On account of the natural and artificial crossing of the various classes of cherries, as noted in Section 179 of Part l,it is difficult to decide in some cases whether a given variety, such as the Abbesse, should be classed with the Red Dukes or the Heart class. In such cases the character of the fruit rather than the tree has been considered.

Abbesse

Fruit medium to large, heart-shaped; color dark red; stem two to two and one-half inches long, stout at lower end and thinner above; cavity shallow; suture well defined. Flesh meaty, with colored juice; quality good, mildly acid, with a pleasant flavor. A cross with Red Duke. North Silesia.

Abbesse De Oignies

Size medium to small; form oblate; color bright red; stem one to one and one-quarter inches long, in broad shallow cavity; apex flattened. Flesh firm, uncolored, juicy, and when fully ripe nearly sweet. Season of Late Richmond. Fruits often borne in terminal clusters of three or four. The leaves are mottled and variegated, making the tree quite ornamental. A cross with Red Duke. Russia.

American Heart

Medium to large, four-sided, heart-shaped; color pink and amber; stem long, slender, in small shallow cavity. Flesh quite tender, juicy, sweet, good. A popular home variety where hardy. Heart.

Archduke

Large, obtuse, heart-shaped; color dark red when mature; stalk one and one-half inches long, in rather wide and deep cavity. Flesh colored, melting, rich, subacid, quality very good. Ripe in early July. Starred in New York, Kansas, Nebraska, and other States. A cross with the Red Duke.