THE CHERRY. 



823 



drops its leaves too early in this climate to be esteemed 

 for this purpose. 



The Cherry, in favorable climates, is highly esteemed as 

 a pleasant and refreshing fruit. The rich, luscious flavor 

 of some varieties, and the delicacy and juiciness of oth- 

 ers, renders it a very desirable dessert fruit. The tender 

 acid sorts are preserved in sugar or brandy, and are excel- 

 lent for pies and tarts ; dried slowly by artificial heat, with 

 the addition of sugar, the stones being removed; they are 

 excellent for winter use. Cherry gum is very similar to 

 Gum Arabic. The Cherry is a very difficult fruit to 

 bring to perfection in the South, except the common Mo- 

 rello ; and even this does not average a really good yield 

 oftener than once in two or three years. It likes a mel- 

 low loam, so deeply trenched that it will not suffer from 

 drought, and pretty well enriched. A thin mulching of 

 chip manure or tan bark about the roots, is a beneficial 

 application. 



I have been able to obtain an analysis of the fruit and 

 stalk only, which is by Richardson : 



CHERRY. 





Entire Fruit. 



Stalk. 



Potassa, . 



51.85 



42.66 



Soda, . . . . 



. 1.12 



6.17 



Lime, 



7.47 



22.29 



Magnesia, 



. 5.46 



2.71 



Sulphuric Acid, 

 Silicic " 



5.09 



2.98 



. 9.04 



2.59 



Phosphoric " 



14.21 



14.89 



Phosph. of Sesquioxide 



of Iron, 3.74 



2.35 



Chloride of Iron, 



2.02 



2.39 



100.00 99.00 



Per-centage of ash . . 0.43 2.37 



