800 THE AMERICAN FARMER. 



Yarieties. There are numerous varieties of figs, many of which are well adapted to 

 this country, such as the LEEMAN, a large, bell-shaped fruit of a brownish yellow color, sweet 

 and juicy; the CELESTIAL, a smaller, dark variety, less juicy, but more sweet than the former, 

 and better adapted for drying; the BROWN TURKEY, a large, early, hardy variety, as well as 

 an abundant bearer, skin dark brown covered with a thick blue bloom, flesh red and of 

 delicious flavor; the BRUNSWICK, one of the largest and finest purple varieties. Other 

 varieties might be mentioned as of fine qualities, such as the MALTA, BLACK ISCUIA, NERII, 

 and WHITE ISCHIA. 



Cultivation, etc. The fig is generally propagated by cuttings, which are made 

 eight or ten inches in length of the last year s shoots, with about half an inch of the old wood 

 left at the base. The cuttings may be taken off in March, and planted in a light soil in a hot 

 bed, or early in April, in a shady place in the open air. The best soil for figs in this climate 

 is a mellow, calcareous loam, of moderate depth, neither too wet nor too dry. If the soil is 

 too moist, the tree will expend its force in the production of coarse wood, rather than fruit; 

 while if too dry, the fruit will be liable to drop off before becoming fully ripened. The best 

 manure is generally conceded to be a mild lime compost. In sections where there is a ten 

 dency to overgrowth of wood, root-pruning has been found very beneficial in promoting 

 fruitfulness. Winter protection will be found beneficial to the fig tree in all sections where 

 there is much frost. 



Oranges. The orange is a native of Asia, and is the most delicious fruit among the 

 many varieties of the citrus family. The foliage of the tree is rich and aromatic, and its 

 beautiful white blossoms surpass those of all other fruits in fragrance. Southern Europe, 

 China, and the West Indies have furnished the largest supplies of oranges for the markets of 

 the world, while within a few years past great interest has been awakened in Florida in the 

 culture of this fruit. The portion of the United States best adapted to the production of 

 oranges is Florida, together with a considerable portion of the States bordering on the Gulf 

 of Mexico, and Southern California, many of the groves in some of these sections yielding as 

 large and profitable crops as any in the world. The orange groves of St. Augustine and 

 other portions of Florida are becoming quite noted for their excellent products. An orange 

 tree will arrive at a bearing age in about eight years from the seed, or five years if grafted 

 or budded on to the wild fruit. At eight years from seed they will, with good care, be from 

 ten to twelve feet high. The bearing will of course be light at first, the product being 

 increased year by year with proper care. Orange trees are long lived, and have been known 

 to bear for more than a hundred years. 



A tree in full bearing will produce annually from 2,000 to 10,000 oranges. From 48 to 

 100 trees are planted to the acre; the latter number, however, renders them too crowded. 

 The wild orange is frequently used for grafting the better varieties upon, since the latter are 

 thus made more hardy. In sections where there is much frost in winter, protection should 

 be given the trees at that season, as the freezing and sudden thawing of the sap in the wood, 

 thus rupturing the sap vessels, is very injurious to the trees. The orange is much more de 

 licious when perfectly ripened upon the tree than when gathered before being fully ripened, 

 as all of the oranges of commerce are, in order to bear transportation. 



Yarieties. Among the varieties of orange most highly recommended by European 

 authorities are TANGIERINE, a delicious early variety; the MANDARIN, somewhat larger than 

 the former, but rather small, flattened, with a thin rind, flesh dark, orange colored, juicy and 

 rich; a Chinese variety; the ST. MICHAEL, a small fruit, with pale yellow skin, thin rind, 

 seedless, juicy, and sweet; it is considered by many the most delicious of all varieties. The 

 MALTESE BLOOD, of medium size, blood red pulp, and excellent flavor. The BEROAMOT; 

 fruit ^ear-shaped and noted for a peculiarly delicious fragrance, from which perfumers obtain 



