220 HORTICULTURAL MANUAL. 



In the Southern States, P. J. Berckmans says of the best 

 varieties: "' The fruit of all the varieties is very attractive 

 as to size and color. The latter is usually of a bright 

 orange-red or vermillion shade, which is more or less 

 intensified according to variety. The flesh varies accord- 

 ing to varieties, but is usually of a bright orange color, 

 soft, rich, and sweet, with an apricot flavor; when soft the 

 pulp should be eaten with a spoon. Some varieties have 

 reddish-brown flesh and are usually edible when quite 

 solid. A peculiarity of these consists in both red, or half 

 red and half brown, fleshed specimens produced on the 

 same tree. This is frequently the case when several 

 varieties are grown near each other, possibly showing the 

 effect of cross pollination." 



As to marketing the fruit, Mr. G. L. Taber says in the 

 "Cyclopedia of American Horticulture": " 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 they reach their destination. Commission men 

 are likely to sell them, and the public attempt to eat them, 

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

 the Japan persimmon in its best condition is compara- 

 tively little known." 



Like all new fruits the public must be educated to their 

 use. The Japan persimmon has the one peculiarity that 

 it can be shipped when hard and taken home for family 

 use when hard. But like some of our best pears the 

 people should be taught to ripen it in the house. To aid 

 in this work a circular of instruction should at first be 

 furnished the dealer, and to each purchaser for home use. 



218. The Native Persimmons. The native species 

 (Diospyros Virginiana) is indigenous to all parts of the 



