This section is from the book "The Gardener's Monthly And Horticulturist V20", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
It may not be generally known, says the Rural Messenger, of Petersburg, Va., that the common Persimmon tree of this State (Diospyros Virginiana) yields at a certain serson a gum, which, when boiled and strained, after wards being dried in thin layers, is equal in adhesive quality to ordinary gum arabic of the shops. The method is to cut with an axe or broad chisel cups in the body of the tree, from the root up as high as you can reach. Do this in the spring, and in a short time the cups will be filled with the crude gum, which should be removed before becoming too hard. The gum should then be placed in a small iron or earthen vessel, and this be put in a larger one containing water, which must be raised to the boiling point, frequently stirring the gum in the.meantime. In about an hour's time remove from the fire and strain the liquid through a coarse cloth to remove the sediment and impurities. Spread it thinly over the bottom of plates or dishes to cool and harden, after which it may be easijy removed, and can hardly be detected from the gum of Arabia.