278 



OASSELL'S POPTTLAR aAEDENING. 



The mere act of gathering needa care and skill, as 

 otherwise the fruit has such a firm hold, and is so 

 closely mixed up, and often almost imbedded in the 

 clusters of fruit-spurs, that not a few of the latter 

 may be wrenched off in the gathering. A sharp 

 knife or scissors is therefore most useful in gather- 

 ing Cherries. 



Diseases and Insects. — Gum and canker may 

 be said to be almost the only maladies that affect 

 Cherries. Both are preventible, although hardly 

 curable. By pursuing the method of culture here 

 briefly set forth, but little of either will appear. 



Beware of excessive stimulations; gum has its 

 origin in extravasated sap, and may be produced 

 by excessive vigour, especially when exposed to 

 sudden checks, or wounds. 



Insects. — The worst of these is the black fly, 

 Aphis cerasusj the strongest and the most destruc- 

 tive of the whole family, so often very troublesome 

 alike in the spring, summer, and autumn. The sim- 

 plest remedies are those already described — see the 

 Peach and Nectarine. 



In the case of larger trees, the chief practical 

 difficulty is to reach the affected parts. Overhead 

 syringing through the garden engine obviates this 

 difficulty to some extent, but the expense of killing 

 washes also deters from using them. 



Fortunately the aphis mostly attacks the points 

 of the shoots first, and if the latter can be promptly 

 cut off as far down as the aphis extends, and the 

 points carefully bagged and burned, there will 

 mostly be an end of the black fly for the season. 

 The' caterpillar of the goat-moth, Cossus ligniperda, 

 mostly confines its attention to the Duke class of 

 Cherries. The slugworm, Selandra atra, is more 

 cathoUc in its tastes, and proceeds to skeletonise 

 the leaves to a ruinous extent. A strong dose 

 of such compoundings as a pound of tobacco to 

 four gallons of water, or a peck of lime and two 

 pounds of soft soap to thirty gallons of water, 

 or a pint of paraffin oil to a gallon of water, as 

 thoroughly mingled as possible, generally finishes 

 these pests, or makes them flit to sweeter quarters. 

 These troublesome pests may also be pickled off by 

 dustings of soot and quicMime, in equal parts, dosings 

 of snuff or pepper, &c. (See also Pear and Peach 

 Insects.) 



Varieties of the Cherry.— Mr. Carmichael 

 chooses the following dozen : — 



Select List of Cherries. 



Ansell's— fruit very large ; Archduke— fruit large, deep 

 colour black ; a delicious red, rich, and briskly fla- 



V-Tond, August. voured. July. 



Belle d'Orl^ans — fruit me- 

 dium size ; yellowish.- 

 white, juicy, andrichly fla- 

 voured; one of the earliest 

 and best kinds. June. 



Bigarreau BTapoleon— fruit 

 large, ajid handsome ; 

 pale yellow, juicy, and 

 richly flavoured j the tree 

 is a great bearer. Au- 

 gust. 



Bmck Tartarian — fruit 

 large, deep black, hand- 

 some, and first-rate ; it 

 ought to grow on a wall. 

 Beginning of July. 



Early Bivers— fruit large, 

 black, and of first-rate 

 quality. Jime. 



Frogmore Early Bigarreau 

 —fruit large, pale yellow, 

 and first-rate flavour. 

 July. 



Mammoth— fruit large, and 

 handsome ; pale yellow ; 

 very fine. August. 



Mayduke — fruit medium 

 size ; dark red ; a well- 

 known kind. July. 



Morello— fruit medium size. 

 The best for culinary pur- 

 poses. July. 



Beine Hortense— fruit large 

 ajid handsome; a firsc- 

 rate kind. End of July. 



St. Mai^arefc's- fruit very 

 large, dark purple, sweet 

 and rich, August. 



Other Fine Cherries. 



Bigarreaus. 



Adam's Crown — early, pale 

 red; first-rate. 



Belle Agabhe— flesh yellow, 

 and sweet; the latest of 

 all Cherries. 



Buttner'e Blackheart — 

 larger and superior to the 

 old Black. 



Buttner's Yellow— very rich 

 and sweet ; of a pale am- 

 ber when ripe. 



Cleveland Bigarreau— yel- 

 lowish - white, mottled 

 with crimson, juicy, and 

 very full-flavoured. 



Couronne — dark purple, 

 sweet and high-flavoured ; 

 one of the oldest and most 

 popular orchard Cherries 

 in cultivation. 



Downton — delicious flavour, 



pale yellow, dotted with 



red. 

 GascoigneHeart — one of the 



finest and most popular 



Cherries now in cultiva- 

 tion. 

 General Wood — new red 



American Cherry of the 



highest quality. 

 Late Bigarreaii — yellow and 



red; flesh very rich. 

 Monstrous Heart — very 



large, the skin yellowish, 



changing to red. 

 Oacheart — flesh firm; dark 



red ; very fine. 

 Tradescant's Heart— dark 



purple, firm, flesh sweet 



and brisk. 



G^ans. 



Amber— rather small but 

 fine, tender, juicy, deli- 

 cate in appearance, and 

 of the most delicious 

 flavour. 



Black Eagle— rich and deli- 

 cious. 



Early Purple — deUcious, 

 tender, and juicy ; dark 

 purple. 



Hogg's Black— ^rich, sweet, 

 and tender; flesh and 

 skin very dark, 



Hogg's Bed— flesh yellow- 

 ish - white, juicy, and 

 highly flavoured. 



Late Purple— this Cherry is 



about equal to the Early 

 Purple, but is much later, 

 ripening in the end oi 

 July. 



Mannin g'sMottled— y ello w, 

 transparent, juicy, and 

 sweet. 



Transparent Gean — pale 

 yellow, mottled with red, 

 sweet and sub-acid. 



"Waterloo — deliciously fla- 

 voured ; one of the finest 



- clear red Cherries. 



"Werder's Early (Black)— 

 very large ; deep colour, 

 and most delicious Ael- 



Mai/ duTces. 



Belle Magnifique — yellow- 

 ish, tender, _ sweet and 

 s^tb-acid ; an immense 

 bearer. 



Buttner's October — rich 

 red, veined with white ; 

 sparkhng sub-acid. 



Carnation — very prolific ; 

 flesh yellowish, tender, 

 juicy, and sweet. 



Late Duke— pale red, ten- 



der, and juicy. End of 

 August. 



Mayduke— still one of the 

 most prolific and best; 

 rich, tender, good flavour. 



Beine Hortense— flesh yel- 

 low, netted, very tender, 

 and sweet, with a dafih 

 of acid. 



Transparent- dark purple, 

 melting, and tender. 



Morellos. 



Flemish— very similar to 



the Kentish, but the tree 



is more upright. 

 Kentish— bright red, rather 



acid ; of a semi-drooping 



habit. 

 Morello — tender, briskly 



acid, gaining colour as 

 well as sweetness as it 

 ripens. 

 Ostheim — new improved 

 and larger variety of Mo- 

 rello, and less acid than 

 the type. 



