226 



CHERRIES AND PLUMS 



Picking Cherries. — Cherries are usually picked with the stems 

 on; this prevents the loss of juice and makes them stand up better 

 during handling. They are usually picked in Climax baskets with 

 handles or in smaller baskets holding one or two quarts. The fruit 

 is usually repacked so that the stems are not conspicuous when 

 shown on the market. Small trees may be picked from the ground 

 and from small ladders, as shown in left corner (Fig. 155). 



The cherries should not be picked until they show some degree 

 of ripeness. Mere coloring is not sufficient. The flesh should be 

 well developed, showing a degree of maturity. 



Fig. 155. — Packing Early Richmond variety of cherries in Ohio. The rigid metal buckets 

 used in picking prevent serious bruising of fruit. (U.S.D.A.) 



Uses. — For home use the cherry crop should be used abundantly 

 while fresh for stewing, eating out of hand and for making pies. 

 Much of the surplus crop may be preserved for winter use. Some 

 varieties are easily dried, but all may be readily kept in the canned 

 form. They are less commonly made into preserves and jellies. 

 Juice of other fruits added to the cherry juice will aid in jelling. 

 The juice of the cherry alone may be kept in the unfermented form. 



Insect Enemies of the Cherry. — The cherry, like other stone 

 fruits is seriously attacked by curculio insects which make the 

 fruit wormy. The remedies suggested under the head of peaches 

 may be used with the cherry as well as with the plum. 



