 

 cherry pie in New York or Chicago any day of 

 the year — and it will actually be a fresh cherry 



