64 
FLORIDA STATE HORTICULTURAL SOCIETY. 
this society last year on this subject I did 
not expect to say anything at this meet¬ 
ing. Nevertheless there are a few re¬ 
marks I would like to make. 
I most heartily endorse the remarks 
of Mr. Hampton, in the paper just read, 
on the use of the word “kaki.” We do 
not call an orange a peach, or a pineapple 
by its botanical name and I see no reason 
why we should do so with the persimmon. 
We have a good English name for the 
fruit so why not use it. I would very 
much like to see that the word “kaki’’ 
discontinued in the reports of this society. 
I have been at considerable pains for 
several years past to introduce this fruit 
into northern markets as the Japanese 
persimmon and if I have to begin all 
over again with “‘kaki” I shall despair 
of success. 
Up till this season I was under the im¬ 
pression that the persimmon was so late 
blooming as to be immune from frost but 
this spring a frost on March 21st damag¬ 
ed the crop considerably. 
As regards markets, some places will 
have them while others will not. In New 
York they sell fairly well, yet Boston 
which is only a short distance away, will 
not give a paying price for them. It 
looks as though the Bostonians were too 
conservative and would not eat anything 
that is new. 'Since reading a paper on 
persimmons here last year my orchard of 
the Haycheya variety shows signs of in¬ 
creasing its crop with the increased age 
of the trees. 
Mr. Griffing.—Is the Yemon variety 
holding its fruit as well as the others. 
Mr. Macklin.—I have only three varie¬ 
ties in commercial quantities, the Hya- 
kume, Tannenashi, and Haycheya, the 
Tannenashi I find to be the best. 
Mr. Henderson.—We can have the per¬ 
simmon so long that I think there are 
few fruits better. We can have them 
from the first of August until March. I 
have only six varieties. The Tannenashi 
is the best I have. They are of a large 
beautiful shape and carry well, better 
than any I have. I kept some of them 
until after Christmas and they were per¬ 
fect. I think we should have more Japan¬ 
ese persimmions and grapes. 
Mr. Griffing.—I would call attention 
to the fact that we may use the persim¬ 
mon to good advantage in diversifying 
our products. The Japanese persimmon 
is the very best food for hogs. There is 
one variety the Zengi that ripens and 
commences dropping in August and con¬ 
tinues until December. Hogs are very 
fond of these and will fatten on them. 
Mr. Steele.—In their report on figs, 
there are two varieties left out that have 
proven to be very good with me. The 
Celeste, the little sugar fig, as it is called 
is always to be desired. The Poulette fig 
is one of the best that I ever tasted. 
Mr. Blackman.—Some four or five 
years ago there was quite a stir about the 
Key grape. At several different times 
there were brought to my office, bunches 
that weighed from 3 to 5 pounds each, 
and much larger bunches have beeq 
known to be produced. So far as we 
know they are a very good grape; but will 
not compare with some of the finer va¬ 
rieties. There is one difficulty regard¬ 
ing this grape, the berries do not ripen 
evenly and the vines are short lived. I 
know one party who secured a good many 
cuttings, all of which grew for a time 
and then died. Rev. Bolton of Cocoanut 
Grove at one time had a number of vines 
in fruiting; but they have since died out. 
