FIG 



FIG 



587 



not yet equal in quality to the Smyrna product, but can 

 be sold at a lower price. 



Tiie followiug' 25 varieties of Fig are now freely cul- 

 tiwited in California, and extensively grown by the 

 nurseries : Adriatic (Grosse Verte), Ageu, Angelique, 

 Black Ischia, Black Marseilles (Black Provence or Re- 

 culver), Bourjassote Blanc, Brown Turkev, Brunswick, 

 Ciilifornia Bla<-k. Tapri. P.-Iosto (( Vl.-stin'p), Col di Sig- 

 nora Nero, Drap -lOr. Du Koi. t !ri-s->,ii<. Ladaro, Negro 

 Largo, Ronde N'ljn . ii..iHlr X'ii.h'ilr llative, Royal 

 Vineyard, San I\dr*>. Sniyrim, Wliitr (ienoa (Grosse 

 Marseilles ) , White Ischia, White Marseilles ( Petite 

 Marseilles). The California Experiment Station has 

 grown at various places the above 25 varieties, and, in 

 addition, about 35 others, thus testing a collection of 

 some 60 sorts, and these have been widely distributed 

 for 6 or 8 years. The list includes Abondance Precoce, 

 Brianzola, Black Brogiatto, Bellona, Bordeaux. Brown 

 Ischia, Dalmatian, Doree Narbus, Rocardi, Rubrado, 

 Verdal Longe, 3 varieties of Smyrna, Osborne Prolific, 

 Pastiliere and an especially fine variety, Hirta du Ja- 

 pon, a medium-sized, turbinate, dark purple Pig with 

 yellowish white flesh and high quality. This last named 

 variety, with Angelique, Early Violet, Brown Turkey 

 and a few others, is excellent for house culture or forc- 

 ing. The best sources in France, Spain and Italy have 

 been drawn upon for the various importations of Figs 

 upon which these collections are based. 



J.crea^e.— About 5,000 acres of land in California 

 have been planted in Figs, mostly in small tracts sel- 

 dom exceeding 20 acres. The leading Fig counties, as 

 far as area is concerned, are Los Angeles. Santa Bar 

 bara, San Bernardino, Butte and Frrsno. l»tit the 

 counties of Alameda, Santa Clara, Solaii", S.icrninento, 

 Stanislaus, San Joaquin, Placer, Yul):i, El Durudo and 

 Shasta contain some of the finest groves and specimen 

 trees. 



TJie Smyrna Figs.— After many attempts, the true 

 Smyrna Figs were introduced on quite an extensive 

 scale by the San Francisco Bulletin in 1882, by the late 

 James Shinn, and by George Roeding. of Fresno. From 

 these different importations, California became well 

 stocked with both the Capri and Srayrniaca types. The 

 Pig wasp was obtained in July, 1891, by James Shinn, 

 but the locality was unsuited to its propagation. It 

 was again introduced at various times by the United 

 States Department of Agriculture and by Mr. Koeding, 

 until it now seems to be fairly well estalilisLied at 

 Fresno. The Smyrna Fig was first hand-pollinated in 

 1891 at Niles and also for several seasons at Fresno, 

 producing Figs which when dried were of superior 

 quality. In 1899 Mr. Roeding's Smyrna Pigs, caprified 

 by the little Fig wasp, bore a Fig crop. Several large 

 orchards of the true Smyrna Figs, in various varieties, 

 and many Capri Fig trees are ready for colonies of this 

 useful Blastophaga, and it is hoped that a new industry 

 can now be developed in various parts of California. 



Propagation. — The Fig grows very readily from cut- 

 tings. Use well ripened wood of the previous sea**on's 

 growth, cut at the joint, and give them the same treat 

 ment required for grape cuttings. They will even grow 

 from single-eye cuttings. Bottom heat is not necesbary 

 in California, where the cuttings are set in the nursery 

 in December or January, and are ready for the orchard 

 in a year. In the eastera states, winter-made cut- 

 tings can be started with bottom heat, or in the / 

 open air in April. o 



Budding is best done by the annular or ring s^T^ 

 method so useful for the chestnut and walnut. ^^^Ift^i 

 The Fig can be cleft-grafted, say in February in 

 California, but extreme care must be taken to 

 exclude the air. Seedlings are easily grown from i 



the fertile seeds of the imported Smyrna Figs, v'^%^ 

 and from the few fertile seeds occasionally ap- ^ 



pearing in common varieties. 



Planting, Culture, e^c — The Fig tree in Cali- 

 fornia requires much space, hence it is used as 82; 

 •m avenue tree, or if in orchard form other trees 

 are set between, to be afterwards removed. In good soil 

 Fig trees, like walnuts, should finally stand not less 

 than 40 feet apart. 



Little pruning is required for the Fig. Trees grown 

 for table Figs are headed low, about 18 inches from the 



ground, to facilitate picking. Trees grown for drying 

 Figs are headed higher, so that the ground can better 

 be kept smooth and clean, for the Figs are usually al- 

 lowed to ripen and fall. Cultivation is necessary until 

 the trees completely shade the ground. 



Figs begin to bear early in California, often the sec- 

 ond or third year. Some trees prove barren, or very 

 I)oor bearers, and must be replaced by others. Cuttings 

 for propagation should always be taken from well-ma- 

 tured wood of bearing trees. The tree appears to be as 

 long-lived as the olive, has very few insect enemies, and 

 is not subject to disease. The fruit in some districts in 

 some seasons ferments on the trees ("Fig-sour"). This 

 sometimes seems to come from over irrigation, some- 

 times from lack of vitality, and more often occurs with 

 very juicy and tender varieties. 



Capri ficat ion. — The problems connected with Fig 

 caprification have long been discussed, and the neces- 

 sity for the process has been strenuously denied by many 

 writers. But there is no doubt that Figs of the true 

 Smyrna type cast their Figs unless caprified, for old 

 trees are now growing in California and bear no crop. 

 Cases otherwise reported prove to be of some different, 

 or horfensiSy variety. Fig caprification has been dis- 

 cussed in various papers in the publications of the State 

 Board of Horticulture, by Dr. Eisen and others, in the 

 publications of the Divisions of Pomology and Ento- 

 mology, at Washington, and by W. T. Swingle in Science, 

 October 20, 1899. 



The true Smyrna Pigs, which are of several varieties, 

 and doubtless capable of much improvement, yield two 

 crops, the first of which fails, because no pollen is then 

 obtainable from the wild or Capri trees. Both earlier 

 and later varieties of wild Figs than we now have are 

 needed by horticulturists. The wild Fig now produces 

 three crops, but only one is useful for caprification ; the 

 others are barren of pollen, but are necessary to main- 

 tain the Fig wasp. Only 30 Capri Figs are needed to 

 caprify a large Fig tree, so abundant are the insects and 

 the pollen in good seasons, and one tree of the wild Fig is 

 sufiicient for one hundred Smyrna trees. The male of the 

 Fig wasp is without wings, but the female has wings 

 and saw-like mandibles ; she cuts her way through scales 

 which interlock over the apex of the half grown Smyrna 

 Fig. She loses her wings in entering, dies in the Fig, 

 and is absorbed by the vegetable cells; if her eggs are 

 deposited they also perish, and the continuance of the 

 species depends upon those individuals that remain upon 

 the wild Fig trees. The whole story is one of the most 

 interesting known to entomologists. 



-Fig-drying in California (Fig. 822). — The foreign 

 methods so far as tested in California are not practi- 

 cable under labor conditions, and not entirely satisfac 

 tory in any case. Some growers let Figs fall from the 

 trees, picking such as shrivel on the trees without 

 dropping ; others let all the Figs fall. Picking is best 

 with the finer sorts. Allow the Figs to shrivel on the 

 trees; pick with great care, place on slat trays, bloom- 

 end down and subject 

 to sulphur fumes if 

 bleaching is desiied 

 Expose to the sun , 

 turn the fruit ovei in 

 an hour or so and the 



Young f"i 



nd Fie-dr 



Califon 



next day begin to "Fig-pull," or press each Fig between 

 the fingers to keep it from "drying hard." In 4 or 5 days 

 the Figs can be placed in the shade, and in a day or two 

 "dipped" in boiling water, to further reduce the coarse- 

 ness of the skin, close the pores and color the fruit. 



