26 



JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



as they ripen on the tree, but others remain unpalatable. Those which 

 do not lose their astringent taste on ripening are treated in a certain 

 manner by which they become delightfully sweet and eatable. Some 

 varieties, which are too small to be eaten, are utilised for obtaining a 

 liquid which is used for preventing linen and cotton materials from being 

 affected by moisture. Others with an astringent flavour are made eatable 

 by drying ; they are capable of being preserved in that state, and are very 

 popular. 



Kankitsu (Citrus). — The orange includes very many varieties, but the 

 following can be mentioned as the principal ones : 

 Mikan (Citrus nobilis), the Mandarin. 

 Tachibana (Citrus nobilis, var. Koji), the Tangerine orange. 

 Dai-dai (C. Aurantium), the sweet or common orange. 

 Jabon (C. decumana, W.), the shaddock. 

 Kinkan (C. japonica), the kumquat. 

 Yuzu (C. Aurantium, var. Y r uzu). 

 Kuen (C. medica var. cedra), the citron. 

 Bemon (C. Limonum), the lemon. 

 Bemon (C. Limetta), the lime. 

 Honshu (C. hybrida). 



Minor varieties of these principal ones are probably more than 150 

 in number. 



Among the above the first variety of the Mandarin species yields the 

 largest supply to the market, and one seedless variety called the 1 Unshu ' 

 affords a supply from the late autumn to the end of the ensuing spring ; 

 a third variety includes several minor ones, and has recently received 

 an addition in the introduction of the seedless American navel orange, 

 which is now on sale in the markets of Japan. The fifth and sixth 

 varieties are used for cookery ; the ninth variety was introduced from 

 abroad ; of the tenth variety some can be stored till the next summer. 

 The locality for its cultivation is limited to the central and southern 

 counties, and the fourth variety is only the produce of the southern 

 counties. The districts where, the Mandarin oranges are chiefly produced 

 are Wakayama prefecture and Shizuoka. On the whole the orange is the 

 most important fruit in Japan. 



Oriibu (Olea europaea). — The olive was introduced some thirty- years 

 ago, and has been planted experimentally in the south of Japan. 



Momo (Amygdalus persica). — The peach is cultivated in the central 

 counties ; though there are many varieties, none of Japanese origin are 

 very good, but one introduced from China about thirty years ago proved 

 most successful in some parts of the country, and now yields a good 

 supply. 



Mizakura (Prunus Cerasus). — The cherry is only known in Japan 

 for its beautiful flowers. Fruit-bearing trees have been imported, but 

 seem only to succeed in the northern counties. 



Anzu (Prunus armeniaca). — The apricot produces good fruit ; it is 

 eaten either raw or dried. 



Sumomo (Prunus domes tica). — The plum has several varieties, some 

 red-skinned and others white-skinned. European kinds are being 

 introduced. 



