CHERRIES. 



The Morello cherry, one of the most useful in our 

 collections, is mentioned by Parkinson in 1629, who 

 says it is so called from its juice being like that of the 

 Morus or Mulberry. In a favourable situation it will 

 ripen its fruit well on a standard, but the crop is pre- 

 carious. On an espalier, where it has plenty of sun, it 

 succeeds perfectly ; and on a north wall it ripens well 

 and bears abundantly ; but in this situation its fruit is 

 too austere to be eaten raw, and consequently it is ge- 

 nerally used for the purpose of preserving in brandy. 



I would strongly recommend the Morello cherry to 

 be planted against an east, south-east, or south wall, 

 trained thinly, the branches at least six inches apart, not 

 suffering them to be overloaded with fruit ; which should 

 be kept on the trees till it is perfectly ripe, or begin- 

 ning to shrivel. It will then be found most excel- 

 lent in the dessert. This is not the Cerisier trs-fer- 

 tile of Duhamel, nor do I find it in his collection. M. 

 Noisette says he brought it to Paris from Brabant in 

 1807. 



13. WATERLOO. Hort. Trans. Vol. ii. p. 302. t.21. 



Fruit large, somewhat round, hollow at the base, 

 mostly round at the apex, but some are a good deal flat- 

 tened. Stalk long and slender. Skin of a dark lurid 

 appearance ; but when quite ripe it changes to a dusky 

 red, approaching to black. Flesh firm, with a high 

 flavoured juice. 



It ripens some days later than the Black Eagle, the 

 beginning or middle of August. 



This originated from a seed of the Bigarreau, impreg- 

 nated with the pollen of a May Duke, and its fruit was 

 first exhibited at the Horticultural Society in 1815, 



It was named by Mr. Knight, from the circumstance 

 of its first perfecting its fruit after the memorable 

 battle of Waterloo. Mrs. Thomas Pendarves Stack- 



