31 6 THE FRUIT GARDEN 



ments of the country until now, and chiefly from France and Germany. 

 Within recent years the demand for varieties that will endure the severe cold 

 of the north-western plains has caused the introduction of several varieties from 

 Russia, but most of them are of such poor quality that they are of little value 

 compared with the standard sorts. Many seedlings have also been grown from 

 the first imported varieties, and are now among the most valuable grown. 

 Generally speaking, there are two classes of cherries — sweet and sour — although 

 there is a more rational classification by which they are divided into Mazzards, 

 Hearts, Bigarreaus, Dukes, Amarelles, and Morellos. These classes all have 

 well-defined distinctions, but for our present use we will consider only the two, 

 the first including all those of upright, rank-growing habit and bearing sweet 

 or mild-flavoured fruit, and the second those varieties with low heads, slender 

 twigs, and very tart fruit. 



Distribution. — The region where cherries succeed best is on the Pacific 

 Slope, especially Washington, Oregon, Idaho, and California. Some have been 

 grown there that were by actual measurement over an inch and a quarter in 

 diameter, and those an inch in diameter are common. The foothills and valleys 

 of the Appalachian mountain-chain, from Western New York to Southern 

 Virginia, are well suited to cherry culture. In all of these regions there are 

 single trees which have borne more than fifty bushels of fruit in a year. Over 

 the rest of the territory where the apple, peach, and other ordinary fruits 

 succeed, which includes the province of Ontario in Canada in addition to 

 most of the United States, cherry culture is more or less successful. Sour 

 cherries will endure more severe cold and more violent changes than the 

 others. 



Culture. — Cherry trees being of variable size and habit of growth are 

 planted differently. Trees of the sweet class generally require to be about 

 30 feet distant and sometimes more, but the sour varieties do not need to be 

 over 25 feet apart. Clean culture is best for them, and manuring the soil 

 that is not naturally rich. Of the sweet class there is a very large list of 

 excellent varieties, of which the Tartarian, May Duke, Napoleon, Bing, 

 Lambert, Centennial, Hortense, and Windsor are among the best. Of the sour 

 class, which has fewer varieties, the Richmond, Dyehouse, Montmorency, and 

 English Morello are the most popular. 



THE QUINCE 



Of all orchard fruits the quince is the least valuable, and is only grown 

 sparingly. Almost every farm or small country place has a tree or two, and 

 sometimes a small orchard is found. The quince delights in rather moist soil 

 and a cool but not severe climate. In some districts there are commercial 

 orchards as large as 40 acres. The trees are set about 15 feet apart, trained 

 very low, and kept in a high state of cultivation. The variety called Orange 

 is the best, although there are a number more that are good. Rea and Missouri 

 are early, and Champion and Van Deman late ones. 



