INVENTORY. 



37647 to 37678. 



From China. Collected by Mr. Frank N. Meyer, Agricultural Explorer for 

 the Department of Agriculture. Received April 2, 1914. Cuttings of the 

 following, except as noted ; quoted notes by Mr. Meyer unless otherwise 

 indicated. 

 37647. Syringa sp. Oleacese. Lilac. 



"(No. 1107. From Sianfu, Shensi, China. January 30, 1914.) A lilac 

 of slender growth, the flowers of which are said to be of a peculiar deep 

 shade of blue. Though the individual panicles are small, they are pro- 

 duced in such profusion as to make a striking impression. Obtained, 

 like the cuttings listed under the preceding number, from the garden of 

 the English Baptist Mission Hospital at Sianfu." 



37648 to 37658. Diospyros kaki L. f. Diospyracese. Persimmon. 



From the village of Tongjapu [Tungchiaochenl, near Fuping, Shensi, 

 China. February 3, 1914. 



37648. "(No. 1109.) A Chinese dry-meated variety of persimmon, 

 of medium large size and round-oblong shape ; color, dark orange- 

 red ; contains seeds as a rule. This variety is a good keeper and 

 is also one of the best sorts for drying purposes. Chinese name 

 Ta kou tsu niu hsin shih tzu, meaning ' big-hooked oxheart per- 

 simmon.' To obtain a superior quality of dried persimmons, the 

 following method is used with this variety : In early October 

 sound fruits are picked, which, although ripe, must still be hard. 

 Care should be taken to have the peduncle with a piece of twig 

 attached to each fruit. The fruits are peeled by means of a small, 

 special knife, an average worker peeling 2,000 persimmons a 

 day, though an expert brings it up to 3,000. The peeled fruits 

 are tied, by means of their peduncles, to loosely twisted but 

 strong strings, which hang in pairs vertically from horizontal 

 beams put up especially for this work. From 200 to 300 fruits 

 are tied to each string, the work of tying being started by put- 

 ting a couple of fruits at the bottom first, so as to keep the 

 strings taut, after which the work progresses from top to bottom. 

 The fruits are now left hanging for about 20 days in a warm, sunny 

 situation, where, if possible, the wind can also blow, but where 

 there is freedom from dust. The persimmons should be squeezed 

 and manipulated by hand every four or five days to assist them 

 in drying uniformly and to prevent them from becoming hard in 

 spots. After they have dried thus for about three weeks, they are 

 taken down, strings and all, and a cool place is selected, where 

 they are all put into a big heap and covered with matting. They 

 are now allowed to sweat for 10 days, during which process a 

 dry, white, powdery sugar forms on the surface of the fruits. 

 When sufficiently cured they are hung up again for a couple of 



13 



