Cherries 
Cherries are the first tree fruit to ripen and there is nothing more 
appreciated by all the family than ripe, sweet cherries. All sweet cherries 
require cross-pollinization; therefore, two or more varieties should be 
planted together for cross-pollinization. 
While the sweet cherries bear irregularly in Southern California, the 
sour cherries, or Pie Cherries, are entirely satisfactory and require no 
cross-pollinization. 
Seing June SOUR CHERRIES 
Fruit extra large, heart-shaped, 
deep maroon to ‘black. It is firm FOR PIES AND CULINARY USE 
with meaty flesh, luscious flavor Since sour cherries do well any- 
and a smooth, glossy skin. Pol- Where in California, a single tree 
linizer: Black Tartarian. : é y : ; 
will provide an average family with 
Black Tartarian _ Late May all the cherries it needs to satisfy 
Fruit is black, of good size, and ee its hunger for toothsome cherry 
of the finest of all in flavor. Self- pies. Though a little too tart to eat 
fruitful, recommended as a _ pol- ; : 
linizer for all other cherries. fresh, they are ideal for canning. 
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- Lambert Late June \ English Morello June 
The latest cherry to ripen in the Rade 
. : . One of the best late, red juice, sour 
season. Beautiful, dark red in color, cherries: Frcithisimedia aarrest 
very large in size. dark red, becoming almost black 
~ Royal Anne June as it ripens. 
Fruit large, pale yellow, with a 
bright red cheek. Flesh is firm Montmorency June 
and sweet. The leading commercial Fruit is large, red, with slightly 
canning cherry. Pollinizer: Black acid flesh. Very tender and of good 
ROYAL ANNE CHERRIES Tartarian. quality. 
Pomegranate 
e 
Persimmon Wonderful 
ee Fruit is large, glossy and of deep red or pur- 
Practically all Persimmons grown on the Pacific Coast are native of Japan ple color. Flesh and juice rich crimson in 
or Northern China. The tree is very ornamental in the fall when the leaves color... Seeds Lare tendern ancmercmteediarn 
turn bright reds and rich browns and the limbs bow under burdens of waxen Salads, punches/and fancy dishese thera 
orange-red fruit. Persimmons are enjoyed as a salad fruit or are eaten out may be eaten out of hand: the juice makes 
of hand and are ideal for table decorations during the Fall months. Be lorcellent cofdnnik. 
Fuyu November-December  Hachiya November-December 
The large, flattened fruit is dark or- 
ange in color, never astringent or 
puckery, and may be eaten hard, like 
an apple, whenever sweet enough. 
Crahapnples 
Red Siberian August 
Fruit rather small, skin overspread 
with bright red. Flesh subacid. Fine 
for cider, jellies and preserves. 
Transcendent September 
Fruit quite large, skin golden yellow 
with red cheek. Flesh crisp, tender 
and subacid. 
Yellow Siberian September 
Fruit golden yellow, borne in large 
clusters. Flesh juicy, subacid and of 
fine quality. 
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Fruit very large, conical form, skin a 
deep reddish-orange, flesh orange in 
color, melting sweet and rich, usually 
seedless. 
Quince 
Quinces are popular for jelly mak- 
ing and for preserves. They are easily 
grown and do well in all districts. One 
or two Quince trees bear enough fruit 
for jelly for the average family 
throughout the year. 
Apple or Orange 
Late Summer-Early Fall 
Fruit is medium in size, apple-shaped, 
orange-yellow when ripe. Flesh is fine- 
grained and of high quality. 
Pineapple Late Summer-Early Fall 
Fruit large, smooth, globular in shape; 
of high quality with unsurpassed pine- 
apple flavor. 
Smyrna Late Summer-Fall 
Fruit extra large in size, oblong, with 
lemon-colored skin. Flesh is tender, ae er eee 
fine flavored and highly perfumed. BING CHERRIES 
