20O POPULAR FRUIT GROWING. 



less varieties an inch in diameter are known. The fruit is very 

 astringent until ripe and some seedlings never lose this quali- 

 ty. There is a general impression that frost is necessary to 

 sweeten this fruit but this is a mistake, as some varieties are 

 sweet without being touched with frost and others are made 

 more edible. It ripens from August 1st to December in the Cen- 

 tral states. It is easily propagated by seeds which should be 

 stratified over winter and planted in spring the same as the 

 peach pits. The seedlings do not come true from seed. This 

 is especially so with the selected kinds, which are propagated 

 by budding and grafting when two or three years old at the 

 collar in the spring, as soon as the bark will peel easily. This 

 tree is very difficult to transplant and if its tap root is cut off, 

 it is liable to die. The top should be severely pruned when 

 the tree is transplanted. The persimmon will grow in any good 

 agricultural soil, but thrives best on a good, rich, warm soil. 

 As yet, little attention has been paid to originating good named 

 varieties of this native fruit but some of those produced are 

 of fine quality and destined to be widely grown in favorable 

 localities. 



The Japanese persimmons were introduced into America In 

 the early history and have proven well adapted to the more 

 southern states and parts of California, and are regularly to 

 be seen in our markets and are growing in popularity. There 

 is quite a difference in the hardiness of different varieties. 

 Few of them can stand a temperature of zero and, as a rule, do 

 best south of the 32nd degree of latitude. It is considered by 

 the Japanese as their best pomological product. 



The trees of the different varieties attain a height of ten 

 feet while others are compact and dwarf in habit and do not 

 grow more than 5 or 6 feet high. This latter class bears young, 

 often a good crop at three years old. The fruit is very pretty, 

 usually bright orange red or vermilion, and round or oblong in 

 shape. They color up when far from being ripe and should 

 not be gathered until just before the frost or when they be- 

 come soft, as in the case of the early kinds. The round varie- 

 ties ripen first and the oblong ripen later. The latter, if picked 

 before being ripe, should be allowed to ripen in the house to 

 remove the slight astringency. 



