28 



gency. When served on the table they are delicious with cream. The 

 more solid varieties may be sliced like tomatoes before serving. 



CULTIVATION. 



The majority of growers in the Southern States recommend tho- 

 rough cultivation during the summer season, contending that the per- 

 simmon responds to this kind of treatment as well as any other fruit. 

 Two or three persons, however, discourage cultivation, claiming that 

 it causes premature dropping of the fruit. As summer tillage is 

 without doubt necessary for the best results with all other fruits, and 

 as the majority of the most successful growers practise frequent cul- 

 tivation, it is proper to conclude that this operation is desirable on 

 most, if not all persimmon plantations. The dropping of the fruit re- 

 ferred to was probably due to other causes. 



TRANSPLANTING. 



Persimmon trees a* e more difficult to transplant than other orchard 

 fruits on account of the long tap roots In digging young trees care 

 must be exercised not to cut o'5 too much of the tap roots, for this is 

 quite certain to result in the death of the trees. It is best to trans- 

 plant the trees before the tap root has attained any considerable size. 

 It is safest to use trees n< t more than one or two years old. 



Soil intended for persirnm* ns should be ploughed deeply, using a sub- 

 soiler if possible. The holes for the reception of the trees should be 

 deep enough to allow a foot or more of loose soil below the lower end 

 of the tap root. If the trees have been grown in this climate and are 

 well hardened, fall planting will give the best results If the trees 

 are received from a more southern nursery it will be safer to get them 

 in the spring and plant as soon as possible after their arrival. As we 

 do not know what size the trees will attain in this climate it is impos- 

 sible to make safe recommendations concerning the proper distance 

 between the trees in the orchard. It is likely that twenty-five or 

 thirty feet between the trees would give them plenty of room during 

 their entire existence. 



PRUNING AND THINNING. 



Trees of the Japanese persimmon do not require much pruning. It 

 is simply necessary to remove dead limbs and those which interfere 

 with the growth of other 3 and to cut back the leading branches so 

 that a symmetrical head is formed. Mr. W. A. Yates, of Texas, who 

 has two thousand trees, recommends cutting back the previous sea- 

 son's growth one-half, and the training of low pyramidal heads. 



Thinning is an essential operation when a considerable quantity of 

 the fruit dees not drop prematurely. The Japanese persimmon is ex- 

 ceedingly productive, and thinning is important for the following rea- 

 sons : First to secure larger and finer fruits. It would be unreason- 

 able to expect each one of the numerous fruits found on some trees to 

 attain a large size. Second, to promote longevity. A prominent 

 grower of Florida believes that overbearing kills sixty per cent, of all 

 the trees in the South that die from various causes. Third, to secure 

 annual crops of uniform proportion. A tree which overbears one year 

 is not in condition to yield even a fair crop the following year. Thin- 

 ning should be deferred until the fruit is at least one inch in diameter. 



