144 



THREE HARDY CHERRIES. 



ditions he could not effect any change with seeds gath- 

 ered from plants which grew inland. As the seed sown 

 in both cases was from the same species, and each treat- 

 ed in precisely the same manner, under the same natural 

 conditions, the only inference to be drawn is, that the 

 marked development was due entirely to climatic influ- 

 ence. 



A further illustration of susceptibility is shown in the 

 origin of the Student parsnip. In 1S47, Prof. Buckman 

 gathered from the Cotswold hills, England, which are 

 noted for their hard, gravelly, clay loam and generally 

 barren aspect, some seeds of the wild parsnip, which 

 is among the most frequent of weeds. This seed was 

 sown at a great distance from where they grew, in the 

 usual manner, in the spring of 1848. As the plants grew 

 they were duly thinned out, leaving for the crop, as far as 

 it could be done, the specimens that had leaves with the 

 broadest divisions, lightest color and fewest hairs. The 

 first crop of roots from this wild seed presented great di- 

 versities in shape, being for the most part even more 

 marked than the original, but still with a general ten- 

 dency to fleshiness. Of these the best were reserved 



for seeding. The seed produced in 1849 was sown in 

 1850, the crop showing still greater improvement, not 

 only in shape but fleshiness. These experiments were 

 carried on from year to year until 1859, when the varie- 

 ty had become so perfect in form, clear in outline, del- 

 icate in skin, and unexceptionable in flavor, that Prof. 

 Buckman was induced by the Messrs. Sutton, of London, 

 to have it distributed, and they named it "Student." 

 It is claimed, and we think justly, that this variety is 

 more constant, or less liable to deteriorate, under favor- 

 able circumstances, or under ordinary cultivation, than 

 any other variety. 



We have noted these instances to show what can be 

 accomplished by persistent systematic efforts ; also to 

 show the importance of selectingsuch varieties asare best 

 adapted to the positions they are to occupy. It is folly 

 to attempt the growing of everything in a given locality. 

 Some things will do well, others not, experiment alone 

 will prove that which is best. Having found it develop 

 to the utmost its capabilities. 



J. oiv^ Island. C. L. Allen. 



THREE HARDY CHERRIES. 



We commenced sending out for trial in 1 8K4 three 

 varieties of the cherry well known in Western Eu- 

 rope, but originally introduced from South-central 

 Asia, viz : Shadow Amarelle, Spate Amarelle, and 

 Large Long Late. 



We are now receiving reports from various sourc- 

 es east and west that the trees are doing well 

 and coming into bearing very young, but the 

 complaint is made that the fruit is only valuable 

 for cuHnary use on account of the bitter flavor. 



With a view to forming correct impression of 

 these varieties, which are very much alike in tree 

 and fruit, I will give the estimate of M. Lauche, 

 of Berlin, of Spate Amarelle. In his Deutsche 

 Pomologie he says: "Fruit medium, often large, 

 roundish, slightly flattened above and below, with 

 a slight suture ; skin bright-red, and when fully 

 ripe dark blood red, often with whitish-gray dots ; 

 transparent. Flesh and juice red, flavor pleas- 

 antly acid. The bitter of the partially ripe fruit 

 wholly disappears when it is fully ripened. It is 

 excellent alike for table and culinary uses. The 

 tree grows to medium size, is very durable, and re- 

 markably fruitful. On espaliers the fruit attains 

 remarkable size and beauty." So far as yet tested. 



the fruit seems to be valuable for canning if picked 

 when red and slightly bitter. In cooking the bitter 

 entirely disappears, and all who have tasted the 

 sauce agree that it has more body, more grape su- 

 gar, and better flavors, than that of any cherries 

 known to them, not excepting Californian fruit. 



When perfectly ripe the Shadow Amarelle is the 

 best of the three for dessert use, and the Large Long 

 Late is the poorest, for the reason that it has most 

 acid. 



These varieties will prove specially valuable in 

 localities where the Richmond fails in tree or in 

 fruit crops on account of winter injury of fruit buds or 

 injury of blossoms by spring frosts. In the spring 

 of 1888 these varieties set full crops of fruit in Iowa 

 when every variety of the old list was cut off by 

 spring frosts. In more favored sections, where the 

 sweet cherries do fairly well, these European sorts 

 will also be favorably regarded both for dessert and 

 culinary uses, as they contain fully twenty per cent, 

 more grape sugar than the Richmond or Late Ken- 

 tish, and the sauce is colored as handsomely as that 

 of the cranberry. 



Ames, Io-i.ua. ■ J. L. Budd. 



