1282 



PERSIMMON 



PERSIMMON 



This is frequently the case when several varieties are 

 grown near each other, possibly showing the effect of 

 cross-pollination. This variation in the color of the 

 flesh has caused some confusion in reaching a correct 

 nomenclature. The earlier shipments of trees from 

 Japan usually consisted of about 12 names, but no reli- 

 ance could be placed upon these names. The same 

 name was often found to apply to several distinct 

 varieties, or one variety had several synonyms. After 

 years of fruiting the so-called 40 varieties originally 



1725. The native Persimmon, Diospyros Virginiana (X 



Introduced, a more or less correct nomenclature has 

 been attempted; but from the many local names found 

 in various localities this has been a difficult task. 



In the annexed list of the most desirable varieties 

 such synonyms are added thereto as have been ascer- 

 tained after several years' trial. Many names refer to 

 Japanese localities, others to their shape, size, color, 

 etc. ; their significance in Japanese has as far as possi- 

 ble been translated in English by Mr. Irata, a highly 

 educated Japanese artist, to whom the writer is also 

 indebted for vahiable information as to the use of this 

 fruit in his native country. 



Among, or Yemon (name of a Japanese ornament). Round, 

 flattened, deeply ribbed, dark orange-red, and sometimes yel- 

 lowish red, 2^-3 in. in diam.; average weight 6 ounces, and 

 occasionally a specimen weighing 16 ounces is produced. Very 

 sweet; flesh red and edible while still solid; quality improves 

 as it becomes soft. Maturity Sept. to end of Nov. Tree of 

 moderate height. 



Hachiya ("Beehive" in Japanese). Synonyms, Costata, Im- 

 perial, Yomato, etc. Oblong, with blunt apex, slightly ribbed, 

 2% by 3 in. ; average weight 5 ounces. Flesh deep orange-red, 

 astringent while solid, but sweet and very good when soft. 

 Should be house-ripened, and can be kept until March. Tree 

 of vigorous and tall growth. This variety is usually dried in 

 the manner of Smyrna figs and is of excellent quality; is often 

 exported in the dried state. 



Hiyakume orHyakume (one hundred " me," a unit of Japanese 

 weight). Plate XXVIII. This is perhaps the most desirable 

 of the round, red-fleshed varieties, and as the fruit affects va- 

 rious shapes, it is known tinder many names, such as Pound, 

 Tane-nashi, or Seedless, etc. The Agricultural Bureau of To- 

 kio gives the latter name to a variety with black mottled apex, 

 but we find both round and elongated forms upon the same 

 tree, as also uniformly orange and orange-yellow colored speci- 

 mens, while many are heavily tipped with black. The varia- 

 tion of forms and colors doubtless led to its array of syno- 

 nyms. Fruit large, averaging 3 inches in diam., and 5 ounces 

 in weight ; usually flattened, but elongated forms are quite com- 

 mon upon the same branch. Flesh bright orange-red. Keeps 

 very late. Must be soft before being edible. Tree of moderate 



height; apt to be of dwarf growth. Sometimes seedless, but 

 frequently with from 6 to 8 seeds. 



loyama Oaki (name of locality). Medium to large, round, 

 but somewhat narrower at the apex, yellowish orange, with 

 dark or black pencilings at apex. Flesh dark brown or grayish 

 brown; very sweet. Can be eaten when solid; 4 to 6 ounces. 



Kurokume (this may possibly be Goshio-hira, or Palace Per- 

 simmon). Very large, round, somewhat flattened; 3 to 3% in. 

 in diam.; average weight 10 ounces, and sometimes yields 

 specimens 16 ounces in weight; keeps late. Flesh red. Tree 

 erect grower. 



Minokaki (Persimmon from Mino, name of a locality) . Syno- 

 nym, Large Stork Egg. Large to very large, oblong, pointed, 

 frequently weighing 10 to 12 ounces ; skin bright vermilion-red ; 

 flesh red, rich but astringent unless softened by house-ripen- 

 ing. The foliage is very long, narrow and distinct from any 

 other variety. Immensely productive, a 6-year-old tree having 

 produced upwards of 500 specimens. Usually prepared in 

 Japan for winter use by being placed in a closed barrel until 

 the astringency is removed. Also valuable for drying. 



Mi.yo-tan (Mazelli). -Plate XXVIII. Round or slightly ob- 

 long, 2/4 in. diam.; average weight, 5% ounces; slightly ribb ed ; 

 deep orange -red; flesh usually deep brown-red, but bright 

 red- or half red- and half brown-fleshed specimens are often 

 produced upon the same tree, the results of cross-fertilization 

 by other varieties. Tree of medium or dwarf growth ; exceed- 

 ingly prolific. Fruit keeps very late. The brown-fleshed speci- 

 mens are edible while solid, and as early as October 1. 



Okame ("Stout young girl "in Japanese). Synonyms, Ob- 

 long Hyakume, Mikado, etc. Medium to large, 2%x3% in-, 

 oblong, deep red, nearly always seedless ; keeps late. 



Tsuru-no-ko ( Stork Egg ") .-Plate XXVIII. Large, oblong, 

 pointed, 2/^x3^ in.; weight 4-5 ounces, sometimes 10 ounces; 

 skin bright red; some specimens covered with black at apex; 

 flesh red, very good. Keeps late ; edible only when soft. 

 Foliage long and shiny; tree compact and vigorous grower. 

 This variety varies very much as to size at different seasons. 



Tedo-Ichi (also written " Yeddo-Ichi No. 1," or "best in Yedo," 

 latter being the old name of Tokio). Syn., Maru-Gata ("round 

 shape"). Medium, round, some specimens slightly oblong, 

 flattened at base and narrowing at apex; skin dark red, often 

 with black mottlings near apex; flesh mahogany brown, with 

 darker spots, brittle, and is edible while solid as early as Oct. 

 1. Very prolific, and bears fruit in large clusters. Tree an up- 

 right grower. 



Zengi, or Zingi (name of Japanese village) .Plate XXVIII. 

 Small, I%x2 in.; weight 3 to 4 ounces; flesh dark brown, with 

 darker spots; very sweet; edible as early as middle of Septem- 

 ber while still solid, and lasts throughout October. 



P. J. BERCKMANS. 



Another Estimate of the Japanese Persimmons. 

 Grafted on our native Persimmon, Diospyros Vir- 

 giniana, the Japanese varieties seem perfectly at 

 home and make much longer-lived trees than those 

 imported from Japan. All varieties come into early 

 bearing and many of them are too prolific for the best 

 welfare of the trees. This tendency to overbear should 

 be corrected by thinning the fruit. Several of the 

 varieties produce very large fruit, single specimens 

 often weighing over a pound. 



Some of the varieties ripen in August, some in 

 November, and others intermediate between these 

 dates. It requires some experience to determine just 

 when the fruit has reached the proper stage to be 

 marketed, and this varies with the different varieties. 

 Some of the varieties have dark flesh, others light 

 flesh, still others a mixture of the two. The light and 

 dark flesh differ radically in texture and consistency, as 

 well as appearance, and when found in the same fruit 

 are never blended, but always distinct. The dark flesh 

 is never astringent; the light flesh is astringent until 

 it softens. The dark-fleshed fruit is, crisp and meaty, 

 like an apple, and is edible before it matures. Some of 

 the entirely dark-fleshed kinds improve as they soften. 

 The light-fleshed kinds, and those with mixed light and 

 dark flesh, are very delicious when they reach the 

 custard-like consistency of full ripeness. In some, the 

 astringency disappears as the fruit begins to soften; 

 in others it persists until the fruit is fully ripe. Seeds 

 accompany the dark flesh. The light-fleshed kinds are 

 seedless. The kinds with mixed flesh have seeds in 

 proportion to the quantity of dark flesh. 



The market value of the fruit is at present more or 

 less erratic. A large proportion of the fruit-eating 

 people of the North do not yet know what a fine fruit 

 the Japanese Persimmon is. The fruits have to be 

 shipped while hard and allowed to ripen after reaching 

 destination. Commission men are likely to sell them 

 and the public to eat them or attempt to do so a week 

 or two ahead of the proper stage of ripeness; hence the 



