128 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



applied, but the temperature from this source need never exceed 

 65°, and a similar temperature may be maintained when the 

 fruit is ripening. 



Enemies and Ailments. — These are not so numerous or so 

 formidable as in the case of most other fruits. Of enemies red- 

 spider and thrips are the chief ; and as these are encouraged by 

 dryness and a dry atmosphere, they may be subdued by plenty of 

 moisture and a free use of the syringe, which is at the same time 

 very agreeable to the plants. Mealy-bug is sometimes very 

 troublesome, but may be destroyed by the timely application with 

 a brush of a little diluted paraffin. A more insidious scourge we 

 have suffered from at Chiswick is a species of scale received on 

 some Figs from France, which spread so rapidly over the plants 

 a few years ago as nearly to destroy the whole collection. Many 

 varieties were lost in consequence of the repeated scrubbings and 

 dressings required to cleanse them from the pest, which com- 

 pletely covered the young shoots and leaves. On submitting 

 specimens to the Scientific Committee, it was found to be a 

 species of scale new to Great Britain, rejoicing under the name 

 of Mytilaspis ficus. One inscrutable malady of the Fig is the 

 dying of the shoots and branches — a sort of cankering — some- 

 times to such an extent as to almost destroy the entire plant, 

 sometimes only a few small twigs, or it may be only a partial 

 injury which is subsequently healed over. This has been 

 attributed to the action of frost, but cannot be so, as the injury 

 is most pronounced on the trees in pots which are not exposed, 

 and is seldom noticed on out-door trees. 



When and hoiu to enjoy Figs. — Figs thoroughly ripened are 

 amongst the richest and most luscious of fruits, but there is great 

 variety. There are good Figs, and Figs which are not so good. 

 Very few people relish them quite on the first acquaintance ; they 

 are what are termed sickly. The taste is no doubt an acquired 

 one, like that for Olives or raw Tomatos, but the taste grows upon 

 one till one acquires a decided relish for them. Figs to be eatable 

 must be ripe ; unripe Figs are simply nauseous and intolerable. 

 If the white, milky juice is seen at the end of the stalk after 

 being gathered, that fruit should not have been gathered. A Fig 

 that is ripe and fit to eat may be noted to droop a little, and to 

 have a large " teardrop " at the eye ; the skin cracked a little, with 

 the juice exuding and standing on the surface like drops of dew ; 



