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Cherry

cherries, dried and wild

CHERRY: a fruit which is believed to have originated in Persia. In this country, it is most popular raw, canned and otherwise preserved, and put up in liqueurs (as Cherries in Maraschino and Brandied Cherries). It is also stoned and dried, becoming then the "pitted" cherry of commerce and is the source or essential ingredient of various liqueurs, etc.—notably Maraschino and Kirschwasser.

The variety most esteemed as a des sert fruit and for canning, is the Wax Cherry, of light color with rosy cheeks, named for its beautiful waxy appearance. For purposes of distillation, preference is given to the wild cherry, which is smaller and less fleshy than the cultivated, but in the best types is very sweet and often decidedly aromatic, the most noted being the black Marasca cherry, of Dalmatia.

In the forest regions of France, the wild cherry is an important item of the local food supply, large quantities being consumed fresh during the ripening sea son and the balance of the harvest being dried for winter use, in jams, etc., and in

the form of Cherry Soup—which consists substantially of bread and water with a little butter and dried cherries for flavor. In the valley of the Rhine, the schools often close when the cherry crop is ripe. so that both children and parents may gather the luscious harvest.

In this country, California and Ore gon are constantly increasing their pro duction as the dry climate of the orchard regions of those states permits the fruit to reach there its very highest perfection.

Recorded evidence does not go back far enough to say when wild cherries first became an object of the gardener's care. The early Romans were familiar with eight varieties and quantities of cherry stones have been found in the lake dwellings of Switzerland.