Rare Fruits of the Santa Barbara Region. 197 



mental tree, with bright-green foliage and a pleasant flavored fruit, about 

 the size of a cherry, may be mentioned in this list. 



The Loquat (Eriobutrya Japonica), which Rhind, in his " Vegetable 

 Kingdom," ranks as a tropical fruit, is produced here in as great perfection 

 as in its home climate. Being a native of Japan, it also thrives in the region 

 of our Southern States bordering on the Gulf of Mexico, as well as through- 

 out central and southern California. It is in blossom during the early win- 

 ter months, and by March and April the fruit is to be obtained in our mar- 

 kets, where it finds ready purchasers. Ripening at a time when other fruits 

 are comparatively scarce, with its delightful and refreshing acid flavor, it 

 promises to become still more popular. Efforts are being made to intro- 

 duce a new variety from Japan that is said to be much larger in size than 

 that now planted, having more pulp with smaller seeds. Belonging to the 

 Pomaceae, it may be grafted on any species of this genus. The long dark- 

 green and rigid leaves, the deliciously fragrant flowers, and the golden clus- 

 ters of fruit, render it a favorite in our ornamental planting. The fruit will 

 bear shipping, and would, no doubt, find favor in our eastern markets. 



The pomegranate {Punica granatum) seems to have been first intro- 

 duced by the mission fathers to this region, and there are still living trees 

 of great age in some of the mission gardens. The tree at maturity is from 

 fifteen to twenty feet in height, having numerous slender branches often 

 armed with thorns. The leaves are opposite, about three inches long, and 

 of a beautiful green. The flowers are produced at the end of the branches 

 on the new shoots. The calyx is very thick and fruity, and of a fine red 

 color, the petals being crimped and scarlet. The beauty of the tree, not 

 taking the fruit into account, has caused it to be planted in many of our 

 gardens. The fruit is a large berry, covered with a hard leathery coat, and 

 crowned with the tube of the calyx, contributing to its singular and beauti- 

 ful appearance. A large number of seeds are contained in the crimson- 

 colored pulp, which has a sprightly sub-acid flavor, agreeable and refresh- 

 ing, though it requires some dexterity to separate it from its leathery cover- 

 ing without getting some of the juice or flavor of the latter in the mouth, 

 which, owing to this skin being very rich in tannin, is quite astringent and 

 bitter. It ripens here in October, but if not gathered will remain on the 

 tree in good condition for several months. To bring the fruit to its greatest 

 perfection careful cultivation is required ; in fact, a neglect of this will be 

 paid in a penalty of barren trees. Fine specimens are always shown at our 

 autumn exhibitions, and it is occasionally found in our markets. With 

 proper attention it might be profitably grown. 



I will only briefly refer to the Japan persimmon {Diospyros Kaki), which 

 is raised in this district in its most satisfactory development. This fruit is 

 rapidly and justly growing in popular favor. Natives of the Southern 

 States who have been accustomed to our native persimmon are enthusiastic 

 when they taste the Japan fruit. Its astringent quality entirely disappears 

 when the pulp becomes soft. It is easily transported when picked at the 



