486 THE CHERKY. 



ORNAMENTAL VARIETIES. 



CHINESE DOUBLE-FLOWERING. 

 Yung To. Cerasus serrulata. Serrulated Leaved Cherry. 



This is a variety from China, with the leaves cut on the edges in 

 the manner known as serrulate by botanists. Its flowers, which are 

 borne in fascicles, are white, slightly tinged with pink, and nearly as 

 double as those of the Large Double-Flowering. The tree considerably 

 resembles the sour cherry-tree, and appears rather dwarfish in its 

 growth. 



DWARF DOUBLE-FLOWERING. 



Double -Flowering Kentish. Small Double -Flowering. 



Cerisier a Fleurs Doubles. 



This is a double-flowering variety of the sour or Kentish Cherry, 

 and has the more dwarfish habit and smaller leaves and branches of that 

 tree scarcely forming more than a large shrub, on which account it is 

 perhaps more suitable for small gardens. The flowers are much like 

 those of the Large Double-Flowering, but they are not so regular and 

 beautiful in their form. 



LARGE DOUBLE-FLOWERING. 



Double French Cherry. Merisier a Fleura Doubles. 



Prunus cerasus pleno. Cerasus sylvestris, flore pleno. 



The double-blossomed Cherry bears no fruit, but whoever admires a 

 beautiful flowering tree cannot refuse a place in his garden to this one, 

 so highly ornamental. Its blossoms, which appear at the usual season, 

 are produced in the most showy profusion ; they are about an inch and 

 a half in diameter, and resemble clusters of the most lovely full double 

 white roses. The tree has the habit and foliage of the Mazzard Cher- 

 ries, and soon forms a large and lofty head. 



VIRGINIAN WILD CHERRY. 



Wild Cherry of the United States. Cerasus Virginiana. 



Cerisier de Virginie. Virginische Kirsche. 



Our native wild Cherry is too well known to need minute descrip- 

 tion. It forms a large and lofty forest-tree with glossy, dark green 

 leaves, and bears currant-like bunches of small fruit, which are palata- 

 ble, sweet, and slightly bitter when fully ripe, at midsummer. They 

 are, however, most esteemed for preparing cherry bounce, a favorite 

 liqueur in many parts of the country, made by putting the fruit, along 

 with sugar, in a demijohn or cask of the best old rum. 



The black wild Cherry ( C. serotina, Torrey and Gray), which ripens 

 the first of September, is the best kind. The other species ( C. Vir- 

 ginia/net) , which is commonly known as the Choke Cherry, bears reddish 

 colored fruit, which is more astringent, and ripens a month earlier. 



