FRUIT DEPARTMENT — 
Japanese Persimmons 11 
Japanese Persimmons 
(Diospyros Kaki) 
Price of trees, one-year grafts, 3 to 5 feet, 25 cents each, $2 for 10. 
The Japan Persimmon is thoroughly adapted to the Cotton Belt. 
The tree is a vigorous grower, an early and prolific bearer. 
region, 
be thinned out, leaving only a number commen- 
surate with the size of the tree. The fruit varies 
in color and shape. The dark-fleshed varieties 
are never astringent, but the light-fleshed varie- 
ties should never be eaten until soft. The flesh 
also varies in color; in the pointed varieties it is 
usually deep orange; in these it remains solid and 
quite astringent until November, but becomes soft 
and edible after being house-ripened. In the 
round varieties, those having dark brown flesh are 
edible while still solid, while most of those with 
orange flesh should be allowed to become soft be- 
fore being eaten. The fruit of nearly every va- 
riety begins to color when half-grown, but should 
be allowed to hang on the tree until just before a 
frost is expected, or in the case of the early ripen- 
ing varieties, when fully soft. If gathered before 
a frost, there is a slight astringency next to the 
skin, but this disappears after being kept in the 
house for a few days or weeks. If allowed to be 
slightly touched by frost the flavor is much im- 
proved, but the fruit will then not keep many 
days. Gather the fruit before frost if intended for 
keeping ; some varieties will remain sound until 
January or February. The flesh is soft, rich and 
sweet, and of a slight apricot favor. Some varie- 
ties will be perfectly seedless during one or more 
years, and again every specimen will contain more 
or less seeds the following season. 
The list which we give includes the best and 
most distinct varieties, with their meaning in 
Japanese. 
Hachiya ( Beehive, in Japanese. —Synonyms: Costata 
Imperial, Yomato). Oblong, with a blunt apex, 
slightly ribbed; 24x 3 inches; average weight 5 
ozs.; flesh deep orange-red, astringent while solid, 
but sweet and very good when soft. Should be 
house-ripened, and can be kept until March. Tree 
of vigorous and tall growth. 
Hiyakume (100 “me,” a unit of Japanese weight). 
This is perhaps the most desirable of all the 
round, red-fleshed varieties, and as the fruit affects 
various shapes, it is known under many names, 
such as Pound, Tane-nashi, or Seedless, etc. The 
Agricultural Bureau of Tokio gives the latter name 
to a variety with black mottled apex, but we find 
both round and elongated forms upon the same tree, 
as also uniformly orange and orange-yellow colored 
specimens, while many are heavily tipped with black. 
This variation of form and colors has doubtless led to 
It does especially well in the coast 
As it is apt to overbear, the fruit should 
TSURO-NO-KO PERSIMMON. 
flattened, but elongated forms are quite common upon 
the same branch. Flesh bright orange-red; keeps 
very late; must be soft before being edible. Tree of 
moderate height. 
Miyo-tan (Mazelli). Round or slightly oblong; 
2% inches in diameter; average weight 5}4 ounces; 
slightly ribbed; skin deep orange-red ; flesh usually 
deep brown-red, but bright red or half brown speci- 
mens are often produced upon the same tree, the result 
of cross-fertilization by other varieties. Tree of 
medium or dwarf growth; exceedingly prolific. Fruit 
keeps very late. The brown-fleshed specimens are 
edible while solid, and become so as early as 
October 1. 
Tsuro-no-ko (Stork Egg; Mino kaki). Large, 
oblong, 2% x 3% inches; weight 4 to 5 ounces, some- 
times 10 ounces. Skin bright red, some specimens 
covered with black at apex; flesh red, very good; 
keeps late. Edible only when soft. Foliage long and 
shiny; tree compact, of vigorous growth. 
By Clarence M. Weed, D.Sc., Professor of Entomology and Zoólo 
culture. 
with many illustrations. Cloth, 1zmo. $1.50. 
, New Hampshire College of Agri- 
A practical manual concerning noxious insects, and methods of preventing their injuries. 334 pages, 
