i' ii' ■ I ' 'i!
adding, differing little from those he has described. T h e catalogue of th e Luxembourg garden contains
torty-two sorts, and those of our nurseries exceed that number of names. For the foUowing arrangement
descriptive catalogue, and selected lists, we are indebted to Mr. Thompson : — Cherries ave usually divided
by French authors into five classes; viz. M e risie rs, G u ig n ic rs, B ig a r r ea u tie r s , Cerisiers, and Griotiie rs.
1 here is considerable difference of opinion with regard to the characters of these divisions ; and, consequently,
also to the varieties referred to them. As these designations are, however, closely connected
with the nomenclature, it will be necessary to state what is most generally understood by tbcm.
4483. T k e M e risie rs arc like the wild cherries of the woods. The fruit is small, with little flesh, which
contains, even in its fullest maturity, enough of bitterness to justify the name of A /cme; formed, as it
is said to be, from the words am è r e and cerise. From this appellation hus probably arisen that of
Me rrie s, which is given to wild cherries in- many parts of England. T h e merry cherry of Cheshire
mentioned by the late Sir James E. Smith, in his E n g lish Flora, wouid be ranked by the French amoinr
tho Merisiers. °
4484. The G u ig n ie r s . P artly in this division, and partly in the following, are included the heart
cherries of this country. The fruit is heart-shaped, w ith ra the r tender, juicy, sweet flesh : and its colour
IS chiefly black. ’
448.5. The B ig a r r e a u tie r s . Formerly those cherries only which were two-coloured, or of a pale waxy
white on the one side, and red on the other, were included in this class. Poiteau, in Du h am e l, ed. nov?
mentions, that those cherries only, which have the skin, and sometimes the flesh, tiquetée, or bigarrée
with different colours, were, at one time, called Bigarreaux ; but at length the signification of the name
was neglected, and, according to custom a t the present time, all the heart-shaped cherries which have
th e flesh firm and cro q u a n t are arranged under the head of Bigarreaux.
448G. The Cerisiers. Those include the cherries which have a tender aqueous pulp, more or less acid.
The May duke, and Kentish or Flemish, being well-known sorts, may be instanced as typical of the
Cerisiers.
448'^. The. G rio tiie rs. Formerly these were called Ag r io itie r s , probably from the sharpness of their
juice, a quality which prevails in all of them. The morello tribe chiefly composes this division. In
Noisette’s M a n u e l it is headed Cerisiers d u N o rd , ou G rio ttic rs.
4488. Classification in the T ra n s , o f H o r t. Soc. by M r . Thompson. T h e following is the mode of classification
adopted in a “ Report upon the prmcipal Varieties of the Cherry cultivated in the Garden of tha
Ho rt. Society,” published in the H o r t. Soc. T ra n sa c tio n s, second series, voi. i. p. 248. :__
4489. The f i r s t class, which may be called firm-fleshed cherries, consists of cherries, of which th e bigarreau
and black heart may be instanced as typical of the better kinds. The leaves are generally large,
pendent, waved on the m argin, with sharp prominent veins beneath, coarsely serrated, of thinner texture,
and of a more yellowish green than those of th e second class ; buds pointed; flowers large, proceeding
from wood of not less than two years’ growth ; petals loosely set, not forming a compact, well-expanded
cup-shaped flower, like those of the May duke,. K entish, &c. ; stamens slender and irregular in length,
somo being longer and otliers shorter than the style.
4490. The second class is composed of aqueous cherries, such as the May duke, Kentish, and morello.
The leaves are generally smaller than those of the preceding class, and have their m argins plane, with the
veins beneath, as they approach the margin, almost buried in the parenchyma, which is thicker than in
th e other class. The petioles support the leaves erect, or at least from hanging loosely and pendent ; the
la tte r are deep green. The flowers expand widely, and the petals hang uot loose, but form a regular cup-
shaped flower, with strong stamens, generally shorter than the style.
4491. The subdivisions of the first class are taken from the form and colour of the fru it; those of the
second, from the form of the fruit, the sweetness or acidity of its flesh, and the colour of the juice. It may
be remarked that in the latter class no white, nor w hite and red, fruit have yet been found ; consequently
no divisions from external colour can be fonned, as in the first class. The following table exhibits a
general summary: —
C la s s I. I.e av e s wav k d o x t u e Ma rgin.
t Fmit hearl-slHiped, or oval.
* Colour uniform, Uarlc red or black Sect. I.
** Colour pale yellow and red - - - Sect. 2.
** * Colour uniform, palo yellow - - Sect. 3.
11 Fruit round or oblate.
* Colour uniform, dark red or blaek - Sect. 4.
* * Colour pale yellow and red - . . Sect. 5.
* * * Colour uniform, pale yellow - - Sect. 6.
C la s s ii. Le ave s w i th t h e M a rg in p l.\x e,
t Fruit roundish, hcaTt-shapcd.
* Flesh siL-ca.
a. .Tuice palo
h. Juice purple-
-** Flesh acid.
a. Juice pate -
b. Juice purple -
t t Frv.it round or oblate.
* Flesh sweet.
a. Juice pale .
b. Juico purple
** Flesh acid.
a. Juice pale -
t. Juico purple-
CLASS I .—L EAV ES WAVED ON TH E MAEGIN.
0iv. 1. Fruit lieart-sbapcd or ovaL
Sect. 1. Colour uniform,
dark red or
black.
Black lieai-t
Buttiior’sblack heart
Kronberg block heart
Tradescant'sbl. heart
Black Tartarian
Knight’s early black
M aterloo
Black, eagle
"'crdor’s early black
heart
r.ai ly puq>lc guigue
Boroation
Div. 2. Fruit round or oblate.
Sect. 4. Colour uni- Sect. 5. Colour p:
form, dark red or yellow and r.
black.
Bigarreau White Tartarian
B. gros monstrueux Lady Soutlianip-
liigarreau rouge i ton’s yellow
Bigarreau Napoléon Biittncr's yi-Uow
B. à gros fruit lilauo Golden knob
B. couleur de chair
Bigarreau tardif de
Hildesheim
Elton
Downton
Florence
Adam’s crown
Bowyer’s early heart
WhUe heart
Chinese heart
Ohurcl.Ul’s lieart
lascoigne’a heart
Guigne grosse
bhuiclie
Tilger’s wliite heart
Amber goan
llungarinn gean
Wliite Hungarian
gean
To])acoo-Ieayed
Mcriso petite ronde
C H E E R Y .
________________CHASS 11— LEAVES W IT II T IIE MARGIN TI.ANE,
Div. I. Fruit roundish, heart-shaped.
Flesh sweet.
Sect. 7. Juice
palo.
Laic duko
Sect, 8. Juico
purple.
Flesh acid,
Sect 0. Juice
pule. Sect. 10. Juico
purple.
Div. 2. Fruit round or oblate.
Sect. 12. Juice
purple.
Carnation
Belle de
Clioisy Jem-oy’s duko
Willow-U-aved
May duke
Koval duko
Griotte do
Klcparow
Cerise de Soispaie.
Sect 14. Juico
Kentish
Flemish
Eiigli.sli pre-
Ostlioim
Kataiia
Wild mnrollQ
Early May
r e fo rn b le to se c tions 5, G 8 a n d 9 still i t h .n ?h of.n f h T . f o » i-! » ? to be
may b e some h e r e a f te r found to b e long tliem 'n i e fift v ? / v / i T '" '®’■'oy uu suiiie nereaitcrtound to belong to tliem The fiftir covfe »o .o Ppoossssiibbllee tthhaatt tthheerree
isTmighH d / ) / T K S y ? t L / ? / i tlU b S ™ ; g / d
s i S o t e f f e “ '- re " » '” ”® 11“ ’ "•ill !>« found suitable for dififeront purposes and
puignc, Wcrder's early black ho.art,
S y i i f / S Z ’ “ If
"he latest c/ien-ioj are— Latedukc, Flo-
^»te^^ ffa rre au WrdK de Uildosheinj,
For standards. May duke. Iloyal duke,
Late duke, Black eagle, Elton, Down?
ton, Kmght’s early black, Black Tar-
tunau, Morello, Kentish.
J'or a south wall. Early purple guigne.
May duke, Knight’s early black, Elton
Koyal duke.
For a north wall. Morello.
For an east or west wall. May dnke,
Kuyal duko. Black Tartarian, Elton,
Florence, Bigarreau.
For presemina. Kentish, Morello.
Ihe earliest cherries are—Early purple
ua. LU 11. uuLuuiu; o r Rrc p re s e rv e d in sand till surinB- -mH th e
- thesecond autumn after sowin rr T h ^ r ,
y e a rs , and will be p e rp e tu a lly b lig h te d in th e sp rin g ’ ^ ®
s s i s s E s a a s a n d oast wa lls, fo r su p p lie s in s /c c e s s io n ; a n d tome o n ? S t f S the"
au;| J,uy te prauedaud truiuod-iu t¿c
l I
' Ì / 4
'f ä i :