Those who know the persimmon only as it is seen in abandoned fields and along roadsides at the south, can form but little idea of the capabilities of this tree for improvement. The development of the culture of the Japanese persimmon within recent years in the United States has especially called the attention of our fruit growers to this, our leading native species. There is no apparent reason why, by artificial propagation and attention, there may not be as good varieties developed from our native peri simmon as have been obtained by the Chinese, Japanese and South Sea Islanders from Diospyros Kaki and other species of the east. That superior native varieties of our persimmon exist is probably not generally known, and doubtless since the settlement of the country many such have disappeared. In Flint's History and Geography of the Mississippi Valley, published in 1832, persimmons are mentioned "of the size of acommon horse plum," and the writer adds, " when the small blue persimmon is thoroughly ripened it is even sweeter than the fig, and is a delicious fruit.

If the best kinds were cultivated and purchased from beyond the seas, it would probably be much more known and used than it now is".

J. S. Mathews, of Monticello, Arkansas, reporting to the American Porno logical Society, says : "We have varieties here ripening from the first of August until Christmas. They are immensely productive, never fail of a crop, and, excepting possibly the fig or banana, are the most nutritious of all fruits".

The only noteworthy attempt at the improvement of our persimmon, which has come to our notice, is one which was conducted in France fifty years ago, and reported by Mr. A. J. Downing in the Horticulturist, for 1846, as follows:

"We observe, in the Bon Jardinier, that two intelligent French horticulturists, Messrs. Reginier and Audi-bert, have been raising seedlings of our native persimmon, Diospyros Virginiana, in the hope of producing finally an excellent edible fruit. Their efforts have already been attended with the most promising results. M. Audibert has produced a seedling with large round fruit, double the size of the original species, the flavor of which recalls that of a Mirabelle plum. M. Reginier's best seedling he has named Plaqueminier Pierquin, Pier-quin's persimmon, in honor of one of his friends. The fruit is as large as a hen's egg, oval, acuminate, of a golden yellow color, and an agreeable flavor. These gentlemen intend continuing their experiments with successive generations of persimmons raised from their new varieties, and there is every reason to believe that they will be rewarded at last by a variety which will prove an admirable addition to the dessert".

For some reason, probably owing to the introduction into France of improved varieties of persimmons from Japan about that time, these American persimmons failed to come into general cultivation. The Japanese varieties now cultivated in the United States leave, however, enough to be desired in the way of flavor, hardiness and other qualities, to fully warrant well directed and continued effort toward the improvement of our native species, and we believe good results are to come in this direction.

Washington. A. A. Crozibr.