JAPANESE HORTICULTURE. 



25 



Shiitake. — Dried mushrooms (Agarics) grown on either living or dead 

 trunks of trees belonging to the Oak family are a very useful item in 

 vegetarian diet ; eaten boiled, either fresh or dried. The dried product 

 forms an article of export to the continent of Asia. 



Enokitake and Shoro, puff balls, belong to the same species. Among 

 the edible fungi the favourite of the Japanese is Matsudake (Armillaria 

 edoides), the flavour and taste of which are excellent. But it only 

 occurs in a wild state in sandy pine woods. 



This is a brief summary of the Japanese vegetables, but as the Japanese 

 people do not take much animal food in the summer, owing to the heat, 

 and prefer a light vegetarian diet, there are still many less important 

 kinds of vegetables which have not been referred to in my list. 



With regard to forcing, it has long been practised in a certain manner 

 in the neighbourhood of large towns, but the old-fashioned methods are 

 now gradually giving way to the European one, and, moreover, owing to 

 the fact that the country has comparatively easy access to tropical regions 

 (her own as well as foreign), and with the improved conditions of ship- 

 ment, the need of forcing in general seems to diminish. 



Fruit. 



The fruits of Japan are generally eaten raw, and never appear on the 

 table with meals. A very few kinds are dried and crystallised for use. 

 Jam making is quite a recent industry, learnt from abroad. 



Nashi (Pyrus sinensis). — The Japanese pear, long cultivated in the 

 country, differs greatly from the English one in its shape and properties. 

 Though it has not *so much flavour as those of England or other countries, 

 it is more juicy and keeps well ; but it is of coarse texture and flavour. 

 The tree is very hardy and stands a cold climate well. The varieties of 

 Pear number about fifty or sixty ; some ripen in the early summer, others 

 in the winter, and some are able to be kept until the next summer. The 

 largest kind weighs one pound. This variety is distributed all over the 

 central and northern parts cf Japan. European varieties are also being 

 cultivated to a small extent. 



Marumero (Cydonia vulgaris). — The quince is only found in a wild 

 state, and is used as a stock for grafting pears on. 



Zakuro (Punica Granatum). — The pomegranate can be found all over 

 the country, but it is of no importance. There are seven or eight varieties, 

 and some grow to the weight of one pound. 



Bhva (Eriobotrya japonica). — The loquat is chiefly grown in the 

 south of Japan, and is fit for eating in the early spring. Its cultivation 

 has been very much improved recently, and it has a most delightful taste, 

 which somewhat resembles mangosteens. I think this tree was intro- 

 duced to the south of France and Italy, but it would appear with not 

 much success. Each fruit of the present improved varieties weighs five 

 ounces. 



Kaki (Diospyros Kaki). — The persimmon has been cultivated in 

 Japan from time immemorial, and there are almost one hundred varieties. 

 It is grown mostly in central Japan ; it does not flourish in a cold climate 

 like that of Hokkaido. Certain varieties gradually become sweet in taste 



