varieties. Ripe about the first of July, and hangs long on the tree; a good bearer. Tree low-growing and round-headed.
Elton.—Color pale, waxy yellow, cheek next the sun of a shining, pale red, mottled, or streaked. The very largest size, heart-shaped; stalk one and a half to two inches long. Flesh, when fully ripe, tender, juicy and of the very best flavor. Ripe about the 20th of June. Tree of strong growth and regular form, foliage large.
Kentish.—There are several varieties that go under this name, such as May Cherry, Early Richmond, Flemish of some. There is also a Late Kentish, or Pie Cherry, very common. The sort we now allude to is the Early Kentish, or Early Richmond. It generally produces its fruit in pairs, of a fine dark red color when ripe. Stalk about an inch long, adhering to the stone. Flesh juicy, of a rather sharp, acid flavor. Ripe from the 15th to 25th of June. A low, spreading tree, in very general cultivation.
Late Duke.—Color dark red; large size; of a heart shape, rather rounding. Flesh amber colored, rich and juicy. Stone large, oval. Ripe, end of July. Does well in light soils. An excellent late variety, either for the dessert or the kitchen.
May Duke.—Every lover of this fruit has heard of the May Duke Cherry, which for fine flavor, prolific bearing, and early ripeness, stands alone. When fully ripe it is “the Cherry,” and should be in every garden or orchard. Color very dark red, round form. Flesh very juicy, rich and melting; stone small; a great bearer; tree regularly formed, wood short and full of spurs. Ripe about the 8th of June. This variety is invariably pulled before it is ripe.
Morello.—The latest of all the Cherries. It hung on the tree with us, last year, till the 24th of August. They are so tart that neither birds nor bipeds partake. Fruit round; color very dark, or quite black when fully ripe. Flesh very dark, more juicy than any other variety, and has not an equal for the kitchen. It is in use from the middle of July to the middle
