The age-herald., 1898-03-06
LOVED BY NEGROES AND 'pOSsUns.
The Persimmon After It Has Been WrinkFed by
 Frost

From the Pnehurst (N. O Outlook.
 Just two years ago went forth one fine January morning to search the surround ing country for some plants needed for the plantations in town. In due time I found what I wanted, but instead of be- ing contented with my easy success went further on and soon came itno trouble that is, lost my way-and~ dinner hour came before I knew where I was at." I did not need to starve, however, and it was then and there that the resources of this seemingly so desolate country became ap- parent to me, and though no hospitable shanty was visible, the woods laid the ta- ble, and dainty one in the bargain, for l could feast on persinmons, drink my own and the rest of manlxind's health in clear ice cold spring water and finish up by finding my dessert in prickly pears. It may not be quite devoid of interest that discovered soon after that had not been far from Pinehurst at all, only had circled around the town instead of cutting through. Since that day have preserved a deep gratitude toward our native fruits, and I always try to cultivate the taste of our guests from the north that they may share my liking
 For those who like to know little more of the whereabouts of the persimmons I write the following notes: The persim- mon Dlospyros virginiana) grows nearly everywhere in North Carolina and is found as far north as New York state and Rhode Island but commonly it is not hardy be- yond Philadelphia. It will be easily rec ognized in our woods by its perfectly sym metrical growth, and its grayish, some what rough bark. and, last but not least, by it's fruits. Though usually not higher than fifteen to twenty feet with us, there are specimens in this vicinity over forty feet tall and of trunk diameter of about fifteen inches. (McKenzie's farm) The foliage is bright green and glossy, appears early and changes to purple before drop ping. The rather insignificant whitish blossoms open in June, are fragrant and much relished by bees. They are followed EbY the quickly developing fruit, which at stain it's full size and color by August. But f woe to the Investigating stranger who might be tempted to thy these inviting Hooking plum-like fruits Holy horror will soon depict itself upon his face, and his mouth will at once take all kns of forms from phistling to broad grin. He will swear off the use of persimmons for all time to come, and-will like them the more later on. For, mind ye at that time the fruits are pickering and astringent abOye al things, ana want to De leit qulle alone.
 Everything, however, cometh unto him who waits, and the first earl yfrost will accomplish quite marvellous metamorpho- sis Instead of looking smooth and plump any more, they will then be somewhat withered and best of all, the depisable as- tringent taste will have made way to delicious sweetness resembling somewhat that of dates. Now the time has come for man and 'possum to revel in simmons. The gourmet will fare even better yet by following the old druggists adage, "Shak- en before taken" and accordingly he shakes the tree and does not mind to pick up the juicy fruit freaa--the ground. The ripe fruits are sometimes used f1-tirr- lnak- ing of beer-simmon beer-which is said to be mot bad:" while the fermented fruit furnishes a brandy that improves with age The wood Is found very useful for shoe lasts, ma1ets and violins and Is re- garded as an equal to ash or beech and nearly coming up to hickory A decoction of the astringent inner bark is supposed to be salubrous against intermittent fe- vers.
 There halls from Japan another species of persimmon, the Dospydos kabi. which offers some special advantages. It bears much larger, and, if possible sweeter fruits than our native representatives, and the fruits are as delicious before as they are after frosts. This Japanese persim- mon is fairly hardy with us. and under propagation now in our nurseries.