THE ECONOMIC PLANTS OF JAPAN— VIL 



459 



pulling over his eyes a handful of wool gathered from 

 his Mountain Fleece, he quickly fell into peaceful slum- 

 ber, and dreamed a delicious dream, which he promises 

 to relate on a future occasion. 



At the close of his interesting recital, I said, "My 

 dear Montbriand, the higher interests of horticulture 

 imperatively demand that your singular psychological 

 experiences should be given to the world. Have I your 

 permission to forward a faithful account of them, to 

 the leading and brightest exponent of horticulture of 

 the present day ?" Lest the serious import of his reply 



might be attenuated or obscured by a hazardous trans- 

 lation, I give it in the original : "Cause toujours, mon 

 vieux, dans 1' American Garden, ca ne fait point de 

 mal, mais si tu pense d'emmener des reforms tu te 

 trompe, je crois enormement." I place this pessimist 

 view on record, but do not share it, for I do hope for 

 the reform he has no faith in. F. Lance. 



[The editor ventures to translate : " My old friend, it 

 will do no harm always to talk in The American Garden. 

 But if you think of bringing about great reforms, I think 

 you are very much mistaken."] 



THE ECONOMIC PLANTS OF JAPAN— VII.* 



PERSIMMONS. (Continued from June issue. 



NITARL — The fruit is of medium size, oblate, 

 rather flat, square in outline, somewhat folded 

 at apex ; color orange-red, or deep red with few 

 or no markings ; flesh reddish-brown, thickly 

 set with small, purple dots. It resembles the Yemon 

 both in appearance and quality, but is rather more dark, 

 both in skin and flesh. 



HiGAKi. — This is a small, early variety, dark red 

 or purple in 

 color, oblong 

 in shape; 

 flesh purple, 

 very sweet. 



O K A M E. — 

 The fruit is 

 large to very 

 large, round, 

 oblate, the 

 base project- 

 ing in a pecu- 

 liar manner 

 about the 

 stem. Color 

 bright red, 

 with few or 

 no markings ; 

 flesh dark 

 yellow, spot- 

 ted with pur- 

 ple, rather 

 firm, with a 

 little astrin- 

 gency, which 



is ameliorated by soaking for a short time in hot lye. 



Shimg-Shiradzu (Fig. 15, p. 461). — Fruit large, oblong, 

 apex slightly depressed and folded ; color reddish-yellow ; 

 flesh yellow, moderately firm ; a little astringent, and 

 like the preceding, is improved by soaking in lye. 



Haku-Gaki (Fig. 12). — The name means "Box-kaki," 

 and has reference to its square outline. Fruit medium 

 to large, oblong ; color yellowish-red, with few or no 

 markings. Flesh yellowish-brown, spotted, firm, sweet, 

 with many plump seeds. 



Shimo-maru (Fig. iS, p. 462). — Fruit almost globular, 

 medium in size ; color reddish-yellow ; flesh yellow, with 

 many small dots, firm, and many plump seeds. 



Yama-tsuru-no-ko. — Fruit small to medium, long 

 and pointed ; color light red ; flesh dark, soft, rather as- 

 tringent, sweet. Seeds many and large. 



Shibu-tsuno-magari (Fig. 17, p. 461). — Fruitmedium, 

 oblong, pointed ; color light yellow ; flesh yellow, astrin- 



FlG. 



Japanese Persimmon, Haku-Gaki. 



gent, is soaked in lye, and then generally dried. 



Denji-maru. — Fruit small to medium, round ; color 

 dark red ; flesh firm, brown, spotted, sweet ; resembles 

 the Zenji-maru in quality. 



Kabuto-Gaki (Fig. 14, p. 461). — Fruit small, round, 

 bright red; flesh firm, yellowish-brown, spotted ; ripens 

 early, and resembles the preceding. 



Joyama-Gaki (Fig. 16, p. 461). — Fruit medium to small, 



' Copyrighted hy the author. 



