This section is from the book "The Gardener's Monthly And Horticulturist V26", by Thomas Meehan. See also: Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long.
I can hardly write so as to be read, from failure of sight and nervousness, but I wish to inform you of the success of growing the Japan persimmon in tubs, as many people grow orange trees. My small shrub, in a nine-inch pot until last spring, when I moved it into the one-half of an eight-gallon cask, barely four gallons of soil, produced and ripened eighteen large yellow seedless persimmons. They are the most luscious and delicious fruit that I think I ever tasted. I keep the plant in a cellar, the front above ground. The earth in the pot has frequently been frozen as hard as a cannon ball, but has not injured the plant in the least. These persimmons are not like our native varieties; there is no astringency at all about them, and when perfectly ripe become very soft and can be best eaten with a spoon, as it is said they do in Japan. I believe the plants can be kept during winter in any outhouse or stable, and during mild winters, when the thermometer does not fall much below zero (4: this winter), will survive and bear its delicious fruit profusely.
Grafted high on our natives or on high ground, as on some of our hills, if shielded from the sun for a few winters, I believe they can be grown in the open air.
Columbia, Pa. [In addition to the value of this article is the pleasure of a note from so old and valued a correspondent, for Mr. Garber is far beyond his three score and ten - now in his 84th year. - Ed. G. M].