Glen Saint Mary Nurseries 
Deciduous Fruits 
Notes on Varieties of Persimmon 
Some of the varieties have dark flesh, others light flesh, still others a mixture of the two. The 
light and dark flesh differ radically in texture and consistency, as well as appearance, and when 
found in the same fruit are never blended, but always distinct. The dark flesh is never astringent, 
the light flesh is astringent until it softens. The dark-fleshed fruit is crisp and meaty, like an apple, 
and is edible before it matures. Some of the entirely dark-fleshed kinds improve as they soften, 
like Hayakume and Yeddo-ichi; others are best when still hard, like Zengi and Taber’s Nos. 23 and 
129. As they are good to eat before they are ripe, it is not so important that the dark-fleshed kinds 
be allowed to reach a certain stage before being offered to consumers unfamiliar with the fruit. 
The light-fleshed kinds, and those with mixed light and dark flesh, are very delicious when they 
reach the custard-like consistency of full ripeness. In some the astringency disappears as the fruit 
begins to soften, as with Yemon, and in a less degree with Okame and Tane-nashi; in others it persists 
until the fruit is fully ripe, as with Tsuru. The light-fleshed kinds should not be offered to consumers 
unacquainted with the fruit until in condition to be eaten. A person who has attempted to eat one 
of them when green and “puckery” will not be quick to repeat the experiment. The “puckery” 
substance in the immature Persimmon is tannin. As the fruit ripens, the tannin forms into crystals 
which do not dissolve in the mouth, and in this way the astringency disappears. Seeds accom¬ 
pany the dark flesh. The light-fleshed kinds are usually seedless. The kinds with mixed flesh 
have seeds in proportion to the quantity of dark flesh. Hyakume, Zengi and Hachiya are usually 
overspread at the blossom end with penciling or network of dark lines, and this sometimes occurs in 
other kinds. 
The first Persimmon to ripen is Zengi, in August; the whole crop docs not come on at this time, 
however, but continues to ripen for sixty days. Nos. 23 and 129 come soon after the first fruits of 
Zengi, ripening their whole crop together. No. 129, although not a large fruit, is a good shipper, and 
excellent fruit, and perhaps the best early market sort. Following 23 and 129, early in September, 
come the first Okames, continuing to ripen for a month. Hyakume ripens from September 15 to 
30, the bulk of the crop ripening together, which is also true of Yemon, which ripens next. 
Some fruits of Triumph ripen in September, and it continues to ripen its fruits until December. 
At any time after the middle of October, the whole crop of Triumph may be removed and ripened 
off the trees. Tane-nashi ripens with Yemon and Hachiya with Okame, Yeddo-ichi early in October, 
Costata later in the month, and Tsuru latest of all, often hanging on the trees until midwinter. 
Tane-nashi, Triumph, Okame, Yemon and Yeddo-ichi excel in quality, perhaps in the order 
named. Okame, on account of its long season, exquisite beauty, and superior quality, is the best for 
home use and local market. I Iachiya is valued for its immense size and showiness. For market, 
Tane-nashi and Yemon, of the light-fleshed kinds, and Hyakume and Yeddo-ichi, of the dark-fleshed 
kinds, are good shippers and desirable; Okame is also good. For early market, Taber’s No. 129 
ranks first , but Taber’s No. 23 and Zengi are also desirable. For late market, Costata (this variety 
is very distinct and handsome in both tree and fruit). For very late market, Tsuru. 
PRICES ON PERSIMMONS. 
Medium size, 2 to 3 feet . 
Standard size, 3 to 4 feet. 
Large size, 4 to 5 feet. 
Extra size, 5 to 7 feet .... 
We can supply all varieties listed except Triumph in well- 
branched, 2-year size . 
Each 
Per 10 
100 
1,000 
So 20 
Si 50 
$13 00 
$110 00 
2 5 
2 00 
17 00 
140 00 
30 
2 50 
20 00 
160 00 
40 
3 00 
25 00 
200 00 
50 
4 00 
35 00 
VARIETIES DESCRIBED 
Costata. Medium size, conical, pointed, 
somewhat four-sided; diameter 2 l /% inches longi¬ 
tudinally and 2^8 inches transversely; skin sal¬ 
mon-yellow; flesh light yellow, dark flesh and 
seeds occurring seldom; astringent until ripe, 
then very fine; one of the latest to ripen; a 
good keeper. Tree distinct; a rapid, upright 
grower; foliage luxuriant. 
Hachiya. Very large, oblong, conical, with 
short point; very showy; diameter 3% inches 
longitudinally and 3 ]/2 inches transversely; skin 
dark bright red, with occasional dark spots or 
blotches and rings at the apex; flesh deep yel¬ 
low, sometimes having occasional dark streaks, 
with seed. Astringent until ripe, then very fine. 
The largest and handsomest of all. Tree vigor¬ 
ous and shapely. 
Hyakume. Large to very large, varying from 
roundish oblong to roundish oblate, but always 
somewhat flattened at both ends; generally 
slightly depressed at the point opposite the 
stem; diameter 2% inches longitudinally and 
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