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CALIFORNIA FRUITS: HOW TO GROW THEM 



neer's prophecy that the fig would be among the greatest of Cali- 

 fornia's cured fruits. In 1921 the first carload lots of fresh figs 

 were successfully sold in Atlantic seaboard cities. 



The most significant action toward the realization of a great 

 California fig industry was the organization of the growers into a 

 marketing association which in 1920 entered into a union with the 

 peach growers and formed the "California Peach and Fig Growers," 

 with headquarters at Fresno. It is promoting production, preserva- 

 tion and profitability of figs in a most enterprising manner. 



REGIONS SUITED FOR THE FIG 



Though there are still many fine points to be determined as to 

 what situations and conditions favor the production of the very 

 finest figs, and there are indications that there is possibly much 

 difference, it may be truly said that a very small part of the State 

 is really unsuited to its growth. If one shuns the immediate coast 

 of the upper part of the State, where the summer temperature is 

 too low for successful ripening, and keeps below the altitude of the 

 mountains where winter killing of the tree is possible, he can grow 

 figs almost anywhere, providing soils and exposures are favorable, 

 for the young wood of the fig tree endures but little frost. 



Selection of varieties adapted to particular situations has much 

 to do with the success of the fig, as with other fruits, and, therefore, 

 a broad statement of adaptability must be received with such an 

 understanding. The intrusion of the coast influences borne east- 

 ward by the winds of summer, as described in Chapter I, gives a 

 night temperature too low for ripening of some varieties, which 

 turn sour upon the trees. Present indications are that the finest 

 dried figs, having the thinnest skin and the nearest approach gen- 

 erally to the fig of Smyrna, the commercial standard for dried figs, 

 will be produced in the drier portions of the interior valleys and 

 foothills. Even in Southern California fig-souring is quite preva- 

 lent, and selection of locations must be circumspectly made. 



SOILS FOR THE FIG 



The fig will thrive in any soil that one would think of selecting 

 for any of our common orchard fruit trees, and, in fact, the fig 

 succeeds on a wider range of soils than any one of them. This 

 applies merely to the successful growth of the fig ; to secure ripen- 

 ing at a time when the fruit "can be profitably sold for table use, is 

 another question. 



The selection of soils especially suitable to the production of the 



best figs for drying involves more considerations than rule in the 



growth of table fruit. For drying, the fig should attain a good 



size, but should not contain excess of moisture. In some parts of 



ate the first crop of figs in the season has been found unfit 



The second, and, in some localities, the third crop, 



appearing later in the season, when the moisture supply of the soil 



is reduced, dry well. This condition of the first crop is, however, 



