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Imperatrice Eugenie

An early sort, with all the good qualities of the Duke family; ripening early in June.

Late Duke. A valuable late variety, ripening in August. May Duke. Flesh red, tender, juicy, and pleasantly sub-acid; ripening almost black. Probably more extensively grown than any other. Nouvelle Royale. A hybrid between the Dukes and the Kentish, and retains many qualities of both; larger and more uneven than any of the Dukes. Reine Hortense. Very large, fine, semi-transparent, bright red, with yellow flesh, and brisk sub-acid flavour.

Royal Duke. Flesh reddish and tender; very rich. A handsome red cherry, ripening in July.

Transparent. A beautiful sort, revealing the delicate netted nature of the flesh, which is melting and tender.

MORELLO and KENTISH CHERRIES. In these, we reach a maximum of acidity, and yet this class is one of the most useful of all Cherries. Kentish, or Flemish. These are so nearly alike that they may be classed together, though some growers offer them as distinct varieties. In ordering, it will be best to ask for Kentish Cherries. Fruit red, medium-sized, round, having a rather acid property, which, however, has been held to enhance its value for culinary and preserving purposes. After the fruit is ripe, the stalk adheres so firmly to the stone that they may be withdrawn together without removing much of the pulp.

Morello. A medium-sized round cherry, becoming nearly black when fully ripe. Flesh deep reddish-purple, with a sharp acid flavour. It is largely used for many purposes.

Ostheim. Larger and less acid than the Morello.

Weeping, or Pendulous Morello. A very graceful variety, equally fertile, and of the same quality as the common Morello, admirably adapted for forming small standards in the open air.

CHERVIL, BULBOUS-ROOTED (Chaerophyllum bulbosum). A hardy biennial, native of Southern Europe. This produces roots about the size of, and somewhat like, Early Horn Carrots. They are yellowish-white, rather sweet, and have the same flavour as the leaves of the Common Chervil. The seeds retain their germinative properties a short time only; consequently, they must either be sown as soon as ripe, or be kept in sand through the winter, out of the reach of frost. If sown late in autumn, the seeds will, in all probability, perish. When stratified during winter, the seeds may be sown in March, either broadcast, or in drills 1ft. apart. The leaves wither about July, when the roots may be lifted and stored, like Potatoes, in a dry shed. The beds must be kept clean in summer by frequent hoeings. Bulbous-rooted Chervil is eaten, when cooked, as a vegetable, but it is not extensively cultivated in this country.

CHERVIL, COMMON or GARDEN (Anthriscus cerefolium). A hardy annual, native of various parts of Europe. It is grown for the leaves, which are used for culinary purposes and in salads. Seed should be sown occasionally-not too much at a time-either broadcast or in shallow drills. The plants may be thinned out to 8in. apart; and in hot weather, if the ground is light, they should be watered plentifully, or they will soon run to seed. It is advisable to keep a few plants in a cold frame through the winter, as leaves may then be gathered at any time.

Curled Chervil is a variety of the Common, with beautifully curled leaves, which may be employed for garnishing, in addition to its ordinary use. The plants with the best curled leaves should be selected, if some are kept for seed, as they soon deteriorate. A cool north border is the best position for growing Chervil in summer, and a south border is preferable for it in winter.