1<)2 



JOURNAL OL' THE ROYAL HORTICULTURAL SOCIETY. 



to be on uli night. We never close absolutely unless it be excessively 

 cold. With a slight warmth in the pipes and a little top air I am 

 satisfied if the thermometer does not fall below 35° by morning. When 

 in llower the same precautions must be exercised ; for it is fatal to the 

 setting of the fruit if a high temperature be maintained. Even as high 

 as that for peaches and nectarines is too high for cherries. For the 

 purpose of securing a good set of fruit I now always employ a hive of 

 bees ; by this means a failure very rarely occurs. In fact, we have, in 

 nearly every case, to thin the fruit with a pair of grape scissors as 

 soon as we can detect the best and strongest. Thinning later on 

 is attended to, so that no tree is overtaxed. As soon as the earliest 

 variety, 'Guigne d'Annonay,' is showing colour, we place a few trees 

 in a peach and nectarine house to hasten them on, and thus secure a 

 gain in ripening by nearly a week. Our crop of cherries in pots usually 

 lasts from the first week in May until the first fruits on the open wall 

 are ripe — say, for six weeks. With the exception of grapes there is not, 

 I think, any kind of fruit that will last fresh and fit for the table for 

 so long a period as the cherry — i.e. upon the tree itself. When all of the 

 fruits are picked the trees are stood outside, being plunged over the rims 

 in a partially shaded spot and a slight sprinkling of artificial manure 

 given. Due attention is paid to watering during the summer, and by 

 the autumn quite a mass of roots have taken hold of the top-dressing 

 and the surrounding soil, as may be noticed when the trees are lifted for 

 potting. 



Prom close observation, extending over some years now, I have come 

 to the conclusion that the following eight varieties are best suited for 

 forcing purposes. 



Guigne d'Annonay (black).— This is earlier than 'Early Rivers' by 

 ten days. The fruit is small, but very sweet when black, being also a 

 good cropper. It is fit to use when dark red in colour. 



Early Bivtrs (black). — This is the finest cherry in cultivation for 

 general forcing purposes; it is of large size, very prolific, and of good 

 constitution. It is a most handsome fruit, too, when placed upon a dish, 

 and of fine flavour. 



Bvjarrc.au de Schrekcn (black).— A fine cherry, firmer than the 

 preceding, a good bearer, very large indeed, a noble fruit, firm in texture, 

 and of excellent flavour. 



(loccruor Wood (white). — An American cherry, very prolific and 

 handsome, also of first-rate flavour. It is what may be termed a white 

 cherry, having a rosy tint on the sunny side. The skin is thin, hence it 

 does not travel so well. 



Erogmore Early Uigarreau (white). — This is the finest white cherry 

 lot all purposes, in my opinion, being firm of texture, large in size, a good 

 h uer, and of extra good flavour. 



Elton (red). — A well-known old cherry; one that crops well, is very 

 ■■\vi •• t, and of good constitution. 



Heine Hortense (red). — A cherry of large size, very rich in flavour, 

 and fleshy ; it also crops well. 



May Duke (red). — This is grown mainly because it forms so much 



I m. whilst its fruits are ever welcome for fruit compotes. 



