File:Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United (14764607961).jpg

English:
Persimmons. Center: native persimmons Diospyros virginiana, the others are the Kaki or Japanese persimmon, top: Zengi, left: Miyo-tan, lower left: Hiyakume, lower right: tsuro-no-ko, upper right: tane-nashi

Identifier: cyclopediaofamer04bail (find matches)
Title: Cyclopedia of American horticulture, comprising suggestions for cultivation of horticultural plants, descriptions of the species of fruits, vegetables, flowers and ornamental plants sold in the United States and Canada, together with geographical and biographical sketches, and a synopsis of the vegetable kingdom
Year: 1906 (1900s)
Authors: Bailey, L. H. (Liberty Hyde), 1858-1954, ed Miller, Wilhelm, 1869- joint ed
Subjects: Gardening -- Dictionaries Plants -- North America encyclopedias
Publisher: New York, Doubleday, Page & Company
Contributing Library: UMass Amherst Libraries
Digitizing Sponsor: UMass Amherst Libraries

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p and meaty,like an apple, and is edible before it matures. Some ofthe entirely dark-fleshed kinds improve as they soften.The light-fieshed kinds, and those with mixed light anddark flesh, are very delicious when they reach thecustard-like consistency of full ripeness. In some, theastringency disappears as the friiit begins to soften;in others it persists until the fruit is fully ripe. Seedsaccompany the dark flesh. The light-fleshed kinds areseedless. Tin- kin<ls with mixi-il flesh have seeds inproportion to the quantity uf ji. <..niini-^siou men are likely to sell themand tlie ;.ulilie tn Ilii tlieiii —or attempt to do so —a weekor two alieud uf the proper stage of ripeness; hence the
Text Appearing After Image:
PERSIMMON Japan Persimmon in its best condition is comparativelylittle known. The following are some of the most prominent varie-ties (as understood by the writer) arranged in order ofripening, beginning with the earliest; although it mustbe borne in mind that some of the varieties are moreor less interchangeable, in different seasons. Zengi. —The smallest of all; round or roundish oblate;diameter 1% in. loneitudinally and 2^ in. transversely; skinyellovrish red; flesh very dark, quality good; seedy; ediblewhen still lirird: nneof the earhest to ripen. Vigorous, prolific. Tahrr y.i )::> - Medium, roundish, flattened at base; hits asmall l)iit wrll diiiiied point at the apes; diam. about 2^2 in-botli \va> s i skill ilark yellow-red, with peculiar roughened sur-face, boiuewlntl resembling alligator leather in appearance andmarkiugs, except that the marks are usually very small anduniform; flesh light brown, crisp, sweet, meaty, tree from as-tringency; excellent; a good keeper an

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