THE FIG. 
291 
few sorts will comprise all that is most desirable and excellent 
in this fruit. The following selection includes those most suit* 
able for our soil and climate. Fruit nearly all ripen in August. 
CLASS I. 
RED, BROWN, OR PURPLE. 
Brunswick. Thomp. Lind. P. Mag. 
Madonna, 
Hanover, 
Brown Hamburgh, 
Black Naples, 
Clementine, 
Bayswater, 
Red. 
ac. to 
Thomp. 
One of the largest and finest purple figs, well adapted, for 
hardy culture. Fruit of the largest size, pyriform in shape, with 
an oblique apex. Eye considerably sunk. Stalk short and thick, 
of a fine violet brown in the sun, dotted with small pale brown 
specks, and, on the shaded side, pale greenish yellow. Flesh 
reddish brown, slightly pink near the centre, and somewhat 
transparent. Flavour rich and excelleut. The only fault of this 
variety for open air culture is, that it is rather too strong in its 
growth, not being so easily protected in winter as more dwarfish 
sorts. 
Brown Turkey. Thomp. 
Brown Italian. Forsyth. Brown Naples. 
Large Blue, of Lind. Murrey. Lind. 
Italian. Lee’s Perpetual. 
This is undoubtedly one of the very best for this country, and 
for open air culture, as it is perhaps the very hardiest, and on^ 
of the most regular and abundant bearers. Fruit large, oblong 
or pyriform. Skin dark brown, covered with a thick blue bloom. 
Flesh red, and of very delicious flavour. 
Black Ischia. Thomp. Lind. 
Early Porcing. Blue Ischia. 
One of the most fruitful sorts, and pretty hardy. Fruit of 
medium size, roundish, a little flattened at the apex. Skin dark 
violet, becoming almost black when fully ripe. Flesh deep red, 
and of very sweet, luscious flavour. 
