27 



The surface is generally smooth, although some have small slightly- 

 raised specks, and the fruits of several varieties are marked by a net- 

 work of dark lines at the blossom end caused by the breaking of the 

 skin. 



The colour ranges from light yellow through the various shades of 

 red and yellow to a dark red. Perhaps the moot common colours are 

 bright orange, red, and vermilion yellow. 



The flesh varies almost if not quite as much in colour as the 

 skin, the shades frequently resembling that of the skin. A 

 general classification is made into light and dark fleshed varieties. 

 The fruits of some varieties have both dark and light flesh, but the 

 two shades are always more or less distinct. The astringency of the 

 fruit may be known to some extent by the colour of the flesh. Dark 

 fleshed specimens are rarely puckery and may be eaten and relished 

 before they become soft, while the light fleshed types are always astrin- 

 gent and must soften before this peculiar quality disappears. Dark 

 fleshed fruits are more solid and resemble somewhat the consistency of 

 an apple. Although they may be eaten before reaching maturity, 

 some of the dark fleshed fruits are better after softening, while others 

 should be eaten when still hard and crisp. 



The astringency of the light fleshed class is lost in some varieties as 

 the fruit begins to soften Others must be fairly soft and some must 

 become almost jelly-like before the astringency disappears. Dark 

 fleshed varieties nave seeds; those with light flesh are frequently seed- 

 less. The seeds are large and exceedingly hard, and vary in number 

 in different specimens from ihe same tree. There are nevermore than 

 eight seeds in a single fruit and usually less than this number, these 

 being solitary in the cells. A number of specimens examined con- 

 tained only one seed. 



The flavour of the Kaki varies considerably in different varieties. 

 Some fruits are sweeter than others. All, when properly ripened, con- 

 tain sufficient sugar to make them highly palatable but they vary 

 widely in juiciness. The Tsuru when sufficiently ripe to eat is so soft 

 and juicy that a spoon is required to eat it, while the Zenji contains 

 much less juice and is more compact when at the proper stage for con- 

 sumption. The Hyakume is different in consistency from either of 

 the two varieties just named. When slightly overipe it approaches a 

 mealy condition, but if eaten at the proper time the fruit is crisp and 

 sufficiently juicy to be relished. 



USES OF THE FRUIT. 



The Japanese persimmon is generally consumed in the fresh state. 

 It is said that the fruit of some varieties is very delicious when dried. 

 It is also claimed that they are palatable when preserved. There is. 

 however, not an agreement among growers on this latter point, for one 

 very practical fruit culturist informed the writer that the attempt of 

 his wife to preserve thoroughly ripe specimens was entirely unsuccess- 

 ful. It is necessary to be familiar with the fruits of the different va- 

 rieties in order to know when they should be consumed. As pre- 

 viously stated, some are edible when still hard, while others must be 

 fairly soft, and some almost mushy before they are free fro to astrin- 



