48 



ROEDING'S FRUIT GROWERS' GUIDE 



Note the tree in the foreground. These trees were beheaded four years previously. This picture was taken just 

 after pruning. Notice the sturdiness and the thrifty growth of the lateral branches. The figs produced on these 

 trees are all of the largest size and finest texture. 



placed in the sun for a few hours until the moisture on 

 the fruit has evaporated, when the trays are again 

 stacked. Within two days, if the weather is warm, 

 the figs are dumped into sweat boxes and are hauled to 

 the nearest packing house. Here they again go through 

 a series of processes consisting of grading, washing, 

 steaming, for the purpose of cleansing them and de- 

 stroying all insect life. Under normal conditions the 

 expense of gathering the figs, hauling them to the dry- 

 ing ground and putting them through the several pro- 

 cesses described, does not exceed fifteen dollars per ton 

 for the dried product. 



IRRIGATION 



A furrow plowed on each side of the trees and about 

 three feet from them, will carry all the water and will 

 irrigate all the ground which it is necessary to cover 

 during the first two years after planting. The trees 

 should not be irrigated more than four times and not 

 less than twice during the growing season. Cultivate 

 well after each irrigation. Never irrigate after August 

 unless the tree gives indications of drying up. Late 

 irrigating promotes new growth to such an extent that 

 the trees do not harden up as early in the fall as they 

 should, and in consequence of this they are damaged 

 by frost. When the trees are five years old two 

 irrigations is all they require during the growing 

 season. The time to do this is in May and then again 

 in July. The latter irrigation may be dispensed with 

 if the trees are making a thrifty growth. 



CROP SURE NO FAILURES 



The certainty of the crop is indicated by the policy 

 pursued by the packers of dried figs, who make it a 

 practice to purchase the entire output of an orchard 

 extending over a period of years at a fixed annual sum. 

 The prices paid depend largely on the size of the trees. 

 The contractors assume all the expense of harvesting, 

 the grower merely prunes and cultivates his orchard 

 under this arrangement. The importations of Smyrna 

 figs are constantly increasing, the annual amount 

 averaging not less than 13,000 tons. This fact in 

 itself, with the favorable conditions existing in many 

 sections of the Pacific Coast states is sufficient indi- 

 cation of the possibilities of this great industry. 



VARIETIES OF FIGS OF COMMERCIAL VALUE 



Calimyrna, Mission, San Pedro White, White Adri- 

 atic, White Endrich (Kadcta.) 



VARIETIES WORTHY OF TRIAL 



Agen, Bardajic, Black Ischia, Bourjasotte Panache. 

 Brown Turkey, Brunswick, Col di Signora Nigra, 

 Dauphine, Doree, Drap d'Or, Kassaba, Lardaro, 

 Pastiliere, Ronde Noire, San Pedro Black, Verdal 

 Longue, White Celeste, White Genoa, White Ischia, 

 White Marseilles. 



VARIETIES OF CAPRIFIGS 



Magnissalis. Milco, Roeding No. 1, Roeding No. 2, 

 Roeding No. 3. 



