64 



THE CANADIAN H0RTICULTUKI8T. 



they could be evaporated. Evaporation 

 of fruit was becoming a necessity with 

 the fruit grower. Nearly every farmer 

 in Wayne County had his evaporator, 

 by which he could evaporate from 40 to 

 300 bushels of fruit per day. 



A berry j^^cking machine was here 

 exhibited, by which it was claimed that 

 four or five bushels of i-aspberries per 

 day could easily be gathered by one per- 

 son. The machine is wheeled up to a 

 tree, and the ripe fruit whipped off into 

 a hopper. 



QUINCES AND PEARS 



having been reported as sold at a very 

 low price, Mr. Barry said he had sold 

 his quinces at from S3. 00 to $5.00 per 

 keg or half-barrel. He shipped a few 

 at a time, just when they were most 

 wanted in the market. The same with 

 his pears ; bv a little management he 

 got $3.00 to $4.0<) per half-bushel for 

 his extra choice. 



Mr. W. C. Barry added, " You must 

 select the very best, and sell it at a 

 high price ; the balance you must sell 

 for what it will bring." Mr. Hooker 

 thought it quite possible to put up good 

 fruit in good shape, and yet do badly. 



(To he continued.) 



PROMISING CHERRIES. 



What cherries are the most promising 

 for orchard 'planting in Western On- 

 tario ? W. 



In reply to this question Mr. E. 

 Morris writes the following papei-, the 

 value of which we can fully appreciate, 

 having vainly tried for fifteen years 

 past to make money out of an orchard 

 of Duke and Bigarreau cherries of all 

 the finest varieties: — 



" I would recommend as a class the 

 Morellos, although there are a few in 

 the Duke and Bigai-reau classes that can 

 be gi'own profitably in some sections. 



Of the Bigarreau, we have noticed 

 the variety known as Great Bigarreau 



the least afibcted by rot, the great 

 trouble with this class of cherries. It 

 may be described as follows : Large 

 size ; very dark red, or nearly black 

 when fully ripe ; half tender, sweet 

 and excellent. Veiy productive. 



The Morellos as a class are quite as 

 hardy, and resemble in appearance and 

 habits of growth the common red cherry 

 of the country, but without their bad 

 habits of throwing up sprouts or suck- 

 ers, and, as far as my observation goes, 

 are not subject to the black knot that 

 is destroying the common cherry every- 

 where in Ontai'io, except in a few most 

 favored localities ; and in view of this 

 fact, I am impressed with the belief 

 that any one planting out the improved 

 varieties of Morello cherries in oi'chard 

 form (15 feet apart each way) will i-e- 

 alize a handsome profit from the in- 

 vestment. I would recommend the fol- 

 lowing varieties, in order of merit : — 



Early Richmond. — Medium size ; 

 dark red ; melting, juicy, sprightly, 

 acid flavor, and when only half-ripe re- 

 sembles the common red cherry, but 

 after this time it will continue to in- 

 crease in size for at least two weeks, 

 at the same time becoming darker in 

 color and sweeter in flavor ; is unsur- 

 passed for cooking purposes and ex- 

 ceedingly productive. 



Large Montmorency. — A little 

 larger than the preceding, and about 

 ten days later ; otherwise resembling it 

 very much. 



English Morello. — A veiy slow 

 grower and usually a very poor tree 

 on account of slowness of growth ; 

 medium to large ; blackish red, rich, 

 acid, juicy and good, and on account of 

 its richness is one of the best for can- 

 ning. Very productive, ripening in 

 August, long after all other cherries 

 are gone. 



Of the new Rus-sian varieties re- 

 cently introduced into this country I 

 can not say too much in favor of the 



