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THere are many varietyes of them; for some are wild, and those small, and lougipendulous, which at first are green, afterwards red and last black, the French call them Merisia that is amare, others domesticall which are much lesser; some where∣of are red, others black, others white, and others albo-rubeous, wild Cherryes are the most untimely, ungratefull and least; some whereof are plainly red, others black, next to these are other
great, sugacious and tender ones, which are so soft after maturi∣ty, that they cannot tolerate carriage, some call them Guignea; some whereof are black, crasse, and turbinated, which the anci∣ents called Actia and Juliana; others obscurely, and others dilute∣ly red.
Those that some call Duracina, and the French Bigarella are sweetest, hardest and most gratefull to the palate, they resemble a heart in forme; those they call Aproniana superate the rest in sa∣lubrity, they are very red of colour, acid, and gratefull to the gust.
Some yet are very sweet and wholsome to eat, which being per∣fectly mature, are very crasse, round and darkly red, they are called Agriota; some are acid, which are cognominated amar••na, others austere, Merona: all are very succulen, except heart Cher∣tyes, black and darkely red ones are very tender, and infect the hands of the contrectants.
Cherryes suppeditate laudable succe to the body; they allay the heat of the Stomack, subduce the belly, help such as are feaverish, * 1.1 contemperate bilious humours, liberate the Liver from in∣farctures, but some work these effects more eximiously, others more slowly.
Vires.