THE CHERRY. 453 



BlGARREAU. 



Graffion. Yellow Spanish. 



White Bigarreau. Amber, or Imperial. 



Turkey Bigarreau ? Bigarreau Royal. 



Italian Heart. Bigarreau Gros ? 



West's White Heart. Bigarreau Tardif. 



Groote Princess. Hollandische Grosse. 



Prinzessin Kirsche. Cerise Ambree. 



This noble fruit is unquestionably one of the largest, most beautiful, 

 and delicious of Cherries. It was introduced into this country about 

 the year 1800, by the late William Prince, of Flushing, and has been 

 very extensively disseminated under the names of Yellow Spanish, Graf- 

 fion, and Bigarreau. The tree is short, but thrifty in growth, making 

 strong lateral shoots, and forming a large and handsome head with 

 spreading branches. 



Fruit very large, and of a beautiful waxen appearance, regularly 

 formed, obtuse heart-shaped, the base a good deal flattened. Stalk stout, 

 nearly two inches long, inserted in a wide hollow. Skin pale whitish 

 yellow on the shaded side, bordered with minute carmine dots, and 

 deepening into bright red, finely marbled on the sunny side. Flesh pale 

 yellow, quite firm, juicy, with a rich, sweet, and delicious flavor if allow- 

 ed fully to ripen. In perfection the last of June. 



BIGARREAU GROS CGEURET. 



Large Heart-shaped Bigarreau. Bigarreau Gros Monstrueux. 



Bigarreau Coeur de Pigeon. Bigarreau Marcellin. 



Gros Coeuret. 



This, the true Large Heart-shaped Bigarreau, is a French variety 

 only rarely seen in the fruit gardens of this country. 



Fruit large, roundish heart-shaped, with a suture line frequently 

 raised, instead of being depressed. Skin at first yellowish red, marked 

 with deeper red streaks, but becoming, when fully ripe, a dark shining 

 red, almost black. Stalk inserted in a shallow hollow. Stone oval and 

 rather large. Flesh firm, purplish, a little bitter at first, but of a sweet 

 flavor when fully matured. Bipe first week in July. 



BIGARREAU JABOULAY. 

 Bigarreau de Lyon. 



This is a fine large, early Bigarreau. Skin covered with clear red. 

 Stalk an inch and a half long. Flesh firm, juicy, richly flavored, and 

 delicious. End of June. (Hogg.) 



Some years since we received a Bigarreau de Lyon from Lewis B. 

 Eaton, of Buffalo, 1ST. Y., he having purchased it from a lot of imported 

 French trees. The label being lost, the above name was given, and as 

 it has been so disseminated, we continue it and give description to aid 

 in its identity. The tree is a free grower, with long, spreading, some- 

 what pendulous branches. 



Fruit large, heart-shaped, somewhat irregular compressed. Suture 

 slight. Skin deep red, almost black at maturity. Stalk rather long, 

 slender, curved, set in a round narrow cavity of moderate depth. 



