We commenced sending out for trial in 1884 three varieties of the cherry well known in Western Europe, but originally introduced from South-central Asia, viz: Shadow Amarelle, Spate Amarelle, and Large Long Late.

We are now receiving reports from various sources east and west that the trees are doing well and coming into bearing very young, but the complaint is made that the fruit is only valuable for culinary use on account of the bitter flavor.

With a view to forming correct impression of these varieties, which are very much alike in tree and fruit, I will give the estimate of M. Lauche, of Berlin, of Spate Amarelle. In his Deutsche Pomologie he says: "Fruit medium, often large, roundish, slightly flattened above and below, with a slight suture; skin bright-red, and when fully ripe dark blood red, often with whitish-gray dots; transparent. Flesh and juice red, flavor pleasantly acid. The bitter of the partially ripe fruit wholly disappears when it is fully ripened. It is excellent alike for table and culinary uses. The tree grows to medium size, is very durable, and remarkably fruitful. On espaliers the fruit attains remarkable size and beauty." So far as yet tested, the fruit seems to be valuable for canning if picked i when red and slightly bitter. In cooking the bitter entirely disappears, and all who have tasted the sauce agree that it has more body, more grape sugar, and better flavors, than that of any cherries known to them, not excepting Californian fruit.

When perfectly ripe the Shadow Amarelle is the best of the three for dessert use, and the Large Long Late is the poorest, for the reason that it has most acid.

These varieties will prove specially valuable in localities where the Richmond fails in tree or in fruit crops on account of winter injury of fruit buds or injury of blossoms by spring frosts. In the spring of 1888 these varieties set full crops of fruit in Iowa when every variety of the old list was cut off by spring frosts. In more favored sections, where the sweet cherries do fairly well, these European sorts will also be favorably regarded both for dessert and culinary uses, as they contain fully twenty per cent. more grape sugar than the Richmond or Late Kentish, and the sauce is colored as handsomely as that of the cranberry.

Ames, Iowa. J. L. BUDD.