156 SZOSPYROS. Ko. 32, 



liquor contains alcohol, which has been attempted to 

 be extracted; but too many substances afford it al- 

 ready. 



A gum exudes sometimes from the tree, but in 

 small quantity. The Persimon Beer is made by 

 forming the fruits into cakes with bran, drying them 

 in an oven, and bruising these cakes afterwards in 

 water. The large variety has fruits as big as an egg, 

 and deserves to be cultivated on a large scale as a fruit 

 tree. The wood is hard and fine, suitable for tools 

 and many other domestic articles. To make Persimon 

 Wine the skin of the ripe fruits ought to be taken off, 



as it contains too much astringency. 



Locality — From New York to Louisiana, rare 

 beyond the 42d degree of latitute, common in the 

 South, in woods and groves ; more common in the 

 plains than the mountains. 



Qualities — Bark bitter and acerb, containing 

 Tannin, Extractive, &c. Fruit sweet and well fla- 

 voured when ripe, containing sugar, mucilage, gallic 

 acid and several other substances. 



PROPERTIES — Bark astringent, styptic, tonic, 

 corroborant, antiseptic, &c. Ripe fruits subastrin- 

 gent, nutrient, antiseptic, anthelmintic, kc. The 

 inner bark is the most oiFicinal part ; it is extremely 

 bitter, and a good astringent tonic, useful in sore 

 throat, fevers, intermittents, and Dysentery. In this 

 last disorder it is -often united with rhubarb. It is 

 much used in Carolina and Tennessee for intermit- 

 tent fevers. It is also a powerful antiseptic, and 

 :qual to the Cinchona : Some nb. 



sicians 



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