,transcriber's ,note ,obvious spelling and punctuation errors corrected4 ,inconsistencies in spelling and capitalization left as in the original4 ,italic text is represented by underscores surrounding the italic text4 ,small capitals in the original have been converted to ,,all ,,caps in the text4 ---------------------------------------- -------------------------------- ,,bulletin ,,no4 #e4 ,u4 ,s4 ,,department ,,of ,,agriculture4 ,,division ,,of ,,pomology4 ,,fig ,,culture4 ,,edible ,,figs3 ,,their ,,culture ,,and ,,curing4 ,by ,,gustav ,,eisen1 ,curator in ,biology1 ,california ,academy of ,sciences1 ,san ,francisco1 ,cal4 ,,fig ,,culture ,,in ,,the ,,gulf ,,states4 ,by ,,frank ,s4 ,,earle1 ,horticulturist1 ,alabama ,experiment ,station1 ,auburn1 ,ala4 ,illustration3 ,,united ,,states ,,department ,,of ,,agriculture #ahfb #ahhi ,,agriculture ,,is ,,the ,,foundation ,,of ,,manufacture ,,and ,,commerce ,,washington3 ,,government ,,printing ,,office4 #ahig4 ---------------------------------------- -------------------------------- ,,letter ,,of ,,transmittal4 ,u4 ,s4 ,,department ,,of ,,agriculture1 ,,division ,,of ,,pomology1 ,washington1 ,d4 ,c41 ,january #cj1 #ahig4 ,,sir3 ,i have the honor to transmit herewith1 and to recommend for publication as a bulletin of this division1 articles on 8,edible figs3 their culture and curing10 by ,dr4 ,gustav ,eisen1 of ,san ,francisco1 ,cal41 and 8,fig culture in the ,gulf ,states10 by ,frank ,s4 ,earle1 of ,auburn1 ,ala4 ,the climatic conditions of the sections of the ,united ,states in which figs can be successfully grown are so widely different that it has been deemed advisable to publish these papers as one bulletin1 in order that a comprehensive presentation of the subject may be within reach of those interested in this industry4 ,s4 ,b4 ,,heiges1 ,pomologist4 ,hon4 ,j4 ,,sterling ,,morton1 ,secretary of ,agriculture4 ---------------------------------------- -------------------------------- ,,contents4 ,page4 ,,edible ,,figs3 ,,their ,,culture ,,and ,,curing4 7,by ,gustav ,eisen47 #e ,nature and structure of the flowers and fruit of the fig #e ,classification of varieties of edible figs #f ,varieties of figs found useful in ,california #g ,caprification #aj ,climate suitable for fig culture #aj ,figs for drying #aj ,figs for table use #aa ,figs for preserving1 canning1 and home consumption #aa ,soil #aa ,propagation #ab ,seedlings #ac ,budding and grafting #ac ,planting #ad ,double trees #ad ,standard trees #ae ,pruning #ae ,drying and curing #af ,picking #af ,sulphuring #ag ,dipping fresh figs #ag ,drying on trays #ah ,degree of dryness #ai ,sweating and equalizing #ai ,artificial drying #ai ,packing #bj ,dipping #bj ,assorting #bj ,pulling #bj ,packing #ba ,pressing #ba ,,fig ,,culture ,,in ,,the ,,gulf ,,states4 7,by ,frank ,s4 ,earle47 #bc ,propagation #bc ,soil and location #bd ,cultivation and fertilization #be ,insect enemies and diseases #bf ,fig-tree borer #bf ,fig-leaf mite #bg ,root knot #bg ,fig-leaf rust #bg ,fig ,cercospora #bg ,die back #bh ,root rot #bh ,varieties #bh ,list of figs recommended by ,american ,pomological ,society #bi ,uses #bi ,marketing fresh figs #cj ,canning factories #ca ---------------------------------------- -------------------------------- ,,fig ,,culture4 ,,edible ,,figs3 ,,their ,,culture ,,and ,,curing4 ,by ,,gustav ,,eisen4 ,the edible figs cultivated in the ,united ,states both for eating fresh and for drying all belong to one species1 ,ficus carica4 ,of this species there are now described about #djj varieties which are sufficiently distinct to be considered by the student and the practical horticulturist4 ,the intending planter should study the character of the varieties more closely than has hitherto been customary in this country1 though his safest plan is1 of course1 to plant in quantity only such varieties as have proved valuable in his own locality1 or where soil and climate are similar4 ,,nature ,,and ,,structure ,,of ,,the ,,flowers ,,and ,,fruit ,,of ,,the ,,fig4 ,before we consider these different varieties1 a few remarks on the nature and structure of the fruit are necessary4 ,the fig which we eat is really a receptacle1 on the surface of which are situated the numerous flowers4 ,but as this surface is concave1 or curved inwardly1 like the hollow of a closed hand1 the flowers can not be seen except when the fig is cut4 ,then it becomes apparent that the chamber formed by the curved receptacle communicates with the outside by means of the 8eye0 at its apex4 ,in some varieties the 8eye0 is almost closed1 opening only when the fig has reached a certain age2 in others it is so large that a pea could easily pass through4 ,the flowers are always more or less fleshy1 are generally imperfect1 and do not much resemble the bright flowers of other fruit trees and plants in our gardens4 ,there are four distinct kinds of fig flowers1 but these are not always found in a single fig1 in fact they are rarely all found together4 ,they are designated as follows3 ,male flowers4--,these possess four pollen-producing stamens4 ,they are found only in the wild or 8caprifig10 the ancestor of our cultivated figs1 and in a very few varieties of edible figs4 ,female flowers4--,these possess a single style1 stigma1 and ovary1 and when fertilized1 produce seeds4 ,owing to the absence of male flowers1 or the failure of the male and female flowers in the same fig to mature at the same time1 they rarely produce fertile seeds unless fertilized by pollen carried by insects4 ,gall flowers4--,these are degenerate female flowers which do not produce seeds1 the abortive ovary serving only for the habitation and breeding place of a very small wasp1 the ,blastophaga1 which is used in caprification4 ,the gall flowers are found only in the original wild fig4 ,mule flowers4--,these are imperfect female flowers1 incapable of producing seeds or of affording a breeding place for the wasp4 ,these flowers are found to the exclusion of all others in most of our cultivated figs4 ,because of these differences in the flowers the numerous varieties of edible figs may be divided into tribes or subspecies4 ,these are as follows3 ,,classification ,,of ,,varieties ,,of ,,edible ,,figs4 ,caprifigs 7goat figs or wild figs74--,these figs grow wild in southern ,europe1 northern ,africa1 and western ,asia1 and have been recently introduced into ,california4 ,they bear all the kinds of flowers except the mule flowers1 and as they are the only figs bearing male flowers they are essential in all fig districts where mature and fertile seeds are of importance1 or in other words1 where caprification is necessary4 ,smyrna figs4--,these are grown only in the ,smyrna district of ,asia ,minor4 ,they have only female flowers1 and neither these latter nor the receptacle on which they grow will come to any maturity without caprification or pollination4 ,so-called ,smyrna figs1 which have been bought of nurserymen1 have generally proved spurious1 as1 unlike the true ,smyrna figs1 they mature their fruit without pollination4 ,of late years true ,smyrna figs have been planted in ,california1 but they have failed to ripen fruit except when artificially pollinated4 ,these will not produce ripe fruit in commercial quantities until caprification can be practiced1 and neither these nor the caprifig should be planted at the present time1 except for experimental purposes4 ,common edible figs4--,these are the common varieties of our orchards1 which bear fruit and mature it with regularity without pollination or caprification4 ,they bear two crops a year1 the 8early figs0 or 8brebas10 and the later or 8summer figs40 ,of this tribe alone there are some #djj varieties described more or less perfectly1 and probably as many more undescribed and unknown4 ,san ,pedro figs4--,this tribe contains only a few dozen varieties1 some of which are cultivated in ,california1 and also in ,florida and other ,southern ,states4 ,they are characterized by maturing only the first crop or 8brebas40 ,the second crop always drops before reaching maturity4 ,the cause of this is that the first crop contains only 8mule flowers10 like those of the common figs1 while the second contains only 8female flowers10 like those of the ,smyrna figs4 ,the ,san ,pedro tribe of fig varieties is specially valuable on account of the large size and early maturity of the 8brebas0 or first crop4 ,they should1 therefore1 be planted only in places where it is desirable to grow large1 early figs1 for marketing fresh4 ,they do not succeed everywhere1 as they require a warm and early spring climate4 ,in tropical countries there are numerous varieties of other species of figs growing wild4 ,many of them are edible1 but all are less palatable than our edible fig1 and with the exception of the ,sycomore fig1 ,ficus sycomorus1 of ,africa1 are of no economic importance except as food for animals4 ,for this purpose1 however1 they are very useful1 and the ,sycomore fig should be introduced into the ,southern ,states1 where it would probably thrive in frost-free localities4 ,,varieties ,,of ,,figs ,,found ,,useful ,,in ,,california4 ,the existing confusion regarding the names of the varieties of the fig is largely due to incomplete descriptions4 ,the following points are of importance in every fig description1 and should always be noted3 ,size1 form1 neck1 stalk1 ribs1 eye1 color of skin1 color of pulp1 seeds1 quality1 growth1 and leaf4 ,in order to simplify descriptions1 these points should always be mentioned in the same order4 ,it is also of great importance to note whether the first crop alone matures fruit1 and whether the two crops differ materially in any of the above-mentioned points4 ,of the #djj or more described varieties of figs1 comparatively few have been tested in the ,united ,states4 ,most of those tested are ,french or hot-house varieties1 very few southern or ,mediterranean figs having been introduced1 though many of the latter are worthy of testing in this country4 ,a few of the varieties that have been found most useful in ,california are described3 ,,adriatic4--,size medium1 roundish2 neck medium1 stalk short2 ribs obscure2 eye open1 with red iris2 skin very thin1 greenish in the shade1 yellowish in the sun2 pulp bright strawberry red or with violet streaks in the meat2 varies in quality according to location4 ,this has been found very useful in ,california1 but is not of fine flavor when dried4 ,it requires rich soil1 with considerable moisture and a very large percentage of lime4 ,this variety is not identical with that known in ,italy as ,adriatic4 ,,angelique 7syn4 ,angelica74--,medium1 pyriform2 ribs prominent1 yellowish white2 pulp white with rose-colored center2 leaves five-lobed4 ,a very good variety in some of the coast valleys4 ,,athenes 7syn4 ,marseillaise74--,small1 roundish or turbinate1 with indistinct ribs1 depressed at apex1 skin rough2 color whitish yellow1 pulp red1 opaline2 very sweet and one of the best drying figs both in ,france and ,california4 ,,bourjassotte1 ,,black 7syn4 ,barnissotte1 ,black74--,medium1 broader than long1 flattened at apex1 with no neck and an uneven cheek2 ribs distinct1 even2 eye small1 sunk1 closed2 skin waxy1 black with violet blush2 bloom clear blue1 wanting at apex2 meat pink1 pulp blood-red4 ,a most excellent fig for table4 ,it requires rich1 moist soil4 ,,bourjassotte1 ,,white 7syn4 ,barnissotte1 ,white74--,a fig related to the former1 but larger2 eye large1 sunk2 skin waxy1 green2 pulp bright red4 ,a very fine fig4 ,tree very large4 ,,brown ,,turkey4--,large1 turbinate1 pyriform1 with hardly distinct neck2 stalk short2 apex flattened2 ribs few1 slightly elevated2 eye medium1 slightly open1 scales large2 skin smooth1 greenish to violet-brown in sun1 with darker ribs2 pulp dark1 rosy red1 quality good1 and tree a good bearer4 ,brunswick is frequently confounded with this fig4 ,,brunswick4--,very large1 pyriform1 with swollen cheeks1 one of which is larger than the other2 apex very obtuse2 neck and stalk very short2 ribs distinct1 but not much elevated2 eye medium1 open2 skin pale amber with violet tint2 pulp amber4 ,an early1 large fig1 but with no flavor4 ,very common2 requires rich1 moist soil4 ,,celeste1 ,,blue 7syn4 ,violette74--,small1 ovate1 turbinate2 ribs few1 but distinct1 especially near apex2 eye raised1 rough2 color dark1 violet amber1 without reddish blush2 bloom confined to the neck2 skin thin2 pulp deep rose2 meat amber2 sweet1 but lacking in flavor4 ,,dottato4--,medium ovate1 pyriform2 neck well set2 stalk very short or none2 ribs low2 skin smooth2 eye medium2 skin thin1 yellowish green2 meat white2 pulp yellowish amber1 sometimes with violet flush4 ,one of the best figs for drying2 tree a strong grower1 requiring moist1 rich soil4 ,lately introduced into ,california4 ,,drap ,d',,or4--,large1 pyriform1 with very low neck and stalk2 ribs elevated2 apex obtuse and concave2 color light1 violet1 reddish amber1 not dark2 pulp rosy red4 ,a fig of very fine quality1 especially useful for confections and crystallizing2 not identical with ,brunswick4 ,,du ,,roi4--,above medium2 round1 pyriform2 stalk very short2 eye large or variable1 with scales standing out2 skin smooth1 pale bluish green2 pulp amber1 with rosy streaks and exceedingly minute seeds4 ,related to ,marseillaise and ,athenes1 and one of the very best figs in ,california for drying4 ,,early ,,violet4--,small to very small1 round1 turbinate2 neck distinct but short2 stalk medium to long2 ribs distinct1 elevated1 skin rough2 violet-brown1 with thin1 pearl-colored bloom2 pulp red4 ,this variety bears almost continuously and is preferable to the ,ischias and ,celeste4 ,,genoa1 ,,white4--,above medium1 pyriform2 neck small2 stalk short2 ribs indistinct2 skin downy2 eye very small2 skin pale olive-green2 pulp pale rose4 ,one of the better figs1 quite distinct from ,marseillaise4 ,,gentile4--,very large2 ovate pyriform2 neck short but distinct2 stalk very short2 skin uneven1 with ridges2 eye very large1 open1 with projecting scales2 color greenish yellow spotted with white2 pulp amber1 streaked with rose2 seeds few but very large4 ,only the first crop of this variety ripens4 ,it is of the ,san ,pedro tribe4 ,one of the best early figs4 ,,grosse ,,grise ,,bif,,re4--,medium1 ovate pyriform2 neck very short1 stalk short2 ribs distinct2 eye small2 skin downy1 dark violet amber1 pale olive in shade2 the bloom is separated by a distinct line from the apex2 pulp deep red4 ,a tender1 good fig4 ,,ischia1 ,,black4--,small2 neck short2 stalk medium2 skin smooth2 color dark1 violet black1 greenish around the apex2 neck dark2 eye medium1 open2 bloom thin1 dark blue2 pulp red4 ,of fair quality but small size4 ,,ischia1 ,,white4--,size below medium1 round1 with small neck2 stalk very short2 eye open2 skin smooth1 bluish green with brown flush2 pulp rosy red4 ,common in ,california1 but hardly worthy of cultivation in that ,state4 ,,magdalen4--,below medium2 round2 ribs distinct1 rough1 disappearing around the eye2 stalk longer than the fig2 eye open1 large2 skin greenish yellow2 pulp amber white4 ,a very delicious fig1 superior to the ,ischias and ,celeste2 not synonymous with ,angelique4 ,,marseillaise1 ,,long4--,large1 longer than wide2 skin thick with brownish shade2 pulp dull red4 ,requires moist soils4 ,a fair fig which dries well2 not related to either ,black or ,white ,marseillaise4 ,,marseillaise1 ,,white4--,medium ovate1 pyriform2 neck short2 stalk medium2 ribs numerous and distinct2 apex flattened2 eye large1 open2 skin downy1 pale yellowish green1 mottled with white2 pulp amber1 with a few large seeds4 ,one of the best figs for drying4 ,requires sandy1 rich soil4 ,,mission1 ,,black4--,medium to large1 turbinate2 neck long2 stalk short2 ribs distinct2 eye prominent1 open2 skin rough1 deep mahogany violet1 with a red flush2 pulp not fine1 red1 but not bright or brownish amber2 sweet but not high-flavored2 common in the ,southern ,states1 ,california1 and ,mexico4 ,the oldest fig in this country4 ,,monaco ,,bianco 7syn4 ,white ,monaco74--,large1 rounded1 turbinate1 flattened2 neck small but very distinct2 ribs numerous2 eye very open2 skin dark1 bluish green with thin bloom2 pulp dark-red rose2 a most excellent fig for table2 one of the best in ,california4 ,,pastili,,re4--,large1 #c inches by #a2 elongated1 pyriform with long neck2 stalk short2 eye closed1 surrounded by an elevated iris2 skin rough1 hairy1 with blue bloom2 pulp red4 ,fine for preserves4 ,,ronde ,,noire4--,large1 round1 but irregular2 neck distinct1 short2 eye small2 skin smooth1 waxy1 dark violet brown2 pulp amber4 ,greatly to be recommended as a table fig4 ,it is not related to ,black ,ischia or ,osborn ,prolific4 ,,san ,,pedro1 ,,black4--,very large1 elongated ovate1 with no stalk1 but with well set neck2 skin smooth1 violet black with green neck2 pulp red1 coppery1 tinted violet4 ,for table use4 ,the largest fig known4 ,it is not related to the following variety3 ,,san ,,pedro1 ,,white 7syn4 ,brebas74--,very large1 round1 flattened at apex2 stalk and neck short2 eye open2 skin thick1 tender1 of a bright yellow color or greenish in the shade1 without bloom2 pulp amber4 ,a remarkable and handsome fig4 ,only the first crop matures without caprification4 ,suited only for table use4 ,requires moist1 rich soil4 ,,verdal1 ,,round4--,below medium1 round pyriform1 without stalk or neck2 skin smooth1 waxy1 bluish green2 eye closed2 pulp dark1 blood red4 ,a small fig1 but valuable for canning and preserves2 better than the ,ischias or ,celeste4 ,it does well in the ,santa ,clara ,valley1 but is inferior in the interior of the ,state4 ,,caprification4 ,this process must be practiced wherever the ,smyrna figs are grown1 for without it they will not mature either seeds or figs4 ,the flowers of the ,smyrna figs are all pistillate and require pollination1 which in the case of these varieties can be effected on a large scale only through caprification4 ,the process consists in the suspension of wild caprifigs1 which possess staminate and gall flowers1 in the ,smyrna fig trees1 when the pistils in the blossoms of the latter are in a receptive condition4 ,a minute wasp1 the ,blastophaga1 breeds in the caprifig in large numbers1 and on leaving it crawls into the ,smyrna fig1 covered with the pollen of the caprifig4 ,this pollen1 transferred by contact from the body of the wasp to the receptive stigmas of the flowers in the ,smyrna figs1 effects the fertilization of the ovules of those flowers and causes them to form seeds and mature the fruit of which they are a part4 ,these seeds impart a nutty aroma and flavor to the fig when dried1 and give it a marked superiority to our common figs4 ,caprification is not yet practiced in the ,united ,states1 the wasp not existing here1 though both it and some of the ,smyrna figs have been brought to this country several times4 ,the first importation of ,smyrna fig trees was made by ,gulian ,p4 ,rixford1 about #ahhj1 when three varieties of ,smyrna figs and a single caprifig tree were introduced4 ,,climate ,,suitable ,,for ,,fig ,,culture4 ,a native of a semitropical climate1 the fig requires a similar climate to attain perfection4 ,many horticultural varieties1 however1 have originated in temperate regions1 and these can be grown with profit in a climate much colder than that of the habitat of the wild fig4 ,figs1 in fact1 may be grown in all regions where peaches and apricots succeed without protection1 and if given winter protection they can be profitably grown in such regions near large cities which furnish a market for the fresh fruit at profitable prices4 ,in considering the suitability of the climate of a region for fig culture1 the purpose for which the figs are to be grown must be first determined4 ,figs may be grown for drying1 for canning and preserving1 for sale in the fresh state1 or for general home consumption4 ,as the conditions and treatment necessary to produce fruit suited to these different uses vary considerably1 each subject will be discussed separately4 ,,figs ,,for ,,drying4 ,the best dried figs are produced in warm countries1 such as the ,mediterranean region of ,europe1 ,asia ,minor1 ,upper and ,lower ,california1 but especially in ,asia ,minor1 in the valleys near ,smyrna4 ,the conditions of climate there are as follows3 ,the days are moderately warm1 the temperature seldom exceeding #ij ,f4 ,these conditions prevail during the summer1 while the figs are growing and ripening4 ,the winter is seldom frosty4 ,the winter climate1 however1 is of less importance1 provided it is not cold enough to injure the young figs or the tips of the branches4 ,such frosts will not injure the second crop1 which is used for drying1 but it is a great drawback to the wild fig and to the fig insects1 which are necessary to the maturing of the fruit of certain varieties of drying figs4 ,the summer climate is almost rainless1 while in winter there are abundant rains4 ,the air in summer is not a dry1 desert air1 however1 but carries considerable moisture4 ,the moisture of the air is an important point1 as in a very dry air the figs do not develop high flavor1 but are 8flat0 in taste4 ,during the drying season there should be little or no rain4 ,,figs ,,for ,,table ,,use4 ,figs are grown for the table as far north as ,paris1 in ,france1 and in the south of ,england4 ,they may be similarly grown in most of the ,middle ,states of the ,united ,states4 ,in ,england figs are grown against walls as dwarf trees or shrubs1 and the trees are covered with mats during the winter4 ,in the vicinity of ,paris the trees are dwarfed and grown as 8suckers10 which are bent to the ground in winter and covered with several feet of soil4 ,only certain varieties are suitable for this culture1 which1 however1 is very profitable4 ,the figs produced are all 8first crop0 figs1 and are as a rule of superior quality4 ,,figs ,,for ,,preserving1 ,,canning1 ,,and ,,home ,,consumption4 ,except in the most favored localities in the ,southern ,states and ,california1 these are the uses to which ,american-grown figs must be devoted4 ,to produce fruit suitable for these purposes1 freedom from fogs1 from summer rains1 and from spring frosts is essential4 ,if there is a choice of locality1 a warm southern or eastern exposure is to be preferred4 ,the soil should be well drained1 never swampy1 and the locality should not be exposed to heavy winds4 ,elevated bottom lands or benches along creeks are the most favorable localities for figs4 ,large plains1 swampy places1 or exposed hillsides are all unfavorable4 ,the nearer the conditions approach those of the ,smyrna region the better4 ,rains during the fruiting season are frequently injurious to figs1 causing them to crack and sour4 ,still1 the fruit may be profitably grown where moderate summer rains occur4 ,,soil4 ,all varieties of figs do not require the same kind of soil4 ,most of them1 however1 must have a warm1 moist1 but not wet soil4 ,a very few varieties thrive in a poor1 gravelly soil1 but most kinds require a deep1 rich loam1 containing a considerable percentage of lime1 in order to produce superior figs4 ,a moderate proportion of gravel tends to keep the soil warm and is desirable1 but the soil must be rich4 ,,propagation4 ,the fig tree is easily propagated by the methods commonly practiced with fruit trees4 ,it may be budded or grafted1 but is most readily grown from cuttings4 ,these may be planted where the trees are to stand or rooted in the nursery rows and transplanted later to the orchard site4 ,which method is advisable for any particular site depends upon the conditions there4 ,if the soil and climatic conditions of the proposed location are favorable to the uninterrupted growth of cuttings1 it is better and cheaper to plant them directly in the field4 ,if there is any doubt on these points1 or if the proper care and attention can not be given them1 the better plan is to plant trees with good roots and well-formed heads1 grown under favorable conditions by a nurseryman4 ,the best time for making cuttings is after the leaves have fallen1 when the fig tree is comparatively dormant4 ,cuttings may be made of either one year or two year old wood4 ,if the cuttings are to be planted where they can remain1 #b-year-old wood is preferable1 as longer cuttings can be secured1 but if they are to be planted in nursery1 yearling wood is best4 ,in either case the wood when freshly cut should disclose a moist surface1 covered with small1 whitish1 milky drops4 ,if dry when cut1 it should be discarded4 ,the length of the cutting must be regulated by the condition of the soil4 ,if this is moist and likely to remain so the cuttings may be #ab to #ah inches long4 ,if the surface soil is dry1 the cutting should be sufficiently long to have its lower end in moist soil4 ,on very dry soils this may require a cutting #c or #d feet in length1 though such long cuttings are rarely needed1 and in no case except when they are to be planted directly in the orchard4 ,in making the cuttings care should be observed that the lower cut be made just below a joint or node and the upper one just above a joint4 ,the best cutting is one which terminates in a bud and has a smooth1 clean cut just below a joint at its base4 ,no matter what the length of the cutting1 it should always be planted so deeply that but one joint protrudes above the surface of the soil4 ,this will prevent the drying out of the cutting by the action of sun and wind4 ,it is better to have the top bud covered with earth than to leave a high stump projecting above the surface4 ,fig trees may be grown from single eyes or short tips1 in boxes filled with moist sand1 set in frames and covered with cloth to keep the soil moist and cool4 ,these will make fine trees in time1 but they generally require to be a year older than those grown from large cuttings before they are suitable for planting in orchard4 ,great care should be exercised in removing fig cuttings or plants from one place to another4 ,they dry out readily and a few moments' exposure to the sun or hot1 dry wind will seriously damage them4 ,they should never be allowed to become dry1 and should be wrapped in wet sacks or cloths as soon as taken from the trees or from the propagating bed4 ,cuttings partially dry may be revived by soaking in water1 but fig roots once dry are dead and incapable of restoration to life4 ,,seedlings4 ,seedling figs are easily grown from seeds of imported ,smyrna figs4 ,these ,smyrna figs always possess germinable seeds1 as they have been pollinated4 ,it is quite safe to say that any seedling fig so far recorded in this country has originated from seeds of ,smyrna figs imported from ,asia ,minor4 ,the seeds of our common figs are mere shells without germs1 and will of course fail to grow4 ,the percentage of trees producing fruit of high quality among seedlings grown from ,smyrna figs is very small1 however1 and a commercial orchard planted with such seedlings would be a failure4 ,the grower may now and then produce a variety which will repay his efforts1 and such variety can be propagated for general planting4 ,,budding ,,and ,,grafting4 ,the fig may be propagated by shield budding1 provided the work is done at the proper time4 ,that time is winter1 when the tree is as near dormant as it can be found4 ,budding is rarely resorted to1 however1 as it is an uncertain method when done by persons without skill4 ,grafting the fig is successfully practiced in ,california by a method invented by ,mr4 ,john ,rock4 ,it is the only method of fig grafting that has proved reliable1 practical1 and of real value there4 ,by means of it1 new varieties are brought into heavy bearing within three years after grafting on old trees4 ,in addition to this saving of time1 the usual advantages resulting from grafting1 such as better and stronger stock1 more vigorous growth1 etc41 may also be attained4 ,the best time for grafting the fig is autumn or winter1 when the sap is most sluggish4 ,late spring grafting is less successful4 ,the best scions are made of #b-year-old wood4 ,the sloping end of the scion must be wedge-shape1 tapering from front to back as well as from the top of the cut to the bottom4 ,but one surface of the wedge should show the pith1 and this surface should face toward the center of the stock when the scion is set4 ,incipient fruit buds should be cut away without injuring the scion4 ,the scion should be so placed that the broad side of the wedge will be outside and the narrow edge toward the center of the stock4 ,for the stock1 any limb from #b to #d inches in diameter may be used4 ,this should be cut off squarely at the point to be grafted4 ,a downward cut should then be made with a chisel1 in such a way that it shall be tangential to the circular stub4 ,it must not pass through the pith of the stub4 ,the cut should run somewhat obliquely downward and outward1 in order that the stock may not be split4 ,the scion1 which is about #c or #d inches long1 must1 when inserted1 form an angle with the long diameter pith of the stock branch on which it is grafted4 ,it is best to place two scions on each branch grafted4 ,these should be on opposite sides of the stub and they should lean slightly toward each other4 ,the exposed surfaces of the stock and scion should then be heavily waxed and the scions should be held in place by binding with cord or other material4 ,it is best to place a large number of scions on one tree4 ,four or five branches may be cut off and grafted1 but one or two should be left uncut for a year to draw the sap4 ,a large stake should be driven into the ground near each branch grafted1 and when the scions have started the new growth should be secured to the stakes to prevent them from breaking off4 ,the trunk and main limbs of the fig tree should be covered with bundles of straw to prevent sunburn4 ,the after-treatment of the new growth is similar to that required in the grafting of other fruit trees4 ,the new growth is strong and rapid and the connection with the stock perfect4 ,ninety per cent of the grafts may be readily made to grow4 ,,planting4 ,the proper distance to be given fig trees in the orchard depends upon the size and habit of the variety to be planted4 ,the smaller kinds require #be feet2 the larger ones should be #ej feet apart in every direction4 ,sometimes other fruit trees are planted between the figs and allowed to remain until the latter become so large that they require the entire space4 ,the fig tree requires an abundance of air and sunshine to mature its fruit1 and it is therefore absolutely necessary that the trees be so arranged that they shall not shade one another4 ,after the distance is decided1 the laying out and planting require the same general skill1 labor1 and methods used in planting other permanent orchards4 ,a few points in planting are peculiar to the fig1 however1 and require special consideration4 ,,double ,,trees4 ,trees may be set singly1 as standards1 in the way commonly practiced with other fruit trees1 or they may be set 8double0--that is1 two trees planted together in one hole and allowed to remain4 ,the latter method has not heretofore been advocated in this country but is worthy of thorough trial4 ,the method consists in planting two long cuttings1 about #ab inches apart1 in the same hole1 allowing them to protrude from the ground a few inches4 ,both are allowed to grow and the two are treated as a single tree with two stems or standards4 ,the object sought is to produce two distinct stems or trunks1 in order that the splitting down of branches may be prevented4 ,in this way trees with low1 sloping branches1 having their main trunks leaning outward1 will be formed and it will be impossible for the trunks1 the main branches1 or the smaller ones to split down4 ,branches split only when they point upward or stand straight out--never when they slope downward from the trunk4 ,,standard ,,trees4 ,these may be planted in the usual way1 but great care must be taken in shading the roots while the trees are being planted4 ,after they are set1 the trunks should be shaded by wrapping them with paper bags or other material1 as a sun-burnt tree will never regain its health or bear profitably4 ,standard trees should only be set for ornament or shade1 and even for these purposes the double trees are preferable4 ,the fig tree naturally branches near the ground1 and the only way to successfully imitate this habit in cultivation is to plant by the double-tree method4 ,,pruning4 ,the pruning of the fig varies according to the age of the trees and the purpose for which pruning is done4 ,while other fruit trees require yearly1 and generally heavy1 pruning to insure fruit of good quality1 the object in pruning the fig is simply1 or at least principally1 to keep the tree healthy and give air and light to the fruit4 ,the most important rule to be observed in pruning the fig is that no branch shall be cut off squarely or be cut back so as to leave a stump4 ,this is almost surely fatal to the future welfare of the tree and to the quality and quantity of its fruit4 ,when it becomes necessary to remove a #a-year-old limb the cut should be made at least as far down as the next fork below1 and it should be close to a joint in the fork4 ,there should be nothing left but a scar to show that a limb has been cut away4 ,there must be no stump left4 ,the fig tree may require to have its branches thinned out1 but it must not be headed back except to correct unsymmetrical growth4 ,in dense trees branches which cross should be removed entirely and in such a way as to give the tree a rounded1 dome-like outline1 with the lower branches nearly touching the ground4 ,in pruning recently planted trees the object in view is1 of course1 entirely different1 as fruit can not be expected for several years to come4 ,the object of this early pruning is to shape the tree4 ,when two cuttings are set together little pruning is required1 as they will generally shape themselves and form two main trunks diverging from each other1 but when a single tree is planted it is best to cut back the stem to within a foot of the soil and let it branch from that point4 ,the only case in which it is proper to have a tall standard is when it is desirable to grow trees for shade and pleasure and where the quality of the fruit and its quantity are of but secondary importance4 ,if recently planted fig trees show any tendency toward drying out1 the main limbs or the whole trunk should at once be cut back to live green wood4 ,,drying ,,and ,,curing4 ,the drying and curing of figs must necessarily differ in different countries1 under different conditions1 and for different purposes4 ,for home consumption little skill and care are required to produce a palatable and useful article of diet1 while figs intended for shipment must be more carefully dried1 cured1 and packed in order to command a fair price in competition with the imported article4 ,the fig is mature and ready to dry only when it has attained its proper size and is palatable for eating fresh4 ,when the crop has reached this stage it may be gathered and dried for home consumption1 but in order to produce a superior article the figs must be as sweet as possible and very pulpy4 ,too often do we find figs in the market consisting of nothing but skin and empty seeds1 without sweetness1 flavor1 or pulp4 ,figs do not ripen all at one time1 and the trees must be gone over daily1 in order that only the ripest shall be gathered4 ,before being picked the fig should be soft to the touch2 it should be wrinkled1 and should hang downward4 ,some kinds when ripe show white seams or cracks in the flesh4 ,this is generally a sign of complete maturity4 ,figs will not ripen after picking and never become sweeter than when cut from the tree4 ,similarly1 figs which have once attained their full maturity do not improve and should be dried at once4 ,if allowed to hang longer on the tree they may quickly rot1 sour1 or mold1 and soon become unfit for use4 ,in order to compete with the best imported figs1 our figs intended for drying should be very sweet2 in fact1 the sweeter the better4 ,when freshly cut they should contain #ce per cent of sugar and when dried about #ee per cent4 ,for home consumption they do not need to be so sweet as this1 for any palatable figs are useful when carefully dried4 ,,picking4 ,figs to be dried should never be shaken from the trees1 for if bruised and injured they will sour during the drying and become unfit for use4 ,a few figs spoiled in this way will check or prevent the sale of a box of fruit that is in other respects good4 ,pulling the figs from the trees will also injure them in a similar way4 ,the ripe figs should therefore be cut from the tree with a knife or shears and carefully placed in boxes or trays4 ,of course1 many half-dried figs that drop from the trees may be utilized1 but they should first be examined to determine whether they are in good condition1 and they must be freed from soil and sand4 ,our figs do not1 as a rule1 drop at perfect maturity1 but either before or after it4 ,only the ,smyrna figs drop when fully ripe4 ,for the higher growing varieties a convenient instrument called the 8fig cutter0 may be used4 ,it consists of a forked stick across which has been nailed a strip of tin plate4 ,below this is a small bag kept open by a wire4 ,with this 8cutter0 the higher figs may be reached by running the fork up under the fig1 severing it from the branch and causing it to drop into the bag below4 ,,sulphuring4 ,of late years sulphuring figs before drying has become a very common practice among growers4 ,it consists in exposing fresh fruit to the fumes of burning sulphur in air-tight tray holders of varying sizes4 ,the sulphur fumes cause the figs to become semitransparent when dried1 and to present an attractive appearance to the buyer4 ,but nothing is more deceptive1 for this very handsome appearance hides a more than worthless interior1 not only detestable to the taste but also injurious to the health of the consumer4 ,few persons will buy such fruit a second time4 ,besides giving a semitransparent appearance to the fruit1 the sulphuring prevents fermentation of the figs while drying4 ,this1 of course1 is of value1 and in fact is the only advantage in the process4 ,a short and light sulphuring may therefore be admissible with varieties which otherwise would not dry and cure without souring4 ,for convenience1 the box in which the figs are to be sulphured should not be more than #e feet high nor more than #g or #h feet wide4 ,this will admit two trays abreast4 ,the trays slide on a rack or on a cleat nailed to the sides of the box1 and need not be farther apart than just sufficient to clear each other when charged with a single layer of figs4 ,the door must be air-tight1 in order that the sulphur fumes may not escape4 ,two feet of space should be left between the bottom tray and the sulphur pan4 ,the latter1 a heavy piece of sheet iron1 is heated1 but not to redness1 and placed on noncombustible supports in the bottom of the box4 ,two handfuls of sulphur are thrown upon this iron and when it is burning the doors are tightly closed4 ,exposure to the sulphur fumes for fifteen minutes is sufficient to prevent fermentation during the drying process and leave the figs with a minimum of sour taste4 ,if sulphured longer they become too acid4 ,after removal from the box the figs should be immediately exposed to the sun4 ,black figs should never be sulphured4 ,,dipping ,,fresh ,,figs4 ,instead of being sulphured to improve their color and soften their skins1 figs may be dipped into a hot solution of salt or saltpeter1 or even lye4 ,unless1 however1 they are immersed for a long time this dipping will rarely prevent fermentation1 though it will prove advantageous in other ways4 ,figs with a rough and tough skin are especially benefited1 the principal effect of the dipping being to soften the skin4 ,but this dipping should be practiced only on figs of inferior quality1 the best grades not being improved either by dipping or sulphuring4 ,in dipping1 the figs should first be placed in a perforated bucket and rinsed in cold water1 to free them from dust4 ,they should then be transferred to a kettle containing boiling lye1 made of #a pound of potash to #aj gallons of water4 ,an immersion of from one-fourth minute to one minute suffices2 the time being regulated according to the size of the figs and the pliability and thickness of the skin4 ,boiling salt water may be substituted for the lye water for the dipping of some figs1 different varieties requiring different solutions to secure the desired result4 ,after dipping1 the figs are dried without rinsing4 ,if salt or saltpeter is used instead of lye1 #a pounds of either to #ej gallons of water is a proper quantity4 ,lye is generally used1 but the writer prefers salt or saltpeter1 either of which gives good results as regards pliability of skin1 while the salty taste generally improves the flavor4 ,,drying ,,on ,,trays4 ,for convenience in handling1 wooden or paper trays are commonly used for drying figs in the ,western ,states4 ,by their use the fruit can easily be stacked and sheltered in wet weather4 ,the trays are of various sizes1 but a small size1 such as #b feet by #c feet1 or #c feet by #d feet1 is preferable1 as when filled with fruit it can easily be handled by one man1 while a larger size requires two men4 ,the drying ground should be a clean space outside the orchard1 where the trays may be exposed to the uninterrupted rays of the sun4 ,the figs require all the sunshine obtainable1 and the drying ground must therefore be free from the shade of trees or buildings4 ,the drying floor may consist simply of beds of soil elevated a foot above the general level4 ,a drying floor #d feet wide may be raised #h inches additionally along one side4 ,the slope toward the sun thus given will insure greater heat4 ,trays may be placed on strips of wood or scantlings supported by low sawhorses4 ,the sawhorses should be long enough to support two rows of trays abreast4 ,three scantlings or strips will be required for each pair of sawhorses4 ,they should be of even lengths1 as long as obtainable1 and the middle one should be larger than the outside ones2 #b by #d inches for the middle one and #b by #c inches for the side scantlings will be found convenient sizes4 ,the figs should be placed singly on the tray1 with their eyes all toward one side1 and this side of the tray should be slightly raised in order to prevent the contents of very juicy figs from running out during the process of drying4 ,the raising of the trays is the most easily accomplished by placing the #b by #d inch supporting strip in the middle of the sawhorses and the #b by #c inch strips on either side4 ,immediately after sulphuring1 if that is practiced1 or after dipping1 the fruit should be spread and the trays distributed on the racks where they will have the full benefit of the hottest sun4 ,this distribution of the trays should be finished before noon each day to secure the best color of the dried product4 ,the figs must be turned twice a day at first and once a day in the later stages of drying4 ,the turning requires much work and expense1 as it can be done well only by hand labor4 ,an inferior product may be turned by placing an empty tray face downward upon a filled one and inverting them1 leaving the fruit on the new tray4 ,to produce the best grade of dried fruit1 the figs should not touch one another on the trays during the process of drying4 ,during the turning1 all inferior figs1 such as those that ferment and puff up1 should be culled out and used for vinegar4 ,figs which show a slight froth at the eye are turning sour and should be removed4 ,covering the figs must not be neglected1 if a choice article of dried fruit is to be produced4 ,if white figs are left out over night uncovered1 they will be discolored4 ,rain and dew are very damaging and the fruit should be protected from them4 ,this is best accomplished1 in ,california1 by stacking the trays one on top of another when rain is expected4 ,the top and sides of the stacks should then be protected with empty trays4 ,if permanent drying beds of gravel and cement are made1 a mechanical device for covering the trays with a horizontal canvas curtain can be used1 and in this way they can easily be covered every night4 ,,degree ,,of ,,dryness4 ,it is very important that drying cease when the figs have reached the proper stage for packing4 ,they must on no account be overdried nor should they be removed from the trays too soon4 ,the proper degree of dryness can be detected by pressing the figs between the thumb and finger4 ,they should be soft and pliable1 with the contents distinctly pulpy1 and when squeezed the fig should not resume its former shape1 but remain pressed4 ,it should be plastic1 not elastic nor dry4 ,underdried figs will spoil in packing1 while overdried ones are hard1 leathery1 and worthless as food or delicacy4 ,the trays must be gone over every day and the properly dried figs taken off1 the spoiled ones being removed at the same time4 ,the time required for drying varies from four to sixteen days4 ,drying within six or seven days yields the best quality of product4 ,,sweating ,,and ,,equalizing4 ,dried figs are greatly benefited by being sweated or equalized as regards moisture4 ,this is accomplished by placing them in sweat boxes holding #ge pounds or more4 ,the boxes are stacked up one across another in such a way as to insure a free circulation of air4 ,this is to prevent the sour fermentation1 which would spoil the figs4 ,the room where the sweat boxes are stored should be closed and the walls should preferably be of brick4 ,daily examination of the contents of the boxes should be made1 so that any inclination of the fruit to ferment and heat may be detected4 ,in a few days an improvement in the texture of the figs will be noticed1 the overdried ones having attracted moisture from those that were underdried and all having become more pliable4 ,,artificial ,,drying4 ,where figs can not be dried in the open air1 evaporators or driers1 heated artificially1 may be used to advantage1 just as in the drying and curing of raisins4 ,large driers are expensive and are beyond the reach of many growers1 but small driers1 holding a ton of fruit1 may be built cheaply4 ,it may be safely stated1 however1 that localities where artificial drying is necessary are not suited to the most profitable production of commercial figs1 as any extra handling will greatly increase the cost of the product4 ,where a very superior article is produced the occasional use of the drier may be profitable1 in order to save a crop that would otherwise be injured by inclement weather4 ,,packing4 ,the method of packing dried figs and the kind of package used should vary according to the quality of the finished product4 ,they should be packed in order to prevent drying out1 as well as to make them present an attractive appearance4 ,it pays to pack the best grades well1 for good packing always enhances the value of fruit4 ,,dipping4 ,the first step in packing is the dipping of the dried fruit1 and this must be done whether the figs are packed cheaply or expensively4 ,the dipping1 which must be done just before packing1 causes the figs to become soft and pliable1 equalizes moisture1 and improves the skin and its color4 ,perforated buckets holding #e gallons of dried figs are suitable vessels for holding the figs during the dipping4 ,a kettle arranged for heating water and large enough to permit the immersion of the bucket of figs should be provided4 ,in this kettle sea water or brine made of one-fourth pound of coarse salt to a gallon of water should be heated to the boiling point4 ,the bucket of figs should then be immersed in this boiling brine for a few seconds and emptied on to wire screens to drain4 ,while draining1 the figs should be covered with a cloth or otherwise kept dark4 ,the fruit should be packed on the same day that it is dipped4 ,the best grade of white figs1 or very soft figs of any grade1 should only be dipped in cold salt water1 just before packing4 ,the salt water is never washed off1 and the salt that remains does not in the least injure the figs1 but1 on the contrary1 improves their quality4 ,,assorting4 ,the inferior figs which were removed from the trays during the drying process should be assorted into at least two sizes for packing4 ,a yet lower grade which can not be profitably packed may be sold in sacks4 ,the largest ,smyrna figs weigh1 when dried1 about #bc grams #cee grains1 or about four-fifths of an ounce avoirdupois1 while the average ,french and ,italian figs weigh each about #h grams #abc4de grains1 or a little more than one-fourth of an ounce avoirdupois4 ,,pulling4 ,the best grades of figs should be pulled or flattened before packing4 ,this pulling consists first in squeezing the fig with the hand to soften it1 and then flattening it so as to shape it into a disk in which the eye and stalk are nearly in the center of the flat sides1 as may be observed in packages of figs imported from ,smyrna4 ,the object of this pulling is to have the figs present as fine a surface as possible when they are pressed and packed1 this method enabling the packer to hide the eye and stalk ends effectually4 ,for inferior brands it will suffice to simply flatten the figs in such a way that the eye and stalk are at opposite extremities of the fruit when pressed4 ,in pulling and handling the figs1 the hands of the worker should always be moistened with salt water to prevent them from becoming sticky with sirup and thus soiling the figs4 ,,packing4 ,the packing should be regulated according to the size and quality of the figs4 ,the size of the boxes will therefore vary1 but they may be made to contain #e1 #aj1 or #bj pounds each4 ,in ,smyrna the figs are packed in the shape of bars1 and this method should be followed for all the better grades4 ,in order to pack quickly in bar fashion1 the writer several years ago invented a 8bar-packing device0 or 8guide40 ,this guide consists of a frame of two or three parallel strips of tin or zinc connected at opposite ends by two similar strips4 ,the guide1 which is really a metal box without top or bottom1 fits exactly into the packing box flush against two of the sides1 but is slightly higher than the depth of the box in order that it may be pulled out after filling4 ,the guide is placed in an empty fig box1 thus dividing it into three or more compartments4 ,the figs are then placed in rows in each compartment with the eyes downward1 each fig slightly overlapping the other1 in the way shingles are laid on a roof1 just sufficiently to hide the stalks4 ,the compartments in the guide should be slightly narrower1 or at most no wider than the figs1 so that when pressure is applied the figs will flatten and fill them4 ,the object of the guide is to keep the fig bars separate4 ,after the box is full a slight pressure is applied1 which squeezes the figs against the sides of the guide1 and when the latter is withdrawn leaves the bars intact without large air holes between the figs or bars4 ,,pressing4 ,the raisin presses used in ,california are suitable for pressing figs4 ,there is no better machine for this purpose made anywhere4 ,a follower of wood covered with zinc is first placed in each compartment on the figs and a slight pressure applied in the press4 ,the pressure must be strong enough to bring the figs to the level of the box4 ,the guide is then lifted out1 while the fingers of the packer press firmly on the follower to hold the figs in place4 ,instead of having a guide in which the bars are connected at the ends1 the box may be grooved on the inside and a single strip of zinc or tin dropped down1 thus dividing the box into two or more compartments as may be necessary4 ,the strips are more easily removed than the more complicated guide4 ,before the box is nailed up1 small leaves of the sweet bay 7,laurus nobilis7 should be inserted between the figs on the surface1 and over the whole should be spread a sheet of waxed paper4 ,instead of the sweet bay leaves1 other native laurel leaves may be used1 provided they are aromatic1 have the distinctive laurel flavor1 and are not otherwise objectionable4 ,it can not be too strongly urged that ,american-grown figs be packed and sold under their proper labels and not designated 8,smyrna0 figs4 ,careful selection of varieties1 skill in growing and curing1 and careful1 honest packing will in time procure a large market for our figs4 ,in all the ,mediterranean countries the fresh as well as the dried fig is a common article of diet1 both nourishing and wholesome1 and it is only a question of time when its value will be generally recognized in this country4 ---------------------------------------- -------------------------------- ,,fig ,,culture ,,in ,,the ,,gulf ,,states4 ,by ,,frank ,s4 ,,earle4 ,the fig is a domestic fruit of prime importance in all the ,gulf and ,south ,atlantic ,states2 throughout this region it is a common dooryard tree4 ,its broad1 rich foliage is one of the first things to catch the eye of the ,northern visitor and assure him that he is really in the ,south4 ,toward its northern limit the tree is sometimes injured by unusually severe winters1 but unless killed to the ground it never fails to produce heavy annual crops4 ,even severe winter-killing is usually but a temporary loss1 as the roots send up vigorous sprouts that bear the following year4 ,although the fig is so widely distributed and so universally esteemed for household uses1 it is only recently that any attempt has been made in the territory under consideration to utilize it as a commercial product4 ,in the search throughout the ,south for possible money crops1 other than cotton1 it is beginning to attract attention1 and in this connection a brief statement of our present knowledge as to the growth and possible uses of the fig may be of service4 ,,propagation4 ,the fig roots easily from cuttings and is usually propagated in this way4 ,short pieces or even large branches of well-matured wood1 cut from the tree at any time during the winter and simply thrust into the soil1 will usually take root and make a strong growth the following summer4 ,the well-matured wood is best for making cuttings4 ,one of the most desirable methods is to cut a section bearing a short but thrifty lateral branch from a good-sized limb4 ,the section taken should be #f or #h inches long and be entirely buried in the ground1 leaving the end of the side branch projecting to form the tree4 ,this is not at all essential1 as a straight cutting will usually root and grow readily1 but it is desirable1 as the buried cross section holds the cutting firmly in the ground and its bulk prevents it from drying out easily4 ,in the coast region cuttings are often planted in ,august with good results4 ,in this case the leaves should be removed4 ,it is advisable to plant the cutting where the tree is to stand1 as fig roots are easily injured by transplanting4 ,little is gained in growth by planting rooted trees1 but when such are used both roots and tops should be heavily pruned when planted1 to secure a satisfactory growth4 ,sometimes it is advisable to plant the cuttings in the nursery and to keep them there for three years before removing them to their permanent location1 as winter protection can be more easily given them4 ,after the trunk of the fig is three years old it is much less easily injured by cold4 ,this practice would seem to be of doubtful value1 since young figs are more often injured by late frosts after growth has started in the spring than by the greater cold of midwinter when they are dormant4 ,figs can be grafted without difficulty1 but it is seldom done in the south4 ,,soil ,,and ,,location4 ,the fig will grow in almost any location1 but it attains its highest development on a rich1 moist1 but well-drained soil1 that contains abundant humus4 ,a plentiful supply of lime1 phosphoric acid1 and potash is also needed1 and if not contained in the soil must be supplied by fertilization4 ,the best conditions for fig growth are found in the bottoms and hammocks rather than in the sandy uplands1 though many fine specimens can be found in either location4 ,in planting for home use it is advisable to plant the trees near the house and about the farm buildings1 for they always thrive in such locations1 while many failures have been made in attempting to establish them under orchard conditions1 especially in the light soils of the 8piney woods0 region4 ,it is not easy to account for these failures1 since the old dooryard trees are so universally healthy and thrifty1 though growing without care or attention4 ,several causes can be cited that may contribute to the result1 but all seem insufficient to account fully for the facts observed4 ,there must be some undetected factor that contributes to the almost universal superiority of dooryard over orchard-grown fig trees in the ,gulf ,states4 ,one of the most obvious difficulties in establishing a fig orchard arises from the fact that the young trees are tender and easily injured by the cold4 ,figs start very early in the season1 and the frequently occurring spring frosts often catch them in quite vigorous growth4 ,this does no great harm to old trees2 though the young leaves are killed1 they soon push out again1 and as the principal crop of fruit is borne on the new wood the crop is not much injured4 ,with young trees1 however1 it is different1 as the tissues of the trunk are softer4 ,fine1 thrifty trees of one or two years' growth are killed to the ground by a slight freeze after their spring growth has started4 ,they may start again from the root1 but their vitality is injured and they do not seem to fully recover4 ,such trees at #c or #d years old are often no larger than after the first summer's growth4 ,young trees also suffer much more severely than old ones from extreme cold in winter1 even when entirely dormant4 ,it would appear that the shelter afforded by buildings and yard fences may sufficiently protect young trees from damage1 when in an open space they would be severely injured4 ,then1 if from a dozen cuttings stuck down in such out-of-the-way places only two or three grow1 they are seen and remembered1 while the failures are forgotten1 whereas an orchard row showing a stand of only one-fourth is very unsatisfactory4 ,the dooryard tree usually gets the benefit of ashes and house-slops1 and perhaps the wash from the barnyard4 ,these sources of fertility are all beneficial1 for the fig is a gross feeder4 ,its roots are never broken by the plow1 which is another great advantage1 for the fig has a shallow rooting habit and does not thrive when its feeding roots are disturbed4 ,in the light soils of the ,south it is extremely difficult to keep plows and cultivators from running so deep as to do serious injury to fig trees1 and the proper cultivation or treatment of a fig orchard is therefore a serious question4 ,many growers advise against plowing after the first year1 but the tree will not thrive if choked with grass and weeds4 ,to keep a large orchard clean with a hoe is no small undertaking4 ,some advocate heavy mulching to keep down weeds1 and that is doubtless often advisable1 but the hard1 clean-swept southern dooryard seems to suit the root habit of the fig better than any system of cultivation yet devised4 ,another point to be considered is that the fig suffers severely from root knot when planted in the fields where vegetables or cowpeas have been grown1 as the nematodes causing this trouble multiply in the roots of all such crops4 ,in planting a fig orchard care should be taken to select new land that is known to be free from these pests4 ,the fig has a spreading habit of growth and when old requires considerable room4 ,as the cuttings cost but little1 it is well to plant rather closely1 with the expectation of thinning out the trees when necessary4 ,with #bjj trees to the acre the earlier crops would be double those obtained from a planting of half that number1 though doubtless #ajj full-grown trees would sufficiently occupy the land4 ,twelve by #af is a suitable distance for the trees when young4 ,removing alternate rows when needed would leave the permanent planting #af by #bd feet4 ,it is best to plant two or three cuttings at each place1 to be sure of a stand4 ,all but the most vigorous can be cut out if more than one starts to grow4 ,,cultivation ,,and ,,fertilization4 ,unquestionably figs should be thoroughly cultivated during the first season4 ,this is necessary to give them a good start1 and as the young trees make their largest growth after midsummer it is important to continue the cultivation late in the season4 ,unless the soil is quite rich some fertilizer should be used1 as the future of the tree depends largely on its vigor during the first season4 ,an excessive use of stable manure or other nitrogenous fertilizer should be avoided1 as the tendency of these is to induce a soft1 succulent growth too easily injured by the winter4 ,the 8piny-woods0 soils are deficient in phosphoric acid1 and this should be a prominent ingredient of all fertilizers used in regions where these predominate4 ,it is not advisable to attempt to cultivate any vegetable crop among fig trees1 on account of the danger of increasing root knot1 and because such crops are likely to interfere with cultivation at the time when it may be most needed4 ,the best subsequent treatment for a fig orchard is1 to a certain extent1 an open question4 ,it is probable that in most locations the best results will be obtained by mulching heavily near the tree with any available material that will hold moisture and keep down the weeds4 ,pine straw1 marsh grass1 or planer shavings answer the purpose4 ,the dust from old charcoal pits is sometimes used1 and on the coast a mulch of oyster shells is often seen4 ,the slowly decomposing shells probably act to some extent as a fertilizer1 since the fig is known to thrive best in strong lime soils4 ,the middle of the rows can be kept clean by a shallow plowing and harrowing without disturbing the mulch and without injury to the roots protected by it4 ,winter protection of some kind should certainly be provided during the first two or three years1 at least to the extent of mounding the dirt or mulch high about the base of the tree in the fall4 ,protecting the tops with old gunny sacks or pine branches will often prove of great advantage4 ,pruning is seldom practiced1 except so far as may be necessary to properly shape the young tree1 and this is better done in summer by pinching4 ,in case of a freeze1 all injured wood should be promptly cut away4 ,it is said that the size of the fruit can be greatly increased by judicious pruning1 but1 as before stated1 it is seldom done4 ,figs come into bearing very early4 ,a thrifty growing cutting will often set some fruit the first season1 but this seldom matures4 ,when the tree does not winterkill1 a little fruit may be expected the second season1 and by the third the crop should be of some importance4 ,,insect ,,enemies ,,and ,,diseases4 ,the fig is usually spoken of as being comparatively free from insect enemies1 and the literature of its diseases1 of which there are a number1 is scanty4 ,it is probably true that in most localities it is less frequently injured from these causes than are other fruit trees4 ,among the diseases reported from the ,south the one causing most widespread injury is doubtless root knot4 ,,fig-,,tree ,,borer4 ,a longicorn beetle1 ,ptychodes vittatus1 has caused considerable injury at some points in ,louisiana and ,mississippi by burrowing into the trunk and larger branches4 ,in reply to inquiries regarding this insect1 ,director ,w4 ,c4 ,stubbs1 of the ,louisiana ,experiment ,station1 says3 ,the damage done in ,louisiana is to a large extent conjectural4 ,in our groves we have lost several trees temporarily1 all being bored into by this borer4 ,they1 however1 start up again quickly from the roots and soon replace the injured trees4 ,we have had no remedy against this invasion except to dig it out while very young with a penknife4 ,we have tried various insecticides without any apparent results4 ,,fig-,,leaf ,,mite4 ,a browning and subsequent premature falling of the leaves1 caused by the work of a minute mite1 is reported as rather common in ,florida by ,mr4 ,h4 ,j4 ,webber1 of the ,subtropical ,laboratory4 ,it has not been studied4 ,mr4 ,ellison ,a4 ,smith1 jr41 botanist and entomologist of ,south ,carolina ,experiment ,station1 has published a list#a of insects observed feeding on ripe figs1 but he does not mention any that injure the tree4 ,footnote #a3 ,south ,carolina ,experiment ,station1 ,annual ,report1 #ahhi1 pp4 #aje1 #ajf4 ,the list is as follows3 ,allorhina nitida 7,l471 ,ptychodes trilineatus1 ,lybithea bachmanni 7,kirth71 ,apatura celtidis 7,bd4 ,sec471 ,grapta interrogationis 7,f471 ,pyrameis atalanta 7,l474 ,,root ,,knot4 ,this disease is caused by a microscopic nematode or true worm1 ,heterodera radicola1#b that infests the soft fibrous roots causing small galls or swellings4 ,when present in sufficient numbers it causes the death of the roots and the consequent starvation and death of the tree4 ,it is by no means confined to the fig1 but attacks the roots of many other fruit and ornamental trees and shrubs and is especially injurious to many garden vegetables and farm crops4#c ,this pest thrives best in moist sandy soils1 and is troublesome throughout the entire coast region4 ,no effective remedy is known when a tree is once infested1 hence the necessity for planting on land known to be free from the pest1 and the importance of not growing vegetables between the trees that will act as a nurse crop for the disease4 ,neal recommends thorough drainage of the land and the application of tobacco dust mixed with unleached ashes or lime as the most promising remedial measures4 ,he advises against the excessive use of ammoniacal manures as producing a soft1 succulent root growth favorable to the growth of the nematode4 7,see ,bulletin ,no4 #bj1 previously cited47 ,footnote #b3 ,g4 ,f4 ,atkinson1 8,a preliminary report upon the life history and metamorphoses of a root-gall nematode 7,heterodera radicola 7,greeff7 ,mll47 and the injuries caused by it upon roots of various plants40--,alabama ,agr4 ,exp4 ,sta4 ,bul4 ,no4 #i4 ,footnote #c3 ,j4 ,c4 ,neal1 in an account of the root-knot disease 7,dept4 ,agr41 ,div4 ,ent41 ,bul4 ,no4 #bj7 gives a list of over #fj species of plants known to be infested by it4 ,,fig-,,leaf ,,rust4 ,brown spots frequently appear on the foliage during the summer1 and1 if numerous1 cause the leaves to fall prematurely4 ,these spots are caused by a true rust fungus1 ,uredo fici ,cast4 ,it occurs quite frequently widely1 and abundantly1 but as it usually does not develop enough to be noticeable until after the crop is ripe1 it seems to do but little harm4 ,no attempt has been made to find a remedy4 ,,fig ,,cercospora4 ,a somewhat similar injury to the leaves is known in ,europe1 caused by an entirely different fungus1 ,cercospora bolleana 7,thum7 ,sacc4 ,it had not been observed in this country until the summer of #ahie1 when it was found abundantly in ,mississippi by ,s4 ,m4 ,tracy4 ,a cercospora1 probably the same species1 is also reported from ,florida by ,h4 ,j4 ,webber4 ,it probably occurs quite commonly1 but has been overlooked1 its injuries being confounded with those caused by the ,uredo4 ,,die ,,back4 ,a dying of the young shoots in the fall and early winter is sometimes noticed4 ,this occurs before they can have been injured by severe cold and its cause is not known4 ,it usually occurs in feeble trees1 those injured by previous winter killing or perhaps those suffering from root knot4 ,a similar trouble is noted by ,a4 ,f4 ,barron1 of ,chiswick1 ,england1 7,the ,garden1 ,june #bj1 #ahia1 p4 #egg74 ,he finds it occurring in trees grown in pots1 and says it is there seldom noticed in trees growing out of doors4 ,,root ,,rot4 ,the fungus ,ozonium auricomum ,lk41 which causes a root rot of cotton and of many other plants and trees1 has been reported upon the fig1#d but the extent of damage caused by it is not known4 ,several other species of fungi are known to occur on the fig1 but none of them can be classed as disease-producing organisms4 ,footnote #d3 ,farlow and ,seymour1 ,a ,provisional ,host-,index of the ,fungi of the ,united ,states1 ,part #c1 p4 #ahc4 ,,varieties4 ,much confusion exists in the naming of fig varieties4 ,they were first introduced by the early ,french and ,spanish settlers1 and there have been more or less frequent importations since4 ,trees from these various sources have been known under many local names1 and it is probable that there are now many more names recorded than we have varieties in cultivation4 ,on the other hand1 distinct varieties are often met with that can not be named from published descriptions4 ,in ,louisiana and ,mississippi it is safe to say that nine-tenths of all the figs grown are of the ,celeste variety4 ,this is sometimes written ,celestial1 but among growers it is uniformly known as ,celeste4 ,the tree is hardy and very fruitful4 ,the fruit is small1 but it is one of the best in quality4 ,when ripe it is a light yellowish brown1 tinged with violet4 ,the flesh is light red1 delicate in texture1 and very sweet and rich4 ,a number of other varieties occur1 but they are known under local names1 such as 8black fig0 or 8,spanish fig40 ,more attention has been paid to nomenclature and to the planting of different varieties in other parts of the ,south1 but the ,celeste is the favorite in nearly all localities4 ,some interesting papers on figs were read at the meeting of the ,american ,pomological ,society1 held in ,florida in #ahhi1 and in the published proceedings of the meeting the following #ah varieties are catalogued among the fruits recommended by the society4 ,list of figs recommended by ,american ,pomological ,society4 ,alicante2 ,angelique--synonym1 ,jaune ,hative2 ,brunswick2 ,blue ,genoa2 ,black ,ischia2 ,brown ,smyrna2 ,celeste2 ,green ,ischia--synonyms1 ,white ,ischia1 ,green ,italian2 ,lemon2 ,violet1 ,long2 ,violet1 ,round2 ,nerii2 ,pregussata2 ,white ,adriatic2 ,white ,marseillaise2 ,white ,genoa2 ,superfine de la ,sausaye2 ,turkey--synonym1 ,brown ,turkey4 ,on comparing this list with #aa others furnished by nurserymen and writers on the fig1 and taken at random from ,texas1 ,louisiana1 ,georgia1 and ,florida sources1 we find #ad of these names occurring more or less frequently4 ,four are not mentioned at all1 while #ac additional names appear1 making a total of #ca varieties in the #ab lists4 ,celeste and ,brown ,turkey lead1 being mentioned #aa times each2 ,adriatic1 ,lemon1 and ,brunswick come next1 each occurring #h times4 ,white ,marseillaise is mentioned #g times2 ,white ,genoa and ,green ,ischia1 #f times2 ,black ,ischia1 #e times2 and ,san ,pedro1 which is not in the ,american ,pomological ,society's list1 occurs #d times4 ,we may perhaps conclude that these #aj varieties are the most generally grown in the ,south1 but some of them are to be considered as nurserymen's recent introductions from ,california1 rather than as varieties in general use4 ,they are characterized in the ,pomological ,society's list as follows3 ,variety4 ,season4 ,color4 ,quality4 ,size4 ,brunswick ,early ,violet ,first ,very large4 ,black ,ischia ,medium ,black do ,medium4 ,celestial ,celeste ,early ,pale violet do ,small4 ,green ,ischia do ,green do ,medium4 ,lemon do ,yellow do ,do4 ,white ,adriatic ,white ,marseillaise ,medium ,white ,second ,medium4 ,white ,genoa do do do ,large4 ,turkey ,early to late ,brown ,first ,do4 ,san ,pedro ,not mentioned ,other lists agree in describing both ,white ,adriatic and ,san ,pedro as very large white figs of the best quality and very desirable where they succeed1 but as being tender and nonfruitful in many locations4 ,celeste1 ,brown ,turkey1 and ,brunswick are more uniformly commended for hardiness1 fruitfulness1 and general utility than any others4#e ,footnote #e3 ,the canning factories greatly prefer the ,celeste1 paying one-fourth more for them than for larger1 coarser kinds4 ,,uses4 ,at present figs are mostly used for household purposes1 comparatively few being prepared for market4 ,they are eaten fresh from the tree or are served on the table with sugar and cream4 ,they can also be stewed and made into puddings and pies1 and when canned or preserved they make an acceptable table delicacy throughout the year4 ,on first tasting fresh figs many people are disappointed and think they will not care for them1 but on further acquaintance nearly everyone learns to like them4 ,if picked at all green the fig exudes a milky1 acrid juice that has a rank1 disagreeable flavor4 ,when fully ripe this disappears1 and in learning to eat figs one should choose only the ripest specimens4 ,the beginner will find eating them at the table with plenty of sugar and cream a pleasant introduction4 ,it is needless to commend this method to those who are acquainted with it4 ,for canning1 figs should be picked when still firm enough to hold their shape4 ,to secure the best results they require the use of more sugar than do some other fruits4 ,if undersweetened they seem tasteless and lacking in quality4 ,the amount of sugar used and the method of procedure vary greatly in different households4 ,a pound of sugar to #c or #d pounds of fruit would probably suit most tastes1 though some prefer the regular 8pound for pound0 preserve4 ,ginger root or orange peel is sometimes added to give variety of flavoring1 and figs are often made into sweet pickles by adding spices and vinegar4 ,figs are sometimes peeled before canning1 and this is considered to increase their delicacy of flavor4 ,more frequently1 however1 they are cooked unpeeled and with the stems on1 just as they come from the tree4 ,they hold their shape better and look more attractive when treated in this way1 and the difference in flavor1 if any1 is very slight4 ,figs are occasionally dried for household use1 but as they ripen at the ,south during the season of frequent summer showers1 this is so troublesome that it is not often attempted4 ,a nice product could doubtless be made by use of fruit evaporators1 but these are seldom used far ,south4 ,in speaking of home uses for the fig1 its value as food for pigs and chickens should not be forgotten4 ,both are very fond of them1 and on many places the waste figs form an important item of their midsummer diet4 ,in fact1 no cheaper food can be grown for them4 ,,marketing ,,fresh ,,figs4 ,ripe figs are very perishable4 ,to be marketed successfully they must be handled with great care4 ,it is best to pick them in the morning1 while still cool4 ,they should be taken from the tree with the stem attached--great care being exercised not to bruise them in handling--and placed in small1 shallow baskets1 in which they are to be marketed4 ,in large packages their weight will bruise them badly4 ,the ordinary quart strawberry basket crate is a suitable package for marketing figs4 ,they will carry better1 however1 in flat trays1 holding but a single layer4 ,this form of package is especially desirable for the larger varieties4 ,figs should hang on the tree until quite ripe and develop their full sweetness and flavor1 but in this condition they are soft and perishable and must be consumed at once4 ,for marketing at a distance it is necessary to pick them while still quite firm4 ,this is unfortunate1 for though they will soften and become quite edible1 they will lack the fine quality of tree-ripened fruit4 ,this fact will always be an obstacle to the successful introduction of the fresh fig into distant markets4 ,when picked in right condition the fruit will keep from twenty-four to thirty-six hours at the ordinary temperature and may be shipped short distances by express4 ,figs ripen in midsummer when the weather is hottest1 and this is one reason why they are so difficult to handle4 ,like other fruits they will keep longer at lower temperatures4 ,they do well under refrigeration1 and by using refrigerator cars it is quite possible to put them on the more distant ,northern markets in good condition4 ,this has been done experimentally in connection with other fruit shipments1 but it is not often attempted4 ,fresh figs are not known or appreciated in ,northern markets1 and consequently the demand is too limited to encourage shipments4 ,it seems doubtful if the distant shipment of fresh figs will ever become a profitable business4 ,the fruit is more perishable than any other that is generally marketed4 ,it can be handled only by the most careful and experienced persons1 and even then it is not in a condition to show its best quality4 ,ripening in midsummer1 when the ,northern markets are crowded with many well-known fruits1 and not being specially attractive to the eye1 fresh figs would at best gain favor slowly4 ,the fact that many people do not care for them at the first would be another obstacle in the way of their popularity4 ,moreover1 the fig is a tedious crop to handle1 when in proper condition for market4 ,it is necessary to pick the trees over carefully every day during the season1 or much fruit will be overripe4 ,with large trees1 this involves much labor2 the acrid juice of the immature figs eats into the fingers of the pickers and packers1 while rainy weather occasions heavy loss by the cracking of the fruit1 which renders it unfit for market4 ,notwithstanding these drawbacks1 a limited demand would undoubtedly be created if the fig were placed regularly on the market1 for many people are very fond of this fruit4 ,it is quite possible that in sections especially adapted to fig culture1 and favored with rapid refrigerator transportation1 the shipment may become a business of importance4 ,when a regular home market can be found1 even at moderate prices1 no crop is more profitable1 as the trees bear regularly and abundantly4 ,the only hope for such a home market1 except in the immediate neighborhood of large cities1 is in increased use by canners4 ,,canning ,,factories4 ,everyone likes canned figs4 ,the taste does not have to be educated1 as is often the case with the fresh fruit4 ,the factories at ,biloxi1 ,miss41 and at ,new ,orleans1 ,la41 appreciate this fact1 and for several years have been putting increasing quantities of the canned product on the market4 ,up to the panic of #ahic the demand for these goods was very active1 and the canners paid as high as #d cents per pound for the fresh figs and could not get enough to fill their orders4 ,since then the demand for all luxuries has fallen off and factories have curtailed their packing1 but have not materially reduced the price of the product1 which has always been very high4 ,there seems to be no reason1 aside from the larger quantity of sugar required1 why figs should not be grown and canned as cheaply as peaches4 ,if this were done the demand would soon be very large4 ,it is in this direction1 if at all1 that there seems to be an opening for the building up of the fig industry in the ,south4 ,the processes used by the factories in canning figs differ somewhat from household methods4 ,they also differ among themselves4 ,each factory has worked out a plan of its own1 the details of which are regarded to some extent as trade secrets4 ,in one factory1 whose product has been much admired1 the process consists in boiling the fruit at first in a very light sirup1 allowing it to cool1 and then transferring it with successive heatings and coolings to sirups of gradually increasing density4 ,the whole process requires nearly two days4 ,in the finished product the fig1 while holding its shape perfectly1 has become partially transparent1 and as the final sirup is clear and free from sediment the fruit is very attractive4