A wild Cherry is also met
with in the mountains of Scotland, which, when
cultivated, as it is in localities round about Aberdeen-
shire, is known by the name of “ geans,” which is a
probable corruption of the French word “ gingues.”
As far as can be ascertained, the Romans were
acquainted with eight varieties, but about forty sorts or
more are known to British gardeners, and possibly there
may be in all some 200 varieties cultivated at home
and abroad. The French divide their Cherries into
three sorts : Griottes, or tender-fleshed ; Bigarreaus, or
hard-fleshed ; and Gingues, or small fruit, a classification
which is partially adopted in this country. We have
the White-heart or Bigarreau, Black-heart, and Morello
or Morelia; the “hearts” are so named from their shape,
and the Morello from their supposed resemblance in
flavour to the morel fungus. Nicholson tells us in the
“ Dictionary of Gardening,” that the Morello, Duke,
and Kentish varieties, are supposed to be derived from
the wild, or dwarf Cherry, and the Geans, Hearts, and
Bigarreaus, from the tall, wild Gean. The origin of
the name “ Duke,” or “ May Duke,” is explained as being
a corruption of Medoc, where they were first cultivated.
The following is a list of the more important kinds in
i cultivation.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
355
Cherries — continued.
Bigarreaus. — Black Bohemian, Biittner’s Black Heart, Biittner’s
Yellow, Downton, Elton, Florence, Frogmore Early, Gascoigne’s
Heart or Hertfordshire Bleeding Heart, Governor Wood. Graffion
or Ambree, Jaboulay, Late Black, Monstrous Heart, Napoleon,
Tradescant’s Black Heart, Adams's Crown, Belle de Orleans,
Black Eagle, Early Amber, Early Purple Guigne, Early Rivers,
Hogg’s Red Gean, Late Purple Gean, Rose de Lyons or Early
Lyons, Waterloo, and Werder’s Early Black.
Dukes or May Dukes. -Archduke, Belle Magnifique, Biitt-
ner’s October, Carnation, Duchesse de Pallnau, Imperatrice
Eugenie, Late Duke, May Duke, Nouvelle Royale, Reine
Hortense, Royal Duke, Transparent.
Morello and Kentish Cherries. — Kentish or Flemish, Mor-
ello, Ostheim, Weeping or Pendulous Morello.
To cooks and confectioners tlie Cherry is a very
useful fruit, and it enters into many combinations, to
which it adds greatly by the delicacy of its flavour and
the beauty of its appearance. Not only is it in season
for a considerable time, commencing somewhere about
the middle of summer with imported fruit, follow-
ing closely with Kentish varieties, and terminating late
in winter with the Yellow Spanish and Morello. When
crystallised and preserved, Cherries are available all the
year round, and where they are grown in profusion
several tasty liqueurs are made from them. Thus,
kirsclienwasser is a spirit distilled from the fermented
pulp of a small black Cherry ; a large black Cherry
helps to make the famous Ratafia of Grenoble ; and the
maraschino of Zara is prepared from a particular species
extensively cultivated for that purpose in Dalmatia.
Noyeau also is sometimes flavoured with the kernels of
a variety of Cherry. Sometimes it is necessary to stone
the whole Cherries before using them. This can be
done by pushing a smooth goose quill through the fruit
from the stalk end in such a manner that the stone, or
pit, is driven out before it.
Page 273
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A wild Cherry is also met with in the mountains of Scotland, which, when cultivated, as it is in localities round about Aberdeenshire, is known by the name of “ geans,” which is a probable corruption of the French word “ gingues.”
As far as can be ascertained, the Romans were acquainted with eight varieties, but about forty sorts or more are known to British gardeners, and possibly there may be in all some 200 varieties cultivated at home and abroad. The French divide their Cherries into three sorts : Griottes, or tender-fleshed ; Bigarreaus, or hard-fleshed ; and Gingues, or small fruit, a classification which is partially adopted in this country. We have the White-heart or Bigarreau, Black-heart, and Morello or Morelia; the “hearts” are so named from their shape, and the Morello from their supposed resemblance in flavour to the morel fungus. Nicholson tells us in the “ Dictionary of Gardening,” that the Morello, Duke, and Kentish varieties, are supposed to be derived from the wild, or dwarf Cherry, and the Geans, Hearts, and Bigarreaus, from the tall, wild Gean. The origin of the name “ Duke,” or “ May Duke,” is explained as being a corruption of Medoc, where they were first cultivated. The following is a list of the more important kinds in i cultivation.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Cherries — continued.
Bigarreaus. — Black Bohemian, Büttner's Black Heart, Büttner's Yellow, Downton, Elton, Florence, Frogmore Early, Gascoigne’s Heart or Hertfordshire Bleeding Heart, Governor Wood. Graffion or Ambree, Jaboulay, Late Black, Monstrous Heart, Napoleon, Tradescant’s Black Heart, Adams's Crown, Belle de Orleans, Black Eagle, Early Amber, Early Purple Guigne, Early Rivers, Hogg’s Red Gean, Late Purple Gean, Rose de Lyons or Early Lyons, Waterloo, and Werder’s Early Black.
Dukes or May Dukes. -Archduke, Belle Magnifique, Büttner's October, Carnation, Duchesse de Pallnau, Imperatrice Eugenie, Late Duke, May Duke, Nouvelle Royale, Reine Hortense, Royal Duke, Transparent.
Morello and Kentish Cherries. — Kentish or Flemish, Morello, Ostheim, Weeping or Pendulous Morello.
To cooks and confectioners tlie Cherry is a very useful fruit, and it enters into many combinations, to which it adds greatly by the delicacy of its flavour and the beauty of its appearance. Not only is it in season for a considerable time, commencing somewhere about the middle of summer with imported fruit, following closely with Kentish varieties, and terminating late in winter with the Yellow Spanish and Morello. When crystallised and preserved, Cherries are available all the year round, and where they are grown in profusion several tasty liqueurs are made from them. Thus, kirsclienwasser is a spirit distilled from the fermented pulp of a small black Cherry ; a large black Cherry helps to make the famous Ratafia of Grenoble ; and the maraschino of Zara is prepared from a particular species extensively cultivated for that purpose in Dalmatia. Noyeau also is sometimes flavoured with the kernels of a variety of Cherry. Sometimes it is necessary to stone the whole Cherries before using them. This can be done by pushing a smooth goose quill through the fruit from the stalk end in such a manner that the stone, or pit, is driven out before it.