498 



THE FIG. 



Fruit small, pyriform, with a very short footstalk. Skin light brown. 

 Pulp pale purple, of high flavor. Leaves more entire than those of the 

 common Fig. 



Yiolette. 



A very good sort from the neighborhood of Paris, where it produces 

 two crops annually. 



Fruit small, roundish obovate, flattened at the apex. Skin dark 

 violet. Pulp nearly white, or a little tinged with red on the inside, 

 and of pleasant flavor. 



VlOLETTE DE BORDEAUX. 

 Bordeaux. 



A Fig which is much cultivated in France, being quite productive, 

 though of inferior flavor to many of the foregoing sorts. 



Fruit large, pyriform, about three inches long and two in diameter. 

 Skin deep violet when fully ripe, but at first of a brownish red. Pulp 

 reddish purple, sweet, and good. 



CLASS II. 



FRUIT, WHITE, GREEN, OR YELLOW. 



Angelique. 

 Concourelle Blanche. Melitte 



This little Fig is a very abundant bearer, and a pretty hardy sort. 



Fruit small, obovate. Skin pale greenish yellow, dotted with lighter 

 colored specks. Pulp white, but only tolerably sweet. It will usually 

 bear two crops. 



Large White Genoa. 



Fruit large, roundish obovate. Skin thin, pale yellow. Pulp red, 

 and well flavored. 



Marseilles. 



White Marseilles. Ford's Seedling-. 



White Naples. White Standard. 



Pocock. Figue Blanche. 



A very favorite sort for forcing and raising under glass, but which 

 does not succeed so well as the Brown Turkey and the Ischias for open 

 culture. 



Fruit small, roundish obovate, slightly ribbed. Skin nearly white, 

 with a little yellowish green remaining. Flesh white, rather dry, but 

 sweet and rich. 



Nerii. 



A fruit rather smaller and longer than the Marseilles, and which, 

 from a mingling of slight acid, is one of the most exquisite in its flavor. 



