CLASSIFICATION. 203 



kernels of the fruit are mixed. The gum of the Cherry is nearly- 

 identical with gum-arabic, and there are some marvelous stories told 

 of its nutritive properties." 



As a substitute for raisins, the following method of preparing the 

 Sour Cherries deserves especial attention. It is given us by Charles 

 Carpenter, Esq., of Kelley's Island, Ohio, by whom it has been suc- 

 cessfully practised : 



" Take the ripe cherries and pit them. Put a quantity in a por- 

 celain kettle and let them just scald, which will separate a part of 

 their juice from the pulp. Skim out the cherries on platters to dry. 

 I*ut more cherries in the hot juice and scald until all are scalded. 

 Partially dry them (one or two good days is sufficient), and put them 

 in jars, scattering a little sugar among them — say a quarter of a 

 pound of sugar to a pound of the dried fruit. Thus prepared, they 

 will keep for years, if protected from the moths. For all purposes 

 of cooking they are as good, and by many preferred to raisins. 



"To the juice which is separated fi'oni them by the scalding, add 

 a small quantity of sugar, and boil down a little, and it is better than 

 boiled cider for all purposes for which boiled cider is used." 



Gathering the Fruit. The flavor and character of the Cherry is 

 best obtained Avhen gathered early in the morning ; but if intended 

 for distant market, tbey should always be gathered with the stem 

 attached, and when dry. 



Class 'Jication, In order the more readily to distinguish varieties 

 of the Cherry, authors have entered into classification ; but as those 

 heretofore made have seemed rather to perpetuate error than induce 

 correctness, we have ventured upon a partially new order. Lindley, 

 in his Guide to the Orchard, makes two divisions : one embracing 

 varieties the fruit of which is round, acid, or sub-acid ; the other sweet, 

 and heart-shaped. Downing, in his Fruits and Fruit Trees, makes 

 four divisions or classes, viz. : Heart-shaped, Biggarreaus, Dukes, 

 and Morellos ; and, in a measure, all other writers have adopted 

 these classifications. Tlie two last terms of Mr. Downing — Dukes 

 and Morellos — we shall continue, as they are not inapplicable, and 

 the trees are distinct in growth. But the word Bigarreau, being de- 

 rived from Bigarree. originally meaning and intended to convey the 

 idea of a parti-colored, or yellow and red fruit, and not meaning (as 

 it is generally used and understood by pomologists) Jinn-jieshed, we 

 can see no just cause for continuing in use. Again: there are vari- 

 eties which, although round in foim, are yet sweet, and partially 

 tender-fleshed, and however erroneous, would have (if the old classi- 

 fication were pursued) to come under the head of Heart-shaped. 

 There are also varieties where the characters, both of tree a"id fruit, 

 of those determined by the two distinctions — Heart and Bigarreau — 

 are so closely commingled as to often perplex the amateur, and thus 

 increase rather than lessen his troubles. We shall therefore desig- 



