**PERSICUS SINUS,** in Ancient Geography, (Mela, Pliny); a part of the sea which the Romans called Mare Rubrum, and the Greeks Mare Erythraeum; washing Arabia Felix on the east, between which and Carmania, entering into the land, it washes Persia on the south. Its large mouth consists of straight sides, like a neck, and then the land retiring equally a vast way, and the sea surrounding it in a large compass of shore, there is exhibited the figure of a human head (Mela). Theophrastus calls this bay Sinus Arabicus, a name it equally claims with Persicus, only for distinction sake Persicus is appropriated to it by others.

**PERSIMON.** See Diospyros, Botany Index.—From the persimon is made a very palatable liquor in the following manner: As soon as the fruit is ripe, a sufficient quantity is gathered, which is very easy, as each tree is well stocked with them. These persimon apples are put into a dough of wheat or other flour, formed into cakes, and put into an oven, in which they continue till they are quite baked and sufficiently dry, when they are taken out again; then, in order to brew the liquor, a pot full of water is put on the fire, and some of the cakes are put in; these become soft by degrees as the water grows warm, and crumble in pieces at last; the pot is then taken from the fire, and the water in it well stirred about, that the cakes may mix with it: this is then poured into another vessel, and they continue to steep and break as many cakes as are necessary for a brewing; the malt is then infused, and they proceed as usual with the brewing. Beer thus prepared is reckoned much preferable to other beer. They likewise make brandy of this fruit in the following manner: having collected a sufficient quantity of persimons in autumn, they are altogether put into a vessel, where they lie for a week till they are quite soft: then they pour water on them, and in that state they are left to ferment of themselves, without promoting the fermentation by any addition. The brandy is then made in the common way, and is said to be very good, especially if grapes (in particular of the sweet sort), which are wild in the woods, be mixed with the persimon fruit. Some persimons are ripe at the end of September, but most of them later, and some not before November and December, when the cold first overcomes their acrimony. The wood of this tree is very good for joiners' instruments, such as planes, handles to chisels, &c., but if after being cut down it lies exposed to sunshine and rain, it is the first wood which rots, and in a year's time there is nothing left but what is useless. When the persimon trees get once into a field, they are not easily got out of it again, as they spread much.

**PERSIS,** a Roman lady, whom St Paul salutes in his epistle to the Romans (xvi. 12.), and whom he calls his beloved sister. He says she has laboured much for the Lord, and still labours. Nothing else of her life is come to our knowledge, nor do we know that she is honoured by any church; which is something singular.