438 THE EVOLUTION OP OUR NATIVE FRUITS 



to a high degree of perfection, the fruit being eaten 

 from the hand, in various culinary preparations, and 

 as a dried fig-like conserve. The kaki has been intro- 

 duced to this country, and is already establishing a 

 reputation in the better markets. This noble fruit has 

 called attention anew to the native persimmon, and 

 particularly so since the foreigner will not thrive 

 north of Washington, whereas the native will often 

 fruit as far north as Massachusetts. It is very prob- 

 able that the two species will hybridize, and that the 

 amalgamation will give something of distinct value. 

 But even if hybrids are not obtained, the native 

 species is capable of great direct improvement. Figs. 

 119 and 120 (from Georgeson, in "American Garden") 

 show two average varieties of the kaki ; and when 

 Figs. 121 and 122 are compared with them, it will be 

 seen that the chance for improvement is great. 



The following sketch of the effect of cultivation 

 on the persimmon was contributed to "American 

 Garden" in 1892, by J. W. B., Queens county, N. Y.: 



The native persimmon varies much in its habit of growth 

 and in its general characteristics, according to locality, nutrition 

 or exposure. In New Jersey and the north of Pennsylvania and 

 Ohio it is scarcely more than a tree -like shrub, while in the 

 bottom-lands of Virginia and the Carolinas it frequently rises to 

 a shapely tree forty feet high, covered with fruit which is dear 

 to the heart of every southern boy in spite of its intense astrin- 

 gency, which, in its green state, is like concentrated tannic acid. 

 This is gradually lost as the fruit ripens, giving place to a mild, 

 rich sweetness of pulp, which to some persons is very agreeable. 

 Still, the persimmon, in its wild state, is not a general favorite. 

 It is eaten in the South chiefly by the omnivorous small boy and 

 by the 'coon and 'possum. Sometimes, also, it is mashed into a 

 cake with cornmeal, and dried for the brewing of what is known 

 among the "crackers" of Carolina as "'simmon beer." 



