674 THE PERSIMMON. 



being sweeter and less astringent, can be eaten sooner, or just 

 before softening. As with all new fruits, however good, the 

 public is slow in acquiring a taste for them. At first they 

 were eagerly bought by dealers for purposes of display, 'but 

 as they became more common a liking for them sprang up p 

 and the demand is yearly increasing. A light frost improves 

 the flavor, but at the expense of keeping qualities. If the late 

 fruit is gathered before frost and stored in the house, much of 

 it will remain sound for several months. 



The texture of the fruit is soft and mealy ; some are very 

 sweet and juicy, without any decided acid. Their mild, 

 wholesome, and nutritious properties recommend them to the 

 most delicate persons. 



Among the many varieties cultivated in China and Japan 

 some are eaten fresh, and others made into a sweetmeat or 

 dried like figs, to which they are much superior. 



All fruit-loving birds are extravagantly fond of persimmons. 

 Jays, mocking-birds, sapsuckers, and blackbirds destroy much 

 of the ripening crop. If one does not care to kill them, which 

 appears to be the only way of escaping their depredations, 

 nothing remains but to plant enough for both ourselves and 

 the birds. 



Owing to carelessness of the Oriental nurserymen, the no- 

 menclature of the Japan persimmon was at first badly confused. 

 Sometimes half a dozen lots, differently labelled, would turn 

 out to be all alike. Efforts have been made, with much care 

 and study, to classify and name some of the best varieties, 

 such as are now offered by our own growers. The following 

 list includes the most valuable, and may be relied upon as 

 correct. The varieties are arranged in the order of ripening, 

 beginning with the earliest : 



VARIETIES OF JAPANESE PERSIMMONS. 

 (The illustrations are reduced one-half in diameter. ) 



Zengi. One of the earliest, beginning to ripen in August or Sep- 

 tember according to latitude, and continuing in season two months. 

 Round or oblate in shape, with a diameter of two inches and depth 

 of one and three-fourths. Flesh very dark brown, solid, sweet, 

 and containing many seeds. Tree prolific and vigorous. Fig. 820. 



Taber's 129. Round, slightly flattened, and pointed at the apex. 

 Diameter two and one-half inches; color dark reddish-yellow; 

 skin a little roughened ; crisp, light brown flesh, sweet and excel- 



