2 Are they palatable?
Uncooked: They are very considerable; they have
the peculiar flavor belonging to all cherries, but the
smalles ones are quite bitter; the larger are best slightly
bittersweet when fully ripe, and most persons like them.
Cooked: Since you were here I have talked
with five women (all good cooks). One says they are of
no account whatever; another says they are equal to the
best cultivated cherries, and recommends [?]ing a
little vinegar with them in cooking either for pies or in
sauce, the other three are moderate in their praise, and
say. that they are good for both pies or sauce, but are apt
to be a trifle bitter; one recommends [?]ing sugar
with them and [?] them stand a day after cooking.
3 Already answered.
4 I have not observed them very closely, but have not
noticed any difference in the bushes so as to tell
which would have the best cherries. the bushes
and the berries are nearly alike all over a patch.
5 Have they been cultivated etc?
Not very much that I know of. I have seen a
few bushes that were set out near a house; the
bushes were somewhat larger than they usually grow wild,
and the cherries were equal to the best wild ones, but
whether particular care was taken to pick out the best ones
to transplant I do not know.
6 What is the probability of their proving valuable under
cultivation?
I have often expressed no opinion that under proper
cultivation, and especially if improved by a skillful horti-
-culturist, varieties might be produced that would
prove a valuable fruit.
7 & 8 They may be propagated from seed, but I think
the better way is, to transplant directly from the
prairies.
If you desire I will send you some plants this
fall, and next summer I will gather some of the
seed.
9 Description etc.
Not having the plant before me I cannot give
a very accurate description.
Commonly known as "Sand Cherry." Grown
among the hills usually in sand soil, but occasionally
on clay; stems somewhat inclined, fropm 1 to 2 feet height,
not much branching, and (I think) sprouting from the root,
one year, having fruit, the next and then dying; leaves
oblong-linear with only short [?], bright shining
green on the upper side, 1 to 2 inches long; flowering in
early May, [sic.] singular or [?] clusters from the axils of
leaves from near the base to the top of the stem, flowers
small, fruit dark brown or black, ripening in last of
July, from the size of a Richmond cherry down to half the
size.
To-day since writing the above I have talked with a
young lady who has gathered and cooked many of them.
She says they make a very fine jelly and can be
made into [batter?] like plums, but are not so good in
that way as they have a puckery taste. The smaller
bushes she says often produce better cherries than the
larger.
