The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-07-04
The Cultivated Cherry.

Loved of the marauding bee and climbing
In their tops the robin swings and sings
his JOY.
Although we have numerous species of
native cherry, these are indeed very hum
BILE cousins to the perfect fruitage of the
newcomers. introduced from the old world
gardens. Swift growing and perishable,
they are among the choicest offerings of
that little baggage, Summers daughter
plenty
Nothing, certainly, can be more charm
ing to the sight than the cherry tree when
its blossoms burst forth, transforming it
into hLge, white, fragrant bouquet, as
though nature presented the compliments
of the season and invitation to the grand
fruit festival soon to open.
No wonder the swift bee. the merry
robin and the adventurous boy halls with
delight the putting forth of the starry
ticing drops of luscious sweetness. Some
glowing with red blush On each side.
sun and seeming like drops of crimson
wine as they cluster half hidden meath
the brilliant green leaves. The old world
gardens lave given us the Ox-heart, the
Duke. Bigaroon, Morello and others, and
all take kindly to our soil and flourish
like a native OF the varieties found IN
our markets we have the sour, which on
account of its strong acid is more SUIT
able for jelly than to be eaten in any
other form. The rather sour is used chiefly
for cooking in various ways For serving
fresh and uncOOEed we have the sweet
black ard the sweet light led, also the
white and red cherry. The cherry-espe-
cially the rather tart varieties-make sucn
excellent pies, desserts and sauces because
it does rot lose it's flavor in cooking. In
fact the heat and addition OF heat and
gar seems to strengthen their appetizing
flavor. Fourteenth century cookery IN
England employed cherries in many ways,
they were then called chyryse, and we find
in some old books that our supposedly new
cherry soup was a very common ,prepara-
ton in Saxon times. The kentish cherry
orchards of King Henry VIII were justly
famous in their time and no doubt from
this source came several of our choicest
varieties of this truly royal gift of
ture and mans care combined.
In France and Germany the cherry is a
staple article of food among charcoal
burners ard wood cutters. ard they enter
largely into soups. The (sr-r1an lj-''Gr
kirschwasser is made from cherries. Ripe
wild cherries are stemmed and then
bruised vilnUut breaking "a sto4es. an
allowed TO ferment. then the Kernels b-sis-
ed and thrown in and the whole distilled
a fine. more delicately favored variety
is used in Ike manner to make Maraschine
using only the finest sugar and ticking
Kinds are used for the manufacture of
other kinds Of liquors.
CHERRY SALAD.
Take the sweet red and white varie-
ties, stone them with a quill. being care
full to keep the cherries in good shape
Pour over then. a little wine and let stand
in cold place fer an hour Then arrange
dish with crisp tender lettuce leaves,
pour French dressing over them and serve
at once. Whipped cream may be served
instead of the French dressing. in this case
marinate the cherries with little lemon
juice and oil.
JELLIED CHERRIES.
Make sweet gelatine jelly. using the
red cherry juice instead Of hot water
quill; decorate a plain mold with de-
sign in cherries and pour in just enough
pour in cherries and jelly enough to fin
the mold. then set away to harden. Turn