1892.] ESSAYS. 107 



bush with evergreen foliage and is propagated either by seeds 

 or cuttings. 



Of the grapes of Japan Dr. Rein speaks in terms of dispar- 

 agement, but I found those known as Koshin grapes very deli- 

 cious. They belong to the species Viti's vlnifera; but accoiVl- 

 ing to German authorities are not suitable for wine-making. 

 The peaches of Japan, already alluded to show but little varia- 

 tion and as compared with our own are small and insipid. 

 They are always eaten while yet perfectly hard ; and as the 

 flavor in no peach is developed at this stage, it can hardly be 

 wondered that the Japanese have never improved this fruit. 



The cherries and plums of South Japan are yet more inferior 

 than the peaches, and our American varieties are highly appre- 

 ciated. The plums are of several species, the best which I 

 have seen being a small red plum, Prunus japonica, although 

 by far more generally cultivated is the Ume^ Prunus unie 

 which however is prized chiefly for its flowers. The fruit is 

 thick-skinned, hard and sour and is chiefly eaten salted or 

 dried. It is also used for making vinegar. 



The ornamental value of this species of the plum is highly 

 appreciated by the Japanese, and has been greatly developed. 

 In different colors, in standard and dwarf forms, the flowering- 

 plum is almost everywhere met with, and at a season when 

 nothing else will flower in the open air or in the generally little 

 warmed Japanese houses, it adds greatly to the pleasure of the 

 people. I have often wondered why the dwarf forms in par- 

 ticular are not more generally met with here. 



The Japanese apple in its cultivated form is a very inferior 

 fruit. The pear has been alluded to : it has splendid keeping 

 qualities, with the demonstration of which so far as I was per- 

 sonally concerned, I seldom interfered. A peculiar method of 

 propagating this fruit and a common way of training the trees 

 deserve brief mention. Strong shoots of the previous season's 

 growth and about a foot and a half in length are taken in 

 March, the ends are whittled to a point and then charred over 

 a slow Are. These shoots are planted in rich soil well mixed 

 with compost and closely packed around with earth. They are 



