LATE DUKE

LARGE MONTMORENCY

Tree rather large, vigorous, upright, vasiform, unproductive; trunk thick, roughened; branches stocky, nearly smooth, reddish-brown overspread with dark ash-gray, with numerous large, raised, conspicuous lenticels; branchlets thick, short, brown tinged with bronze, smooth except for the large, numerous yellowish, conspicuous, raised lenticels.Leaves numerous, three and one-half inches long, one and three-fourths inches wide, folded upward, broad-oval to obovate, thick, stiff; upper surface dark green, slightly rugose;apex acute, base variable in shape; margin serrate, glandular; petiole one inch long, tinged with dull red, glandless or with from one to three globose, yellow or brownish glands, usually at the base of the blade.Buds usually pointed, plump, free, arranged singly as lateral buds and in small clusters on short spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one inch across; borne in scattering clusters, usually in threes; pedicels five-eighths inch long, glabrous, green; calyx-tube tinged with red, obconic, glabrous; calyx-lobes with a trace of red, long, broad, acute, serrate, glabrous within and without, reflexed; petals obovate, entire or slightly crenate, sessile, with a crenate apex; filaments one-fourth inch long; pistil glabrous, equal to or longer than the stamens, often defective.Fruit matures in mid-season; three-fourths of an inch in diameter, oblate, compressed; cavity wide, flaring; suture shallow; apex flattened or depressed; color dark red; dots numerous, small, russet, somewhat conspicuous; stem thick, one inch long, adhering fairly well to the fruit; skin thick, separating from the pulp; flesh whitish, showing distinctly the fibers in the pulp, with abundant colorless or slightly tinged juice, tender and melting, sprightly, pleasant flavored, tart; of very good quality; stone free, roundish, plump, with smooth surfaces, tinged with red.

Leaves numerous, three and one-half inches long, one and three-fourths inches wide, folded upward, broad-oval to obovate, thick, stiff; upper surface dark green, slightly rugose;apex acute, base variable in shape; margin serrate, glandular; petiole one inch long, tinged with dull red, glandless or with from one to three globose, yellow or brownish glands, usually at the base of the blade.

Buds usually pointed, plump, free, arranged singly as lateral buds and in small clusters on short spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one inch across; borne in scattering clusters, usually in threes; pedicels five-eighths inch long, glabrous, green; calyx-tube tinged with red, obconic, glabrous; calyx-lobes with a trace of red, long, broad, acute, serrate, glabrous within and without, reflexed; petals obovate, entire or slightly crenate, sessile, with a crenate apex; filaments one-fourth inch long; pistil glabrous, equal to or longer than the stamens, often defective.

Fruit matures in mid-season; three-fourths of an inch in diameter, oblate, compressed; cavity wide, flaring; suture shallow; apex flattened or depressed; color dark red; dots numerous, small, russet, somewhat conspicuous; stem thick, one inch long, adhering fairly well to the fruit; skin thick, separating from the pulp; flesh whitish, showing distinctly the fibers in the pulp, with abundant colorless or slightly tinged juice, tender and melting, sprightly, pleasant flavored, tart; of very good quality; stone free, roundish, plump, with smooth surfaces, tinged with red.

Prunus avium×Prunus cerasus

Late Duke is a variant of the well-known May Duke, ripening from two weeks to a month later. The size, color, flavor and season of the fruit all commend it, as do the vigor, health and fruitfulness of the trees. The cherries are not quite as sweet as those of May Duke, a little more marbled in color of skin and ripen through a longer season. The trees are readily told from those of the earlier Duke, being more open and spreading, scanter of foliage, with slender branches and with fruit more thickly clustered along the branchlets. Ripening in a season when hybrid varieties are gone or rapidly going, Late Duke is a valuable acquisition in the home orchard and for nearby markets to which tender-fleshed varieties can be shipped. If those who want late cherries will plant this variety on a northern slope, against a northern wall or where in any way shaded or in a cool soil, these delicious cherries can be had until well toward August. Thetree is hardy and its blossoming-time is late so that the variety is well adapted to northern latitudes.

The origin of this variety is unknown. In 1797, Christ mentions "a true English cherry" which is probably Late Duke. At least Oberdieck, in 1861, states that the true English cherry is identical with the Late Duke, or Anglaise Tardive. In 1823, Late Duke was introduced into England by the London Horticultural Society from M. Vilmorin, of Paris, under the name Anglaise Tardive. Though the French name of this variety seems to indicate an English origin, the old English writers were not aware of any cherry of this kind being in existence in England previous to its introduction by the Horticultural Society. Because of the close resemblance of Late Duke to May Duke it has often been confused with that sort and by some writers was supposed to be a late strain of May Duke. The American Pomological Society listed Late Duke in its fruit catalog in 1862.

LATE DUKE

Tree vigorous, upright-spreading, becoming spreading at maturity, open-topped, productive; trunk and branches slender; branches brown overlaid with dark ash-gray, with numerous small lenticels; branchlets slender, short, reddish-brown, with ash-gray scarf-skin, with numerous conspicuous, small, raised lenticels.Leaves numerous, three inches long, one and three-fourths inches wide, folded upward, obovate, thick; upper surface very dark green, smooth; lower surface light green, with a few scattering hairs; apex abruptly pointed; margin doubly crenate, with small, dark glands; petiole one inch long, lightly tinged with red, grooved and somewhat hairy on the upper surface, glandless or with one or two small, reniform, greenish glands, usually at the base of the blade.Buds small, short, obtuse or conical, plump, free, arranged singly and in clusters; leaf-scars prominent; season of bloom late; flowers white, one inch across; borne in numerous, dense clusters, in twos, threes and fours; pedicels one inch long, slender, glabrous, green; calyx-tube reddish, campanulate; calyx-lobes broad, obtuse, serrate, reflexed; petals roundish, entire, almost sessile; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.Fruit matures very late; one inch in diameter, blunt-cordate, somewhat compressed; cavity wide; suture shallow; color dark red; stem slender, one and one-half inches to two inches long, deeply inserted; flesh amber-colored, with abundant juice, tender, rich, sprightly subacid; stone semi-clinging, medium to large, roundish-ovate, compressed.

Leaves numerous, three inches long, one and three-fourths inches wide, folded upward, obovate, thick; upper surface very dark green, smooth; lower surface light green, with a few scattering hairs; apex abruptly pointed; margin doubly crenate, with small, dark glands; petiole one inch long, lightly tinged with red, grooved and somewhat hairy on the upper surface, glandless or with one or two small, reniform, greenish glands, usually at the base of the blade.

Buds small, short, obtuse or conical, plump, free, arranged singly and in clusters; leaf-scars prominent; season of bloom late; flowers white, one inch across; borne in numerous, dense clusters, in twos, threes and fours; pedicels one inch long, slender, glabrous, green; calyx-tube reddish, campanulate; calyx-lobes broad, obtuse, serrate, reflexed; petals roundish, entire, almost sessile; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.

Fruit matures very late; one inch in diameter, blunt-cordate, somewhat compressed; cavity wide; suture shallow; color dark red; stem slender, one and one-half inches to two inches long, deeply inserted; flesh amber-colored, with abundant juice, tender, rich, sprightly subacid; stone semi-clinging, medium to large, roundish-ovate, compressed.

Prunus cerasus

This old cherry served well the needs of Americans in colonial times when all cherries were grown from pits or suckers. Though but little improvement on the wildPrunus cerasus, the trees were so hardy, vigorous, healthy and productive that any who had a bit of spare land could have cherries. This, therefore, became preeminently the "pie cherry" of New England and the North Atlantic States. The trees are long-lived and even so late as a generation ago Downing says that this variety is "better known among us than any other acid cherry, especially abundant on the Hudson and near New York." The variety is never planted now, having long since been superseded by better sorts, Early Richmond and Montmorency in particular, but it is still to be found as old trees or self-sown near where a tree of the variety formerly stood.

Late Kentish and Early Richmond, the latter the Kentish of some authors, are much confused. Late Kentish is the old Pie Cherry of Colonial times. It is a seedling sort belonging to America, having been planted along fences and roadsides in the earliest times. This cherry is mentioned by the Pilgrims in 1620 and this and the May Duke were listed as market varieties in Massachusetts. Many believe it to be a seedling of Early Richmond, sometimes, as we have seen, called Kentish, but this variety being two weeks later, received the name Late Kentish. The name was put on the fruit list of the American Pomological Society in 1873. The following description is a compilation:

Tree small, bears annually, very productive, hardy.Fruit matures about two weeks after Early Richmond; medium or below in size, roundish, flattened; stem one inch to one and one-half inches in length, stout, straight; color deep, lively red; flesh light colored, with abundant colorless juice, very tender, sour, remaining quite acid even when fully ripe; stone does not adhere to the stalk.

Tree small, bears annually, very productive, hardy.

Fruit matures about two weeks after Early Richmond; medium or below in size, roundish, flattened; stem one inch to one and one-half inches in length, stout, straight; color deep, lively red; flesh light colored, with abundant colorless juice, very tender, sour, remaining quite acid even when fully ripe; stone does not adhere to the stalk.

Prunus cerasus

It is barely possible that Lithauer, if the trees can be obtained, may have some value in the coldest and bleakest parts of New York where less hardy sorts cannot be grown. The variety is too poor in quality to be worth planting where the better but less hardy cherries will grow. We greatly doubt whether it is worthy a place in the recommended list of fruits of the American Pomological Society. It is included here only because of the prominence given it by a place in the fruit list named.

This is one of the varieties imported from Russia by Professor J. L. Budd of Iowa, who reported that it was much grown in southwest Russia for drying and in making cherry wine. As tested in various parts of this country Lithauer has proved of little value except in the extreme north. The American Pomological Society, in 1909, listed this sort in its catalog of recommended fruits for northern fruit regions. The following description is compiled:

Tree large, vigorous, tall, weeping, hardy.Fruit matures from the middle to the last of July; small, roundish, slightly oblate; stem long, averaging one and one-half inches, slender; color dark purplish-red becoming almost black at maturity; skin thick, tough; flesh dark red, with reddish juice, firm, meaty, quite acid or bitter even when fully ripe; poor in quality; stone variable in size, roundish.

Tree large, vigorous, tall, weeping, hardy.

Fruit matures from the middle to the last of July; small, roundish, slightly oblate; stem long, averaging one and one-half inches, slender; color dark purplish-red becoming almost black at maturity; skin thick, tough; flesh dark red, with reddish juice, firm, meaty, quite acid or bitter even when fully ripe; poor in quality; stone variable in size, roundish.

Prunus avium×Prunus cerasus

Here again we have a very evident hybrid between some Sweet Cherry and a Sour Cherry of the Morello type in which Morello characters are most prominent. If the description and color-plates of this variety and Olivet be compared it will be found that the two cherries are nearly identical. They differ only in season of ripening and in minor tree-characters which may be best summarized by the statement that this cherry has in the tree more of the aspect of a Morello than has Olivet. It may be suspected that one or the other of the two varieties on our grounds is misnamedbut the descriptions of all who have described the two show that they are very similar, if not identical. The history of Louis Philippe, long known in America but little or not at all known in Europe, throws some light on the question of its distinctness from Olivet, the origin of which is known, inasmuch as Louis Philippe seems to be the older of the two. The value of the two varieties to cherry-growers is the same and is indicated in the discussion of Olivet.

Elliott,82the American pomologist, imported Louis Philippe from France in 1846 but the cherry does not seem to have been known at that time in Europe and it is possible that Elliott gave it its name. For the first few years the variety was not given the recognition it deserved but, in 1862, it was recognized by the American Pomological Society by a place on its list of recommended fruits which it still holds under the name, Philippe.

LOUIS PHILLIPE

Tree vigorous, upright-spreading, open-topped; trunk and branches intermediate in thickness; branches with numerous very large, elongated, raised lenticels.Leaves numerous, four and one-half inches long, two and one-eighth inches wide, oval to obovate, thick, leathery; upper surface dark, shiny green, smooth; lower surface olive-green, with a large, prominent midrib; apex taper-pointed; margin finely serrate, with reddish-brown glands; petiole one inch long, usually with one or two large, globose, yellowish-red, glands, variable in position.Flowers one and one-fourth inches across, white, well distributed, mostly in threes; pedicels one inch long, thick, glabrous, greenish; calyx-tube green, obconic, glabrous; calyx-lobes broad, obtuse, glabrous within and without, reflexed; petals slightly obovate, entire, broad, slightly notched at the apex; stamens one-fourth inch long; pistil glabrous, equal in length to the stamens.Fruit matures in mid-season or later; nearly one inch in diameter, roundish-ovate; cavity abrupt; suture very shallow to a mere line; apex flattened, depressed; color very dark red; dots numerous, unusually small, obscure; stem one and one-fourth inches to one and one-half inches long, adhering well to the fruit; flesh light red, with much wine-colored juice, fine-grained, tender and melting, sour at first, becoming pleasantly tart at full maturity; good in quality; stone separates readily from the flesh, small, roundish-ovate, plump; ventral suture grooved; dorsal suture with a small ridge.

Tree vigorous, upright-spreading, open-topped; trunk and branches intermediate in thickness; branches with numerous very large, elongated, raised lenticels.

Leaves numerous, four and one-half inches long, two and one-eighth inches wide, oval to obovate, thick, leathery; upper surface dark, shiny green, smooth; lower surface olive-green, with a large, prominent midrib; apex taper-pointed; margin finely serrate, with reddish-brown glands; petiole one inch long, usually with one or two large, globose, yellowish-red, glands, variable in position.

Flowers one and one-fourth inches across, white, well distributed, mostly in threes; pedicels one inch long, thick, glabrous, greenish; calyx-tube green, obconic, glabrous; calyx-lobes broad, obtuse, glabrous within and without, reflexed; petals slightly obovate, entire, broad, slightly notched at the apex; stamens one-fourth inch long; pistil glabrous, equal in length to the stamens.

Fruit matures in mid-season or later; nearly one inch in diameter, roundish-ovate; cavity abrupt; suture very shallow to a mere line; apex flattened, depressed; color very dark red; dots numerous, unusually small, obscure; stem one and one-fourth inches to one and one-half inches long, adhering well to the fruit; flesh light red, with much wine-colored juice, fine-grained, tender and melting, sour at first, becoming pleasantly tart at full maturity; good in quality; stone separates readily from the flesh, small, roundish-ovate, plump; ventral suture grooved; dorsal suture with a small ridge.

Prunus cerasus

For a time Lutovka and Galopin were listed as two distinct varieties. Unquestionably they are the same despite the seeming difference in origin. All we know of Galopin is that it was said to have been originated by a nurseryman in Belgium whose name it bears. The Lutovka was introduced into this country by J. L. Budd of Iowa, in 1883, and, according to the introducer, was well known in Poland and Silesia as a roadside tree. Nothing is said of it in foreign literature. As was the case with many of Budd's importations, this variety did not stand the test of culture. It is a shy bearer and is now seldom recommended, although it was placed on the list of desirable fruits of the American Pomological Society in 1897 where it still remains. The variety has no value in New York. In 1895, this Station sent out buds which they had been led to believe were the Lutovka and which they later found to be Brusseler Braune. The following description is compiled:

Tree large, upright, slightly spreading; leaves large, ovate, leathery, produced from short spurs along the main branches.Fruit ripens the forepart of July; medium to above in size, roundish-oblate; suture often a line, sometimes lacking; stem short, stout, set in a large, deep cavity; skin dark, clear red, thin, tough, translucent; flesh colorless, meaty, juicy, slightly acid; quality good; pit large, roundish, free.

Tree large, upright, slightly spreading; leaves large, ovate, leathery, produced from short spurs along the main branches.

Fruit ripens the forepart of July; medium to above in size, roundish-oblate; suture often a line, sometimes lacking; stem short, stout, set in a large, deep cavity; skin dark, clear red, thin, tough, translucent; flesh colorless, meaty, juicy, slightly acid; quality good; pit large, roundish, free.

Prunus avium

Of the one hundred and twenty-five cherries tested on the grounds of this Station during the past ten years, Lyons is one of the best. Though grown for nearly a century in Europe it seems never to have been well tried in America probably because it has not been considered particularly valuable in the Old World. From its behavior at this Station it appears to deserve extensive trial as an extra early market cherry for dessert purposes, as it is one of the few tender-fleshed cherries that give promise of standing handling for distant markets. Though commonly classed as a hard-fleshed Bigarreau it is really an intermediate between the firm-of-flesh cherries and the soft-fleshed Hearts. In the tree it is a typical Bigarreau. Besides being one of the earliest of the Heart-like cherries it is one of the largest, handsomest and best flavored. Unfortunately, because of an accident, we cannot show a color-plate of this splendid cherry. On these grounds the tree-characters are about all that could be desired, though we are making allowance for a slight lack of productiveness in the young tree which is one of the faults commonly attributed to Lyons by European writers; however, all agree that the trees become fruitful with age. The blossoms of this variety are conspicuously large and showy, with pistils unusual in being longer than the stamens. The merits of Lyons have been so pronounced in the several years we have watched it that we feel quite warranted in recommending it for both home and commercial orchards.

About 1822, M. Jaboulay, a nurseryman at Oullins, near Lyons, France, grafted over a number of seedling cherries which had sprung up on his grounds. Five years later, having decided to dig out the trees, he was attracted by the superb growth made by one of them upon which the graft had not started and ordered the tree to be saved. This tree produced a full crop of exceedingly large and attractive fruit which matured far in advance of other varieties. Jaboulay decided to save all the grafts for propagation the succeeding year but found upon going to the tree the followingspring that the wood had been stolen. About five years later M. Riviére, also a nurseryman at Oullins, placed upon the market at Lyons a very early cherry which he called Bigarreau Anglaise but which was recognized as the same as the one found by Jaboulay. Thus have come the several names given in the synonyms. Lyons has never been much grown in this country. Lewis B. Eaton of Buffalo, New York, in importing cherry trees from France in 1841 and 1842, found among them one without a label which turned out to be Bigarreau de Lyon, later the Lyons. Trees of this variety were received for testing at this Station from the United States Department of Agriculture under the name Hâtive de Lyons. These, as grown here, have proved identical in both tree and fruit characters with the many descriptions of Bigarreau Jaboulay, or Bigarreau de Lyon.

Tree vigorous, a rapid grower, upright-spreading; branches straggling, reddish-brown; branchlets thick, long, with long internodes, grayish-brown, with numerous rather large, conspicuous, raised lenticels.Leaves numerous, variable in size, averaging five and one-half inches long, two and one-half inches wide, folded upward, long-elliptical to obovate, thin; upper surface dark green, smooth; lower surface light green, with few hairs; apex distinctly elongated, base abrupt; margin coarsely serrate, with small, dark glands; petiole often two inches long, thickish, pubescent on the upper surface, glandless or with from one to six large, reniform, reddish glands usually on the stalk.Buds large, long, conical, free, arranged singly as lateral buds and in small, scattering clusters; leaf-scars obscure; season of bloom intermediate; flowers large, often one and one-half inches across, white; borne in dense clusters, in twos and threes; pedicels one inch long, glabrous, green with a trace of red; calyx-tube distinctly reddish, somewhat obconic, glabrous; calyx-lobes strongly tinged with red, broad, acute, glabrous within and without, reflexed; petals obovate, entire, tapering to distinct but short claws; apex entire or with a shallow, wide notch; filaments five-sixteenths of an inch long; pistil glabrous, equal to or longer than the stamens.Fruit matures early; one inch in diameter, cordate, compressed; cavity flaring; suture shallow, or a mere line, often extending around the fruit; apex roundish or pointed; color very dark red; dots numerous, small, russet; stem thick, one and one-half inches long; skin thin, rather tender, separating from the pulp; flesh reddish, with dark colored juice, meaty, sprightly, sweet; of very good quality; stone semi-clinging, large, ovate, plump, with smooth surfaces; ridged along the ventral suture.

Leaves numerous, variable in size, averaging five and one-half inches long, two and one-half inches wide, folded upward, long-elliptical to obovate, thin; upper surface dark green, smooth; lower surface light green, with few hairs; apex distinctly elongated, base abrupt; margin coarsely serrate, with small, dark glands; petiole often two inches long, thickish, pubescent on the upper surface, glandless or with from one to six large, reniform, reddish glands usually on the stalk.

Buds large, long, conical, free, arranged singly as lateral buds and in small, scattering clusters; leaf-scars obscure; season of bloom intermediate; flowers large, often one and one-half inches across, white; borne in dense clusters, in twos and threes; pedicels one inch long, glabrous, green with a trace of red; calyx-tube distinctly reddish, somewhat obconic, glabrous; calyx-lobes strongly tinged with red, broad, acute, glabrous within and without, reflexed; petals obovate, entire, tapering to distinct but short claws; apex entire or with a shallow, wide notch; filaments five-sixteenths of an inch long; pistil glabrous, equal to or longer than the stamens.

Fruit matures early; one inch in diameter, cordate, compressed; cavity flaring; suture shallow, or a mere line, often extending around the fruit; apex roundish or pointed; color very dark red; dots numerous, small, russet; stem thick, one and one-half inches long; skin thin, rather tender, separating from the pulp; flesh reddish, with dark colored juice, meaty, sprightly, sweet; of very good quality; stone semi-clinging, large, ovate, plump, with smooth surfaces; ridged along the ventral suture.

Prunus avium×Prunus cerasus

This good, old cherry has never been considered a commercial fruit in the United States; yet it is, and has been, surprisingly popular with nurserymen, most of whom for nearly a century have offered it for sale. A generation ago, when American fruit-growing was in the hands of connoisseurs, Magnifique was more popular than now. It has failed as a commercial cherry because the crop ripens very unevenly, there being sometimes green and fully ripe cherries on the tree at the same time, though the season is usually given as very late. This is one of the lightest in color of the hybrid Dukes, the Sour Cherry parent very evidently having been an Amarelle—a conclusion to which both fruit and tree point. The quality is usually counted as very good though it is too acid to be a first-rate dessert cherry for some. The trees are very vigorous and usually are fruitful. Magnifique has been grown so long that its place in the orchard would seem to have been fixed by experience; yet it might be made more than a cherry for the home orchard if some commercial grower would plant it in a shaded place and a cool soil and thereby retard ripening time until other cherries were gone.

This valuable cherry was brought to notice in 1795 by Chatenay, surnamed Magnifique, a nurseryman near Paris. It seems, at first, to have been quite commonly called Belle de Chatenay but Belle de Magnifique became the commoner appellation ending in America at least with the universal name "Belle Magnifique." The variety was introduced into America from France sometime before 1830, by General H. A. S. Dearborn, Boston, Massachusetts, President of the Massachusetts Horticultural Society. The cherry is typically a Duke sort and is so listed by most writers, though Downing in 1845 placed it with the Morello cherries. Magnifique was placed upon the fruit list of the American Pomological Society in 1852 where it has since remained.

Tree large, vigorous, upright-spreading, dense, productive; trunk and branches stocky, brown overlaid with dark gray; branchlets with many, small conspicuous lenticels.Leaves numerous, three and one-half inches long, two inches wide, obovate to oval, thickish; upper surface dark green, slightly rugose; lower surface finely pubescent; apex abruptly pointed, base variable in shape; margin finely serrate, with small, dark glands; petiole one inch long, tinged with dull red, grooved on the upper surface and with a few hairs, glandless or with one or two small, reniform, greenish glands usually at the base of the leaf.Buds obtuse or conical, plump, free, arranged as lateral buds or in rather dense clusters on short spurs; leaf-scars obscure; season of bloom late; flowers white, one inch across, wide open; borne in dense clusters on short spurs, usually in threes or fours; pedicels one inch long, slender, glabrous, light green; calyx-tube greenish, campanulate, glabrous; calyx-lobes broadly and shallowly dentate, glabrous within and without, reflexed; petals obovate, entire, with very short claws, indented at the apex; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.Fruit matures late; nearly one inch in diameter, cordate; cavity rather deep; suture very shallow; color pale red changing to bright red; dots numerous, small, russet, conspicuous; stem one and one-fourth inches long; skin thick, tough, adherent to the pulp; flesh whitish, with abundant colorless juice, fine-grained, meaty but tender, pleasantly tart, sprightly; very good in quality; stone free, small, oval, plump, slightly pointed, with smooth surfaces; slightly notched near the base of the ventral suture.

Tree large, vigorous, upright-spreading, dense, productive; trunk and branches stocky, brown overlaid with dark gray; branchlets with many, small conspicuous lenticels.

Leaves numerous, three and one-half inches long, two inches wide, obovate to oval, thickish; upper surface dark green, slightly rugose; lower surface finely pubescent; apex abruptly pointed, base variable in shape; margin finely serrate, with small, dark glands; petiole one inch long, tinged with dull red, grooved on the upper surface and with a few hairs, glandless or with one or two small, reniform, greenish glands usually at the base of the leaf.

Buds obtuse or conical, plump, free, arranged as lateral buds or in rather dense clusters on short spurs; leaf-scars obscure; season of bloom late; flowers white, one inch across, wide open; borne in dense clusters on short spurs, usually in threes or fours; pedicels one inch long, slender, glabrous, light green; calyx-tube greenish, campanulate, glabrous; calyx-lobes broadly and shallowly dentate, glabrous within and without, reflexed; petals obovate, entire, with very short claws, indented at the apex; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.

Fruit matures late; nearly one inch in diameter, cordate; cavity rather deep; suture very shallow; color pale red changing to bright red; dots numerous, small, russet, conspicuous; stem one and one-fourth inches long; skin thick, tough, adherent to the pulp; flesh whitish, with abundant colorless juice, fine-grained, meaty but tender, pleasantly tart, sprightly; very good in quality; stone free, small, oval, plump, slightly pointed, with smooth surfaces; slightly notched near the base of the ventral suture.

Prunus avium×Prunus cerasus

May Duke is one of the oldest and, the world over, one of the most popular cherries. There are several reasons why it has attained and holds its popularity. It is finely flavored, especially when prepared for the table,and even before ripe; it is also delicious to eat out of hand if the cherries are dead ripe, when it is one of the best of the subacid cherries; while one of the earliest of its class, it may be left to hang for a month or six weeks, becoming daily sweeter and more aromatic; few or no cherries thrive in greater variations of soil and climates, this fact accounting in greatest measure for its world-wide distribution in temperate regions; despite its tender flesh, it ships well though it is grown only for local markets since its long period of ripening makes necessary several pickings—a fatal defect for a canning cherry or one for the general trade; lastly, the trees are as fruitful as any, and are hardy, vigorous and healthy. The fruit is remarkably well distributed in dense clusters on trees characteristically upright and vasiform and bearing a heavy canopy of dark green, luxuriant foliage. May Duke fills a particular place in the cherry orchard as a fruit for the local market and hundreds of new-comers have not been able to supplant it. The fact that it has lost none of its pristine vigor, health and productiveness in the two hundred and more years it has been known contradicts the idea that varieties of fruit degenerate or wear out with age. When we pass in review all of the varieties of cherries, all characters and purposes considered, May Duke remains one of the best.

This variety seems to have been first mentioned by Ray in 1688. May Duke is supposed by some English writers to have originated in a district in France known as Médoc and the name to have been derived from the place. When this cherry first received attention, the old style of reckoning time was in vogue and the 11th of June was the last day of May. It may, therefore, be presumed that the variety derived its name from its season of ripening rather than from a corruption of Médoc. A few years ago Professor J. L. Budd of Iowa imported from Russia several cherries among which was one called Esel Kirsche. Later this cherry was distributed by the United States Department of Agriculture. As grown on the grounds of this Station, Esel Kirsche has proved to be May Duke. In Ohio the two could not be distinguished and with this evidence we have listed Esel Kirsche as a synonym of May Duke. In 1832, William Prince mentioned May Duke as being among the first of the cherries introduced to America from Europe. From the references to this variety in the horticultural literature and in the nursery catalogs throughout the United States we may say that it is one of the most widely distributed and best-known cherries in the country. The American Pomological Society placed May Duke on its fruit catalog list in 1848.

MAY DUKE

Tree large, upright becoming somewhat vasiform and spreading with age, open-topped, very productive; trunk of medium thickness, somewhat shaggy; branches smooth or roughish, reddish-brown partly covered with ash-gray, with numerous lenticels variable in size; branchlets short, brown partly covered with light gray, smooth, with small, inconspicuous, raised lenticels.Leaves numerous, three and one-half inches long, two inches wide, folded upward, obovate; upper surface very dark green, rugose; lower surface thinly pubescent; apex abruptly pointed, base acute; margin finely serrate, with small, dark glands; petiole one inch long, slender, tinged with red, grooved, glandless or with one or two small, globose, brownish glands, usually at the base of the blade.Buds obtuse, plump, free, in large clusters on short spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one and one-fourth inches across; borne in dense clusters, in twos and threes; pedicels one inch long, slender, glabrous, greenish; calyx-tube with a tinge of red, obconic, glabrous; calyx-lobes with a trace of red, rather long, narrow, acuminate, glabrous within and without, reflexed; petals broad-oval, entire, nearly sessile; apex crenate; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.Fruit matures early, although variable in habit; three-fourths of an inch in diameter, cordate to conical, compressed; cavity abrupt, regular; suture indistinct; apex roundish, with a small depression at the center; color light changing to dark red at full maturity; dots numerous, russet, obscure; stem slender, one and one-half inches long, adhering strongly to the fruit; skin thin, tender, separating from the pulp; flesh medium to dark red, with pinkish juice, tender and melting, sprightly subacid, pleasant flavored; of very good quality; stone nearly free, small, roundish to elliptical, with smooth surfaces; slightly ridged along the ventral suture.

Leaves numerous, three and one-half inches long, two inches wide, folded upward, obovate; upper surface very dark green, rugose; lower surface thinly pubescent; apex abruptly pointed, base acute; margin finely serrate, with small, dark glands; petiole one inch long, slender, tinged with red, grooved, glandless or with one or two small, globose, brownish glands, usually at the base of the blade.

Buds obtuse, plump, free, in large clusters on short spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one and one-fourth inches across; borne in dense clusters, in twos and threes; pedicels one inch long, slender, glabrous, greenish; calyx-tube with a tinge of red, obconic, glabrous; calyx-lobes with a trace of red, rather long, narrow, acuminate, glabrous within and without, reflexed; petals broad-oval, entire, nearly sessile; apex crenate; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.

Fruit matures early, although variable in habit; three-fourths of an inch in diameter, cordate to conical, compressed; cavity abrupt, regular; suture indistinct; apex roundish, with a small depression at the center; color light changing to dark red at full maturity; dots numerous, russet, obscure; stem slender, one and one-half inches long, adhering strongly to the fruit; skin thin, tender, separating from the pulp; flesh medium to dark red, with pinkish juice, tender and melting, sprightly subacid, pleasant flavored; of very good quality; stone nearly free, small, roundish to elliptical, with smooth surfaces; slightly ridged along the ventral suture.

Prunus avium

This comparatively new Bigarreau is on probation in many parts of the State and country, otherwise we should not give it prominence inThe Cherries of New York, as the variety is all but worthless as it grows on the grounds of this Station. The trees are not sufficiently fruitful, the cherries are too small, the flavor in none too good and the fruit is not at all resistant to brown-rot—four fatal defects for a commercial cherry.

This variety is reported to have sprung from a pit of a Mazzard tree and was introduced several years ago by Black & Son of Hightstown, New Jersey. The name, Mercer, after the county in New Jersey from which it was introduced, was given the cherry by H. E. Van Deman, then United States Pomologist.

Tree vigorous, healthy, not always productive; branches long, grayish-brown, smooth, with a few small, inconspicuous lenticels.Leaves numerous, four and one-half inches long, two and one-fourth inches wide, folded upward, long-oval, leathery; upper surface dark green, smooth; lower surface light green, pubescent, grooved along the midrib; apex taper-pointed, base abrupt; margin coarsely and doubly serrate, glandular; petiole one and one-half inches long, tinged with dull red, thick, with from two to five very large, reniform, reddish glands, variable in position.Buds of medium size and length, conical, plump, free; leaf-scars rather prominent; season of bloom early; flowers one and one-fourth inches across, in scattering clusters in twos and threes; pedicels three-fourths inch long, glabrous; calyx-tube green or faintly tinged red, campanulate, glabrous; calyx-lobes greenish streaked with red along the edges, long, obtuse, glabrous within and without, reflexed; petals broad-oval, entire, slightly indented at the apex, tapering to short, blunt claws; filaments one-half inch long, shorter than the petals; pistil glabrous, shorter than the stamens.Fruit matures in mid-season; small, cordate to blunt-conic, compressed; cavity shallow, narrow, abrupt; suture an indistinct line; apex flattened or depressed; color black; dots small, numerous, obscure; stem slender, one and one-fourth inches long, adherent to the fruit; skin thin, rather tender; flesh reddish, with dark colored juice, tender, meaty, crisp, aromatic, mild flavored, sweet; fair to good in quality; stone free or semi-clinging, variable in size, ovate, flattened, blunt-pointed, with smooth surfaces, tinged with red.

Tree vigorous, healthy, not always productive; branches long, grayish-brown, smooth, with a few small, inconspicuous lenticels.

Leaves numerous, four and one-half inches long, two and one-fourth inches wide, folded upward, long-oval, leathery; upper surface dark green, smooth; lower surface light green, pubescent, grooved along the midrib; apex taper-pointed, base abrupt; margin coarsely and doubly serrate, glandular; petiole one and one-half inches long, tinged with dull red, thick, with from two to five very large, reniform, reddish glands, variable in position.

Buds of medium size and length, conical, plump, free; leaf-scars rather prominent; season of bloom early; flowers one and one-fourth inches across, in scattering clusters in twos and threes; pedicels three-fourths inch long, glabrous; calyx-tube green or faintly tinged red, campanulate, glabrous; calyx-lobes greenish streaked with red along the edges, long, obtuse, glabrous within and without, reflexed; petals broad-oval, entire, slightly indented at the apex, tapering to short, blunt claws; filaments one-half inch long, shorter than the petals; pistil glabrous, shorter than the stamens.

Fruit matures in mid-season; small, cordate to blunt-conic, compressed; cavity shallow, narrow, abrupt; suture an indistinct line; apex flattened or depressed; color black; dots small, numerous, obscure; stem slender, one and one-fourth inches long, adherent to the fruit; skin thin, rather tender; flesh reddish, with dark colored juice, tender, meaty, crisp, aromatic, mild flavored, sweet; fair to good in quality; stone free or semi-clinging, variable in size, ovate, flattened, blunt-pointed, with smooth surfaces, tinged with red.

Prunus avium

Mezel seems to have made a stir in pomological circles in the middle of the Nineteenth Century by reason of the great size and beautiful appearance of the cherries. Though on the recommended list of the American Pomological Society and frequently spoken of in the pomological works of the day and offered by some nurserymen, we have not been able to find many trees of this variety now growing in New York. We glean from the literature that Mezel pleased the eye more than the palate and that the trees, while vigorous and healthy, were not productive. At any rate after a decade or two of much advertising and what would seem to have been a very thorough trial, Mezel failed to receive very general approbation from cherry-growers and has now almost passed from cultivation. Contrary to the generalbehavior of the variety in New York, the tree and fruit from which the accompanying description was made have so many merits that one can well wish that the variety will not wholly pass out of cultivation.

This variety was found at Mezel, Puy-de-Dôme, France, by M. Ligier sometime prior to 1846 when it was brought to notice. Even so, it had grown in a vineyard at that place for thirty years and was only made public after an excursion of several members of a horticultural society to the vineyard. It was immediately heralded as a coming variety and grafts were distributed. Great Bigarreau, which made its appearance a few years later, is here included as a synonym though many writers list it as a distinct sort. Bigarreau Monstrueux, first listed in the London Horticultural Society catalog for 1831, is held by many pomologists to be identical with Mezel which, if true, casts some doubt on the generally accepted history of the variety. Mezel appeared on the fruit list of the American Pomological Society in 1862 but was discarded in 1869; it was replaced in 1883 and is still on the list though it is scarcely known in any part of the United States.

MEZEL

Tree large, vigorous, upright-spreading, hardy, variable in productiveness; trunk stocky, nearly smooth; branches thick, smooth, reddish-brown partly overspread with dark ash-gray, with lenticels medium in number and size; branchlets of average thickness, variable in length, with internodes of medium length, brown partly covered with ash-gray, smooth, glabrous, with small, inconspicuous, raised lenticels medium in number.Leaves numerous, five inches long, often two and one-half inches wide, long-oval, thin; upper surface dark green, strongly rugose giving a crumpled appearance; lower surface dull, light green, with slight pubescence; apex varies from abrupt to taper-pointed, base abrupt; margin glandular, coarsely serrate; petiole long, averaging one and one-half inches, slender, tinged with red, with from one to four reniform glands of medium size on the petiole.Buds intermediate in size and length, plump, pointed, arranged singly as lateral buds or in clusters of various sizes on both long and short spurs; leaf-scars prominent; season of bloom intermediate; flowers one and seven-sixteenths inches across, well distributed in scattering clusters in twos and threes; pedicels one and one-eighth inches long, medium in thickness, glabrous, greenish; calyx-tube with a slight tinge of red, campanulate, glabrous; calyx-lobes long, medium in width, acute, slightly serrate, glabrous within and without; petals somewhat obovate, crenate, nearly sessile, with a very shallow notch at the apex; anthers yellow; filaments shorter than the petals; pistil glabrous, shorter than the stamens, often defective.Fruit matures in mid-season; large, seven-eighths inch long, thirteen-sixteenths inch wide, cordate, compressed, the surface markedly irregular and broken into ridges; cavity very deep, wide, irregular, abrupt; suture variable, shallow to very deep and wide andat times double; apex blunt-pointed, usually not depressed; color attractive purplish-black; dots numerous, very small, somewhat russet, obscure; stem medium in thickness, long, averaging two and one-eighth inches, adheres well to the fruit; skin medium in thickness, rather tender but not inclined to crack, adheres slightly to the pulp; flesh purplish-red, with abundant dark red juice, tender, meaty, mild, very pleasant, sweet; very good to best in quality; stone clinging, large, strongly ovate, with slightly roughish surface.

Leaves numerous, five inches long, often two and one-half inches wide, long-oval, thin; upper surface dark green, strongly rugose giving a crumpled appearance; lower surface dull, light green, with slight pubescence; apex varies from abrupt to taper-pointed, base abrupt; margin glandular, coarsely serrate; petiole long, averaging one and one-half inches, slender, tinged with red, with from one to four reniform glands of medium size on the petiole.

Buds intermediate in size and length, plump, pointed, arranged singly as lateral buds or in clusters of various sizes on both long and short spurs; leaf-scars prominent; season of bloom intermediate; flowers one and seven-sixteenths inches across, well distributed in scattering clusters in twos and threes; pedicels one and one-eighth inches long, medium in thickness, glabrous, greenish; calyx-tube with a slight tinge of red, campanulate, glabrous; calyx-lobes long, medium in width, acute, slightly serrate, glabrous within and without; petals somewhat obovate, crenate, nearly sessile, with a very shallow notch at the apex; anthers yellow; filaments shorter than the petals; pistil glabrous, shorter than the stamens, often defective.

Fruit matures in mid-season; large, seven-eighths inch long, thirteen-sixteenths inch wide, cordate, compressed, the surface markedly irregular and broken into ridges; cavity very deep, wide, irregular, abrupt; suture variable, shallow to very deep and wide andat times double; apex blunt-pointed, usually not depressed; color attractive purplish-black; dots numerous, very small, somewhat russet, obscure; stem medium in thickness, long, averaging two and one-eighth inches, adheres well to the fruit; skin medium in thickness, rather tender but not inclined to crack, adheres slightly to the pulp; flesh purplish-red, with abundant dark red juice, tender, meaty, mild, very pleasant, sweet; very good to best in quality; stone clinging, large, strongly ovate, with slightly roughish surface.

Prunus cerasus

Montmorency is the most popular Sour Cherry grown in America. No one questions its supremacy. Probably half of the cherry trees in New York, Sweet or Sour, are Montmorencies and at least three-fourths of all the trees of the Sour Cherry are of this variety. It leads in the demands for this fruit in the markets, for the cannery and for home use as a culinary cherry. Several characters give it first place. It is surpassed by no other Sour Cherry, in New York at least, in vigor, health and productiveness of tree. In the last character, in particular, it is supreme. Year in and year out, Montmorency trees are fruitful. Possibly, too, no other Sour Cherry is adapted to a greater diversity of soils than Montmorency, which, with capacity to stand heat and cold, makes the variety suitable to wide variations in environment. The cherries are in no way remarkable—not much above the average for an Amarelle in size, appearance or quality, in all of these characters being much inferior to Large Montmorency. The fruit has the advantage of being presentable in appearance and fit for culinary purposes several days before it is fully ripe and this adds to the value of the variety for the market. Brown-rot takes less toll from this cherry than of others of its kind probably because of relatively firm flesh and thick skin. These characters, also, make the fruit stand handling well in harvesting, shipping and on the markets. The preserved product, whether canned at home or commercially, is attractivein appearance and very good. Montmorency is not a dessert cherry but for those who like Sour Cherries it may be eaten out of hand with relish when it is fully matured. Some maintain that the variety falls short in the size of the tree, which is seldom more than medium, but the head is spreading and much-branched and the fruit is borne in clusters thickly scattered throughout the whole head so that the total yield from a tree is greater than would be thought from its size. For any and all purposes to which Sour Cherries are put Montmorency may be recommended as the best in its season.

Unfortunately several quite distinct cherries bear the name Montmorency and it has been most difficult to separate them in pomological literature. To make matters worse, all of them have been much confused with other varieties, Early Richmond in particular. The different Montmorencies and Early Richmond originated in the Montmorency Valley, France, several centuries ago, at least before the Seventeenth Century, probably as seedlings of Cerise Hâtive or of Cerise Commune. These Montmorency cherries differ from each other principally in their stems and fruit, one having long stems and moderate-sized, regular fruit; one shorter stems and larger fruit; and the third, very short, thick stems and oblate, irregular fruit showing a distinct suture. The first cherry has been generally known, particularly among the French, as Montmorency à Longue Queue or sometimes Cerise de Montmorency. This is the Montmorency of this sketch. Duhamel, in 1768, was the first writer to mention this cherry directly and according to his statement it was then esteemed around Paris, being superior in productiveness to the Large Montmorency.

Montmorency early found its way into England, where it soon became confused with its probable parent, the French Cerise Hâtive or the English Kentish. In a short time it had replaced Kentish in many nurseries and came to be called Kentish in much of the literature of the time. Just when Montmorency was introduced to this country is not known but it has been cultivated here under various names for many years. William Prince spoke of it in 1832 as the Long Stem Montmorency and it has long and commonly been known here as Montmorency Ordinaire. Montmorency is to be found in nearly every nursery in the United States under various names, some nurserymen using the French name, others the English, while still others are selling the variety as Large Montmorency. Many supposed strains have been given new names but it is doubtful if any distinct strains of this cherry exist. The American Pomological Society addedMontmorency to its fruit catalog list in 1897 using the qualifying term Ordinaire which was dropped in 1909.

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