Show curing carin tB Immons prom a report decently r prepared by david 0 fairch fd an explorer ol of tile the department of ri culture it appear that at persimmon as they aro are eaten in japan aro are a firm in texture as a northern i spy aple free from oar oaf stringency trIn gency a anda d f a delicious flavor thi dy firo j n not I 1 owed cl to ripen to the con cy of 0 the fruit sa as it is eaten in erica investigations as to japanese aanesen methods of curing persimmons show sho that tho japanese Japa neso put the 13 s lu in sake japanese beer casks n aa scoon soon as the casks are emptied th heads of these casha are y replaced and tha bach ago age made air in from 8 5 to 15 days accordi according to weather conditions the s aro are cured and can be ba removed and marketed ark eted keeping in a firm cill blee cc for a long period |