80 
ALBANY NURSERIES, ' Incorporated 
CAPRI , OR WILD FIGS . 
To successfully grow the Smyrna Fig, it is necessary to have the Capri, 
or Wild Fig. In the Capri Fig there is said to exist in the Mediterranean re- 
gion three crops of fruit. The spring, .or “profichi,” the second, or “mam- 
moni,” and the third, or “mamme," the latter remaining upon the trees dur- 
ing the winter. The fig wasp (Blastophara grossorum) winter in the mamme. 
oviposit in the profichi, and develop a geneation within it. 
For a fuller account, see “Smyrna Fig Culture in the United States,’’ by 
L. O. Howard, Ph. D., Bulletin No. 7, United States Department of Agriculture. 
CAPRI NO. 1 — A very rapid, vigorous grower of spreading habits and very 
large leaves. Particularly valuable on account of producing an abundance of 
all crops — profichi, mammoni, and mamme and mature Ihe first profichi, so 
as to carry them through all the generation of the Blastophaga. 
CAPRI NO. 2 — A very upright grower, branches slender; leaves small. 
Tts priciple value is in maturing somewhat later than No. 1, as it lengthens 
the season .of caprification of the Smyrna. 
PERSIMMONS . 
The Japanese Persimmons (D. Kaki) are growing more into favor every 
year and they are especially valuable for Winter fruit. For the Southern 
States these Persimmons will be a most welcome addition to the fruit list. 
The Persimmons always command a high price in the market. Like all other 
Japanese fruits, there is much confusion in the names. 
AMERICAN — (D. Virginia) — Makes line ornamental specimens. Leaves 4 
to 6 inches long, glossy green above, glacuous beneath. Makes a round or 
conical rather open head, with crooked, twisted branches. 
DAI-DAI-MARU— Fruit very large, roundish, oblate, somewhat flattened; 
color dull orange; flesh firm, light yellow, juicy, good; with few or no seeds. 
GOSHI-GAKI— Fruit medium, oblate, rather flat; color bright red; flesh 
light orange color, with few seeds. 
HACHIYA— Very large, pointed; a little flattened at the stem; skin colored 
dull orange, covered with minute dark specks; flesh brownish yellow, flecked 
with red. 
HYA KUME — Very large, roundish, oblate; skin vermillion red; flesh 
rusty brown, juicy; very delicious. 
KURO-KUME — Medium, oblate; skin yellowish red; flesh orange colored; 
juicy and swe^t. 
TANA-NASHI — An excellent variety; medium to large, conical; skin 
smooth and translucent, reddish orange; flesh tender, melting; almost entirely 
seedless. 
