The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1877-04-04
u Asb auarp.
The japanese Persimmon.

Mr.. Henry Loomis, of San Francisco,
says, in letter to the Pacific Rural Press:
"There is no fruit in Japan more common
or popular than the persimmon. 1t has been
crossed and recrossed, until it is to Japan
what the apple is to America. The fruit is
found in about the same varieties of climate
as the wild persimmon of the Eastern States
and appears to be equally as hardy. Not
only will the tree stand the frost, but they
flourish where there are four months of win
ter. 1t Grows in China as far north as Pc
king, and viii probably grow to perfection
10 Oregon and even in Washington Terrific
ry. Its adaptation to the whole of California
is beyond all question. The various expert,
ments made have proved that the trees can
be readily trausplanted from Japan and sue
coed here. DR.. Burdell, of Marin county,
brought with him from Japan, a year ago, a
dozen trees, all of which are thrifty and
promise well. The grated trees bear in
about four or five years, while the seedlings
require double the time, and, like the apple
or peach, are not reliable.
There are two principal varieties of the
fruit, the first of which is large, round,
shaped like the Rhode Island Greening. The
flesh of this resembles the pear or apple and
it 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
country.
The second variety is oblong, resembling
in shape Mimic ball. This has 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-
licious fruits that l have ever tasted. This
fruit attains very large size. have seen
specimens that would weigh over pound
1t ripens the last of October and lasts until
the New Year. 1t is the variety mostly
dried and prepared like fgs for market.
There are many varieties that might be
introduced into this country, and which would
undoubtedly prove very desirable 1t is un.
questionsbly destined to become one of our
most common and popular fruits
l have just received from Professor W. E
Grifis, the author of The Mlkado's Empire,
the following statement.
GAS regards the value of the Japanese
persimmon 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 beautiful and
striking picture in landscape.
The timber furnished by this tree is very
valuable and is much used by the japanese
for carved work, cornces, solid articles OF
furniture, and such obi scts as requirea com
paratively heavy and close-grained wood,
which by it's color and tissue is well suited
for ornamentation and handsome utility
The juice expressed from unripe persimmons
forms very useful liquid for staining wood,
giving it rich brown color, like walnut.
Much of the carved wood and wooden
utensils and cabinets from Japan, often sup
posed to be 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, it is nutritious, pal
atable, and to high degree charged with
those chemical ingredients which give most
fruits their value in preserving the health
and purifying the blood. This fact is insist
ed on by the Japanese doctors, some of whom
| have known to cure their patients by
'persimmon cure, like that of the grape
cure of Southern Europe.
The most luscious japanese persimmons
are ripened by alright closure in casks con
tanning kaki Ia kind of beer made of rice,
which in two or three weeks perfect re-
flavor. Unlike our fruit, the Ja-
panese species ripen without frost, though |
frost improves the common varieties.
The large amount of grape sugar in this
frut has set some persons experimenting on
hem, to determine whether sugar could be
extracted in paying quantities. l do, not
know whether satisfactory results have yet
been obtained. The fact of their containing !
10 much saccharine matter is the reason of
he ease with which they may be dried or
cured, in which form they are sold as sweet
meats in Japanese shops"