Japanese Persimmons. 
21 
been very satisfactory indeed. It requires the least work, the least fertilizer and the least attention of any 
fruit I have on my place.” The same year N. Woodworth said : “ The profit of the Kaki as a market crop 
seems fully settled by the sales of last season’s fruit. 
Returns show from $3 to $4 per box.” In 1894, C. F. 
A. Bielby said : “I 
shipped quite a large 
quantity last year, 
and every box I was 
able to put in the 
market sound sold 
for a very good 
price.” S. S. Har¬ 
vey said: “My fruit 
went to Chicago in 
good condition, and 
brought me from 2 x /z 
to 2 Y\ cents apiece.” 
T. K. Godbey found 
a good market near 
home ; he had ship¬ 
ped some, one ship¬ 
ment, fifteen days en 
route, netted $2 per 
box; he had received 
as high as $3 net. 
The box referred to 
contains a little less 
than a bushel. 
Correct Names. 
The varieties were 
badly mixed as they 
came from Japan, 
and are still much 
confused. It is safe 
to say that not one- 
half the varieties 
heretofore offered 
for sale have been true to name. After fruiting a great many varieties, as many as nineteen in a single 
season, and after several years’ careful study of the subject, including a comparison of varieties from many 
orchards and sections, we feel warranted in saying that our list embraces the most valuable varieties, and 
that the names given ai'c correctly applied. While Chief of the Division of Pomology, U. S. Department 
of Agriculture, Prof. H. E. VanDeman wrote: “Your description of varieties exactly accords with my 
own.” We guarantee varieties sent out true to name. These are points worth considering in purchasing 
Japan Persimmon trees. 
Characteristics of the Fruit. 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 appear¬ 
ance, 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 
Hyakume 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 full 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. Seeds accompany the dark flesh. The light-fleshed kinds are seedless. The kinds with 
mixed flesh have seeds in proportion to the quantity of dark flesh. 
Time of Ripening. The first Persimmons (in August) are Zengies ; the whole crop does not come on at 
this time, however, but continues to ripen for sixty days. Nos. 23 and 129 come in soon after the first Zengies, 
ripening their whole crop together. No. 129, although not a large fruit, is a good shipper, an excellent 
fruit, and perhaps the best early market sort. No. 72 begins ripening very soon after Zengi, and, like the 
latter, does not ripen up at one time, but continues for two months. Following 23 and 129, early in Septem- 
Hyakume (Japanese Persimmon). 
Natural size. (See page 22.) 
