Japanese Persimmon, Tsuru 
JAPAN PERSIMMONS, continued 
meaty, like an apple, and is edible before it matures. Some of the entirely dark-fleshed kinds 
impro\e as they soften. I'he Ii,u,ht-neshed kinds, and those with mixed light and dark llesh, 
are very delicious when they reach the custard-like consistency of full ripeness. In some the 
astringency disappears as the fruit begins to .soften ; in others it persists until the fruit is fully 
rii;)e. Seeds accompany the dark flesh. Light-fleshed kinds are seedless. Those with mixed 
flesh have seeds in proportion to the cpjantity of dark flesh. 
We have for several years devoted a great deal of study to this fruit, and have fruited a 
great many tlifferent varieties. The descriptions of the following varieties, which include the best, 
were made by ourselves, and mostly from the fruit in liand. 
COSTATA. Medium size, conical, pointed, 
somewhat four-sided ; diameter 2^ inches longi¬ 
tudinally and 2^ inches transversely ; skin 
salmon-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 ; the most ornamental 
of all the varieties mentioned. 
HACHIYA. Very large, oblong, conical, with 
short point ; very showy ; diameter inches 
longitudinally and V2 inches transversely ; skin 
dark, bright red, with occasional dark spots or 
Idotches and rings at the apex ; flesh deep yel¬ 
low, sometimes having occasional dark streaks, 
with seed. Astringent until ripe, then very fine. 
'I'he largest and handsomest of all. Tree vig¬ 
orous and shapely. 
HYAKUME. Large to very large, varying 
from roundish oblong to roundish oblate, but 
always somewhat flattened at both ends ; gen¬ 
erally slightly depressed at the point opposite 
( 29 ) 
