Evening star., 1898-02-26
LOVED BY NEGROES AND ,POSSrNs.
The Persimmon After 1t Has Been
WEinkled by Frost


From the Pinehurst CN. o. Outlook
Just two years ago 1 went forth one fine
January morning to search the surrounding
country for some plants 1 needed for the
plantations in town. In due time I found
what I wanted. but instead of being con-
tented with my easy success 1 went fur
ther on and soon came into trouble-tbat
Is, 1 lost my way-and dinner hour came
before knew where 1 was at" did not
need to starve, however, and 1t was then
and there that the resources of this SEEM
ingly SO desolate country became apparent
TO me. and though no hospitable shanty
was visible, the woods laid the table and a
dainty one in the bargain, for 1 could
FEAST on persimmons. drink my own and the
rest Of mankind's health in clear ice cold
spring water, and finish up by finding my
dessert In priclxly pears. 1t may not be
quite devoid of interest that 1 discovered
soon after that L 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 1 always try
to cultivate the taste of our guests from
the north so that they may share my lik.
ing.
For those who like to know a little more
OF the whereabouts of the persimmons l
write the following notes: The persimmon
(Diospyros virginiana) grows nearly every
where In North Carolina and is found as
Tar north as New York state and Rhode
Island, but commonly it is not hardy be-
yond Philadelphia. II will be easily recoe-
nized in our woods by it's perfectly SYM
metrical growth, and its grayish some
what rough bark, and, last but not least,
by Its 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. (McKenzies farm) The
md orln
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 follow
ed by the quickly developing fruit, which
attains its full size and color by August
But woe to the investigating stranger who
might be tempted to try these inviting
looking plum-like fruits Holy horror will
soon depict itself upon his face and his
mouth will at once take all kinds OF forms
from whistling to a broad grin. He win
swear off the use OF persimmons for all
time to come, and-will like them tn,
more later on. For. mind We, at that time
the fruits are puckering and astringent
above all things, and want to be left quite
alone.
Everything. however. cometh unto him
who waits, and the first early frost will
accomplish quite a marvellous metamorpho-
sis. Instead of looking smooth and plump
any more. they will then be somewhat
withered and. best of all, the despisable as
tringent taste will have made way to a
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 fol-
lowing the old druggists adage, Shaken
before taken" and accordingly he shakes
the tree and does not mind to pick up
the juicy fruit from the ground. The ripe
fruits are sometimes used I'm the making of
a beer-simmon beer-which is said to be
mot bad;" while the fermented fruit fur
nishes a brandy that improves with age
The wood is found very useful for shoe
lasts, mallets and violins. and is regarded
as an equal to ash or beech and nearly
coming up to hickory. A decoction of the
astringent inner bark is supposed to be
salubrious against intermittent fevers
There halls from Japan another species OF
persimmon. the Diospyros kaki, which Of
fers some special advantages. 1t bears
much larger, and, II possible, sweeter
fruits than our native representative. and
the fruits are as delicious before as the,
are after frosts. This Japanese persim-
mon is fairly hardy with u.s. and unde
propagation now in our nurseries