STATE POMOLOGICAL SOCIETY. 



77 



dulge oui' appetites for this luxury, and have plenty to share with 

 our friends or to sell in market. 



In examining' the lists of fruits in the various fruit-books, I find 

 some authors have catalogued over 100 kinds of cherries known in 

 this country, but of this great number there are few which it would 

 be advisable to adopt for cultivation in any particular locality. 

 There are certain kinds which from their hardiness, great produc- 

 tiveness and excellent quality, ai'e very desirable for all gardens. 



Downing says : " The hardiest cherries are the Kentish (or Vir- 

 ginia May), the Dukes and Morellos. These succeed well at the 

 farthest limits, both North and South, in which the cherry can be 

 raised, and when all other varieties fail they may be depended on 

 for regular crops. Next to these in this respect, are the Black 

 Heart, Downer's Late, Early Purple Guigne, and Elton." Of the 

 Kentish he says : " The true Kentish cherry, an old European 

 sort, better known hei-e as the Early Rich- 

 mond, is one of the most valuable of the acid 

 cherries. It begins to color about the 20th 

 of May (latitude of New Jersey), and may 

 then be used for tarts; while it will hang 

 upon the tree, gradually growing larger and 

 losing its acidity, until the last of June, or in 

 dry seasons even until July, when it becomes 

 of a rich, sprightly and excellent acid flavor 

 The tree grows about eighteen feet higli, 

 with a roundish, spreading head ; is exceed- 

 ingly productive, and is, from its earlj' ma- ^^""ly KicLmond. 

 turity, a very profitable market fruit, being largely planted for this 

 purpose in New Jersey." 



Next to the Kentish or Early Richmond, is the Mayduke. I 

 quote from the same author : " This invaluable early cherry is one 

 of the most popular sorts in all countries, thriving almost equally 

 well in cold or warm climates. This, the Black Heart and the 

 Bigarreau, are the most extensively diffused of all the finer varieties 

 in the United States. And among all the now varieties none has 

 been found to supplant the Mayduke. Before it is fit for table use 

 it is admirably adapted for cooking ; and when ripe it is, perhaps, 

 the richest of all the sub-acid cherries." * * * "It begins to 

 color, about New York, in favorable seasons — the last of May — 

 and ripens during the first half of June." This variety has a pecu- 

 liar habit of ripening some of its fruit much later than the other, 



