BWYEE'S GtriDE. 



41 



Mercer — Tree a good grower, very hardy. Fruit dark, red, larger 

 than Black Tartarian, and equally as fine in flavor. Ripens the end of 

 June. 



Napeoleon — A magnificent cherry of the largest size, pale yellow, 

 with a bright red cheek, flesh very flrm, juicy and sweet. An old reliable 

 standard variety, grown extensively for market; trees are vigorous grow- 

 ers and exceedingly productive. Season first part of July. 



Rockport — Large, pale amber in the shade, light red in the sun; half 

 tender, sweet and good. Trees strong, erect growers and productive. 

 Ripens early in July. 



Schmidt's Big- 

 a r r e, au — Fruit 

 of the largest 

 size; in color a 

 rich, glossy 

 black. T r e e a 

 good grower and 

 hears abundant 

 crops. Rip ens 

 early in July. 



Windsor— The 

 cherries are ob- 

 tuse, heart shap- 

 ed, dark purple 

 or nearly black; 

 fine in texture 

 and of the best 

 fla V o r. Tree 

 har d y and e x- 

 ceedingly produc- 

 tive. A very val- 

 uable late vari- 

 ety for market and family use. Within the last few years the Windsor 

 has been planted extensively. We hear good reports from it from all 

 sections. The trees bear young and regularly with us. Fruit ripens the 

 last of July. 



Yellow Spanish — Large, pale yellow, with a bright red cheek in the 

 sun, flesh firm, juicy and delicious. Valuable on account of its early 

 ripening; trees productive and strong growers. Ripens about middle of 

 June. 



DUKE AND MORRELLO CHERRIES. 



These should be planted fifteen feet apart, and should be treated 

 much the same as the Heart and Eigarreau. The trees are not near as 

 large as the last mentioned family and can be planted closer together. 

 In all cases these should be headed low down, or say within two feet of 

 the ground. Dukes and Morrellos will come into bearing the second and 

 third years after being planted, and are good, regular abundant fruiters. 

 Of late years they are grown much more extensively for commercial 

 orcharding than the other class, and from various reports received from 

 a large territory they seem to be more profitable, except in the case of 

 some of the Dukes, like the May Duke, the fruit of which is sub-acid 

 and is, of course, used principally for preserving or canning. The fruit 

 does not rot like the sweet species and can remain on the tree for two 

 or three weeks after becoming ripe; this is a valuable privilege and one 



