106 



JOURNAL OP HORTICULTURE AND COTTAGE GARDENER. 



[ AaguBt V, 1870. 



our flower parterres is having the plants huddled togeth er 

 There is, no doubt, a great number of plants put in a sm al 

 space. Distinctness of feature is practically ignored in flower 

 gardening. Fewer and larger beds, with more space between, 

 would do more to place our flower gardening on a level with a 

 painter's ideal than anything else. 



Of the double-flowered Pelargoniums one most likely to meet 

 our views of a bedding Pelargonium is Madame Rose Char- 

 meux. In habit, foliage, and flowers it resembles Tom Thumb, 

 and is of similar dwarf habit and very free-flowering. — G. 

 Abbey. 



THE FIG AND ITS CULTTJRE.-No. 7. 



Setting the Fruit. — How little we know really respecting 

 this important process, and with the Fig least of all ! In this, 

 the organs of fructifioation being hidden from our view, we 

 cannot tell how or when fertilisation is effeoted ; therefore, it 

 is but little we can do to assist matters. The time when it is 

 supposed the setting takes place may be known by the eye, 

 which assumes a pinkish hue and expands a little, thus giving 

 admission to a little air into the interior, where the flowers are. 



In many parts of Italy, and the south of Europe generally, 

 especially in olden times, but still to some extent at the pre- 

 sent day, the Fig cultivators pay much attention to setting the 

 Figs, and very much has been written on what is called caprifi- 

 cation. This is a practice much believed-in by those who 

 practise it, but is condemned by most modern scientific writers 

 as absurd. The process, stripped of all its mystification, is a 

 simple one. There is, in the first place, " a wild species called 

 the Caprifig, on which it is said a certain insect exists, which 

 enters the fruit when in a young state at the eye, thereby facili- 

 tating the entrance of light and air, or some fertilising vapour, 

 whereby the flowers are enabled to Bet and ripen. In Fig 

 plantations numbers of this wild species are planted for th9 

 sole purpose of bearing these insects, and at the proper season 

 the fruits, with the insects, are carried and deposited on the 

 fruit or shoots of the domestic species." There are in southern 

 France the Fig trees, called Caprifiguiers, which bear the insect, 

 and also the men who carry and place these insects about. 

 Without all this manceuvering it is faithfully believed but very 

 scanty crops of Figs would be secured, but this, according to 

 my experience, is altogether a delusion, and is only alluded to 

 here as such. 



About the time when it is supposed the fruit is setting, it is 

 well to be extremely careful as to all the conditions which 

 would be likely to affect the plant. It is well to keep it in a 

 uniform state as to moisture at the roots — it is better to be 

 rather dry than otherwise — and to preserve an equable tem- 

 perature, rather airy, if possible. The whole subject, however, 

 is somewhat obscure, the particular stage and the particular 

 treatment required being only understood by long experience. 



Casting the Fruit. — This is a result of defective setting. 

 There can be little question respecting that. It is a very com- 

 mon occurrence, and altogether a very puzzling one. It most 

 usually happens to the first crop, more rarely to the second, 

 and some varieties are far more apt to do so than others, even 

 particular plants have a greater tendency to cast their fruit 

 than others. There is nothing more tantalising or vexatiouB 

 in Fig culture than this. A plant may be loaded with beautiful 

 fruit, which grow to a goodly size, and appear to be developing 

 themselves beautifully, when suddenly they assume a yellowish 

 sickly hue and fall from the tree. Very frequently this is the 

 case with the entire crop on that particular plant. If these 

 fallen fruit are examined by cutting them lengthwise, a great 

 difference will be observed between them and those which do 

 noT; fall. In the former there is a great cavity, the little florets 

 of the interior are undeveloped, and there is no seed formed. 

 In the others the partB have increased so much that the fruit 

 is almost solid, seeds are there in abundance, and every part 

 is perfect. It is clear, then, that the flowers have not set and 

 the fruit fahs, as with the Apple, Pear, Plum, or Cherry. With 

 some fruits the setting is not material to its development, as in 

 some of the Cucurbitacese, where the fruit so-called will grow 

 and ripen without possessing a single seed. In the Grape, 

 again, the absence of the seed only checks the development of 

 the berry to a certain extent. 



I need not, however, pursue this subject further, but inquire, 

 How is the casting of the fruit of the Fig to be prevented ? 

 Get the fruit to set properly. How to do that I have already 

 stated as fully as I am able, with thiB addition for trees grown 

 in pots — Have the pots set on a bed of ashes, it is better than 

 staging or shelving of any kind. It is cool and equable, always 



retaining a little moisture, which is comfortable to the roots, 

 which speedily find their way into it and enjoy it much. Some- 

 cultivators are very positive in ascribing the evil to direct 

 causes, such as dryness at the root, or the reverse — too much 

 moisture — or to some sudden check, as excessive cold, excessive 

 heat, &c. In so far as these may affect the actual setting of 

 the fruit they tend towards it, but not otherwise or further. 

 Sudden checks, or extremes of any kind, are at all times in- 

 jurious, and especially so at the critical stage of setting. I 

 have tried experiments in many ways, subjected plants to 

 every extreme, and the results have been very different from 

 those which ordinarily occur without our sanction with plants 

 well-known for their persistency in holding-on their fruits j 

 excepting by positive injury to the plant I have in no instance 

 succeeded in the wholesale casting of the fruit, as is naturally 

 the case. No, we want some power given us to set the fruit of 

 the Fig, as we do Peaches in dull cloudy weather. 



Fruit-ripening.— Fruits of all kinds when ripening require 

 a dry and bracing atmosphere, and rather cool than otherwise. 

 Immediately the fruits begin to ripen less water should be 

 given to the roots, otherwise the fruit will become watery and 

 tasteless. With trees in pots only enough should be given to 

 keep the foliage healthy, and at the same time a drier atmo- 

 sphere should be secured in the house by syringing less, 



Fig. 12. 



applying more air both by night and by day, and applying fire 

 heat if necessary for that end. With the first crop of fruit it 

 is somewhat difficult to follow-out this practice exactly, as it is 

 in a great measure injurious to the progress of the second 

 crop ; some modification is here required which can only be 

 gained by experience. In some parts of France it is stated to- 

 be a not-uncommon practice to prick the eye of the fruit with 

 a straw or quill dipped in olive oil. Brandy, also, is employed 

 for the same purpose by dropping a little in at the eye, or 

 through a puncture in the skin, the object being to hasten the 

 maturity of the fruit and improve the flavour. I have had- 

 no experience as to its effects. I may just observe, as bearing 

 somewhat on the point, that fruits damaged in the skin, or 

 otherwise deformed or injured, are frequently much more 

 highly-flavoured than the more perfect examples. 



Figs, to be enjoyable, must be thoroughly well-ripened ; a 

 half-ripened Fig is simply abominable. The outward appear- 

 ances which denote the highest excellence in ripe Figs are- 



