Leaves numerous, five inches long, two and five-eighths inches
wide, folded upward, obovate to oval, thin; upper surface dark
green, smooth; lower surface slightly hairy; apex acute, base
abrupt; margin coarsely and doubly serrate, glandular; petiole one
and one-fourth inches long, thick, tinged with dull red, with two
or three large, reniform, light green or reddish glands on the
stalk.
Buds pointed or obtuse, plump, free, arranged singly on the
branchlets, or in small clusters on spurs of medium length;
season of bloom intermediate; flowers white, one and one-half
inches across; borne in scattering clusters in ones and
twos; pedicels variable in length, averaging one inch long,
characteristically thick, glabrous; calyx-tube tinged with red,
campanulate, glabrous; calyx-lobes variable in width, tinged
with red, long-obovate to acute, finely serrate, glabrous within
and without, reflexed; petals obovate, entire, with short, blunt
claws, with shallow, notched apex; filaments five-sixteenths of an
inch long; pistil glabrous, equal to the stamens in length, often
defective.
Fruit matures late; about one inch in diameter, wide, variable
in shape, cordate or roundish-cordate, compressed, with angular
and uneven surfaces; cavity deep, wide, flaring; suture a shallow
groove, often extending around the fruit; apex with a small
depression at the center; color purplish-black; dots numerous,
small, dark russet, inconspicuous; stem thick, one and one-eighth
inches long, adherent to the fruit; skin thin; flesh purplish-red,
with dark colored juice, tender, meaty, crisp, mild, sweet or with
slight astringency before fully mature; of good quality; stone
semi-free, small, ovate, flattened, rather blunt, with smooth
surfaces.
ROCKPORT
_Prunus avium_
=1.= _Horticulturist_ =2=:59 fig., 60. 1847-48. =2.= Elliott _Fr.
Book_ 201, 202 fig. 1854. =3.= Hooper _W. Fr. Book_ 270, 271.
1857. =4.= _Am. Pom. Soc. Cat._ 74. 1862. =5.= Mortillet _Le
Cerisier_ =2=:131. 1866. =6.= Oberdieck _Obst-Sort._ 372. 1881.
Public-domain text, read in full here on John Shaqi.
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