ROEDING'S FRUIT GROWERS' GUIDE 



71 



THE PERSIMMON 



In this country there are but two varieties in culti- 

 vation, viz.: the American and Japanese. The latter, 

 on account of their attractive appearance and large 

 size, are destined to be extensively planted as soon as 

 their commercial importance is more appreciated. 

 The impression that the fruits must be on the verge of 

 decay before they can be eaten has militated against 

 their sale. There is much variation in the character 

 of the fruit. Some varieties are not astringent at all 

 and are edible in early autumn, while still hard and 

 green. Several kinds never soften at all until they de- 

 cay; others are edible only when fully ripe and soft; 

 still others lose their astringency only after they have 

 been dried, and some so abound in tannin that their 

 juice, when expressed, makes a valuable varnish for 

 preservation of all kinds of woodwork. There is quite 

 a distinction between the dark and light fleshed varie- 

 ties. The former invariably contain seeds, are crisp 

 and meaty, and are edible before they soften, although 

 their flavor is improved considerably when they reach 

 this stage; the light fleshed kinds are seedless (or mostly 

 so), and cannot be eaten until they soften. 



Persimmon culture commercially centers in Japan. 



California offers great possibilities' in the culture of 

 this most delicious fruit. It will adapt itself to a wide 

 range of localities. The fruit will very often hang on 

 until January, providing there have been no heavy 

 frosts and a tree loaded with this deep russet, golden 

 fruit is a sight to behold when all the leaves are off. 



There is an endless number of varieties, Japan hold- 

 ing the lead in this respect, and China being a close 



A Hyakume Persimmon tree four years old. It has a mag- 

 nificent crop of fine fruit. It would have been far better 

 for the future of this tree if it had been pruned more 

 severely while young. 



A well balanced Persimmon tree. This desirable shape is 

 the result of pruning. 



second. Through the very thorough and able efforts 

 of the Division of Seed and Plant Introduction of the 

 United States Department of Agriculture, it is hoped 

 within the next few years that the almost hopeless con- 

 fusion which seems to surround the nomenclature of 

 the persimmon will be solved. It is of the utmost im- 

 portance that nurserymen should grow their trees ex- 

 clusively in this state, not only because of the difficulty 

 of getting the imported trees to grow, but also because 

 of their unreliability. 



PLANTING AND PRUNING 



Trees should be planted twenty-four feet apart. 

 The persimmon has a rather decided tap root with 

 numerous small fibrous roots. The tap root should be 

 cut back to eighteen inches and fresh cuts made on all 

 the fibrous roots. After the trees are set, head back 

 to eighteen inches. The first winter thin out the 

 branches not leaving more than four to form the head 

 of the tree. Cut these back at least one-half. In the 

 second, third and fourth years the pruning of the tree 

 should 'be continued to fashion the tree into .the typical 

 goblet form. A better quality of fruit running into 

 large sizes with a more regular distribution of fruit over 

 the entire tree will be effected by pruning every year. 

 The trees are quite hardy and fruit freely in all sections 

 of the Coast -and in the Southern States, and as far 

 north as Washington, D. C. Persimmons do not bloom 

 until the middle of May; therefore, under average nor- 

 mal conditions the trees always bear fruit. 



The astringency is readily removed by placing the 

 fruit in Japanese tubs, from which saki (rice-beer) has 

 been recently withdrawn. After the persimmons are 

 placed in the tub, close carefully to exclude the air. 

 In ten days the fruit will have lost all its bitterness. 



