OF CHERRIES. 
173 
5. EARLY PURPLE GUIGNE. 
Fruit about the medium size, roundish and obscurely heart-shaped ; height and breadth 
equal. Stem quite long, two inches. Nearly black when ripe, or purple, and dotted 
during its ripening, or changing from dark red to black. Flesh dark. Ripens the last 
of May. 
6. MAY BIGARREAU. 
Fruit rather less than the medium size, roundish ; breadth greater than the height; inden¬ 
tation shallow. Stem long. Black when ripe. Flesh deep crimson, juicy, inclined to 
sweet. Ripens the last of May. 
B. Fruit red, light or deep red. 
7. DOWNTON. 
Fruit of the largest size ; heart-shaped or deeply indented at the base, wider than high; 
base wider than the middle ; apex slightly indented. Stem long, nearly two inches, 
slender. Color yellowish, and stained with red. Flesh yellowish, tender, rich. 
8. DOWNER’S LATE. 
Fruit of the medium size, wide, ovate, wider than high, obscurely heart-shaped, indented. 
Stem of a medium length, and rather stout. Color yellowish red. Fruit in clusters. 
Flesh tender, melting, rich. Late. 
9. EARLY WHITE HEART. 
Fruit of the medium size, obscurely heart-shaped ; height and breadth subequal; base in¬ 
dented. Stem rather long. Color yellowish, tinged and spotted with pale red. Flesh 
rather firm, sweet and pleasant. Early. 
10. COE’S TRANSPARENT. 
Fruit of the medium size, or larger, symmetrical, wider than high; base regularly in¬ 
dented. Stem slender. Color pale amber, blotched with deeper red in ripening. The 
fruit is regarded as prime. Ripens early. 
11. WHITE BIGARREAU. 
White Oxlieart. 
Fruit large, heart-shaped, surface irregular or uneven; wider than high. Color yellowish 
becoming marbled with red. Flesh firm. Ripens the last of June. 
