ONLY 
Two Great NEW U.S. Patent Cherries 

They Extend Montmorency’s Profit Picking Season 6 Weeks 
U. S. 
Patented 
Latest of ALL Montmorencies 
Some years ago, two entirely NEW Varieties of cherries came to us 
from the celebrated Cherry Specialist, PROF. L. R. TAFT, former 
State Horticulturist of MICHIGAN, known throughout the world 
USs: 
Patented | 
Earliest of ALL Sour Cherries 
Early Richmond and is ONE-THIRD LARGER AND BETTER 
THAN EARLY RICHMOND. Both were pronounced on investigation 
to be bud sports or hybrids of Montmorency, fortunately discovered by 
as a real Authority on cherries, and for years Treasurer of the American Prof. Taft. We quickly purchased all propagation rights for all time 
to the two original trees bearing these remarkable cherries—named 
Pomological Society. 
One of these cherries ripens 10 days to 2 weeks LATER than Mont- 
morency and is even LARGER THAN MONTMORENCY. The 
other ripens long before ordinary Montmorency—even earlier than 

2 Weeks After Montmorency 
Bears Heavier Than English Morello 
“Montlate is a late-ripening sport of 
Montmorency,”’ states Prof. Taft, former 
MICHIGAN State Horticulturist. “I con- 
sider Montlate to be a definite fixed sport 
of Montmorency. Fully equal to Mont- 
morency in young and heavy bearing. 
The fruit sells for the same high prices as 
English Morello and the trees are certainly 
MORE PRODUCTIVE—and the cher- 
ries are even larger than Montmorency, 
due to the prolonged season of ripening. 
The entire crop ripens uniformly on the 
tree, which is very vigorous and does not 
show any injury from leaf spot. This 
variety has also withstood winter temper- 
ature of 28 degrees below zero without 
_apparent injury.” 
“It ripens 2 weeks later than Mont- 
morency,” reports John Porter of East 
Jordan (Mich.) Canning Co., large canners 
of fancy cherries. ‘“‘The Montlate extends 
the Mont. season for gathering the crop, as 
well as that for operating the canning 
factory. This is greatly to our advantage, 
both as cherry growers and as canning 
factory operators. We have planted several 
them MONTLATE and MONTEARLY—and they were AWARDED 
U. S. PATENTS BY THE U. S. GOVERNMENT! Both are exclusive 
and CAN BE OBTAINED ONLY FROM STARK BRO’S, 
—Says Prof. Hedrick, N. Y. 
Prof. U. P. Hedrick, noted author 
of “CHERRIES OF NEW YORK” 
and State Horticulturist of NEW 
YORK, reports: “I and all my 
associates here believe these two 
cherries (Montearly and Mont- 
late) to be entirely distinct—and 
VERY MERITORIOUS in that 
they extend the canning season for 
sour cherries, both before and after 
the Montmorency season. Canners 
tell me that these early and late 
Montmorencies WILL BE A 
GREAT BOON TO THE GROW- 
ERS AND CANNERS.” 
Prof. G. H. Howe, of N. Y. Exp. 
Station, NEW YORK, recently 
wrote: ‘““The Montlate trees you 
sent us two years ago, fruited this 
year, having made a_ splendid 
growth since planting. The fruit 
ripened 2 weeks later than Mont- 
morency but otherwise is no dif- 
ferent from Montmorency. The 
trees are of the same habit of 
2-year MONTLATE Tree Bearing Full Crop and Prof. Taft, acres of this varvety (MONTLATE) Cg! 

Originator. (Oval) Prof. Taft with Loaded Branch of Huge 
MONTLATE Cherries From Tree. 
Earlier, Larger Than Richmond 
2 Weeks Before Montmorency 
The Originator of Montearly, Prof. 
Taft, describes this remarkable cherry 
as follows: ‘‘This cherry is fully as 
early as Early Richmond (our own ex- 
perts state that it ripens A FEW 
DAYS EARLIER). Fruit is /arger 
than Montmorency and hasa long stem. 
Color is a deep, rich wine color, with 
deep red colored juice something like 
English Morello. Flavor less tart than 
regular Montmorency. This cherry 
makes a wonderful sauce or pie. The 
tree in size, shape and growth is identi- 
cally like Montmorency. Leaves less 
subject to leaf-spot than regular 
Montmorency. 
Top Market Prices 
One of our experts who investigated 
Montearly before we purchased it, 
reported, ‘‘Montearly is going to put 
Early Richmond out of business!” It is 
earlier and bigger and BETTER. Far 
superior for pies, preserves and canning. 
_ Because of its meaty flesh, and the fact 
” that it is not so watery as Early Rich- 
~ mond and other sorts, it is a Superior 
pring Cherry. Its EXTREME 
_ EARLINESS brings it on the market 
just when truly fine cherries command 
_ HIGHEST MARKET PRICES! 
H. D. Hootman, Ext. Horticulturist, East 
Lansing, MICHIGAN, reported to us: 
“T consider Montearly better than Early 
Richmond. It is a darker red for com- 
mercial planting in this State.’’ 
New York Authority Says 
Montearly will Double Profits 
Jno. T. Bregger, Ext. Hort. Cornell Uni- 
versity, N.Y. reported: ‘This Montearly 
Cherry will prolong the season of ripening 
and picking. It will just double the in- 
come of Montmorency cherry growers. 
Canners want Montmorency just as red 
or as black as they can get them. The 
pink color of the Montearly juice is an 
advantage to canners. The long, easily 
separated stem of Montearly is another 
advantage both in picking and canning. 
I don’t believe the canners like Early 
Richmond.” 
Montearly Great Beauty 
The remarkable SIZE and BEAUTY of 
this very early cherry will make it a 
PHENOMENAL PROFIT-MAKER ON 
THE VERY EARLY MARKETS. As 
Prof. Taft says: ‘“The extremely hand- 
some color of the skin of Montearly puts 
it in a class by itself!’’ 
“Montearly, Montmorency Stark, and 
Montlate, make it possible to have fresh 
pies three times the usual period. They 
prolong the harvesting, so orchards can 
be picked with one-third the number of 
pickers, and Canneries can operate 6 or 
8 weeks instead of 2 or 3, thus greatly 
reducing costs and increasing profits.” 
own orchards—and will plant the early 
variety (MONTEARLY) also.” 
Barly 
Richmond 

growth as Montmorency—the fruit 
is of the same fine color. 

Below—MONTEARLY, Larger, Earlier Than Ey. Richmond 
--Both Picked From Same Orchard, Same Davy. 
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