THE CHERRY. 
X4Q 
whitish yellow, half covered with pale red. Flesh tender, very 
iuicy, sweet, and excellent. Ripens early in June. 
Bi garre au. Thomp. Lind. 
Graffion. 
Yellow Spanish, {of most American Gardens.) 
White Bigarreau, {of Manning and Kenrick.) 
Amber, or Imperial. Coxe. 
Turkey Bigarreau ? 
Bigarreau Royal, 
Italian Heart, 
Bigarreau Gros? 
W est’s White Heart, ! ac. to 
Bigarreau Tardif, | Thomp. 
Groote Princess, 
Hollandische Grosse, 
Prinzessin Kirsche. 
Cerise Ambree. N. Duh. 
This noble fruit is unquestionably 
one of the largest, most beautiful and 
delicious of cherries. It was intro- 
duced into this country about the 
year 1800, by the late William 
Prince, of Flushing, and has been 
very extensively disseminated under 
the names of Yellow Spanish, Graf- 
fion, and Bigarreau. The tree is Bigarreau. 
short but thrifty in growth, making 
strong lateral shoots, and forming a large and handsome head 
with spreading branches. 
Fruit very large, and of a beautiful waxen appearance, regu- 
larly formed, obtuse heart-shaped, the base a good deal flatten- 
ed. Stalk sU ut, nearly two inches long, inserted in a wide 
hollow. Skin pale whitish yellow on the shaded side, bordered 
with minute ci rmine dots and deepening into bright red finely 
marbled on the sunny side. Flesh pale yellow, quite firm, 
juicy, with a rich, sweet and delicious flavour if allowed fully to 
ripen. In perfection the last of June. 
ac. to 
Thomp. 
Bigarreau, Napoleon. Thomp. 
Bigarreau Lauermann, 
Lauermann’s Kirsche, 
Lauermann’s Grosse Kirsche, 
Lauermann’s Herz Kirsche, 
Holland Bigarreau ? 
The Napoleon Bigarreau is one of the finest of the firm 
fleshed cherries — large, well flavoured, handsome, and produc- 
tive. It was introduced into this country from Holland by the 
late Andrew Parmentier of Brooklyn. 
Fruit of the largest size, very regularly heart-shaped, a littl® 
11 * 
