108 THE CANADIAN HORTICULTURIST. 



PLANTING. 



In the spring (at time of corn planting), throw up one or more 

 ridges eight feet wide and sixteen inches high in the centre. On the top 

 of this stake off distances ten feet apart. At these stakes dig trenches 

 across the ridges, say two feet long and ten inches wide. Throw tlie 

 top soil in a j)ile, and throw tlie sub-soil away, lleplace the soil in 

 the form of a mound, one inch below the level in the centre and s\x 

 inches below at the ends. Then separate the roots into two parts. 

 Set the trees at the centre point, with the roots extending right and 

 left down the mound. Fill up with any good soil and tread down 

 thoroughly. 



PROTECTING. 



In the autumn, before danger from severe frosts, prepare the trees 

 for winter quarters, by cutting the roots growing lengthwise of the 

 ridges with a sharp spade, not disturbing the original roots that were 

 plantfed. Lay down the trees (lengthwise of the ridge) pegging down 

 the branches that may need to be, then cover with earth, in the 

 latitude of Boston four inches deep. And no matter how old tlie 

 trees, by this method of planting they are laid to rest very easily. 

 Only with older trees, after the branches are pegged down, it will be 

 best to fill in the interstices with leaves and then cover as before. 



I think I hear an objection, "too much trouble." We do not 

 hesitate to grow other luscious fruits on that account ; and the 

 necessity of winter protection will be atoned for from considerations 

 before named. It cost about one cent each to protect the trees of my 

 fig orchard this fall. A man and a boy laying down and covering over 

 a hundred per day. 



AFTER TREATMENT. 



In the spring, at the time before noted, remove the earth from the 

 trees and raise them to their positions. Thus it will be seen that the 

 care of the trees is not great, and the whole operation is quite simple. 

 The unripe figs that were buried with the wood will form the first 

 crop of the next year. 



HOW TO EAT FIGS. 



In the East they seize the fruit in the left hand, with a knife cut 

 off a thin slice from the large end and then peel the fruit. Fresh figs 

 and cream make a dish "fit to set before" — an "American sovereign." 

 Fig preserves are also most delicious. 



DRYING THE FRUIT. 



The method is: The fruit is put into baskets, which are dipped 

 for two minutes in strong potash lye, and then into clear water. The 



