THE FIG. 



833 



The fig is a native of Asia and Africa, and has been 

 cultivated from the earliest times. It is perfectly at home 

 in all the low country and middle portions of the South, 

 and as universally cultivated below the mountain section 

 as the peach itself. 



Large quantities of dried figs are imported into the 

 United States, and even sold in our midst. These at a 

 rery little expense could be put up at home and exported 

 at a profit. A good way to dry them, is to gather them 

 dead ripe ; when dry, boil them in a preserving kettle in 

 a syrup of nice sugar, about five minutes. Take then out, 

 drain them dry in a brick oven, after the bread is with- 

 drawn, or in a kiln made for drying fruits ; when dry, 

 they can be put away in drums or boxes. 



Imported figs are dipped in a hot lye made of fig ashes, 

 and dried on hurdles in the sun. When sun-dried here, 

 they are apt to be infested with insects. The fig is worth 

 culture for feeding fowls, pigs, &c. 



The fig is readily propagated by cuttings either of the 

 shoots or roots, planted in the fall or spring. Suckers also 

 can be taken off the old plants, or layers made. Cuttings 

 should be eight or ten inches long, and include half an 

 inch of old wood at the base of each. Planted in hot beds 

 in January, they will form handsome plants the same 

 season. 



Figs should be set out twelve or fifteen feet apart, and 

 the winter after planting, they may be cut nearly to the 

 ground. The next year, they will throw up vigorous 

 shoots, of which one or more may be retained, and the rest 

 rubbed off. The Celestial Fig is best trained as a low 

 tree. 



Analysis. — The following analysis of the ashes of the 

 fruit of the fig is by Richardson. I have met with none 

 of the tree itself : — 



