MISCELLANEOUS FRUITS 205 



ferent species, and this gives a botanical basis 

 for their classification. They would be de- 

 scribed after much the same pattern as that 

 applied to blackberries and dewberries. They 

 are so seldom cultivated for fruit in this 

 country that they are hardly worth mention- 

 ing. 



The persimmon is a delicacy of high repute 

 among those persons who know it best. It 

 already has some small place in our best fruit 

 markets, and we may fairly expect that it will 

 increase in commercial importance as time 

 goes on. Several attempts have been made 

 to cultivate persimmons in orchards, and these 

 attempts have met with reasonable success. 

 The persimmon is much unlike any of the 

 other fruits which we have been considering, 

 and would require a special scheme for its 

 description. The varieties, of which a con- 

 siderable number are recognized, are almost 

 universally separated into two groups, accord- 

 ing to their botanical pedigree. Some are 

 known as native persimmons, having origi- 

 nated from the American species. The others 

 are known as Japanese persimmons or kakis, 

 and are developed from another species, a 

 native of the Orient. The varieties are also 



