Probably the persimmon can be more successfully intercropped than any other fruit tree, owing to the depth of its root system. Blackberries, dewberries, strawberries, and vegetables thrive very well among persimmons until the shade becomes too dense. When the trees shade the ground, it is best to seed down the orchard if it is to be used as a run for chickens, calves, pigs, or other animals and the fruit used as stock feed. If it is planned to produce fruit for market purposes, however, the same cultivation should be given the ground as in a commercial orchard of peach or other fruit trees.
Will there be a way for those of us who aren't set up to buy things on line to send the payment through the mail?
Bill Erickson wrote: I downloaded it and pulled it into my Kindle library. Synching things has been fun of late, but it does work and allow me to read it on all of my devices with my Kindle applications.
I liked the little story you opened it with, Dan.
There are several factors which are responsible for the slow progress of persimmon development in this country. One reason for the neglect of this fruit seems to be the erroneous yet oft-repeated statement that persimmons are unfit to eat until they have either been touched by frost or frozen. Although this statement has been corrected by nearly every one who has studied the subject, nevertheless throughout the regions where persimmons are grown many of the best fruits are lost each year because they ripen and fall before frost or before they are supposed to be edible. The truth of the matter is that freezing is as detrimental to the quality of persimmons as to the quality of any other fruit. If persimmons are not edible and free from astringency before frost, it is because the variety is a late one and the fruit has not yet matured.
The native persimmon varieties that have thus far received names and been disseminated for cultivation have originated as chance seedlings, being brought into cultivation from the wild state. Brief descriptions of the fruit of some of the better known varieties follow.
Boone (Daniel Boone). Origin, Indiana, where it ripens during October and November; form, roundish oblate; size, medium; color, yellow, with a dull blush in the sun; skin, rather tough; seeds, numerous; flavor, sweet but not rich; quality, good.
Dan Boone wrote:Consequently this one bump is to remind anybody who may have considered getting the ebook in the past that they might want to act soon while it remains available through Scubbly.