2725. Psidium guajava? G-uava. 



From Jamaica, Received, through Messrs. Lathrop and Fairchild, March, 1899. 



" The Mountain Guava, for experiments in plant breeding. This is said to furnish 

 the best preserves of any species growing on the island. " (D. G. Fairchild. ) {\ pound 

 of seed. ) 



2726 to 2730. Diospyros kaki. Japanese persimmon. 



From Japan. Received through Prof. S. A. Knapp, 1899. 



The following statement published by the Agricultural Society of Japan is worthy 

 of the careful consideration of the American producers of fruit: 



Kaki. ' ' The Japan persimmon is our most valuable native fruit, and has been 

 abundantly grown from the earliest period in all of our provinces except those where 

 the climate is extremely cold or hot. All these fruits are remarkable for being harsh 

 and astringent before maturity, but some of them become luscious and highly nutri- 

 tious when ripe, more especially after exposure to frost; others are dim cult to free 

 from their original asperity and never become luscious, even when quite ripe. The 

 former are edible in the raw state when ripe and are esteemed among the most 

 delicious fruits; the latter are made into very delicious sweetmeats and dried fruit, in 

 various ways. This tree is also distinguished for the excessive hardness of its wood 

 and for the black color it sometimes acquires when old, like ebony. In our country 

 the Kaki has long been subject to improvement by culture and selection of the best 

 varieties, which are then propagated by grafting. We are now in possession of 

 many fine varieties, differing greatly in size, shape, and quality, some being oblong, 

 like a long worm, others flat, resembling, both in shape and color, a large, red, 

 smooth tomato. The soil most adapted to the planting of the Kaki is a gravelly clay 

 loam, neither too dry nor too damp. A free, open space is necessary. The plants 

 require manuring in the middle of the winter. Night soil is preferable and is applied 

 in a circular furrow dug in the ground around each tree. The trees must be pruned 

 each alternate year in early spring or after the autumn harvest season. This may be 

 done by breaking the branches with the hand without using a knife, because this 

 tree should not be touched with iron. The varieties of the Kaki are only propagated 

 by grafting because seedlings are very slow in bearing fruit, and the fruit is always 

 astringent, The preparation for use of such varieties of persimmons as retain 

 slight acridity when ripe is an important consideration. As soon as the change of 

 color indicates maturity the fruit should be picked and prepared for use, as follows: 

 Immerse in warm water and allow to remain over night, then dip in alcohol or 

 whisky and water, and pack in a half barrel or smaller vessel, according to quantity, 

 and allow to stand, closely covered, for ten days in a room as nearly 75 to 80 degrees 

 as possible, being careful to keep the cover tight continuously. At the end of that 

 time many of them will be ready for use. In some cases it may require a longer 

 time than ten days to mature the fruit, The fruit when mature can be peeled and 

 eaten like ripe apples." (See also Nos. 2889-2891. ) 



This shipment comprised the following varieties, the descriptions of which were 

 published by the Agricultural Society of Japan: 



2726. Tane-nashi. Fruit very large, oblong, pointed. Skin bright yellowish 



color; often nearly or quite without seeds. It is used as a dried 

 fruit, called in Japanese "Korogaki." As soon as the fruit indi- 

 cates ripening, pick, peel, and dry whole. When dried press flat 

 and pack in a close wooden box and cover. Each box should con- 

 tain only one or two layers. A white saccharine deposit will soon 

 appear on the surface. 



2727. Yemon. ' ' Fruit large, round, flattened ; skin orange ; flesh pale yellow, 



with few seeds. Prepared for market as follows: As soon as the 

 fruit indicates ripening, pick, dip in warm water with 50 per cent 

 of whisky, then pack in a close cask and cover for ten days. ' ' ( See 

 above. ) 



2728. Hachiya. "Fruit very large, oblong, pointed, a little flattened at the 



stem; rich red, black at the end when quite ripe." 



2729. TsuronoJco. " Fruit medium, oblong, pointed. Skin bright red, with 



a black mark on the end when quite ripe. Flesh rusty color, spotted 

 with purplish-black dots;* sweet, rich in flavor." 



2730. Kuro-Kuma. "Somewhat smaller than ' Hiya Krune ' and flattened 



at the ends. Juicy and very sweet when ripe." 



