AGRICULTURAL INDUSTRIES. 



popularize fig-culture, but without success, as the fruit did not 

 have a pleasant taste. 



26. Morus alba, L., Jap. Kuwa. The fruit of the different sub- 

 species of this plant, the silk-worm mulberry, is seldom eaten. It 

 is not always white. There are some varieties with black berries, 

 as was noted by Kaempfer. Thunberg surely misunderstands him 

 when he adduces Morns nigra, L., and refers it to Kaempfer. The 

 edible black mulberry is not found in Japan. 



27. Vitis vinifera, L., Jap. Budo. Grapes are offered for sale, 

 late in autumn, in almost all Japanese towns. There are two sorts, 

 one white, and a red one resembling Muscatel. These grapes are 

 thick-skinned, not so sweet as ours, and have a bitter, strange 

 after-taste. Kaempfer was not unjust when he declared them un- 

 fit to make wine of ^ There is a good deal of probability in favour of 

 Thunberg's assumption that they were first introduced by Europeans 

 (probably Portuguese). Like other fruit, they have degenerated, 

 and this fact almost excludes any hope that Japan, or East Asia 

 in general, will ever become a wine-growing country. 



The Koshiubudo, i.e., Koshiu-grapes, so highly prized in Tokio, 

 come mostly from Katsunuma and several other places near Kofu. 

 They are here grown on arbours, like the pears of Kawasaki, and do 

 not get ripe till September, as I noted in the autumn of 1874. 



28. Vitis Labriisca, L., Jap. Yama-budo, i.e., wild grapes growing 

 on the mountains. This species, with its little blue berries and its 

 peculiar flavour, resembles the small early Burgundy, and is fre- 

 quently on sale in the towns. Vitis Labrnsca, L. is distributed in 

 Eastern Asia very much as it is in the Atlantic forest-lands of 

 North America. 



After this berry comes a long list of others, which take the place 

 of fruit with the Ainos, for example, and are also eaten in Japan 

 Proper, and sometimes exhibited for sale. The following are those 

 most worthy of notice : 



29. Akebia quinata, Decaisne [Rajania qttinata, Thunb.), Jap. 

 Akebi, and 



30. A. lobata, Decaisne, Jap. Mitsuba-akebi, i.e., trefoliate Akebi. 

 The fruit of the Akebie resembles small cucumbers, and usually 



are set in pairs facing each other on a long stem, thus recalling 

 forcibly the product of Holbcellia latifolia, Wall., of Sikkim. It 

 ripens in September, when it averages locm. in length, and 1 2 to 1 5 cm. 

 in girth ; is white, grey or brown, and elliptical in shape. It springs 

 up lengthwise. Its exterior fleshy coating, under the husk, is not 

 good to eat. A white, transparent, mucilaginous mass with a sweet 

 pleasant taste surrounds the countless little seeds, and is all that 

 is edible. It is common in autumn to see the husks of Akebie 

 lying along the path, and to meet women and children busy gather- 

 ing this peculiar fruit. 



^ " Adeoque ad oenopasiam haud idonea." — Am. exot. p. 786. 



