The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1877-04-14
FARM AND GARDEN.


Mr.. Henry LOOMS, OF San Francis CO, says
IN letter TO the Pacific Rurai Press:
There is no fruit in Japan more common
or popular than the persmmon. II mas oeen
crossed and recrossed, until 1t is 10 Japan
what the apple is to America The iIult j.
found in about the same varieties Oh climate
as the wild persimmon of the Eastern states
and appears to be equally us hardy NOT Oh
" will the tree stand frost, but they Hourlsh
where there are tour months OF winter. II
grows in China as far north as Peking, and
will probably grow to perfection in Oregon
and even in Washington Territory.
There are two principal varieties of the
fruit. the first of which is large, round, shap-
ed like the Rhode Island GreeniDg The
flesh of this resembles the pear or apple and
il is eaten in the same manner. Its color is
rich, golden, and the meat juicy, vinous and
firm 1t rIpens in November and keeps well
until March. We have seen specimens four
and five inches IN diameter, and it could be
readily transplanted to any part OF the coun.
try. -:
1.-The second variety is oblong, resembling
in shape Mimic ball. This has a deeper,
darker shade than the other; is soft, sweet
and custard-like; is eaten with spoon: and
with cream and sugar, is one of the most de-
llcious fruits that have ever tasted. This
IL UT Il NCly SC olLC' ue'S SSSN
specimens that would weigh over pound.
Il ripens the last of October and lasts until
the New Year 1t is the variety mostly dried
and prepared like figs for market.
There are many varieties that might be
introduced into this country, and which would
undoubtedly prove very desirable. 1t is un-
questionably destined to become one of our
most common and popular fruits.
81 have just received from Prof. We Grli'
ifs, the author of'The Mikado's Empire, the
following statement:
"As regards the value of the japanese per-
simmOn there can be but one opinion. The
tree itself is one of the handsomest Of fruit
trees, and in the fall, with Its golden-hued
fruit hanging to the branches after the leaves
have fallen, forms n beautiful and striking
picture in a landscape.
1.-the timber furnished by this tree is very
valuable and is much used by the japanese
for carved work, cornices, solid articles OF
furniture, and such objects as require com
paratively heavy and close-gralned wood,
which by Its color and tissue is we'll suited
for ornamentation and handsome utility.
The Juice expressed from unripe perslmmons
forms very useful liquid for staining wood,
giving it rich brown color like walnut
"'Much of the carved wood and wooden
utensils anu CuDlutlS lTOul japan, OtlCu sup
posed to he walnut by our people, Is IN reali-
ty only common wood, stained with persim-
mon juice Some of the most elegant wood
carvings at the Centennial were of this ma
ture.
"'As to the fruit itself, 1t is nutrlciouS, pal
atable, and 10 high degree charged with
those chemical ingredients which give most
fruits their value IN preserving the health and
purifying the blood. This fact is insisted on
by the japanese doctors, some Of whom |
have known to cure their patients by a per
simmon cure like that Of the grape cure OF
Southern Europe
1.-The most luscious japanese persmmons
are ripencd by alright closure in casks con-
taining kaki "a kind of beer made of RICE,
which in two or three weeks perfect remark.
able flavor. Unlike our fruit, the japanese
species ripen without frost, though frost i'm
proves the common varieties.
1.-The large amount Of grape sugar in this
fruit has set some persons 10 experimenting
on them, to determine whether sugar could
be extracted in paying quantities. | do not
know whether satisfactory results have yet
been obtained. The fact of their containing
so much saccharine matter is the reason of
the ease with which they may be dried or
cured, in which form they are sold AS sweet
meats in japanese Shops"