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332 PRUITS IN THEIR SEASON.
Note: This text has been automatically extracted via Optical Character Recognition (OCR) software. The text has not been manually corrected and should not be relied on to be an accurate representation of the item.
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Note: This text has been automatically extracted via Optical Character Recognition (OCR) software. The text has not been manually corrected and should not be relied on to be an accurate representation of the item.
Additionally, when viewing full transcripts, extracted text may not be in the same order as the original document.
\ Ix. Chekby Bipe. | I / • " See Scatt W...
tent and a few sunny days brought them to their full ' maturity . " On the other handit is said that a means of hastening the
ripening of cherries , was adopted , at Poitou so early as in the sixteenth century , hot lime-stones "being laid upon the ground under
the trees , and hot water poured upon the soil , by which method ripe fruit was obtained by the 1 st of May , and immediately
forwarded by post to Paris . Though cherry-gardens are less numerous than formerly in Kent ,
fruit plantations are still considered the most valuable estates in that county , and this fruit in particular continues to be its _speciality
Boys observing that cherry-gardens while in full bearing are more , profitable than orchards , though their prime seldom lasts more
than thirty years , after which-period orchards are found to produce the most money . The variety for -which it is most famouswhich
, is named from it the " Kentish Cherry , " and which is supposed io be tlie original sort brought by Haines from Flanders , is
distinguished by the peculiarity that it suffers the stone to be plucked from within it in much , the same style as Richard " robbed
the kingly lion of his heart , " the stalk establishing so firm a hold upon it by means of the fibres which link them together
that it may be withdrawn by laying hold of that appendage , leaving * the fruit seemingly whole in the hand of the gatherer .
The Kentish cherry is one of the best kinds for cooking , and its application to culinary purposes is greatly facilitated by this easy
removal of what Pliny , in the presumption of his antique ignorance , ventures to call the " faulty superjftuity , " which , in the case of
cherries , is , as he phrases it , " environed by the good fruit , whereas fruit otherwise is ordinarily defended by the said imperfection ( _I )
of the shell . " Verily , censures , when cast upon the arrangements of Nature , like curses , " come home to roost . "
The Morello , so called either from the dark juice being like that of the mortisor mulberry , or from the French word morellea
, , negress , on account of its swarthy , shining skin , is another of our most valuable kinds of cherries , and though so austere when
exposed to a northern aspect as to be only fit for making preserves or putting in brandy , when trained against a south wall , its rich
juicy fruit , larger than any other of the tribe , is excellent for the dessert , that is , if left a sufficient time to mature , for cherries , like
grapes , can hardly be over-ripened , and are often of inferior quality solely on account of being gathered too soon . It is , however , the
small black cherry which grows wild in several parts of England , particularly in some places in Suffolk , where it is commonly called
the merry tree , which is mostly used in the manufacture of cherrybrandy . These black cherries abound also in Bedfordshire and Herts ,
and wlien they are in season give occasion "for- " pasty feasts , " at which pasties made of them form the principal feature . At Ely , in
Cambridgeshire , too , a special " Cherry Sunday" is observed , on which people repair to orchards in the neighborhood , and for a small
pay-( x
332 Pruits In Their Season.
332 _PRUITS IN THEIR SEASON .
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Citation
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English Woman’s Journal (1858-1864), July 1, 1861, page 332, in the Nineteenth-Century Serials Edition (2008; 2018) ncse-os.kdl.kcl.ac.uk/periodicals/ewj/issues/ewj_01071861/page/44/
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