Montmorency 
SOUR CHERRIES 
Sour cherry varieties, after conclusive tests have been narrowed down to three leading 
varieties; namely: Early Richmond, Montmorency and English Morello, with Montmorency 
accounting for approximately 90% of the yearly cherry crop. The value of the other two 
varieties lies principally in extending the harvest season. 
MONTMORENCY (Farnsworth Strain) 
Both the grower and the consumer recognize in this variety a combination of qualities which make it the best 
sour cherry for commercial purposes. The healthy medium size trees are abundantly productive year in and 
year out. Its fruit has a relatively firm flesh and thick skin that withstands handling and shipping extremely well. 
Color of flesh is pale yellow with a reddish tinge which turns to a light red after cooking. The skin is light to rather 
dark red. Montmorency has the advantage of appearing ready for culinary purposes several days before being 
fully ripe, adding greatly to its value as a market variety. Our Farnsworth strain has proved itself highly suc¬ 
cessful in commercial plantings and we recommend its use in preference to other strains of this variety. Ripens 
mid-season, about July 20th. 
EARLY RICHMOND 
This vigorous and healthy tree is the earliest of sour cherries. 
The fruit, round, medium size, with dark red, rather tough skin 
is easily separated from the pulp, pale yellow flesh with light 
colorless juice, tender and melting. Stone, small and free. Its 
fruit is excellent for culinary purposes. When well ripened it 
may be eaten out of hand by those who enjoy the refreshing 
acidity of a sour cherry. Usually the fruit grows in clusters of two 
or three cherries which hang on to the tree over a remarkably 
long period, lengthening its season for picking and use. A heavy 
bearer of proven hardiness for home use and local markets. 
ENGLISH MORELLO 
Ripening a week or two later than Montmorency, this cherry 
is useful in extending the season. It is considered by many to be 
the best late variety for canning and preserves. Fruit of good 
size, nearly black; flesh tender, juicy, acid. 
DYEHOUSE 
This cherry ripens a week earlier than Early Richmond; is 
just as attractive in appearance and equally well flavored. Fruit is 
a clear bright red color with flesh that is light yellowish-white, with 
pinkish juice, tender, of very good quality. 
DUKE CHERRIES 
Duke cherry varieties are a cross between sweet 
and sour cherries. These varieties do not appear 
to share the popularity of the sweet or sour cherries 
in commercial orchards. At home, however, the 
long irregular period of ripening provides them with 
an advantage over other cherries. 
LATE DUKE 
Is an offspring of the May Duke ripening from 
two weeks to a month later. The size, color, flavor, 
and season of the fruit command it, as do the vigor, 
health and fruitfulness of the trees. Flesh tender and 
of good quality. Season very late. 
BRASSINGTON 
This recently introduced productive tree bears large and 
attractive cherries that are desirable for home pie making. It 
ripens between Early Richmond and Montmorency. 
MAY DUKE 
Follows Early Richmond, but ripens irregularly and often 
over a long period. The fruit is of rather good size, red, turning 
darker at maturity. Flesh tender and melting, acid and excellent 
quality. Tree large, upright, very productive and hardy. 
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