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The Cherry has always been one of the most delicious fruits, 
but has never been as extensively grown as the Apple and 
Peach. Unfortunately, it is not adapted to as wide a range of 
soil conditions and climates, but can be successfully grown 
in many localities where not cultivated at the present. 
New processes of freezing fruit afford the Cherry great pos- 
sibilities, making it possible to serve fresh Cherries throughout 
the year. As a commercial fruit, the Cherry is coming into its 
own, but if you are not in position to grow Cherries commer- 
cially, why not grow at least enough for home use? You who 
are located in the Deep South or in a low, flat country, will not 
be able to compete with the growers in a higher altitude and 
cooler climate, but by careful selection of varieties and atten- 
tion, you should be able to grow Cherries for home use, espe- 
cially the Large Montmorency, the most popular pie variety. 
TWO DISTINCT CLASSES—THE 
SOURS AND SWEETS 
The Sours are used chiefly for pies, while the Sweets have 
Outstanding among the Sweets is the Greenwood, 
a dark red, sweet variety. 
many uses. 
All the others on our list are also 
good and worthy of a place on any table. 
SOUR CHERRIES 
EARLY RICHMOND. Earliest of the sour, pie varieties. 
red, round medium size, early and prolific bearer. 
LARGE MONTMORENCY. The leading sour Cherry, and the 
most extensively planted of all Cherries. Large, midseason, 
dark red; small seed, firm flesh. A large percent of all the frozen 
Cherries used for pies are Montmorency which is also just as 
popular in the home orchard. 
Bright 
Zz 
s 
WAYTESBORD NURSERIES, Int. 
Early Richmond 

4-6 feet. 
(3-4 feet. 
(2-3 feet. 

Large Montmorency 
