AGRICULTURAL INDUSTRIES. 



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southern parts of the country, it is raised in all seasons of the year, 

 especially in winter, and sometimes yields enormously long, thick 

 roots from 2 to 3 kg. in weight. The Daikon near the bay of Kago- 

 shima are especially noted for their size and quality. 



Culture has in the course of time produced sub-species, chiefly 

 with long, cylindrical roots, as Sakura-jima Daikon, Miyashige D., 

 Karahashi D., Murasaki D., Natsu D., Sangatsu D., Hadano D. 

 Some, however, are more like rape-cole or rape, short and thick- 

 set, as Kudzu-hata D. and Karami D., and are even found with 

 bundles of roots, like the bamboo-cane and the palm : the Tako 

 {Poulpe) or Octopus D. Most sorts are white and resemble long 

 turnips. The violet, red, and grey-black are known as Murasaki-, 

 Aka-, and Kuro-Daikon. The European is at first agreeably 

 astonished when he sees the big radishes, washed and tempting- 

 looking, as they are brought to market, especially about spring- 

 time ; but, as a rule, he finds their taste and smell when prepared 

 for the table equally disagreeable. 



12. Portulacca okracea, L., Jap. Suberi-hiyu, planted in some 

 places, but mostly wild, and little used. 



13. ZantJwxylon pipei'itum, D.C. {Fagaria piperita, Thunb.), Jap. 

 Sansho. The young leaves, and still more the peppery seeds, 

 of this widely extended shrub, serve as a condiment. For this 

 purpose, it is often cultivated near peasants' houses. The other 

 kinds of Zanthoxylon, which are wild, are used somewhat in a 

 similar way, but less often. 



Passing over the Aurantiaceae and Pomaceae, which will be con- 

 sidered under fruits, we come to the Cucurbitaceae, which are 

 represented in many varieties and forms. These are planted : — 



{a) On account of their edible products : — 



14. CiLciirbita pepo, L., the pumpkin, in its typical flat, radiat- 

 ing, ribbed forms. Its Japanese names are Tonasu, Bobura and 

 Kabocha {i.e. Cambodia). The last indicates the source of one 

 favourite species. Another Japanese sub-species has lately been ex- 

 tensively tried in France, under the name of Ciicurbita melonceformis. 

 They praise its productiveness, the thick, light-yellow flesh and 

 the agreeable taste of its fruit when boiled. Its flavour is some- 

 thing midway between that of the potato and maize. These 

 pumpkins are deeply and regularly furrowed and attain a circum- 

 ference of 55 cm. and a height of 13 to 16 cm. Their colour varies 

 from copper-red to deep green. 



15. Benincasia certifera, Savi [Cticurbitacerifera, Fischer), the 

 white gourd, Jap. Togan and Kamo-uri. 



16. Citrullus edulis, Spach {Qcciirbita citrulhcs, L. and Th.), Jap. 

 Suikuwa (pronounced Suika), the water-melon. This fine fruit 

 develops but little aroma in Japan, so that its taste is far inferior 

 to that which it possesses in the Mediterranean region and other 

 districts with hot, dry summers. I have no knowledge as to the 

 antiquity of its culture in Eastern Asia. In Egypt, as is well known, 



