HOSACEiE. 121 



In Fiiince the Cherry is highly prized, not only as a fruit pleasant and delicious to 

 the taste, but as affording food to the poor, and a law was passed so long ago as 1669 

 coniiuandiug the ))reservation of all Cherry-trees in the royal forests. This edict caused 

 Buch a superabundance of Cherry-trees as to allow no room for the growth of under- 

 wood, when, going to the other extreme, all the fruit-trees were cut down excepting 

 Home young saplings ; and Bose tells us that this great calamity for the poor caused 

 considerable distress to many who had subsisted for several months of the year directly 

 or indirectly on the produce of the merisier. Soup made of the fruit with a little bread 

 and a little butter was the common food of the woodcutters and charcoal-burners of the 

 forest during the winter. Cherries enter much more largely into the diet of our continental 

 neighbours than into our own. We constantly hear of Cherry cakes and Cherry wine, 

 and the common spirit of the Continent, Kirschwasser, is distilled from them after 

 fermentation. For the manufacture of this spirit, which is made chiefly in Alsace in 

 France, in Urtemberg in Germany, and in Berne and Basle in Switzerland, the wild 

 black-gean is preferred. JIaraschino is also made from the Cherry, much in the same 

 ■way as Kirschwasser. The kind of Cherry preferred for this pui'pose is a small acid 

 fruit called marasca, which abounds in the north of Italy, at Trieste, and in Dalmatia. 

 The chief difference in the manufacture of Maraschino from Kirschwasser is the mix- 

 ture of honey with the distilled juice in the former. Loudon tells us that genuine 

 Maraschino is as difficult to meet with as genuine Tokay, and that a large quantity of 

 such as is sold is nothing more than Kirschwasser mixed with honey and water. 

 Noyau and Fiatafia are flavoured with the kernels of the Cherries, and we believe that 

 the leaves are often admitted into the preparation, and add to the flavour and perfume. 

 In this country we use Cherries as pleasant additions to the luxuries of our table, 

 not only freshly gathered from the trees, but in the shape of Cherry brandy, preserved 

 Cherries, and " Cherry pie," so celebrated in nursery song, as the promised treat to Jenny 

 Wren, when Cock Rubin says, — 



" If you will but be mine, 

 You shall dine on Cherry pie, and drink nice currant wine." 



In nursery mythology the Cherry-tree is a favourite tree, and for some unknown reason 

 is associated with the cuckoo. It is still the custom in some districts for children to 

 dance round a Cherry-tree singing : — 



" Cuckoo Cherry-tree, 



Come down and tell to me 



How many years I have to live." 



Each child then shakes the tree, and the number of Cherries that fall is supposed to be 

 the answer to the question. One of our earliest English games was called Cherry-pit, 

 and consisted of pitching cherry-stones into a little hole, much as marbles are some- 

 times played. Shakespeare alludes to it in "Twelfth Night." Sir Toby Belch says: 

 " 'Tis not for gravity to play at cherry-pit with Satan." 



The glim of the Cherry-tree has the same properties as gum-arabic, but differs from 

 it in not dissolving in cold water. It is known to chemists as cerasin. HasselquLst 

 relates that a hundred men were kept alive during a siege of two months by the gum 

 of the Cherry alone : this is highly incredible, however, as it contains little or no 

 nitrogenous matter. 



The wood of the wild Cherry is fine, close-grained, strong, and of a reddish colour. 

 It is easily worked, and takes a fine polish. It is much sought after by cabinet-makers 

 and turners, particularly in France, where mahogany is not so common as in Britain. 



VOL. III. K 



