NAPOLEON

MONTMORENCY

Tree large, vigorous, upright-spreading, with the lower branches inclined to droop, round-topped, productive; trunk and branches smooth; branches reddish-brown tinged with light ash-gray, with a few lenticels of medium size; branchlets slender, reddish-brown partly overspread with ash-gray, smooth, with a few small, inconspicuous lenticels.Leaves three inches long, one and one-half inches wide, folded upwards or flattened, oval to obovate, leathery; upper surface dark green, smooth; lower surface pale green, with a few scattering hairs; apex and base variable in shape; margin doubly crenate, glandular; petiole one inch long, tinged with dull red, glandless or with from one to three small, globose, brownish or yellowish glands, usually at the base of the blade.Buds obtuse, plump, free, arranged singly or in clusters on short spurs; leaf-scars obscure; season of bloom intermediate; flowers white, one and one-fourth inches across; borne in scattered clusters in twos and threes; pedicels one inch long, glabrous, greenish; calyx-tube green, obconic, glabrous; calyx-lobes tinged with red, broad, serrate, glabrous within and without, reflexed; petals roundish to obovate, crenate, with short, blunt claws and shallow, crenate apex; filaments one-fourth inch long; pistil glabrous, equal to or slightly longer than the stamens.Fruit matures in mid-season; three-fourths of an inch in diameter, roundish-oblate, slightly compressed; cavity abrupt; suture very shallow; apex roundish; color light to rather dark red; dots numerous, small, russet, inconspicuous; stem thick, usually with a faint tinge of red, one inch long, adhering well to the fruit; skin thin, tender, separating from the pulp; flesh pale yellow, with a reddish tinge, with abundant light pink juice, tender and melting, sprightly, tart; of very good quality; stone free, small, roundish-ovate, flattened, pointed, with smooth surfaces which are tinged with red.

Leaves three inches long, one and one-half inches wide, folded upwards or flattened, oval to obovate, leathery; upper surface dark green, smooth; lower surface pale green, with a few scattering hairs; apex and base variable in shape; margin doubly crenate, glandular; petiole one inch long, tinged with dull red, glandless or with from one to three small, globose, brownish or yellowish glands, usually at the base of the blade.

Buds obtuse, plump, free, arranged singly or in clusters on short spurs; leaf-scars obscure; season of bloom intermediate; flowers white, one and one-fourth inches across; borne in scattered clusters in twos and threes; pedicels one inch long, glabrous, greenish; calyx-tube green, obconic, glabrous; calyx-lobes tinged with red, broad, serrate, glabrous within and without, reflexed; petals roundish to obovate, crenate, with short, blunt claws and shallow, crenate apex; filaments one-fourth inch long; pistil glabrous, equal to or slightly longer than the stamens.

Fruit matures in mid-season; three-fourths of an inch in diameter, roundish-oblate, slightly compressed; cavity abrupt; suture very shallow; apex roundish; color light to rather dark red; dots numerous, small, russet, inconspicuous; stem thick, usually with a faint tinge of red, one inch long, adhering well to the fruit; skin thin, tender, separating from the pulp; flesh pale yellow, with a reddish tinge, with abundant light pink juice, tender and melting, sprightly, tart; of very good quality; stone free, small, roundish-ovate, flattened, pointed, with smooth surfaces which are tinged with red.

Prunus avium

Napoleon is the leading firm-fleshed Sweet Cherry. It takes its place by virtue of the large size, handsome appearance and high quality of the fruit and the phenomenal productiveness of the trees. The accompanying plate shows well the large size and beautiful color of the cherries—unsurpassed in either character by any other Bigarreau and possibly by any other cherry. The flavor is rich and sweet which, with the abundant juice and firm, crackling flesh, makes this a most delicious and refreshing cherry for dessert and, with the great size and attractive color, gives it preference over all other Sweet Cherries for culinary purposes. In particular, cherry-canners find that Napoleon makes a finely finished product. The cherries carry well and keep long and are, therefore, well thought of by fruit-dealers. Besides being very productive, the trees come in bearing early and are as vigorous, hardy and healthy as those of any other Sweet Cherry. They may usually be known by their upright growth and large, sturdy limbs. Napoleon, however, is not without its faults. The cherries crack badly in wet weather and the variety can be grown with certainty only in the dry summer climate of the Pacific Coast, where, especially in Oregon and Washington, it reaches truly wonderful perfection. In the East, too, Napoleon is more susceptible to brown-rot than several of its rivals. Possibly the greatest fault, however, is in the tree, which is very fastidious as to soils, thriving only in choice cherry land and in a congenial cherry climate. Despite these rather serious faults, cherry-growers agree that Napoleon takes first place among Sweet Cherries for both home and commercial plantings.

Napoleon is of unknown origin. Early in the Eighteenth Century it was grown by the Germans, French, Dutch and English, proof that it is a very old variety. Leroy believes that it was described by Merlet in 1667 but under another name. The great number of synonyms in several languages gives some idea of the countries in which the variety has beengrown as well as the esteem in which it has been held. There are several accounts as to when the cherry was given the name Napoleon. Probably the best authenticated is that in which it is held that Parmentier, a Belgian, gave the cherry the name of the famous emperor in 1820. When the variety was taken to England, where at that time Napoleon was not in good repute, the name of his conqueror, Wellington, was substituted but seems to have been little used. As if not content with the score or more of European names, cherry-growers in America have added at least two more. In many parts of the country it is locally called the Ox Heart. On the Pacific Coast it is grown and sold by nurserymen and fruit-growers alike as Royal Ann, a name given it by its introducer, Seth Lewelling, of Milwaukee, Oregon, who lost the label bearing the old name in taking it across the Continent in early days and gave it a new name. With incomprehensible persistency Western horticulturists maintain this synonym to the confusion of horticultural nomenclature. The American Pomological Society placed Napoleon on its fruit list in 1862, it having been grown in America for at least 40 years before receiving this honor.

NAPOLEON

Tree large, vigorous, upright-spreading, open-topped, very productive; trunk thick, shaggy; branches thick, roughened by the lenticels, dull brown overlaid with ash-gray, with numerous large, raised lenticels; branchlets thick, long, light brown overspread with gray, smooth, with a few inconspicuous, small lenticels.Leaves numerous, five and three-fourths inches long, two and one-half inches wide, folded upward, elliptical to obovate; upper surface dark green, rugose; lower surface light green, somewhat pubescent; apex acute, base variable in shape; margin doubly serrate, with small, dark glands; petiole one and one-fourth inches long, thick, tinged with dull red, hairy along the upper surface, with from one to three large, reniform, reddish-orange glands, usually on the stalk.Buds variable in size, conical, free, arranged singly or in thin clusters from lateral buds and from spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one and one-half inches across; borne in scattering clusters in ones or in twos; pedicels variable in length, averaging one inch long, glabrous, greenish; calyx-tube green, campanulate, glabrous; calyx-lobes tinged with red, long, rather narrow, acuminate, serrate, reflexed; petals oval, entire, dentate at the apex, with short, narrow claws; filaments one-half inch long; pistil glabrous, shorter than the stamens, often defective.Fruit matures in mid-season; over one inch in diameter, conical to long-cordate, compressed; cavity deep, wide, flaring; suture a distinct line; apex much pointed; color, varying shades of bright red over a yellowish background, distinctly mottled; dots obscure; stem slender, more than one inch long, adherent to the fruit; skin thin, rather adherent; flesh whitish, with a faint yellow tinge, with colorless juice, tender, meaty, crisp, mild, the flavor improving as the season advances, sweet; good to very good in quality; stone semi-clinging, small, ovate, flattened, pointed, with smooth surfaces.

Leaves numerous, five and three-fourths inches long, two and one-half inches wide, folded upward, elliptical to obovate; upper surface dark green, rugose; lower surface light green, somewhat pubescent; apex acute, base variable in shape; margin doubly serrate, with small, dark glands; petiole one and one-fourth inches long, thick, tinged with dull red, hairy along the upper surface, with from one to three large, reniform, reddish-orange glands, usually on the stalk.

Buds variable in size, conical, free, arranged singly or in thin clusters from lateral buds and from spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one and one-half inches across; borne in scattering clusters in ones or in twos; pedicels variable in length, averaging one inch long, glabrous, greenish; calyx-tube green, campanulate, glabrous; calyx-lobes tinged with red, long, rather narrow, acuminate, serrate, reflexed; petals oval, entire, dentate at the apex, with short, narrow claws; filaments one-half inch long; pistil glabrous, shorter than the stamens, often defective.

Fruit matures in mid-season; over one inch in diameter, conical to long-cordate, compressed; cavity deep, wide, flaring; suture a distinct line; apex much pointed; color, varying shades of bright red over a yellowish background, distinctly mottled; dots obscure; stem slender, more than one inch long, adherent to the fruit; skin thin, rather adherent; flesh whitish, with a faint yellow tinge, with colorless juice, tender, meaty, crisp, mild, the flavor improving as the season advances, sweet; good to very good in quality; stone semi-clinging, small, ovate, flattened, pointed, with smooth surfaces.

Prunus avium×Prunus cerasus

If this cherry were to be judged by its behavior on the grounds of this Station, it would be called one of the best of the hybrid Dukes. In particular, it would be commended by its product, the trees not making as good a showing as the fruit. The cherries are distinguished by their large size, dark red color, glossy surface, good quality, lateness in maturity and, even more particularly, sweetness, keeping in mind that the variety is a hybrid and not a true Sweet Cherry. The shape, too, offers a distinguishing character, the fruits being more oblate than in any other Duke. The long, stout stem is still another characteristic. Unfortunately the tree, while satisfactory in all other respects, is unproductive—a fatal fault in these days of commercial fruit-growing. Nouvelle Royale is not widely known in America and may well be given trial by those who want a late Duke.

This variety is supposed from its fruit- and tree-characters to be a hybrid between Early Richmond and May Duke but where, how and when it came to light is not known. Downing, in 1869, mentions the Nouvelle Royale as having recently been introduced into this country and it was noted in the Report of the American Pomological Society for 1875 but has never received a place upon the Society's fruit catalog list.

NOUVELLE ROYALE

Tree large, vigorous, upright, compact, moderately productive; trunk of medium size; branches upright, thickish; branchlets slender, long, brown partly covered with ash-gray, with very numerous conspicuous, raised lenticels.Leaves numerous, three and one-half inches long, two inches wide, folded upward, obovate; upper surface dark green, glossy, rugose; lower surface light green, lightly pubescent; apex abruptly pointed, base acute; margin finely and doubly serrate, glandular; petiole one and one-fourth inches long, slender, tinged with dull red, grooved and with few hairs along the upper surface, glandless or with from one to four globose, greenish-yellow or reddish glands variable in size usually at the base of the blade.Buds small, short, obtuse, plump, free, arranged singly as lateral buds and on short spurs in clusters variable in size; leaf-scars obscure; season of bloom intermediate; flowers white, one inch across; borne in dense clusters in threes and fours; pedicels three-fourths of an inch long, slender, glabrous, greenish; calyx-tube with a tinge of red, obconic, glabrous; calyx-lobes somewhat reddish, broad, acute, serrate, glabrous within and without, reflexed; petals roundish, entire, nearly sessile, apex entire; filaments one-fourth inch long; pistil glabrous, longer than the stamens.Fruit matures in mid-season; nearly one inch in diameter, oblate, strongly compressed; cavity deep, narrow, abrupt; suture shallow; apex flattened or slightly depressed; color dark red; dots numerous, small, russet, inconspicuous; stem one and three-fourths inches long, adherent to the fruit; skin thin, tender, separating from the pulp; flesh pale yellowish or with a tinge of red, with light pink juice, slightly stringy, tender and melting, pleasantly flavored, mildly tart; of very good quality; stone free, roundish-oval, plump, blunt, oblique, with smooth surfaces often tinged with red, with small ridges radiating from the base.

Leaves numerous, three and one-half inches long, two inches wide, folded upward, obovate; upper surface dark green, glossy, rugose; lower surface light green, lightly pubescent; apex abruptly pointed, base acute; margin finely and doubly serrate, glandular; petiole one and one-fourth inches long, slender, tinged with dull red, grooved and with few hairs along the upper surface, glandless or with from one to four globose, greenish-yellow or reddish glands variable in size usually at the base of the blade.

Buds small, short, obtuse, plump, free, arranged singly as lateral buds and on short spurs in clusters variable in size; leaf-scars obscure; season of bloom intermediate; flowers white, one inch across; borne in dense clusters in threes and fours; pedicels three-fourths of an inch long, slender, glabrous, greenish; calyx-tube with a tinge of red, obconic, glabrous; calyx-lobes somewhat reddish, broad, acute, serrate, glabrous within and without, reflexed; petals roundish, entire, nearly sessile, apex entire; filaments one-fourth inch long; pistil glabrous, longer than the stamens.

Fruit matures in mid-season; nearly one inch in diameter, oblate, strongly compressed; cavity deep, narrow, abrupt; suture shallow; apex flattened or slightly depressed; color dark red; dots numerous, small, russet, inconspicuous; stem one and three-fourths inches long, adherent to the fruit; skin thin, tender, separating from the pulp; flesh pale yellowish or with a tinge of red, with light pink juice, slightly stringy, tender and melting, pleasantly flavored, mildly tart; of very good quality; stone free, roundish-oval, plump, blunt, oblique, with smooth surfaces often tinged with red, with small ridges radiating from the base.

Prunusavium ×Prunus cerasus

Olivet is a large, globular, deep red, glossy cherry with a rich, vinous, subacid flavor. Some writers call Olivet a Duke while others place it with the Morellos. The fruit, on the grounds of this Station, shows many characteristics of the Morellos while the tree appears to be a Duke, suggesting that it is a hybrid between trees of the two groups. The fruit, eaten out of hand, would be rated as a very good Morello or a subacid and somewhat mediocre Duke, a fruit hardly good enough for dessert and not as good as some of the sourer cherries for culinary purposes. It is one of the earliest of the Morello-like cherries and this may give it a place in the cherry flora of the country. The trees are large and vigorous and their much-branched, round tops would seem to give the maximum amount of bearing surface, but, unfortunately, the cherries do not set abundantly. On the grounds of this Station the variety is not fruitful, this being its chief defect. In other parts of the country, however, it is reported to be either very productive or moderately so. The descriptions of this cherry as given by American experiment stations and nurserymen show plainly that there are several distinct sorts passing under the name Olivet in this country.

Olivet, of comparatively recent origin, was found at Olivet, Loire, France. American nurserymen introduced this variety sometime previous to 1877, for in that year theGardener's Monthlymentioned the cherry as being "a valuable Duke sort filling an unoccupied place among the list of early cherries in central New York." Olivet was entered on the American Pomological Society's catalog list of fruits in 1881 where it is still retained.

OLIVET

Tree large, vigorous, upright-spreading, round-topped, unproductive; trunk thickish, rather rough; branches thick, smooth, reddish-brown partly overspread with ash-gray,with numerous small lenticels; branchlets short, brown partly overspread with ash-gray, smooth, with numerous raised lenticels.Leaves numerous, three and one-half inches long, one and three-fourths inches wide, folded upward, obovate to oval, thin; upper surface dark green, smooth; lower surface light green, glossy, with a few scattering hairs; apex acute; margin doubly serrate, glandular; petiole one and one-fourth inches long, greenish, glandless or with one or two globose, brownish glands variable in position.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 dense clusters, usually in threes; pedicels one-half inch long, glabrous, greenish; calyx-tube with a tinge of red, obconic, glabrous; calyx-lobes with a trace of red, long, of medium width, acute, serrate, glabrous within and without, reflexed; petals oval to slightly obovate, entire, nearly sessile; apex entire; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.Fruit matures in mid-season; nearly one inch in diameter, roundish to slightly oblate, somewhat compressed; cavity abrupt, regular; suture a line; apex roundish, with a small depression at the center; color bright red; dots russet, obscure; stem thickish, one and one-fourth inches long, adhering well to the fruit; skin tough, separating from the pulp; flesh light red, with abundant light red or wine-colored juice, tender and melting, sprightly, astringent, tart; of fairly good quality; stone free, small, roundish, slightly flattened, somewhat pointed at the apex, with smooth surfaces; somewhat ridged along the ventral suture.

Leaves numerous, three and one-half inches long, one and three-fourths inches wide, folded upward, obovate to oval, thin; upper surface dark green, smooth; lower surface light green, glossy, with a few scattering hairs; apex acute; margin doubly serrate, glandular; petiole one and one-fourth inches long, greenish, glandless or with one or two globose, brownish glands variable in position.

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 dense clusters, usually in threes; pedicels one-half inch long, glabrous, greenish; calyx-tube with a tinge of red, obconic, glabrous; calyx-lobes with a trace of red, long, of medium width, acute, serrate, glabrous within and without, reflexed; petals oval to slightly obovate, entire, nearly sessile; apex entire; filaments one-fourth inch long; pistil glabrous, equal to the stamens in length.

Fruit matures in mid-season; nearly one inch in diameter, roundish to slightly oblate, somewhat compressed; cavity abrupt, regular; suture a line; apex roundish, with a small depression at the center; color bright red; dots russet, obscure; stem thickish, one and one-fourth inches long, adhering well to the fruit; skin tough, separating from the pulp; flesh light red, with abundant light red or wine-colored juice, tender and melting, sprightly, astringent, tart; of fairly good quality; stone free, small, roundish, slightly flattened, somewhat pointed at the apex, with smooth surfaces; somewhat ridged along the ventral suture.

Prunus cerasus

Ostheim finds considerable favor in the prairie states of the Middle West but is all but worthless as grown in New York and other eastern states. It is one of the Morellos and falls far short of the best of its group, the cherries being too small and of but mediocre quality. The trees are typical Morellos, round-headed, with slender, drooping branches and branchlets and very dark green foliage. The fruit is borne toward the ends of short branches which are not well distributed over the main branches, leaving much bare wood. Like all Morellos the fruit hangs long after maturity and since the ripening season is late the variety may be worth growing because of its lateness; as it may, also, in cold climates because of great hardiness. The trees on their own roots throw up many suckers which are often used in propagation. The variety has the reputation, too, of coming true to name from seeds.

Ostheim is a native of Spain and not of Germany as many have supposed. The trees were found in the region of the Sierra Morena Mountains, Spain, and were taken to Germany by a Dr. Klinghammer after the Wars of the Succession, 1701-1713. The cherry took the name Ostheim from the German town of that name where it was widely grown. The variety, being easily propagated, spread throughout Germany and soon became one of the best-known cherries. Later, the name seems to have come to be a class term for all cherries similar to the original Ostheim. The names Ostheim, Ostheimer, Griotte Ostheim and Ostheimer Weichsel are used interchangeably by foreign writers for this variety. American writers, however, have given these names to two very similar but distinct varieties. Ostheim was brought to the United States by William Robert Prince of the Linnean Botanical Gardens early in the Nineteenth Century. It has proved very satisfactory in some sections of the West and Canada, while in the East it is but a mediocre variety at best. At different times either buds or trees of so-called Ostheims have been imported to this country which have turned out not to be the true variety. What these sorts really are will remain uncertain until the several forms can be brought together and compared. Professor Budd imported a variety in 1883, which since has become known as Ostheim, carrying Griotte d'Ostheim as a synonym. Whether or not this is the old variety or a distinct strain of the Ostheim class we are unable to say. The Cerise d'Ostheim received by this Station has proved identical with this variety. Ostheim was first listed by the American Pomological Society in 1899. A cherry known as Minnesota Ostheim, introduced into Minnesota from Germany, is now recognized as a distinct sort. The variety as it is known in Kansas and Missouri is often called the German Ostheimer though some believe this to be different from the true sort.

OSTHEIM

Tree below medium in size, vigorous, upright-spreading, with drooping branchlets, dense, very productive; trunk smooth; branches rather slender, smooth, dark ash-gray partly overspreading reddish-brown, with small, raised lenticels; branchlets slender, willowy, long, brown partly overspread with ash-gray, smooth, glabrous, with small, inconspicuous lenticels.Leaves very numerous, three and one-fourth inches long, one and one-half inches wide, folded upward, obovate to oval; upper surface very dark green, smooth; lower surface pale green, with a few scattering hairs; apex taper-pointed, base variable in shape; margin finely serrate, with small, dark glands; petiole slender, one-half inch long, short, tinged with dull red, grooved, with a few scattering hairs, with from one to three small, globose, greenish-yellow glands at the base of the blade.Buds small, short, usually obtuse, plump, free, arranged as lateral buds and in small clusters on short spurs; leaf-scars prominent; season of bloom medium; flowers one inch across, white; borne in scattering clusters, in twos and threes; pedicels five-eighths of an inch long, rather slender, glabrous, greenish; calyx-tube green with a faint tinge of red, obconic, glabrous; calyx-lobes with a trace of red, rather long, serrate, glabrous within and without, reflexed; petals obovate, entire, nearly sessile, apex entire; filaments one-fourth inch long; pistil glabrous, nearly equal in length to the stamens.Fruit matures very late; nearly three-fourths of an inch in diameter, roundish to slightly oblate, compressed; cavity very shallow and narrow, flaring; suture indistinct; apex roundish with a small depression at the center; color very dark red approaching black; dots numerous, small, dark russet, inconspicuous; stem slender, one and one-fourth inches long, but slightly adherent to the fruit; skin thin, tender, separating readily from the pulp; flesh dark red, with much very dark colored juice, tender and melting, sprightly, tart, losing its astringency when fully ripe; of fair quality; stone free, nearly one-half inch in diameter, roundish-oblate, somewhat pointed, with smooth surfaces slightly stained with red.

Leaves very numerous, three and one-fourth inches long, one and one-half inches wide, folded upward, obovate to oval; upper surface very dark green, smooth; lower surface pale green, with a few scattering hairs; apex taper-pointed, base variable in shape; margin finely serrate, with small, dark glands; petiole slender, one-half inch long, short, tinged with dull red, grooved, with a few scattering hairs, with from one to three small, globose, greenish-yellow glands at the base of the blade.

Buds small, short, usually obtuse, plump, free, arranged as lateral buds and in small clusters on short spurs; leaf-scars prominent; season of bloom medium; flowers one inch across, white; borne in scattering clusters, in twos and threes; pedicels five-eighths of an inch long, rather slender, glabrous, greenish; calyx-tube green with a faint tinge of red, obconic, glabrous; calyx-lobes with a trace of red, rather long, serrate, glabrous within and without, reflexed; petals obovate, entire, nearly sessile, apex entire; filaments one-fourth inch long; pistil glabrous, nearly equal in length to the stamens.

Fruit matures very late; nearly three-fourths of an inch in diameter, roundish to slightly oblate, compressed; cavity very shallow and narrow, flaring; suture indistinct; apex roundish with a small depression at the center; color very dark red approaching black; dots numerous, small, dark russet, inconspicuous; stem slender, one and one-fourth inches long, but slightly adherent to the fruit; skin thin, tender, separating readily from the pulp; flesh dark red, with much very dark colored juice, tender and melting, sprightly, tart, losing its astringency when fully ripe; of fair quality; stone free, nearly one-half inch in diameter, roundish-oblate, somewhat pointed, with smooth surfaces slightly stained with red.

Prunus avium

Ox Heart is very commonly used as a class name for the large, meaty varieties of cherries which are cordate in shape. In America the name is most often given to the light-fleshed cherries, such as Yellow Spanish, Napoleon or White Bigarreau. At one time, however, the name was applied to a distinct variety known throughout England, Germany and America, being first mentioned by Miller, an Englishman, in 1734. Coxe, in 1817, was the first American writer to list the variety but it never became popular in the New World. Ox Heart appeared among the fruits rejected by the American Pomological Society in 1858 and from then on it gradually gave way to better varieties. The synonyms of the true Ox Heart are badly confused not only with other dark-fleshed varieties but with those of the Yellow Spanish type. As some of these varieties are merely listed while others have but a meager description, it is impossible to separate or group them with any degree of certainty. In the 1909 catalog of the American Pomological Society there appears an Ox Heart of American origin and of recent introduction, known in the West as Major Francis. There are also in several nursery catalogs a "white-fleshed OxHeart." What this variety is we are unable to say. The following is a description of Ox Heart compiled from European fruit books:

Tree medium in vigor, round-topped, spherical, productive; branches somewhat curved; internodes of medium length; leaves obovate, obtusely pointed, margin finely serrate; petiole short, rather slender, flexible, tinged red, with two reniform glands; flowers small; petals irregularly elliptical.Fruit matures the last of June or early in July; medium to large, cordate, pointed, sides unevenly compressed; color lively red changing to intense purple or nearly black; stem of medium length and thickness, usually tinged red, inserted in a broad, deep cavity; skin tough; flesh dark red, with abundant colored juice, half-tender but firmer than most Hearts, sweet though slightly bitter before complete maturity; quality good; stone medium in size, broadly cordate, adhering to the flesh along the ventral suture.

Fruit matures the last of June or early in July; medium to large, cordate, pointed, sides unevenly compressed; color lively red changing to intense purple or nearly black; stem of medium length and thickness, usually tinged red, inserted in a broad, deep cavity; skin tough; flesh dark red, with abundant colored juice, half-tender but firmer than most Hearts, sweet though slightly bitter before complete maturity; quality good; stone medium in size, broadly cordate, adhering to the flesh along the ventral suture.

Prunus avium×Prunus cerasus

Were there not so many good Duke varieties of its season Reine Hortense would take high rank among hybrid cherries. Several qualities fit it admirably for home and somewhat for commercial plantations. To begin with, it is most excellent in quality, its flavor being a commingling of the refreshing acidity of the Sour Cherry and the richness of the Sweet Cherry, though to some there may be a little too much acidity for a first-class dessert fruit. The cherries are also handsome—large, round, bright, glossy red with a shade of amber and very uniform in size, color and shape. The fruit is especially attractive on the tree as it hangs on long stems in twos and threes thickly scattered and never much clustered. Unfortunately the fruit does not stand handling in harvesting and marketing quite as well as that of some other Dukes and is a little too susceptible to brown-rot for a good commercial cherry. The chief faults of the variety, however, are in the trees rather than in the fruit. The trees are but of medium size, are not as productive as some others of the hybrid sorts, are at their best only in choice cherry soils and demand good care. In Europe, Reine Hortense is much used as a dwarf and for training on walls. It would seem that its merits and faults, as it grows in America, are such as fit it preeminently well only for the amateur.

Of the several accounts of the origin of Reine Hortense the one givingFrance as its home and Larose as its originator is here accepted as authentic. M. Larose of Neuilly-sur-Seine, Seine, a gardener of the imperial court, grew the original tree early in the Nineteenth Century from a seed of the Cerise Larose, a seedling of his introduction. Soon after the first mention of this variety, about 1841, there appeared the Louis XVIII, Morestin, Guigne de Petit-Brie and several others. The variety was seemingly rechristened by every nurseryman who got hold of it. At one time the name Monstreuse de Bavay was acceptable to many, it having been given to the variety by a Mr. Bavay of Vilvorde, Brabant, Belgium, about 1826. The theory that Reine Hortense comes true to seed and therefore has several strains has been discredited. The American Pomological Society recognized Reine Hortense in 1856, only a few years after being introduced into this country, by placing it on the recommended fruit list. In 1909, the Society shortened the name from Reine Hortense to Hortense but in this text we prefer to use the full name, thereby indicating clearly the person for whom the cherry was christened.

REINE HORTENSE

Tree of medium size, upright-spreading, productive; trunk shaggy; branches smooth, dark reddish-brown covered with ash-gray, with a few large lenticels; branchlets rather slender, with short internodes, brown partly overspread with ash-gray, smooth, with inconspicuous, raised lenticels.Leaves numerous, four and one-half inches long, two and one-half inches wide, folded upward, oval to obovate, thin; upper surface dark green, rugose; lower surface light green, pubescent along the midrib; apex taper-pointed, base abrupt; margin coarsely serrate, with dark glands; petiole one inch long, tinged with red, pubescent along the grooved upper surface, with none or with from one to four small, globose, greenish-yellow or brownish glands, usually at the base of the blade.Buds large, long-pointed, plump, free, arranged singly as lateral buds and in small clusters on few long spurs; blooms appearing in mid-season; flowers white, one and one-fourth inches across; borne in dense clusters usually in threes; pedicels one inch long, slender, glabrous; calyx-tube with a tinge of red, campanulate, glabrous; calyx-lobes long, acuminate, glabrous within and without, reflexed; petals roundish, entire, sessile, with entire apex; filaments one-fourth of an inch long; pistil glabrous, shorter than the stamens.Fruit matures in mid-season; nearly one inch in diameter, oblong-conic to obtuse-conic, compressed; cavity somewhat shallow, narrow, abrupt, often lipped; suture indistinct; apex roundish with a small depression at the center; color amber-red; dots numerous, light russet, conspicuous; stem tortuous, slender, one and one-half inches long, adherent to the fruit; skin tender, separating from the pulp; flesh pale yellow, with colorless juice, tender and melting, sprightly subacid; of very good quality; stone free, rather large, oblong to oval, flattened, blunt, with smooth surfaces.

Leaves numerous, four and one-half inches long, two and one-half inches wide, folded upward, oval to obovate, thin; upper surface dark green, rugose; lower surface light green, pubescent along the midrib; apex taper-pointed, base abrupt; margin coarsely serrate, with dark glands; petiole one inch long, tinged with red, pubescent along the grooved upper surface, with none or with from one to four small, globose, greenish-yellow or brownish glands, usually at the base of the blade.

Buds large, long-pointed, plump, free, arranged singly as lateral buds and in small clusters on few long spurs; blooms appearing in mid-season; flowers white, one and one-fourth inches across; borne in dense clusters usually in threes; pedicels one inch long, slender, glabrous; calyx-tube with a tinge of red, campanulate, glabrous; calyx-lobes long, acuminate, glabrous within and without, reflexed; petals roundish, entire, sessile, with entire apex; filaments one-fourth of an inch long; pistil glabrous, shorter than the stamens.

Fruit matures in mid-season; nearly one inch in diameter, oblong-conic to obtuse-conic, compressed; cavity somewhat shallow, narrow, abrupt, often lipped; suture indistinct; apex roundish with a small depression at the center; color amber-red; dots numerous, light russet, conspicuous; stem tortuous, slender, one and one-half inches long, adherent to the fruit; skin tender, separating from the pulp; flesh pale yellow, with colorless juice, tender and melting, sprightly subacid; of very good quality; stone free, rather large, oblong to oval, flattened, blunt, with smooth surfaces.

Prunus avium

For some reason Republican does not make headway in the favor of cherry-growers though all who have described it speak well of it. Judged by the palate, Republican is one of the best of the Bigarreaus. The cherries are rich and sweet in flavor, firm of flesh and with an abundance of refreshing juice. Judged by the eye, too, it holds its own with the best of its class, the fruit having a pleasing rotundness of shape and a beautiful dark red, almost black, glossy color. In size the variety very often falls short; for, though often given as one of the largest, it turns out to be, in many orchards, but of medium size and sometimes is small. Here seems to be its fatal defect. It is exceedingly capricious as to soils, failing wholly or in part in all but the very choicest cherry environments. The trees are large, spreading and vigorous but on the grounds of this Station are more susceptible to the shot-hole fungus than any other Sweet Cherry. It has been reported to be very subject to this disease at the Washington Station also. The failure of this cherry to meet the demands of commercial cherry-growers during a probationary period of nearly a half a century means that it is, at most, of but local value.

This variety, known under two other names, Black Republican and Lewelling, originated about the middle of the Nineteenth Century in the orchard of Seth Lewelling, Milwaukee, Oregon. In traveling across the continent in 1849, Mr. Lewelling took with him to Oregon, Bigarreau, Morello and Mahaleb cherries and from seeds of one of the Bigarreaus sprang several seedlings, among them one which was named Black Republican. The parentage of the sort is not known though it was thought to be a cross between Napoleon and Black Tartarian, having sprung up near these two trees. Some cherry-growers and nurserymen describe a cherry which they call Lewelling but in every case the descriptions agree very closely with Republican. Many list the two names separately as designating two distinct varieties of diverse origin. Of these, some have supposed Republican to be a seedling of Eagle originating in 1860. The American Pomological Society for many years listed Black Republicanalone beginning in its catalog of 1875 but in 1909 the catalog contained the two names, Republican and Lewelling. Inasmuch as the consensus of opinion is that both names apply to a single cherry this Station has decided to list Republican only.

REPUBLICAN

Tree large, vigorous, upright-spreading, open-topped, very productive; trunk thick, somewhat shaggy; branches stout, roughened, brown covered with ash-gray, with large, raised lenticels; branchlets stout, with long internodes, brown nearly overspread with ash-gray, smooth except near the base, with a few small, raised, inconspicuous lenticels.Leaves numerous, five inches long, two and five-eighths inches wide, folded upward, obovate to oval, thin; upper surface dark green, smooth; lower surface slightly hairy; apex acute, base abrupt; margin coarsely and doubly serrate, glandular; petiole one and one-fourth inches long, thick, tinged with dull red, with two or three large, reniform, light green or reddish glands on the stalk.Buds pointed or obtuse, plump, free, arranged singly on the branchlets, or in small clusters on spurs of medium length; season of bloom intermediate; flowers white, one and one-half inches across; borne in scattering clusters in ones and twos; pedicels variable in length, averaging one inch long, characteristically thick, glabrous; calyx-tube tinged with red, campanulate, glabrous; calyx-lobes variable in width, tinged with red, long-obovate to acute, finely serrate, glabrous within and without, reflexed; petals obovate, entire, with short, blunt claws, with shallow, notched apex; filaments five-sixteenths of an inch long; pistil glabrous, equal to the stamens in length, often defective.Fruit matures late; about one inch in diameter, wide, variable in shape, cordate or roundish-cordate, compressed, with angular and uneven surfaces; cavity deep, wide, flaring; suture a shallow groove, often extending around the fruit; apex with a small depression at the center; color purplish-black; dots numerous, small, dark russet, inconspicuous; stem thick, one and one-eighth inches long, adherent to the fruit; skin thin; flesh purplish-red, with dark colored juice, tender, meaty, crisp, mild, sweet or with slight astringency before fully mature; of good quality; stone semi-free, small, ovate, flattened, rather blunt, with smooth surfaces.

Leaves numerous, five inches long, two and five-eighths inches wide, folded upward, obovate to oval, thin; upper surface dark green, smooth; lower surface slightly hairy; apex acute, base abrupt; margin coarsely and doubly serrate, glandular; petiole one and one-fourth inches long, thick, tinged with dull red, with two or three large, reniform, light green or reddish glands on the stalk.

Buds pointed or obtuse, plump, free, arranged singly on the branchlets, or in small clusters on spurs of medium length; season of bloom intermediate; flowers white, one and one-half inches across; borne in scattering clusters in ones and twos; pedicels variable in length, averaging one inch long, characteristically thick, glabrous; calyx-tube tinged with red, campanulate, glabrous; calyx-lobes variable in width, tinged with red, long-obovate to acute, finely serrate, glabrous within and without, reflexed; petals obovate, entire, with short, blunt claws, with shallow, notched apex; filaments five-sixteenths of an inch long; pistil glabrous, equal to the stamens in length, often defective.

Fruit matures late; about one inch in diameter, wide, variable in shape, cordate or roundish-cordate, compressed, with angular and uneven surfaces; cavity deep, wide, flaring; suture a shallow groove, often extending around the fruit; apex with a small depression at the center; color purplish-black; dots numerous, small, dark russet, inconspicuous; stem thick, one and one-eighth inches long, adherent to the fruit; skin thin; flesh purplish-red, with dark colored juice, tender, meaty, crisp, mild, sweet or with slight astringency before fully mature; of good quality; stone semi-free, small, ovate, flattened, rather blunt, with smooth surfaces.

Prunus avium

Rockport is of very doubtful commercial value and has too many faults to be included with the best sweet sorts for a home orchard. It is more easily characterized by its faults than its merits. Compared with the well-known Yellow Spanish, of which it is a seedling and to which it is similar, the cherries are smaller and the pits are larger than those of the parent variety,—quite too large for the amount of pulp. Worst of the faults of the variety is, however, that the cherries are not sufficientlyfirm of flesh to withstand harvesting, shipping and the attacks of the brown-rot fungus. To offset the defects of the fruit the flesh is rich, sweet and tender, making it, all in all, as good as any other Sweet Cherry for dessert. The trees, too, are very satisfactory, being large, vigorous and very fruitful, though with the reputation of requiring good soil and the best of care, of lacking a little in hardiness to cold, and of having the period of maturing the crop more or less changed by soil and culture. Rockport has been, and is, more or less popular in New York but it can be recommended only for a home orchard.

Rockport is another of Professor Kirtland's introductions, having been raised by him at Cleveland, Ohio, about 1842, from a seed of Yellow Spanish. It soon won a place, in 1862, on the fruit list of the American Pomological Society where it still remains. It is mentioned by several foreign authors and many American nurserymen offer it for sale. Swedish is given as a synonym of Rockport by Hooper.

ROCKPORT

Tree large, vigorous, upright, very productive; trunk somewhat slender, roughish; branches smooth, reddish-brown, with numerous small lenticels; branchlets stout, variable in length, with long internodes, brown almost entirely overspread with ash-gray, smooth, with conspicuous, raised lenticels.Leaves numerous, three and one-half inches long, one and three-fourths inches wide, folded upward, long-oval to obovate; upper surface dark green, somewhat rugose; lower surface dull, light green, pubescent along the veins; apex acute to taper-pointed, base abrupt; margin coarsely serrate, glandular; petiole two inches long, tinged with red, with a few hairs on the upper surface, glandless or with from one to four large, reniform, reddish glands variable in position.Buds large, long, pointed, plump, free, arranged singly and in clusters from lateral buds and short spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one and one-fourth inches across; borne in clusters usually in twos; pedicels one inch long, glabrous, greenish; calyx-tube green, campanulate, glabrous; calyx-lobes acute, glabrous within and without, reflexed; petals roundish, entire, dentate at the apex, nearly sessile; filaments nearly one-half inch long; pistil glabrous, shorter than the stamens, often defective.Fruit matures early; one inch in diameter, cordate to conical, compressed; cavity shallow, wide, flaring, regular; suture a distinct line; apex roundish, with a small depression at the center; color bright red over an amber-yellow background, mottled; dots very numerous, small, light yellowish, somewhat conspicuous; stem one and one-half inches long, adhering well to the fruit; skin thin, tender; flesh pale yellowish-white, with colorless juice, tender, somewhat melting, aromatic, mild, sweet; good to very good in quality; stone free, ovate, plump, with smooth surfaces.

Leaves numerous, three and one-half inches long, one and three-fourths inches wide, folded upward, long-oval to obovate; upper surface dark green, somewhat rugose; lower surface dull, light green, pubescent along the veins; apex acute to taper-pointed, base abrupt; margin coarsely serrate, glandular; petiole two inches long, tinged with red, with a few hairs on the upper surface, glandless or with from one to four large, reniform, reddish glands variable in position.

Buds large, long, pointed, plump, free, arranged singly and in clusters from lateral buds and short spurs; leaf-scars prominent; season of bloom intermediate; flowers white, one and one-fourth inches across; borne in clusters usually in twos; pedicels one inch long, glabrous, greenish; calyx-tube green, campanulate, glabrous; calyx-lobes acute, glabrous within and without, reflexed; petals roundish, entire, dentate at the apex, nearly sessile; filaments nearly one-half inch long; pistil glabrous, shorter than the stamens, often defective.

Fruit matures early; one inch in diameter, cordate to conical, compressed; cavity shallow, wide, flaring, regular; suture a distinct line; apex roundish, with a small depression at the center; color bright red over an amber-yellow background, mottled; dots very numerous, small, light yellowish, somewhat conspicuous; stem one and one-half inches long, adhering well to the fruit; skin thin, tender; flesh pale yellowish-white, with colorless juice, tender, somewhat melting, aromatic, mild, sweet; good to very good in quality; stone free, ovate, plump, with smooth surfaces.

Prunus avium×Prunus cerasus

Royal Duke has a place in the cherry flora to follow in season the well-known May Duke and to precede another standard sort, Late Duke. It is so nearly like these two sorts, except in season, and so similar to Arch Duke, as well, that there is much difficulty in getting the variety true to name. It is more often taken for May Duke than for the other kinds named but it differs from this well-known sort in being a little later in season, and the cherries are larger, a little lighter in color, do not hang as thickly, being scattered along the branches, often singly, and are more oblate. The trees are markedly upright and the foliage is very dense. None of the Dukes are popular in America for market fruits and this is no exception though, among all, Royal Duke is as good as any—pleasantly flavored, juicy, refreshing and very good. The trees, too, are very satisfactory. The variety has a place in home orchards and for local markets. The French say that the tree makes a very weak growth budded on the Mahaleb and that it should be worked on the Mazzard, which is generally true of all Dukes. The buyer will have difficulty in getting the true Royal Duke in America.

The origin of this variety is unknown but the Royale d'Angleterre, mentioned by Christ in 1791, was probably the variety now known as Royal Duke, although the description is too meager to be certain. According to Thompson, Royal Duke was one of the varieties formerly cultivated in England under the names Late Duke, Arch Duke, or Late Arch Duke and was probably introduced by the London Horticultural Society from France under the name of Anglaise Tardive. When or by whom this variety was introduced into America is not known but according to Downing it was very rarely found here in the first half of the NineteenthCentury. The American Pomological Society placed Royal Duke upon its catalog list of recommended fruits in 1871.

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