168 buist's family kitchen gardener. 



CHERRY. 



Cerasus, var. — Cerisier, Fr. — Kirsckenba m : Ger. 



Some species of the Cherry is native to every temperate 

 climate. History records its culture before the Christian era. 

 It is the earliest of our stone fruits, and comes into use about 

 the 8th or 20th of June, according to the season. The tree is 

 of great diversity of habit, size and shape. The fruit, too, 

 possesses every variety of flavor, from the most tart to a honey 

 sweet. In cookery and distillation it is compounded into end- 

 less forms. In ancient and modern times it is peculiarly a 

 wayside tree — an avenue of Cherry trees characterizing the 

 dwellings of the great in the loth century. The medicinal 

 properties of the fruit are rather vague, though it is considered 

 wholesome. Its gum is supposed to be nearly equal to the 

 gum arabic of commerce. The wood is extensively used in 

 domestic cabinet work. There are nearly a hundred varieties^ 

 whose qualities may all be embraced in half a dozen sorts. 



Bigarreau. — Color pale yellow, with red cheek, and when 

 fully ripe, of a bright amber ; large size, irregularly heart- 

 shaped. Flesh firm, adhering to the stone ; rich and high fla- 

 vored. Stalk about two inches long ; growth strong and up- 

 right. A great bearer ; hangs long on the tree. Ripe about 

 the 4th of July. 



Black Tartarian, or Black Circassian.— Fr wit very large ; 

 irregularly heart-shaped ; of a shining black color when fully 

 ripe ; stalk an inch and a half long. Flesh dark purple, very 

 rich and juicy ; stone quite small. Ripe from the 20th to the 

 end of June. The finest Black Cherry that is grown. A 

 handsome tree, of rapid growth and large foliage. 



Carnation. — Color a bright, shining, waxy, marbled red; 

 fine round form : stalk short and stout. Flesh tender when 

 fully ripe, of a rich sub-acid flavor. One of the best cooking 



