CHAPTER IX 



THE WILD NORTHERN PERSIMMON 



Diospyros Virginiana 



THE wild Northern persimmon (_" DiospyracecB ," gener- 

 ally considered of the Ebony Family) is a very nour- 

 ishing, attractive and delicious fruit after being touched 

 by frost when in its sweetness and form it proves the 

 applicability of its nickname, "Date Plum." It has enor- 

 mous riches of sugar and is fattening as well as toothsome — - 

 all of which the 'possums and other wild creatures discov- 

 ered centuries ago. These veritable sugar-plums, the 

 familiar, oddly wrinkled lumps of sun-transmuted astrin- 

 gency which hang temptingly among quaint, tinted 

 leaves, may be used in a number of ways for the table. 



It must be remembered always, however, that the persim- 

 mon is a "hearty" food, containing concentrated riches — 

 chiefly of sugar — and so may not be eaten in quantity 

 indiscriminately. Properly treated it will keep a long 

 time and its possibilities as a food will surprise those who 

 care to experiment affectionately with it. 



To dry it for future use hang in a cool, dry place, then use 

 it uncooked, or in cookery as is the Kaki, or Japanese per- 

 simmon, or the date. It may be fermented by the usual 

 processes for wine, beer, and vinegar. The seeds, browned 

 in the oven and ground, are in some parts of the South used 

 as a substitute for coffee. 



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