THE CULTIVATOR. 
131 
in spring, before the buds have started in the least de¬ 
gree. Budding has also been found difficult. This can 
be successfully practiced only on thrifty stocks during 
their most vigorous state of growth, which is usually in 
the early part of summer; the delay of a few weeks will 
often prevent entirely the adhesion of the bud. 
The cultivated varieties of the cherry are divided into 
two classes; thejirs£, consisting of the Mazzards, Hearts, 
and Bigarreaus, is characterized by tallness, and well 
shaped and pyramidal form; by light green leaves, large 
and vigorous young branches, and a sweet, or bitter, but 
not sour taste. The second class, includes the Dukes, 
Morelloes, and common sour or pie cherry, and has 
small, irregular and compact branches of low spreading 
growth, dark green leaves, and strongly acid fruit. A 
little observation will enable any one readily to distin¬ 
guish these two kinds, even when the trees are not more 
than a foot in height. 
The following are among some of the best varieties: 
I. Heart-shaped Fruit. 
May Bigarreau .—-This is probably the earliest variety 
of value. It ripens in the early part of sixth month 
(June,) sometimes earlier, and is not later than the Early 
May. It is of good size, oblong, heart-shaped, dark red, 
and of good, but not high flavor. It is an abundant bear¬ 
er, and is liable to crack from moisture. 
Black Tartarian .—A fruit of large size and uncommon 
excellence, and by some, considered superior to all oth¬ 
ers. The fruit is sometimes more than an inch in diame¬ 
ter. But when crowded, it is smaller, and is then liable 
to rot on the tree. 
The Black Corone is smaller than the Black Tartarian, 
a great bearer, and of fine flavor. It is not uncommon 
in various parts of New-York, and is occasionally known 
under the erroneous names of Ox-heart, Albany cherry, 
&c. 
White Tartarian .—The fruit is of medium size, and 
of most excellent flavor, even superior in quality to the 
preceding variety. It is also a great bearer. Two va¬ 
rieties by this name, are described in some books, both 
of which appear to be distinct, and inferior to this, which 
is cultivated by the writer. 
The Elton is a fruit of uncommon excellence. It is 
thus spoken of in the London Pomoiogical Magazine:— 
“ This invaluable variety was raised in 1806, from the 
Seed of the Graffion which had been fecundated by the 
the pollen of the White Heart. Its merits can scarcely 
be too highly spoken of. In flavor it is considered by 
many as the most delicious of cherries; in beauty it is 
scarcely surpassed by any other; and its hardiness and 
productiveness are now ascertained by the experience of 
all who have cultivated it.” A few years’ cultivation in 
western New-York, fully corroborates the high charac¬ 
ter above given. 
The Transparent Guigne is one of the best of later 
cherries. The tree is of very vigorous growth, and 
yields abundant and regular crops; the fruit is of medium 
size, and when fully ripe, is of a very high and excellent 
flavor. 
The Graffion, Yellow Spanish, or White Bigarreau, is 
remarkable for the vigorous growth of the young trees, 
and for the large size, beauty and excellence of the 
fruit. It is more spreading in growth than most heart 
trees. 
A new variety from England, named Knight’s Early 
Black, resembles the Black Tartarian, but possesses the 
rare merit of ripening more than a week before it. It 
has scarcely been proved in this country; but should it 
be well adapted to our climate, it will doubtless be found 
a most valuable acquisition to our list of fruits. 
The Black Mazzard is the natural species whence all 
the cultivated varieties of the heart-shaped cherries have 
sprung; the fruit is very small, black and of bitter flavor, 
and is therefore only to be cultivated for stocks. 
2. Fruit Round. 
Early May —The growth of this tree is very slow, and 
the fruit is small, and not high flavored. Its only merit 
is that of ripening before any other sour variety. In fa¬ 
vorable seasons, it arrives at maturity in western New- 
York, in the latter part of the fifth month (May.) 
EafJy Richmond.—Thm fruit ripens about the time of 
the Black Tartarian, (the early part of sixth month,) and 
when well matured, is a little above medium size, and is 
tender, rich, and juicy. It is rather too acid when first 
ripe to be pleasant to the taste, but is fine for cooking; it 
becomes delicious when it continues on the tree a few 
weeks longer. 
May Duke .—Much confusion has prevailed in relation 
to this variety. This is probably owing in part to the 
cultivation of some inferior sub-varieties, but chiefly to 
the fact of its great variation in time of ripening. On 
some trees the fruit is ripe, while on others it remains 
green, and this difference is often seen on different limbs 
of the same tree. Hence the absurdity of the usual prac¬ 
tice of writers on fruit dating the maturity of other vari¬ 
eties from that of the May Duke. The period continues 
from the ripening of the Black Tartarian, through seve¬ 
ral following weeks. It is a fruit of great excellence 
and richness of flavor, but is usually gathered when it has 
attained only two-thirds of its size, and before its flavor 
is half perfected. 
The Carnation is a large, fine, and handsome fruit, ri¬ 
pening about a month later than the Black Tartarian. 
The Belle de Choisey much resembles the Carnation in 
external appearance, but is earlier, of more delicate tex¬ 
ture, and of sweeter and finer flavor. 
Excellent outline figures of a part of the preceding va¬ 
rieties were published in No. 9 of last volume of the 
Cultivator, by A. J. Downing. 
In most parts of this state, the cultivation of good va¬ 
rieties of the cherry has been perhaps more neglected 
than any other kind of fruit; many who have made con¬ 
siderable effort, to procure good orchards, seem never 
even to have seen any better than the black mazzard and 
Kentish red. And those who have better varities, rarely 
ever witness their good qualities, from the very general 
practice of picking them before maturity. Cherries not 
unfrequently attain the appearance of ripeness, when 
scarcely more than half size, while little of their excel¬ 
lence is yet to be perceived. 
The cherry, to succeed well, should grow upon a dry, 
light, rich soil. It rarely succeeds well in a moist situa¬ 
tion, and frequently dwindles and dies in a few years. 
Pruning is but very little practiced, and is generally not 
needed. English writers mention cases, however, where 
old stunted trees have been greatly benefitted by pruning, 
ank speak of the absolute necessity, where it is resorted 
to, of protecting the wounds thus made from air and 
moisture by an application of a suitable composition.* 
The diseases and enemies to which the cherry is sub¬ 
ject, in New-York, are few and not formidable. The 
tree is therefore one of remarkably safe and easy culture, 
after it has been procured. There are some varieties, 
however, which are attacked by an insect which causes 
large black excrescences upon the trees. Whenever these 
appear, the injured branches should be cut off immedi¬ 
ately and committed to the fire. Perhaps the greatest 
difficulty in the cultivation of this fruit, is the depreda¬ 
tion of birds, especially of the small, brown crested bird, 
called the Cedar Bird. The only effectual remedy yet 
found, appears to be powder and shot. The birds soon 
become suspicious and fearful, and less destructive. 
Small trees of valuable fruit, might be protected by a 
coarse cheap net thrown over them. Some of the round 
varieties are stung in the fruit by the Curculio. 
J. J. T. 
EARLY POTATOES. 
Last spring, the following experiment was made with 
early potatoes: One row across the garden was planted 
as soon as the ground was open, with seed which had 
been kept in a warm cellar, and had become sprouted 
about two inches long. Care was taken not to break or 
injure these shoots. Another row beside this was planted 
at.the same time with seed which had not sprouted. The 
former were up nearly two weeks earlier than the latter, 
and were from four to six inches above ground when the 
unsprouted ones appeared at the surface. They main 
tained the same superiority through the season. J. J. T 
* For this, see a former number of this series of articles, on 
Pruning, 
