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BROWN BROTHERS COMPANY 
Montmorency. 
Brown’s Favorite Cherries 
Cherries are divided into 2 classes, sweet and sour; sweet varieties are 
called Hearts and Bigarreaus; the sour varieties Dukes and Morellos. 
The “sweets” attain a larger size than the “sours.” 
CARE AND CULTIVATION. A light loam of sandy sub-soil is best for 
Cherries, and good drainage is essential. Cut the trees rather severely when 
planted. They require little pruning thereafter. 
Sweet Cherry Varieties 
Black Tartarian. Is known as the favorite dooryard and roadside Sweet 
Cherry. Sweet and rich flavor, it is the earliest of most varieties, and comes 
into bearing in June. Fruit less than 1 inch in diameter, flesh purplish red. 
Free stone. 
Bing. Trees large, vigorous, erect, becoming upright, spreading. Fruit matures 
in July, 1 inch in diameter, color dark red, almost black. Very meaty and 
sweet. Semi-free stone. 
George Washington. (New). Large, yellow and red meaty Cherry of excel¬ 
lent flavor. 
Governor Wood. Very large, rich; light yellow, with red cheek; juicy and 
sweet. One of the very best. Last of June. 
Napoleon Bigarreau. Tree large, vigorous, upright-spreading, fruit 
matures in June, thin skin, color bright red over a yellowish back¬ 
ground, distinctly mottled. Tender, meaty, crisp, excellent eating 
quality. Stone semi-clinging. 
Martha Washington. (New). A large black, meaty Cherry of fine 
flavor. 
Schmidt’s Bigarreau. Tree medium large, upright-spreading. Fruit 
matures in midseason, 1 inch in diameter; color purplish black, 
mild, sweet, of good quality. Stone semi-clinging. 
Windsor. Originating at Windsor, Canada. Tree large, upright¬ 
spreading. Fruit matures middle of July. Color dark red, almost 
black; meat crisp, mild, sweet, good quality. Stone semi-free. 
Yellow Spanish. For centuries this variety has been un¬ 
equaled. The trees are large, upright-spreading. Fruit ma¬ 
tures in July, 1 inch or over in size. Meat is tender, crisp, 
and sweet. Free stone. 
Sour Varieties 
English Morello. Tree small, round-headed, with distinctly 
drooping branches. Fruit three-fourths of an inch in diam¬ 
eter, color dark red. Flavor tart, good quality; excellent 
for preserving and pies. Free stone. Ripens in July. 
Early Richmond. A leading Sour Cherry, used extensively 
by canners, excellent for pies, and preserves. Tree medium 
size, dense, upright-spreading. Fruit three-fourths inch in 
diameter, color light red, fruit thin-skinned, free stone. 
Ripens in June. 
Montmorency. The most popular Sour Cherry in America. 
Trees are large, upright-spreading, with lower branches 
drooping, fruit three-quarters of an inch in diameter, color 
light to dark red, flavor tart, of excellent quality. Free stone. 
The commercial orchard Cherry. 
Brown’s Quinces—For Jellies, Jams, Marmalades 
Orange Quince. 
Champion. A large, late ripening sort, that produces good and constant crops. 
Recommended for sections not subject to early frosts. 
Orange (Apple Quince). Ripens early September. Color golden, surface moderately 
fuzzy. The flesh is firm, tender when cooked. Tree very productive, and the fruit 
can be carried through to January under good conditions. 
Rea’s Mammoth. The fruit is large, rich golden yellow; flesh cooks tender as the 
Apple and without hard spots or cores. Ripens rather late, and is extremely hardy. 
Brown’s Apricots 
Moorpark. The largest of all Apricots; orange in color with red cheek. Flesh is 
firm, juicy, and very fine. Ripens in August; the best. 
Brown's Nectarines 
Victoria. A delicious, smooth skinned fruit, resembling the Peach. Flesh is rich, 
melting, and juicy. 
