THE CULTIVATION OF THE FIG IN POTS. 



518 



' Violette de Bordeaux ' is of all the very dark or nearly black 

 Figs, I think, the best. It is bett-er than ' Nagronne. ' The flesh is 

 firm and not so juicy as some, but the flavom- is good. It is in addition 

 a reliable cropper, and of somewhat hardy constitution. It also hangs 

 well on the tree. 



' Agen,' or ' d'Agen ' of some growers, is quite the latest Fig to 

 ripen with us, and it was recommended to me by the late Mr. Baeeon 

 for that special purpose. It possesses plenty of vigour, and forms a 

 shapely bush. Its latest fruits will ripen after the leaves have fallen. 

 With us, this year, it bids fair to cany tlie season of picking well 

 into the end of December. From point of flavour, it must be classed 

 with the very best ; in fact, if I had my choice of all the kinds I have 

 named, I should select ' Agen. " Its name is no doubt derived from 

 x\gen, a city in the south of France, from which district comes the 

 finest of French Prunes, known as ' Prune d'Agen.' 



' Nebian ' is a fine Fig also, but it is much disposed to split, so 

 I do not recommend it, even for pots. ' Col de Signora Bianca ' is a 

 good, in fact an excellent. Fig, but I prefer ' Violette Sepor, ' which 

 crops better. ' Bourjassotte Noij.', ' though somewhat disposed to split, 

 is a first-rate variety, and a free bearer. Its appearance is very dis- 

 tinct, in colour a deep blue-black, with a dense bloom. It is, I think, 

 the Fig so much imported late in the season into this country, and 

 often in excellent condition, carefully packed in small boxes. It crops 

 freely in pots, but in flavour it does not equal ' Bourjassotte Grise.' 

 ' Figue d'Or ' is so very distinct that I feel I must include it, though 

 as the last. It is nearest the ' Brunswick ' possibly. Its colour is a 

 golden brown. 



Figs as Dessert Fruits. — All Figs should be left upon the trees as 

 long as they can be to secure the fullest possible development of 

 flavour. This cannot, I know, be done so easily when the fruits 

 have to be packed for transit ; then they should be fairly firm when 

 picked. We find it a good plan to pick them direct into small fancy 

 baskets, and thus send them in to the table. In doing this some variety 

 can be arranged for — sometimes a dish of dark Figs, sometimes a dish 

 of pale yellow Figs, sometimes a dish of small Figs, and so on. 



In packing Figs to send away by rail it is well first to wrap them 

 carefully in soft tissue paper, then to fold each one in a leaf — ^the 

 small leaves of the vine are very good for the purpose. Then all of 

 them want packing together in a shallow box, one layer only, and as 

 firmly as it is possible to pack such soft fruits. I have already said 

 that one Fig — ' Bourjassotte Noir ' — may be seen packed in shallow 

 boxes in the fruiterers' shops, but this Fig, like all market produce, is 

 packed when quite firm. For packing purposes it is better to pick 

 the fruits early in the day to secure them as firm as possible. The 

 fruits should, of course, be quite dry when packed. Shallow boxes 

 with square punnets to fit them are the best to use. These will 

 prevent the fruits from shifting if the box be turned upon its end. 

 I have alluded both to early and late forcing to prolong the season 



VOL. XXX VII. L L 



