290 
THE FIG. 
paniments of fruitfulness in tliis tree ; and there is no means l»j 
which firm, well ripened, short-jointed wood is so easily obtain- 
ed as by an annual pruning of the roots — cutting off all that 
project more than half the length of the branches. In this way 
the fig tree may be kept in that rich and somewhat strong soil 
necessary to enable it to hold its fruit, and ripen it of the largest 
size, without that coarseness of growth which usually happens 
in such soil, and but too frequently renders the tree barren. 
The mode of performing root-pruning we have already described, 
but we may add here that the operation should be performed on 
the fig early in November. When this mode is adopted but 
little pruning will be necessary, beyond that of keeping the 
plant in a somewhat low and regular shape, shortening-in the 
branches occasionally, and taking out old and decaying wood. 
In winter, the branches of the fig must be bent down to the 
ground, and fastened with hooked pegs, and Covered with three 
or four inches of soil, as in protecting the foreign grape. This 
covering should be removed as soon as the spring is well set- 
tled. Below Philadelphia, a covering of straw, or branches of 
evergreens, is sufficient — and south of Virginia the fig is easy 
of culture as a hardy standard tree. 
Two crops are usually produced in a year by this tree ; the 
first which ripens here in midsummer, and is borne on the pre- 
vious season’s shoots ; and the second which is yielded by the 
young shoots of this summer, and which rarely ripens well in 
the middle states. It is, therefore, a highly advantageous prac- 
tice to rub off all the young figs of this second crop after mid- 
summer, as soon as they are formed. The consequence of this 
is to retain all the organizable matter in the tree ; and to form 
new embryo figs where these are rubbed off, which then ripen 
the next season as the first crop. 
Bipening the Fruit. In an unfavourable soil or climate 
the ripening of the fig is undoubtedly rendered more certain 
aud speedy by touching the eye of the fruit with a little oil. 
This is very commonly practised in many districts of France. 
“ At Argenteuil,” says Loudon, “ the maturity of the latest figs 
is hastened by putting a single drop of oil into the eye of each 
fruit. This is done by a woman who has a phial of oil suspended 
from her waist, and a piece of hollow rye straw in her hand. 
This she dips into the oil, and afterwards into the eye of the 
fig.” 
We have ourselves frequently tried the experiment of touching 
the end of the fig with the finger dipped in oil, and have always 
found the fruits so treated to ripen much more certainly and 
speedily, and swell to a larger size than those left untouched. 
There are forty-two varieties enumerated in the last edition 
of the London Horticultural Society’s Catalogue. Few of these 
have, however, been introduced into this country, and a very 
