GUIDE TO FIG CULTURE AT THE NORTH. 



By this mode, protecting is very easy and simple'. In my experience, it costs 

 but little more to protect an acre of Figs than one of Strawberries, and the profits 

 are immensely greater. 



JHOW TO USE fl©S. 



Nothing is more luscious than Figs used fresh from the trees, and fresh Figs 

 eaten with cream, like Strawberries, form one of the most delicious of dishes. 



To Market Figs. — Pick carefully, and sell in pint or quart baskets, like berries. 



To Dry Figs. — When Figs are ripe, they begin to show small white seams or 

 cracks in the skin. They must then be cut off with a knife and placed carefully in 

 boxes„and from the boxes spread on trays, made of wire or lath. Place the trays in 

 the sun, and put the Figs on them with the nose upwards, else the contents will leak 

 out. Turn every day, and keep from rain or dew. In six or eight days the Figs 

 will be dried. Don't dry too much ; when dry they should yet be very pliable. Be- 

 fore packing, immerse for few seconds in boiling brine or salt water ; this is to soften 

 them and kill insect eggs. An evaporator will probably the best for drying them in 

 the north. The best varieties for drying are the White Adriatic, White Genoa and 

 White Trojan. 



To Preserve Figs. — Place in baskets and dip for a minute or so in hot lye to 

 eat off the gummy skin ; then wash in clear water. Cook in syrup for five minutes ; 

 then put the Figs in jars and pour the hot syrup over them. 



Crystallized Figs. — Prepare as above ; then put in a kettle of hot syrup and 

 boil for five minutes ; dip out and place on place on plates, sprinkle thickly with white 

 sugar, and dry them. They are delicious. 



Fig Pickles. — Gather the Figs before they are quite ripe, leaving the stems on. 

 Soak for ten hours in brine ; then remove and rinse in water, and place in jars. To 

 each gallon of best cider vinegar add one pound of light brown sugar, and such 

 spices as you desire. Put the ingredients in a kettle, stirring and dissolving the sugar, 

 and when the vinegar comes to a simmer, pour it upon the Figs, until they are covered. 

 Put a piece of horse-radish in the mouth of each jar, cover close and keep in a cool 

 place. 



Fig Paste. — Prepare by dipping in lye as before ; slowly simmer the Figs to a 

 smooth pulp, in a porcelain kettle, adding a little sugar and flavoring extracts. When 

 done, pour into moulds or pans, and dry slowly. When dry, wrap in vyhite paper 

 and keep in a cool and dry place. 



DESCf^lPTIVE fRICE bIST OF fIGS. 



There are about as many varieties of Figs as of any other fruit, differing in time 

 of ripening, color, size and quality ; some are adapted for drying, and others are for 

 table use. In planting for home use, a selection of varieties should be made, com- 

 prising early, medium and late sorts, just as is done with other fruits. 



The following is the largest and best assortment ever offered in this country. My 

 stock consists principally of the sorts marked with an asterisk (*) ; the stock of others 

 is limited. 



My trees are all grown in the open ground* (not in hot-houses) and are hardy 

 well rooted, stocky and true to name. 



All trees, except bearing trees, will be cut back ready for planting, unless other- 

 wise ordered. 



I offer fine BEARING trees of all sorts marked with asterisks at.$lto $1.25 

 each. They contain ten to two hundred fruit buds each, and are sure to bear the 

 first year. 



SPECIAL OFFER.— I will send twenty -four trees, my selection of the best early, 

 medium and late sorts, both drying and table Figs of the finest varieties, adapted 

 for home use, which will prove sufficient, for a large family, for $16. 



Adam. Very large, turbinate ; brownish purple. |i each. 



Angelique. ' Medium, greenish yellow ; ilesh rose color, not very rich, but very good ; 



early. $i each. 

 Black Ischia. Medium, blue black ; flesh very sweet and rich ; productive— a fine Fig. 



75 cts. each. 

 Black Marseilles. Small, dark purple ; very rich. $i each. 

 Blue Marseilles. Blue ; rich and good. |i each. 

 Bine Ischia. Medium, blue; very rich, jfi each. 

 Blue Genoa. Medium, bluish black ; good. $i each. 

 Bondance Precoce. Medium, brown ; early and a great bearer. |i each. 



