CHERRIES. 119 
The Cuerry Tres (Prunus Cerasus) is said to have 
been introduced into Italy from Pontus, in Asia, by the 
Roman general, Lucullus. From the “ London cries” of 
Lydgate, it appears that “cherries in the ryse,”.or in 
twiggs, were hawked in London at the beginning of the 
fifteenth century. Excellent sorts have at various times 
been introduced from the Continent, and, of late years, 
several first-rate new varieties have been raised in England. 
Geans included, the Horticultural Society’s Catalogue enu- 
merates no fewer than 219 varieties; the following may be 
accounted some of the best. 
The Early Purple Griotte may be first mentioned, as 
being the earliest of all cherries, sometimes ripening in the 
end of May, and generally early in June. It is not yet 
generally known in England, but deserves cultivation, the 
fruit being large, of a fine purple color, and of rich flavor. 
Knight’s Early Black is a large, dark colored cherry, 
of excellent quality, ripening in the end of June. 
The May Duke is one of the most common, and, at the 
same time, one of the most valuable cherries. In fine 
scasons, and on a good aspect of wall, it begins to color in 
May; and in such situations it is generally ripe from the 
middle to the end of June. The tree also bears well as a 
dwarf standard, but against a wall the fruit gets larger, and 
does not fall off in flavor. 
The Royal Duke is a rich, sweet cherry, with most of 
the qualities of a May Duke. Ona standard it ripens in 
August. 
Bigarreau, or Grafion.—This 18 an excellent fruit, 
especially when it gets the protection of a wall. In the 
cherry orchards of England this sort is now pretty exten- 
sively cultivated, the fruit meeting with a ready sale, and 
vast quantities being required for the London market. 
