CHESEY. 



193 



as in the species. This peculiarity of growth may not be 

 different from the wild plants found in some localities. 



I have some specimens now four years from seed. They 

 are about three feet high ; stem stocky, but the branches 

 quite slender, cylindrical and smooth. The bark brown and 

 shining on the small twigs, grayish when old. Fruit ovoid 

 about a half-inch long, dark purple, nearly black, sweet, 

 with little flavor. I do not consider this Cherry of any 

 particular value as it is found in its normal condition; but 

 if we could obtain an improved variety of a similar growth, 

 and as hardy and productive, it would certainly be a 

 great acquisition. There is no reason wliy this should not 

 be accomplis ed, for, as I have said, it is nearly related to 

 our cultivated varieties, and a hybrid can, and probably 

 will be, produced between them. 



The Prunus pumlla should be selected for the parent 

 to supply the seed, and the pollen, for fertilizing its flow- 

 ers, taken from the other species. It blooms rather later 

 than the Bigarreau, or Morello varieties, but can easily be 

 hastened by planting in a warm situation or under glass. 



To produce a hybrid between this Dwarf Cherry and 

 the larger-growing kinds, requires no gi'eater mechanical 

 skill than to cross two varieties of the Strawberry; an 

 operation which I h;ive already described. The stamens 

 and pistils in the flowers of the Cherry are large and con- 

 spicuous, and cross fertilization a very simple operation. 



Here is an opportunity for the enterprising and skillful 

 horticulturist to revolutionize Ciierry culture, and he who 

 first produces a fruit equal to the Great Bigarreau, or 

 Early Richmond Cheriy, and borne upon a shrub no larger 

 than a Currant bush, will not only have liis name liandcd 

 down to posterity, but will be very likely to gather golden 

 harvests for his labor. 

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