NEW GUIDE TO ORANGE CULTURE. 



19 



Diospyros Kaki, or Japanese Persimmon. 



'HIS delicious and val- 

 uable fruit is being 

 grown in various parts 

 of the country, and its 

 successful culture fully es- 

 tablished. 



It commends itself to the 

 public as follows : 



1. The tree is highly or- 

 namental, a prolific bearer, 

 as hardy as the pear, and 

 fruits as early. 



2. Its fruit may be safely' 

 transported to any part of 

 the country. 



3. It is in season from October to March, when other fresh fruits are 

 scarce. When dried it is equal to figs, and can be kept a long time. 



4. It is of a bright yellow, orange or vermilion color, is unsurpassed for 

 the table, and is considered equal to the peach or pear. It ranges in weight 

 from eight to twenty ounces. Some grown by Col. Hollister, of Santa 

 Barbara, Cal. , averaged three-quarters of a pound each. 



5. Four of the best varieties are offered for sale. 



6. All are grafted, and reliable, and will fruit in from one to tliree years. 

 The persimmon should be planted like the apple. A gravelly or light soil 



is preferable. It grows to a large size, and is said to attain the age of a 

 hundred years- It is not affected by the curculio. 



There is no fruit in Japan more popular than the Date Plum or Persim- 

 mon. It has been crossed and recrossed until it is to Japan what the apple 

 is to America, The fruit is found in the same varieties of climate as the 

 wild Persimmon of the Eastern and Southern States, and appears to be 

 equally as hardy. The seedling trees fruit in about ten years, and, like the 

 apple or peach, are not reliable. 



There are two principal divisions of the many varieties, the first of which 

 is large, round, shaped like Rhode Island Greening Apple. The flesh of 

 this resembles the pear or apple, and is eaten in the same manner. Its color 

 is rich golden, and the meat "juicy, vinous and firm." This variety should 

 be enclosed for a few days in a tight cask to render it perfect. 



The second variety is oblong, resembling in shape a minie ball. This has 

 a deeper, darker shade than the other ; is soft, sweet, and custard-like ; is 

 eaten with a spoon, and with cream and sugar is one of the most delicious 



