124 CHERRIES. 



and is vigorous when young, but is said lo be subject to a 

 premature decline from tl)e abundance of its produce. 



CCEUR DE POULE. N. Dun. Calvel. 



Guigne Cceur de Povle. Cerisse Cceur de Poule. N. Dull. 

 Cor de Galbio. 



It is mentioned by Calvel, and in the New Duhamel, that 

 this variety is not often met with in the environs of Paris, but 

 is more cultivated in the south of France, and especially in the 

 vicinity of Thoulouse, where it is known by the title last quoted 

 as a synonyme. The tree acquires a lofty expansion ; the 

 leaves are long, dark green, with large nerves ; the buds are 

 large, and produce one or two flowers, which are also of large 

 dimensions, their petals being of greater size than those of the 

 Bigarreau class. The fruit ripens in July, and its form is 

 precisely that of a heart ; it is more than an inch in length, 

 and in some cases fifteen lines, and measures almost as much 

 at its greatest diameter. When at maturity it is of nearly a 

 black colour, and its juice is highly coloured and dark red; 

 the peduncle is eighteen lines in length. 



DOWNTON. Pr. cat. Pom. mag. Hort. trans. 



LOND. HOKT. CAT. 



This variety, which has been latterly introduced into our 

 country, is described in the Pomological Magazine as follows: 



" The Downlon is ripe soon after the Mayduke, it bears well 

 as a standard, and in richness of juice it yields to no cherry of 

 any season. It was raised by Mr. Knight from a seed either 

 of the Waterloo or the Elton, but from which is not certain. 

 The wood is spreading and strong ; buds pointed, ovate ; 

 leaves moderately large, oblong, acuminate, pendulous, some- 

 what waved at the margin, acutely serrated, rather thin in 

 texture ; flowers large ; stamens weak, unequal, generally as 

 long as the style ; petals obovate, imbricated ; fruit pale yel- 

 lowish, much speckled with red, especially towards the sun, 

 where the red spots run together ; flesh light yellow, very 

 tender, juicy, and high flavoured. It adheres slightly to the 

 stone." 



