Bui. 141 , Bureau of Chemistry, U. S. Dept. of Agriculture. 



Plate III. 



Fig. 1.— Persimmons as They Are Now Offered for Sale. 



A photograph taken in one of the best fruit stores of Washington, showing the soft, mushy 

 persimmons, some actually dripping with juice and others already decaying with blue 

 mold. 



Fig. 2.— Processed Persimmons Suitable for Eating. 



If persimmons were offered to the public in this attractive shape, as they could be when properly 

 processed, and each fruit were guaranteed to be nonastringent, which it could be, the sale of 

 this important fruit ought to very rapidly increase until there would be an active demand 

 for all of the fruits which the grower could produce. 



