Now, it must not be expected the presence of 
Gailey trees in an orchard will cause every flower 
to set fruit. It would be a misfortune if it did that, 
for the trees would be so overloaded that they could 
not thrive. Neither will they take the place of suit- 
able soil and climate, good care, good cultivation, 
cover-crops and fertilizer; but, given these, Gailey 
will insure crops of fruit on Japan Persimmon trees. 
Introduction of Fuyugaki 
In connection with our Persimmon investigations 
which led up to the discovery of why the trees dr op- 
ped their fruit, and the introduction of staminate 
Persimmon varieties, we introduced and have tested 
a very large number of varieties from different parts 
of the world. Among these Persimmons was one 
sent us by the section of Seed and Plant Introduc- 
tion, U. S. Department of Agriculture, Washington, 
D. C., in 1913, under the name Fuyugaki. This var- 
iety possesses several characteristics which place it 
in a class by itself. So far as our observation goes 
it is never astringent, it is always light fleshed, it 
is edible while still hard and may be peeled and 
eaten like an apple. It keeps well, and in quality it 
is one of the very best. The fruit is of medium size, 
rather flattened, beautiful deep red in color, and the 
tree is very prolific. It can be placed on the market 
while still hard, and can be eaten without waiting 
for the fruit to soften. September-October. 
Notes on Varities 
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 con- 
sistency, as well as appearance, and when found in 
the same fruit are never blended, but always dis- 
tinct. The dark flesh is never astringent, the light 
flesh is astringent until it softens. The dark flesh- 
ed 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, 
others are best when still hard, like Fuyugaki, Zengi 
and Taber No. 23. 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 ripe- 
ness. In some, the astringency disappears as the 
fruit begins to soften, as 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 exper- 
iment. The “puckery” substance in the immature 
Persimmon is tannic acid. As the fruit ripens, the 
tannic acid forms into crystals which do not dis- 
solve in the mouth, and in this way the astringency 
disappears. Seeds accompany 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. |... 
FUYUGAKI: See “Introduction of -Fuyugaki’” fox 
description. 
GAILEY: Small oblate-conical, apex rounded, with 
small sharp point often marked with circular lines; 
color dull red, surface pebbled; flesh dark about the 
seeds, meaty, firm, juicy; seeds flat, oval, rather 
long. This variety is noteworthy for the production 
of staminate flowers for the pollination of the pis- 
tillate flowers of other varieties. Original tree on 
our grounds near Eagle Lake, Florida. Recommend- 
ed for its flowers, but not for its fruit. 
