352 Cultivation of the Fig under Glass. 



Art. III. On the Cultivation of the Fig under Glass. 

 From the Journal of the London Horticultural Society. 



Much has been written on the culture of the fig. In 

 England it is an indispensable fruit on the tables of the 

 wealthy, and it is raised to a great extent ; a fig house being 

 as common in extensive ranges of forcing houses as a peach 

 house. 



We have already given our readers several articles on the 

 growth of the fig in our previous volumes, and we now add 

 another from the Journal of the Horticultural Society, of 

 1851. The fig is yearly becoming more cultivated in our 

 own gardens, and amateurs are seeking for information upon 

 its treatment. Thoroughly ripened, the fig is a delicious 

 fruit, and we have no doubt in a few years it will be gen- 

 erally grown in all collections where there are graperies for 

 their protection. 



It is well known that the fig is a most rapid growing tree, 

 throwing up strong suckers, which produce fruit the same 

 year. But notwithstanding this, most writers recommend a 

 good rich soil for their growth. It will be noticed that in 

 the following article the soil is considered as of little conse- 

 quence, and that the " least imaginable quantity of earth 

 upon a well drained hillock of brickbats and old mortar 

 rubbish " is ample. We have found this to be true in our 

 own experience. We have a tree of the Black St. Michael, 

 which was planted in an old greenhouse, next to the back 

 wall, upon a mere hillock of common soil, and this tree con- 

 stantly requires lopping to prevent the branches from ex- 

 tending out the top of the house, which is fifteen feet high. 

 It always bears a full crop : — 



Those persons who have only tasted this fruit when ri- 

 pened on the open wall in the generally sunless climate of 

 this country, have but little idea of its excellence when 

 perfected under brighter skies and more genial solar influ- 

 ence, or assisted by glass and fire-heat. In addition to the 



