THE CHERRIES OF NEW YORK 1 95 



oldest of which are cut from time to time. There seems to be Httle in the 

 variety to commend it for either home or commercial plantings in New 

 York. 



Vladimir is a generic name for a group of varieties grown in Russia, 

 principally in the province of Vladimir east of Moscow. Most of these 

 cherries are large, black fruits with highly colored juice and good quality, 

 much valued for market use in their native country. Professor J. L. Budd 

 imported a number of these Vladimir cherries from Orel in Central Russia 

 and grew them at the Experiment Station grounds in Iowa, giving to each 

 a seedling number as a distinguishing characteristic. One, Orel No. 25, 

 was selected as being superior in many respects to the others and was 

 finally named Vladimir. This variety, typical of these Russian cherries, 

 has been considerably propagated and is generally distributed throughout 

 this cotuitry. The American Pomological Society added Vladimir to its 

 list of recommended fruits in 1909. 



Tree dwarfish, round-topped, very hardy, productive; trunk medium or below in size; 

 branches willowy, drooping, reddish-brown sUghtly overspread with ash-gray; branchlets 

 slender, long, smooth, with a few small, raised lenticels. 



Leaves nvmierous, three inches long, one and three-fourths inches wide, folded upward, 

 oval, thick; upper surface dull, dark green, smooth; lower surface light green, with a few 

 scattering hairs; apex acute, base slightly abrupt; margin finely serrate, with dark colored 

 glands; petiole one-half inch long, tinged with red, with a few scattering hairs along the 

 staJk, glandless or with from one to four small, reniform, greenish-yellow glands at the 

 base of the blade. 



Buds small, short, very obtuse, plump, free, arranged singly as lateral buds and in 

 small clusters on small spurs; leaf-scars obscure; season of bloom intermediate; flowers 

 white, one and one-fourth inches across; borne in scattering clusters in twos, threes and 

 fours; pedicels three-fourths of an inch long, rather slender, glabrous, greenish; caljrx-tube 

 with a tinge of red, somewhat obconic, glabrous; calyx-lobes reddish, broad, obtuse, serrate, 

 glabrous within and without, reflexed; petals rotmdish or slightly obovate, irregularly 

 crenate, with short, blunt claws, apex entire; filaments over one-fourth inch long; pistil 

 glabrous, shorter than the stamens. 



Fruit matures very late; three-eighths of an inch long, seven-eighths of an inch wide, 

 roimdish-cordate, sUghtly compressed; cavity rather shallow; suture a line; apex roundish; 

 color dark red almost black at full maturity; dots niamerous, small, russet, inconspicuous; 

 stem slender, one and one-half inches or more in length, adherent to the fruit; skin thin, 

 separating from the pulp; flesh dark red, with very dark colored juice, shghtly stringy, 

 melting, sprightly, astringent, sour; of fair quality; stone semi-clinging, rather large, long- 

 ovate to oval, with smooth surfaces, tinged with red. 



