FLORIDA STATE HORTICULTURAL SOCIETY. 
33 
flavor of the naturally ripened fruit 
w^as replaced by a pleasant sub-acid fla¬ 
vor. 
It was in the g-reenest or firmest lot 
that the least external change and the 
greatest internal change took place. 
After sixteen days’ standing in the closed 
jars, this lot was entirely firm and 
the flesh was of a darker and richer 
color than those of the same stage not 
fermented. They were free from the 
puckery quality. It was a flavor that 
one would not as readily become tired 
of as in the case of the naturally rip¬ 
ened fruit. 
From this experiment, it is shown 
beyond a doubt that the fruit is im¬ 
proved by this process. It also clearly 
shows that tO' obtain the best results 
fresh, firm fruit, free from bruises, 
should be used. The fermented fruit 
keeps much better in closed vessels 
than when exposed to the air. We 
would suggest, therefore, that the fer¬ 
mentation vessels be so constructed 
as to allow them to be closed after a 
portion of the fermented fruit has been 
removed. 
Mr. Gibbs—Had the fruit used in 
your experiments ripened to its natur¬ 
al color? 
Mr. Winters—No, sir. It was firm 
and totally unfit for eating. 
Mr. Gibbs—A good many of them 
get their full color before they are fit 
for eating. 
Mr. Winters—This was not that va¬ 
riety. 
Mr. Rowe—What can I do to pre¬ 
vent my persimmons from losing nine¬ 
ty-five per cent, of their fruit after 
they are set? 
Mr. Hollingsworth—I have always 
found that non-cultivation is the best 
3 
for the persimmons. I have lost all my 
fruit by cultivation. 
Mr.-Do you fertilize? 
Mr. Hollingsworth—Where you find 
persimmons growing naturally, I think 
it is a mistake to fertilize. Persim¬ 
mons have off years, and some years 
they will produce heavily, while the 
very next year their yield will be very 
scanty. 
Mr.-What about mulching? 
Mr. Penny—Mulching is beneficial. 
The persimmon feeds almost on top 
of the ground. The roots spread out 
almost at the surface of the ground and 
where you use the mulch it gives them 
a chance to feed on the surface right 
where the roots are. It gives'the nat¬ 
ural conditions of the hammocks and 
low places where they grow naturally. 
Mr. Rowe—Do you have any trouble 
from dropping under the mulch system 
of culture ? 
Mr. Penny—When we have a heavy 
crop, we usually lose about nine-tenths 
of the crop and still have too much. 
I have seen our trees, breaking to 
pieces with the fruit on them, and at the 
same time they have lost nine-tenths 
of their bloom. I have shipped several 
thousand crates of persimmons, but we 
have cut the trees all down except a 
few on the outside of the grove. There 
is not enough money in them commer¬ 
cially in comparison with the citrus 
fruits such as oranges and grape fruit. 
There is also the same trouble with 
persimmons as that mentioned by Mr. 
Hubbard about grapes; they come in 
competition with northern fruits, and 
the transportation costs us too much 
for the prices realized by the fruit. We 
find that the persimmon grows well 
with us, and I cannot think of another 
