CULTURE OF CHERRIES. 
257 
The varieties of cherries are now numerous, we have selected two 
for illustration, which will be found well worthy of culture, viz :— 
The Late Duke, or Cerise Angloise tardive, of the French 
This sort is but partially cultivated in this country at present, owing, 
jio doubt, to the kind not being sufficiently known; those sold at the 
nurseries under that name, are nothing more than the Old May 
Duke. The Horticultural Society possess the genuine kind, through 
which medium, it will, we hope, be extensively diffused through the 
country. The fruit ripens on a standard in August, and independ¬ 
ent of its value from the period of its maturity, is of considerable 
excellence on account of its appearance, size, flavour and produc¬ 
tiveness. The branches are of more vigorous growth, but more 
spreading than those of the May Duke, and the leaves are larger, 
the fruit is the size of a May Duke, the skin a rich shining red, 
flesh tender, juicy, rich, and of excellent quality. The stone is ra¬ 
ther large. 
Belle de Choisy. —This is a fruit of French origin, and was 
received into the London Horticultural Society Gardens, from M. 
Noisette of Paris. It is also known in France as the Cerise de la 
Palembre, and Cerise Doucette. It is said to have been raised at 
Choisy, near Paris, about the year 1760. It vvell deserves cultiva¬ 
tion, being hardy and bearing well as a standard, and being sweeter 
than any other cherry of this class. The general habit of the tree 
has a strong resemblance to that of the May Duke, but the branches 
are rather more spreading, and the leaves more evenly serrated. The 
fruit grows to a good size, is roundish and depressed at the top; the 
skin is transparent, red, mottled with amber colour, especially on 
the shaded side; flesh amber-coloured, tender and sweet; stone 
middle-sized and round. 
ScxjKS' 4 * 
PROPAGATION AND CULTURE. 
Cherries are propagated by budding and grafting, chiefly on stocks 
of the small wild black cherry, which stocks are raised by sowing 
the stones. 
Mode of Solving the Stones .—In the autumn, dig and dung a 
piece of good light ground, and form it into beds three feet wide, 
then draw drills three inches deep, and about eight inches from each 
other, either lengthwise or crosswise on the bed, then put in the 
stones about one inch apart in the drills, and cover them with the 
soil, raking the whole surface level. This should alw r ays be done 
pretty soon after the stones are gathered from the fruit, as they will 
then germinate so much quicker, than if kept drying a month or 
two. They will come up the following spring, and if kept free from 
