PLUMS. 109 



THE PERSIMMON. 



The Persimmon tree of the Atlantic and Southern States 

 belongs to the ebony family, one member of -which bears 

 the date plum. Its fruit is extremely astringent until aft- 

 er hard frosts and just before decay, when it is eagerly 

 sought by those who relish its sweetly insipid taste. The 

 Japanese persimmon bus for the last two years been nat- 

 uralized in Florida, and its fruit, greatly similar to a smooth 

 orange-colored plum tomato, is now marketed in northern 

 cities. It is eaten raw like the native persimmon. 



THE PLUM. 



Some of the most delicious fruit is found upon the plum- 

 tree, though unfortunately it supers gi'eatly from the attacks 

 of the curculio. Prof. Gray declares that " the difference 

 between the cherry and the plum is hard to define," but in 

 ordinary experience the later and richer fruit is more 

 justly esteemed. But for the insects which prey upon it 

 and the diseases to which it is subject, the plum would be- 

 come an important fruit food. 



Prunes are the dried fruit of ceitain kinds of plums, the 

 finefst of which are called Prunelles. Prunes are exported 

 from Turkey, Spain and Germany, but the best foreign 

 fruit comes from Fja loe. California now bids fair not 

 only to equal but exceed all imported fruit. Year by year 

 since the process of raising and curing plums approhea 



