130 



CHERRIES. 



EARLY RED BIGARREAU. Atjth. 



Petit Bigarreau rouge. CcRuret. ) jy^y^ 

 Bigarreautier a fruit rouge, hatif. 5 



This Bigarreau, according to M. Le Berriays, is rather 

 larger than the preceding one, and a little more pointed 

 than any other ; the skin is tinged with a light red upon a 

 whitish ground ; the flesh is white, somewhat firm, and of a 

 pleasant taste. This fruit ripens fifteen days later than the 

 Early White Bigarreau, say about the end of June. Duha- 

 mel expresses some doubt as to its being distinct from the pre- 

 ceding variety, and thinks that when any difference exists, it 

 arises from the fruit being more fully exposed to the sun, and 

 from its being left longer on the tree, which causes it to acquire 

 more colour. 



BLACK BIGARREAU. Auth. 



Bigarreau noir. Cerise de Norwege. N. Duh. 



The leaves of this tree support themselves better than those 

 of many other Bigarreau varieties ; the fruit is not distinctly 

 flattened as many other kinds are ; it measures nine lines in 

 height and the same in diameter ; its form is rather oblong 

 without being cordate ; the skin, when fully mature, is as 

 black as that of some particular Heart cherries ; the flesh is 

 very firm, somewhat juicy, of a red colour, and not particu- 

 larly rich in point of flavour. 



LATE BLACK BIGARREAU. Pr. cat. 

 Bigarreau noir, tardif. N. Duh. 

 This fruit is not as large as the preceding one, being scarce- 

 ly nine lines in diameter by eight in height ; it is not heart- 

 shaped, but almost equally contracted at its base and its point, 

 partially flattened on one side, and very rarely marked 

 with a suture ; the skin is at first a very dark brownish red, 

 but becomes black when it attains its perfect maturity, which, " 

 at Paris, is not until the end of August ; the flesh is red, rather 

 dry, and very firm. I have recently imported this variety^ 

 which has since been considerably increased. 



