JAPAKESE PEES 
 
 By 
 
 F. H. Burnette
 
 UNIVERSITY OF CALIFORNIA 
 AT LOS ANGELES
 
 Bulletin No. 99. 
 
 December 1907. 
 
 Agricultural Experiment Station 
 
 OF THE 
 
 Louisiana State University 
 and A. & M. College, 
 
 BATON ROUGE. 
 
 DIVISION OF SUBTROPICAL HORTICULTURE 
 
 BERKELEY, CALIFORNIA 
 
 Japanese Persimmons 
 
 F. H. BURNETTE 
 
 BATON ROUGE: . 
 
 THB DAILY STATB, OFFICIAL JOURNAL OF LOUISIANA. 
 1907. 
 
 DIVISION OF SUBlflOPICAL HOKTICUlTURt 
 
 GE OF ACWCUITURE 
 BERKELEY, CALIfOWHA
 
 LOUISIANA 5TATE UNIVERSITY 
 and A. and M. College. 
 
 LOUISIANA STATE BOARD OF AGRICULTURE AND IMMIGRATION, 
 
 EX-OPFIOIO: 
 
 GOVERNOK NEWTON C. BLANCH ARD, President. 
 
 H. L. FDQUA, Vice Preitidtnt Hoard of Supervisor!. 
 
 CHARLES SCHULER. Commissioner of Agriculture and Immigration. 
 
 THOMAS D. BOYD, President State University. 
 
 W. R. DODSON, Director Experiment Stations. 
 
 MEMBERS: 
 
 JOHN DYMOND, Belair, La. LUCIEN SONIAT, Camp Parapet, La. 
 
 J. SHAW JONES, Monroe, La. C. A. TIEBOUT, Roseland, La. 
 
 FRED SKIP, Alexandria, La. C. A. CELESTIN, Houma. La. 
 
 H. C. STRINGFELLOW, Howard, La. 
 
 STATION STAFF: 
 
 W. It. DODSON, A.B., B.S., Director, Baton Rouge. 
 
 R E. BLODIN, M.S., Assistant Director, Audubon Park, New Orleang. 
 
 J. O. LEE, B.S., Assistant Director, Calhoun. 
 
 J. B. GARRETT, B.S., Acting Assistant Director, Calhonn. 
 
 S. E. McCLENDON, B S., Assistant Director, rfaton Kouge. 
 
 FRITZ ZERBAN, Ph.D., Chemist, Audubon Park, New Orleans. 
 
 H. P. AGEE, B.S., Chemist and Sugar Maker, Audubon Park, New Orleans. 
 
 J. A. HALL, Jr., B.S., Chemist, Aud bon Park, New Orleans. 
 
 J. K. McHUGH, Secretary and Stenographer, Audubon Park, New Orleans. 
 
 O. D. HARRIS, M.S., M.A , Geologist, Baton Rouge. 
 
 F. L. WHITNEY, Assistant Geologist, Baton Rouge. 
 
 J. E. HALLIGAN, B.S., Chemist, Baton Rouge. 
 
 "W. G. TAGGART, B.S., Assistant Chemist, Baton Rouge. 
 
 H. L. GREEN, B.S., Assistant Chemist, Baton Rouge. 
 
 A. P. KERR, B.S., Assistant Chemist, Baton Rouge. 
 
 J. C. SUMMERS, B.S., Assistant Chemist, Baton Rouge. 
 
 R. BAUS, B.S., Assistant Chemist, Baton Rougre. 
 
 ROGER P. SWIRE, Treasurer, Baton Rouge. 
 
 L. O. REID, Farm Manager, Baton Rouge. 
 
 WILMON NEWELL, M.S., Entomologist, Baton Kouge. 
 
 F. H. BURNETTE. Horticulturist, Baton Rouge. 
 
 W. H. DALRYMPLE, M.R C.V.S., Veterinarian, Baton Rouge. 
 
 H. J. MILKS, D.V.M., Assistant Veterinarian and Bacteriologist, Baton Rouge. 
 
 H. R. FULTON, M.S., Plant Pathologist, Baton Rouge. 
 
 J. T. TANNER, Secretary and Stenographer, Baton Rouge. 
 
 IVY WATSON, Farm Manager, Calhoun. 
 
 J. O. LEE, Jr., B.S., Charge of Feeding Experiments, Calhoun. 
 
 THH BOLLBTINS AND REPORTS will be sent free of charge to all farmers on 
 application to the Director of the Stations, Baton Rouge, La.
 
 DIVISION OF SUBTROPICAL HORTICUITURI 
 
 COLLEGE OF AGRICULTURI 5 
 
 BERKELEY, CALIFORNIA 
 
 Japanese Persimmons. 
 
 F. H. Burnette. 
 
 For a number of years Japanese persimmons have been 
 grown throughout the Southern States. For eighteen years a 
 number of varieties have been grown at the State Experiment 
 Station. Nearly all of the varieties grown have fruited, and 
 although there is great 'confusion concerning their names, enough 
 has been learned concerning some of the well-established 
 varieties, to publish this brief statement of their growth and 
 productiveness. 
 
 The Japanese persimmons were introduced into this country 
 by the United States Department of Agriculture, largely 
 through the efforts of Prof. H. E. Van Deman, while he was 
 in charge of the pomological work of that department. They 
 were grown in various sections, but it was soon found that they 
 would not thrive well very far north of the 36th degree of lati- 
 tude, hence they have been grown to some extent, more as a 
 curiosity or novelty than as a commercial product. A zero tem- 
 perature is very injurious to them in many cases fatal. 
 
 In Louisiana they have been grown for a number of years, 
 but not as an orchard fruit. The great abundance of the native 
 persimmons whi'eh can be obtained so easily, and the natural 
 taste which prevails for the native product also have tended 
 to prevent any widespread interest in the culture of the Japanese 
 persimmon. In Japan, as a fruit, they have the same standing 
 that apples possess in the Northern United States, hence are of 
 great economic importance. They are grown in great abundance, 
 and are put to many and varied uses. The Japanese methods 
 of treatment to correct the astringent qualities of the unripe 
 fruit are not fully understood in America, but investigations 
 now in progress will determine the steps that are necessary to 
 accomplish this object, and one of the greatest drawbacks to 
 the growing of the fruit will thus be eliminated. 
 
 ROPCAL HORTICULTURE 
 COLLEGE OF AGRICULTURE 
 BERKELEY, CALIFORNIA
 
 Being so very prolific, easily grown, and having such ex- 
 cellent qualities ior transportation, there should be nothing to 
 hinder the extension of their culture, for the Northern markets 
 as well as for' local consumption. 
 
 It is confidently believed, that easy and successful treat- 
 ment will be brought out, that will correct the astringency of 
 the fruit before softening, and thus present a fruit that is 
 healthy and luscious and capable of being put to a large number 
 of uses. 
 
 CONSIDERED BOTANICALLY. 
 
 There are a large number of species in the genus to which 
 the persimmon belongs, but only two are mentioned as of any 
 economic importance, native to America, and two likewise native 
 of the Orient. These are : 
 
 Diospyros Virginiana The native wild persimmon of the 
 Southern States. 
 
 Diospyros Texana Wild persimmon of Texas. 
 
 Diospyros kaki Japanese persimmon. 
 
 Diospyros Lotus Chinese persimmon. 
 
 Everyone in Louisiana is thoroughly acquainted with the 
 native persimmon, and as this bulletin has to deal with the 
 foreign species, nothing especially will be said concerning the 
 native, unless it is to mention that they are very much neglected, 
 and unfortunately so, as there is no doubt but that they are 
 capable of being greatly improved by selection, cultivation and 
 crossing. A fruit that varies naturally so much in size and qual- 
 ity, some day will be taken more vigorously in hand and numer- 
 ous valuable varieties secured and perpetuated. There are at 
 present about twenty varieties of our native persimmons culti- 
 vated locally in various parts of the United States. 
 
 The two foreign species mentioned have been growing at the 
 Louisiana Station for several years, the kaki so far being the one 
 of value. 
 
 Specimens of Diospyros Lotus ( 1} were sent to the Station 
 by the United States Department of Agriculture in 1897. Only 
 one tree proved to be pistillate. These trees were grown from 
 seeds obtained by the United States Department of Agriculture 
 at Niu Chuang, China. 
 
 It fills the description given for Diospyros Lotus, differing
 
 slightly in growth, as. the trees at the Station are fairly vigorous 
 and upright growers. It is therefore mentioned here as belong- 
 ing to Diospyros Lotus. It i's said to be hardier than kaki 3 and 
 used as a stock for it in Japan. The fruit is very small (see cut 
 No. 1), quite black, and of no value. It has not been used as 
 stock at the Station. 
 
 Ordinarily, the Japanese .persimmon does not grow to be a 
 ' large tree. Occasionally, however, a good sized tree may be seen. 
 
 iieing such abundant bearers, the drain upon the tree serves 
 to curtail the growth, and some of the varieties are little better 
 than dwarfs. The complaints of short life of the trees, and the 
 tendency to become dwarf like are no doubt due to over-product- 
 iveness. 
 
 The leaves of the kaki vary much in size and are much 
 larger and heavier than those of our native species. The foliage 
 is generally a dark myrtle green, and gives the tree value as an 
 ornamental. The varieties differ as to their ability to throw off 
 leaf diseases, some of them being very resistant. The flowers 
 appear on the new growth and are very numerous, usually in 
 ^ency, flavor and texture. Some are flat, others long, others^ 
 usually they tend to bear not only to the limit of the strength 
 of the tree, but very often overtaxing the tree. 
 
 The fruit varies in size, color, earliness of maturity, astring- 
 < rev. uavor and texture. Some are flat, others long, others 
 round. Some are yellow fleshed, others orange, others tending 
 to dark red with brown streaks. Some are edible when yet green, 
 others are slightly astringent, others very astringent. Some 
 ripen early in September, while others will hang on the tree 
 almost to January. No fruit is more variable in all of these 
 points, and up to the present there has been no classification 
 of the fruit that is perfectly satisfactory. 
 
 METHODS OF PROPAGATION. 
 
 The universal practice in the propagation of Japanese per- 
 simmons now, is to use seedlings of our native species for stock. 
 At first they were grown on their own roots, but the abundance 
 of native, hardy stock was taken advantage of, and is now used. 
 It is said that in Japan, the Chinese persimmon is often used, 
 being hardier than the Japanese. The Japanese persimmons
 
 6 
 
 work readily upon our native stock, and as the latter is so abun- 
 dant, hardy and rapid in growth, it leaves little to be desired 
 as a stock. 
 
 The common method of propagation is to v hip graft upon 
 the whole root, about two inches below the surface of the ground. 
 This is practically the only method used on a large commercial 
 scale in persimmon nurseries. *fhis is done very early in the 
 season before growth starts, usually in January, sometimes 
 later. Some growers do not wax the graft, only using common 
 twine to tie, in order to hold the parts in close contact, and 
 adjustment, the twine decaying by the time that a union is 
 established. In fact, any method of underground grafting may 
 be used with success. 
 
 The persimmons do not take very kindly to methods of bud- 
 ding. It is true that some propagators bud and are quite suc- 
 cessful with them, but it requires every care and attention, with 
 mank risks to run and dangers to overcome. Ring budding, per- 
 formed late in summer usually about August is the method 
 employed. It may be said also that this method in early spring 
 Las been tried by some growers. There is no doubt, however, but 
 that root grafting is the most desirable from many standpoints, 
 chief among them being the fact that if anything happens to the 
 young tree through accident or otherwise, the variety is usually 
 saved by a sprout coming from the base of the young tree above 
 the point of union. 
 
 If anything happens to a young budded tree, the chances 
 are that the value of the tree is lost by the losing of the bud 
 An accident is very apt to happen with unreliable labor or from 
 farm animals. Seeds of the native persimmon are obtained and 
 sown in nursery rows. The seedlings are worked generally the 
 second year, or if large enough, one year from seed. This de- 
 pends entirely upon the size of the seedling. The aim is to 
 secure a vigorous seedling, work it, and one year from the time 
 of root grafting, have a young tree suitable to move from the 
 nursery row to the place of permanent growth. 
 
 CARE. 
 
 Plenty of room should always be given, usually twenty or 
 twenty-five feet apart.
 
 There are a few points in the care of the Japanese persim- 
 mon tree that need emphasizing. They should be set young, and 
 great care should be exercised that the setting be given the 
 closest attention. Being a pronounced tap-rooted plant, the 
 necessity of great 'care in setting is apparent. The roots should 
 never be allowed to become exposed to the air and sun, and 
 in setting, the mellow moist earth should be well firmed around 
 them. Too much emphasis cannot be placed upon the need of 
 setting young trees, and not resetting them, unless the necessity 
 for doing so is beyond adjusting. Occasionally inquiries come 
 to the Station concerning the transplanting of persimmon trees 
 after several years' growth. While this may be done, it is cer- 
 tainly accomplished only by the greatest risk to the tree. 
 
 Good clean 'culture is all that is required, the same that is 
 given in any well-cared for fruit orchard. In our heavy lands, 
 or on soils similar in character to the soils of the bluff lands of 
 Louisiana, sodding over should never be allowed, if good crops 
 are desired. Any good complete manure may be used. A good 
 crop of cow peas turned under every two or three years will be 
 highly beneficial. No experiments have been undertaken to find 
 out the exact fertilizer requirements, but it is believed a well- 
 balancd fertilizer, suitable for orchard purposes, should be the 
 one used. The Station orchard has received no 'commercial 
 fertilizers, the only treatment has been the turning under of 
 occasional crops of cow peas, and a light coating of autumn 
 loaves removed from the University campus. No other dressings 
 have been used. 
 
 During the first three years the growth of the tree should 
 be watched, in order to build a symmetrical, upright tree. 
 
 This is not easy, for some of the varieties spread too much, 
 find the leading upright branches are often overloaded and be- 
 come broken easily, or are headed back by careless removal of 
 fruit. Ordinarily, after they begin to bear, there is little need 
 of pruning. The tendency to overbear is so strong, that new 
 wood is not produced in abundance, and the tree becomes dwarf- 
 like. Systematic thinning of the fruit is necessary to control 
 this, as it will not do to leave the thinning to natural causes, and 
 depend upon the tree to throw off all the fruit that it can not 
 "well take care of. The weakened condition from overbearing:
 
 8 
 
 results in a sickly tree which readily becomes an easy prey to 
 diseases and insects, and it requires a careful observer to train 
 his tree and thin the fruit to the proper amount. 
 
 VARIETIES. 
 
 There has always been a great deal of confusion concerning 
 the names of the Japanese persimmons, and it may be that some 
 of these listed in this bulletin may be known under other names. 
 Along with the varieties first obtained at the Station, was one 
 known as Among. This is not listed in the catalogues now, the 
 Tsuru bearing the same description that fits the Among that 
 was sent to us. 
 
 This confusion of names is not to be wondered at, however, 
 as the Japanese names are not easy to remember, spell or pro- 
 nounce, and a great deal of trouble might have been saved by 
 giving an American name. 
 
 The following is a list of varieties that have been grown 
 at the Station : 
 
 COSTATA. (FIG 2.) 
 
 This is a fruit of medium size, slightly pointed, diameter 
 varying from two to three inches, color of skin a light orange 
 yellow, flesh also of light color. It is seedless (Fig. 3), strongly 
 astringent until fully ripened, and keeps late. The tree is a 
 good grower, prolific bearer, and makes a fine appearance in 
 full fruit. Season, October lOth-November 10th . 
 
 HACHIYA. 
 
 This variety is very large and when in full fruit makes a 
 striking appearance. Fruit is a reddish yellow, fine specimen* 
 measuring four inches in diameter and oblong; flesh, deep yel- 
 low, with occasional seeds. Also astringent until it softens. 
 Season, September 20th-November 20th. 
 
 HYAKUME. (FIG 4.) 
 
 The Hyakume is also one of the largest of the Japanese per- 
 simmons. The tree is very prolific and shapely. Fruit approxi- 
 mately three inches in diameter and somewhat conical. Color of 
 skin, light reddish yellow; flesh quite dark (Fig. 3) and seed-
 
 
 
 
 
 i - 
 
 
 FIGURE 3.
 
 10 
 
 
 '*A 
 
 COSTATA. (FIG. 2.) 
 
 less. It loses its astringency early and has a good flavor. Some 
 specimens may be pealed and eaten before softening. Season, 
 October 15th-November loth. A very desirable variety. 
 
 MYOTAN. (FIG. 5.) 
 
 This variety is not a strong grower, but is usually quite 
 prolific. Fruit is nearly round and runs about two inches in 
 diameter. Color is dark reddish yellow, and flesh is dark red 
 with brown streaks, has numerous seeds, and is edible when 
 hard. Has no astringency noticeable. May be pealed and eaten 
 the same as an apple and has a pleasant flavor. Season, Septem 
 ber Ist-Oetober 15th. 
 
 NERO ZAML 
 
 This variety was one of the first planted in the grounds and
 
 11 
 
 HYAKUME. (FIG. 4.; 
 
 proved to be a weak grower. Fruit is small, nearly round, dark 
 red in color, dark flesh and many seeds. It resembles the 
 Myotan in size and appearance. Not prolific and not desirable. 
 Season September 20th-0ctober 20th. 
 
 OKAME. (FIG 6.) 
 
 This is a ld,rge tomato-shaped persimmon, usually three to 
 three and one-quarter inches in diameter, flat and with quarters 
 well marked. Tree a vigorous grower and very prolific. Color 
 of fruit is a dark orange red, and flesh is deep yellow, with only 
 now and then a seed (Fig. 3). Astringent until ripe. Season, 
 September 20th to November 1st. 
 
 TAPER, NO. 23. 
 This is a seedling grown and sent out by G. L. Taber, Glen
 
 12 
 
 MYOTAN. (FIG. 5.) .* " 
 
 St. Mary, Florida. Color, dark red ; flesh, dark, full of seeds and 
 prolific. Not astringent. Season, September 15th to October 15th. 
 
 TABER. No. 129. 
 
 This is another seedling grown by G. L. Taber of Glen St. 
 Mary, Florida. It is round and runs from two to three inches 
 ir. diameter. It is dark in color, and the flesh is also dark and 
 is edible when hard and immature. Season, September 15th to 
 November 1st. 
 
 TANENASHI. (FIG. 7.) 
 
 This is one of the large persimmons, nearly round, with a 
 very small pointed tip, and about three and one-half inches in 
 diameter. Color is a yellow red, bright and attractive; flesh 
 also light in color, and seedless.
 
 13 
 
 
 OKAME. (FIG. 6.) 
 TRIUMPH. (FIG. 8.) 
 
 This variety came to the Station under the name of a 
 -seedling of the honey persimmon, and was identified as the 
 Triumph by Prof. H. Harold Hume of Glen St. Mary, Florida. 
 It is one of the most vigorous and healthy trees among the Jap- 
 anese varieties, is upright in growth and has beautiful large 
 myrtle green leaves, free from disease. The fruit is rather 
 small and flat, about two and one-half inches in diameter and 
 of a beautiful bright yellow red color. Flesh is yellow and has 
 seeds. (Fig. 3.) Slightly astringent until softening. The most 
 delicious of the Japanese varieties. Season, September 20th to 
 November 20th.
 
 TANE NASHI. (FIG 7. 
 
 TRIUMPH. (FIG. 8)
 
 15 
 
 TSURU. (FIG. 9) 
 
 TSURU. (FIG. 9.) 
 
 While there may be some doubt that the figure shown under 
 this name is the true Tsuru, but is believed that it is. It came to 
 the Station as Among, but answers to the description given in 
 the catalogues as Tsuru. It is long fruited, fully an inch longer 
 than its diameter, which is about two and one-half inches. In 
 color it is yellow red, and its flesh is on the same order. Most 
 of the specimens are seedless. Very prolific. Season, October 
 1st to November 1st. (Fig. 3.) 
 
 YEDDO-ICHI. (FIG. 10.) 
 
 At the Station, this variety is medium in size and nearly 
 round. It runs about two and one-half inches in diameter 
 Color of skin dark, and flesh dark and brownish, and contains 
 seeds. Tt is edible when hard, and has a very pleasant flavor.
 
 16 
 
 YEDDO-ICHI. (FIG. 10.) 
 
 The tree is a good grower and is very prolific. 
 Z1NGI. (FIG. 11.) 
 
 This is a very heavy bearing vigorous tree, and the fruit is 
 nearly round, running about two and one-half inches in diam- 
 eter. Color, medium red, and flesh darker with seeds. (Fig. 3.) 
 Like the Myotan, it is edible when hard. Season, September 1st 
 to October 1st. 
 
 KORA KAMI. 
 
 The variety at the station under this name resembles the 
 Zingi in many particulars, and possibly may be the same. The 
 tree is not as vigorous or prolific as the Zingi. It was a weak 
 grower and died after bearing three years. 
 
 SEEDLING. (FIG. 12.) 
 
 This variety was sent to us as a seedling. It is a very vig- 
 orous grower, with fruit nearly round, running from two and 
 one-half to three inches in diameter, bright in color and flesh 
 light, seedy and astringent. Season, September 10th to October 
 20th. Very prolific. 
 
 The persimmons shown in Figure 13 are various types of
 
 17 
 
 ZINGI. (FIG. 11.) 
 
 native persimmons, and are presented only to form a comparison^ 
 of the native and foreign varieties. 
 
 In Figure 1 are shown specimens of Diospyros Lotus, the- 
 Chinese persimmon and the Honey, a variety of our American, 
 species. 
 
 THE FRUIT AND ITS TREATMENT. 
 
 As some of the varieties are edible before becoming soft, 
 that is, they are not astringent, it follows that in the event of 
 a Northern market, these varieties would be the most desirable 
 to grow. To one not acquainted with persimmons, a single ef- 
 fort to eat an unripe specimen would be sufficient to prevent
 
 18 
 
 any expansion of the market. It has bien found that in Japan 
 the astringent varieties are subjected to a method of treat- 
 ment, by which the hard unripened fruit is 'confined in sealed 
 recepticles for certain periods of time, after which upon re- 
 moval, it is found that their astringency has disappeared. It 
 has been found, too, that subjecting the astringent fruit to the 
 fumes of certain chemicals will accomplish the same purpose. 
 
 SEEDLING. (FIG. 12.) 
 
 and while very small experiments were carried out at the Sta- 
 tion this season, sufficient information was not obtained to war- 
 rant a statement at this time. It is sufficient to say that the treat- 
 ment of the astringent fruit in order to correct the astringency 
 is a problem that will be successfully solved in the very near fu- 
 ture, thus removing the greatest hindrance to the growing of
 
 19 
 
 -Japanese persimmons, and the further expansion of an excellent 
 market for them. 
 
 As a fruit they are rich in sugar, the different chemical 
 analyses showing an average of about 16 per cent for the culti- 
 vated varieties. While this is slightly less than the percentage 
 of sugar in our native varieties, it is much greater than the 
 
 
 FIGURE 13. 
 
 amount found in apples, which average less than 8 per cent. An 
 alcoholic beverage is made from them in Japan. 
 
 They ripen before frost in Louisiana in fact, a frost is not 
 necessary for their maturity, contrary to the prevailing belief. 
 
 ENEMIES AND DISEASES. 
 There are comparatively few enemies and diseases of a very
 
 20 
 
 serious nature, that attack the Japanese persimmons. There are- 
 several leaf diseases, which nearly defoliate the trees very late in 
 the season. As this occurs really about the time the leaves be- 
 gin to fall, little damage is done. Some varieties are much more 
 
 
 FIGURE 1. 
 
 resistant to fungous diseases than others. The seasons also vary r 
 and some years the diseased leaves are hardly noticeable. In the 
 event of serious trouble from leaf-destroying diseases, there is- 
 always a remedy at hand in the Bordeaux Mixture, which is uni- 
 versally used for the purpose of preventing or checking them.
 
 21 
 
 Among the insect pests, the Twig Girdler (Oncideres cingu- 
 iatus) is the one most frequently heard from. The female beetle, 
 which is about one-half an inch long, and of a dark gray-brown 
 color, deposits her eggs near the end of the young twigs, and 
 girdles the twig below them. 
 
 In due time the twig dies, breaks off and the young hatch 
 and come out. A few complaints have been made concerning the 
 girdler. The remedy is to gather the twigs and burn them, not 
 -a very difficult task to do, and if the fallen leaves and broken 
 twigs be raked and burned from each tree, not only will the 
 Twig Girdler be under control, but the leaf diseases also will be 
 held in check. 
 
 By far the most serious pest at the Station has been the 
 mocking bird. At the time the Japanese persimmons are begin- 
 ning to mature, there is a scarcity of food for them and they 
 injure a great many. 
 
 Some years this becomes a serious question. To cover the 
 trees with gauze is out of the question. No one would think of 
 shooting the mocking bird as a pest, outside of the fa'ct that it 
 has legal protection. The remedy will come with the future treat- 
 ment of the persimmon for market. Gathered while still hard, 
 treated for astringency and put on the market while still solid 
 but edible, the fruit will be cared for and put before the consumer 
 before the mocking birds make any serious attacks upon them. 
 While there are other birds which are troublesome, the one men- 
 tioned is the chief offender. 
 
 MARKET. 
 
 The Northern people love tropical and semi-tropical fruits. 
 Our own people love a variety of fruits. The first Japanese per- 
 simmons put upon the markets in the South and the North were 
 received with caution, yet when well ripened, were easily dis- 
 posed of. The present sources of supply of these fruits are Cali- 
 fornia, Florida and Louisiana, with California leading. While 
 in our Southern markets they are found in bulk, the Californians 
 pack and ship in neat crates. The California crate is similar to 
 an egg crate, with 'capacity for 50, 36 or 32, according to the 
 size of the fruit. The fruit is unwrapped and through the slats 
 of the crates it makes a very good appearance, and the prospec-
 
 22 
 
 tive buyer can readily see the size, color and quality without 
 breaking the package. These crates of persimmons sold in the 
 Chicago market during November, 1907, for $1.10 to $1.30 per 
 crate. This means a very good profit to the grower, and there 
 is no reason to believe but that good Japanese persimmons, 
 packed nicely, will continue to find a good market for some time 
 to come. In bulk they bring about $1.00 to $2.00 per bushel, and 
 by the dozen 30 to 80 cents. 
 
 USES. 
 
 While we are not fully acquainted with all the uses to which' 
 Japanese persimmons are put in their native 'country, it is quite 
 probable that their use is as varied as is the case with apples 
 in the Northern States. Its general use at the present time, how- 
 ever, is as a fresh fruit. When fully ripe, it may readily be 
 eaten out of hand, but as some varieties are quite soft, the use of a 
 spoon will facilitate matters greatly. Some prefer them served 
 with cream. The non-astringent varieties may be pealed and 
 eaten as a desert fruit, or sliced and served as a salad. Their 
 characteristic flavor, varying in the different varieties, is found 
 to be delicious by a great majority of people. Methods of pre- 
 serving or evaporation have not been ascertained, but the latter 
 is a common practice in Japan. 
 
 CONCLUSIONS. 
 
 1. Japanese persimmons may be grown with the greatest 
 success in all sections of Louisiana. 
 
 2. They are easily grown, easily marketed and stand trans- 
 portation well. 
 
 3. A ready market awaits them. 
 
 4. They are delicious as a salad or desert fruit. 
 
 5. A number of the varieties are not astringent, therefor* 
 may be eaten while still hard. 
 
 0. Astringent varieties will soon be treated so as to correct 
 this undesirable quality. 
 
 7. They have comparatively few diseases and enemies. 
 
 8. They are valuable as an ornamental tree in the home 
 yard.
 
 23 
 
 * 
 
 *r * . -'"! *i - vVjp^: ' JSkSTWISB 
 
 JAPANESE PERSIMMON TREE IN FRUIT. 
 
 233189 
 
 DIVISION OF SUBIROPICAL MORTlCULTURt 
 COLLEGE OF AGRICULTURE
 
 UNIVERSITY OF CALIFORNIA AT LOS ANGELES 
 THE UNIVERSITY LIBRARY 
 
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