ECONOMIC PLANTS OF JAPAN— VJ. 



singular and unique effect when worked into furniture 

 and decorations. If an adequate supply of this wood 

 could be obtained, it would doubtless soon become fash- 

 able with cabinet-makers in this 

 country. This leads to the sug- 

 gestion why it might not become 

 profitable to grow the Japanese 

 persimmon for its ebony as well 

 as for its fruit. It can be grown 

 throughout the entire southern 

 half of the United States, where 

 it is already pretty well distribu- 

 ted. Its propagation from seed 

 is easy and simple, so the cost 

 of trees for plantations should 

 not be prohibitory, and the 

 fruit, even from seedling trees, 

 would more than pay the inter- 

 est on the land and the cost of 

 culture. In twenty years, or 

 upwards, such an ebony plan- 

 tation would be of untold value. 

 The wood would practically be 



without a rival in the market. The species which fur- 

 nish the genuine ebony, D. Ebeniim and D. melanoxyloii 

 are natives of Ceylon, Southern India, and other tropical 

 countries, and if they can be grown here at all the area 

 of their successful culture must necessarily be very 

 limited. 



This, however, is but a sid 



that is so universally cultivated. The orange is limited 

 to the south ; grapes and pears are grown in certain dis- 

 tricts and not found in others, but the kaki is well repre- 

 sented everywhere, except in the north- 

 ern island where the climate is a little 



issue, at least at present. The main interest in this tree 

 attaches to its fruit. The Japanese have no other fruit 



Fig. I. Zenji-maru. 



too severe for its successful culture. It is appreciated 



by all ; it is the fruit 

 of Japan. 



There is much 

 variation in the 

 character of the 

 fruit. Some varie- 

 ties are not astrin- 

 gent at all and are 

 edible in early 

 autumn while still 

 hard and green. I 

 learned this, with 

 some surprise, dur- 

 ing my first persim- 

 mon season there, 

 when much sym- 

 pathy, which could 

 have been spared, 

 was wasted for peo- 

 ple whom I saw eat- 

 i n g green persim- 

 mons. Several kinds 

 neversoften atall till 

 they decay : others 

 are edible only when 

 fully ripe and soft ; still others lose their astringency 

 only after they have been dried, and some so abound 

 in tannin that their juice, when expressed, makes a 

 valuable varnish for the preservation of all kinds of 

 wood work. 



The trees are not often planted in regular orchards. 



