CHERRY. 157 



10 Biggareaii, Turkey^ or Groffion C/ierrj/, — Be- 

 gins to ripen about the middle of July, and con- 

 tinues far into August, if protected from birds and 

 wet ; for, from the latter cause, this cherry is more 

 liable to crack than any other of the heart varieties. 

 Nets to keep off birds, and thin canvass to defend 

 from rain, are the usual expedients. The fruit are 

 large, rather flat at the eye, of a pale-yellowish 

 colour, tinged with fine red next the sun. The pulp 

 is firm, and slightly adhering to the stone, which is 

 small for so large a fruit. The juice, though not so 

 plentiful as we find it in some others, is richly and 

 peculiarly flavoured, having a little of the taste of 

 the kernel difi^used in it. After three or four years' 

 growth, the tree becomes a good bearer, and ranges 

 in the second class in the orchard. As a garden- 

 dwarf, or espalier, it also succeeds, though of rather 

 rampant growth. 



Miller does not mention this cherry in the fourth 

 edition of his Dictionary ; nor does it appear in 

 English catalogues till some time after the middle 

 of the last century. It was for some time after its 

 introduction here called the Turkey Heart, because 

 it was first received from that country into France. 

 The Dutch call it the GraJfiGn; but it is best known 

 by its French name of Biggareau. It is a curious 

 circumstance, that this cherry must have been in 

 this country for many years before the merits of its 

 fruit were known. It might, perhaps, have been 

 considered as only the Harrison's heart, and there- 

 fore neglected. There was no such cherry in the 



