CHAPTER XXXIX. 



THE FIG. 



The genus Ficus consists of about six hundred species. 

 Most of them, being natives of tropical regions, are tender, 

 but their easy propagation, robust growth, indifference to 

 rough treatment, and the beauty of their large, glossy, dark- 

 green leaves, sometimes handsomely variegated, combine to 

 render them general favorites. In their native forests many 

 grow to an immense size. 



The one that concerns us here is the Ficus carica, which 

 produces the well-known fig of commerce. 



While its original habitat is supposed to be the country 

 around the Persian Gulf, it is perfectly at home in all warm 

 temperate regions, particularly those bordering on the Medi- 

 terranean, where it grows spontaneously. Besides being the 

 hardiest of the family, it is at the same time the most useful, 

 as well as one of the longest-lived, continuing in health and 

 productiveness for several hundred years. 



Unless accustomed to them from childhood, one does not 

 always relish fresh figs at first, but, as with many other tropical 

 fruits, a liking for them once acquired becomes very strong. 

 As an article of food they are exceeding nutritive, and by 

 reason of their mucilaginous character few fruits are so mild 

 and salutary or so free from irritating tendencies. Being 

 slightly laxative, there is no danger of evil consequences from 

 eating to repletion. 



Although the fig flourishes everywhere in the warmer parts 

 of the United States, its cultivation is still much neglected. 

 This seems strange when we consider the excellence of the 

 fruit and the hardy constitution of the tree, which always 

 grows up after being frozen down, and sometimes bears a 

 little fruit the season following. Old and well-ripened wood 

 withstands bard freezing, but the tender ends of growing shoots 



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