May 16, 1891. 
THE GARDENING WORLD. 
587 
inquiry into the causes—into the why and the where¬ 
fore—which had contributed to that result. 
Professor Henslow again recommended the pursuit 
and recording of casual observations relative to the 
effect of environment on plants—a study which he 
thought might very well open up most interesting 
details—and he suggested that on a future occasion a 
botanical evening might be held in connection with the 
society, when any members who have made original 
observations on the subject might state, for the 
instruction of the society generally, what information 
their researches had supplied. 
--- 
ON PIGS AND THEIR CULTURE 
AT CHISWICK. 
( Concluded from p. 577). 
Plants which have attained a sufficiently large size 
should have their shoots regularly pinched when about 
3 ins. or 4 ins. long, which will induce the production 
of fruit in abundance at the axils of the leaves. Shoots 
not so pinched, but allowed to ramble, do not fruit 
so freely, the incessant pinching to which they are 
subjected seeming to encourage the production of fruit. 
Pruning. 
Of pruning, little is required with plants grown in 
pots and well pinched. There is an old saying that 
“ a pruned Fig-tree never bears,” which is scarcely true, 
as the Fig will bear any amount of pruning. It is 
true that if we cut off all the shoots in winter we can 
expect none of the “first crop ” fruit, but hope for the 
“second.” In pruning the Fig it is well to bear this 
in mind. Young plants, as already stated, require to 
be pruned or cut back to bring them into form, and 
with fruiting plants it is only necessary to prune back 
the straggling shoots, so as to bring the plants back 
into form again. In some cases it may be desirable to 
cut the plant quite hard hack, and commence to form 
a new head entirely. 
Pot Culture. 
The Fig is exceedingly well adapted to pot culture—no 
plant more so perhaps—and it can be cultivated to 
more advantage in pots than in any other way. One 
recommendation of this method is the great variety of 
sorts that may be grown in a given space. By a 
proper selection of varieties—early, mid-season, and 
late—a continual supply for several months may be 
maintained. At Chiswick, the crop begins to ripen in 
July, and continues until the end of November. 
Properly managed Fig-trees in pots produce fruit in 
greater abundance and of better quality than do those 
which are planted out. When planted out they always, 
whilst young, grow so vigorously that little fruit is 
produced ; and although the remedy for this is 
restriction of root-space, it is found in practice difficult 
to regulate. When grown in pots, the plants are 
perfectly under the control of the cultivator, and may 
receive whatever treatment may be required. 
The Fig is easy of propagation by cuttings, taken off 
when the plants are at rest, any time during the winter, 
and placed in a little heat in early spring. Suckers are 
also freely produced ; these taken off and potted soon 
form plants, and may be potted on as required, and 
grown freely. Whilst growing and forming plants, the 
Fig delights in a warm and moist atmosphere, with 
full exposure to the direct rays of the sun. No greater 
mistake could be made than that of placing Figs in the 
shade ; no plant is benefited more by full sun exposure. 
In potting the young plants, the first shift may be 
into 5-in. pots, and, as they grow, into larger as may 
be required, always giving an abundance of drainage, 
which, being kept sweet and pure, tends much to the 
success of the pot cultivation of all kinds of plants. 
Whilst young, some may require shifting twice a year, 
but larger plants will only require to be potted once, 
the object being to produce short, stocky, fruitful 
shoots, and not gross ones, which would be the case if 
an excess of pot room were supplied. Early in the 
autumn, or as soon as the fruit may be gathered the 
whole of the plants should be thoroughly examined 
and re-potted where required. For some, it will be 
sufficient to turn them out of the pots, shaking away 
a portion of the old soil, and reducing the ball by 
trimming off the stronger roots, and then replacing 
them in the same-sized pots ; whilst others, which have 
attained the maximum size, may simply have a great 
portion of the top soil, roots and all, taken away, and 
be filled up afresh with new soil. Figs may he fruited 
in any-sized pot, from a 43, or 5-in. pot, to 18 ins. or 
20 ins. The most convenient size is 12 ins. in diameter, 
and they never need exceed 15 ins. 
Soil. 
In regard to soil, the Fig is not very particular ; it will 
grow in any kind almost. That in which the best 
results have been obtained is a sort of calcareous loam 
on a chalky subsoil. For pot cultivation, a somewhat 
richer soil is required, so as to produce large and fine 
fruit. We have found the following to answer well; 
two-thirds fresh yellow loam, and one-third lime- 
rubbish, so as to give it porosity, with an admixture of 
burnt ashes, a few half-inch ground bones, and some 
well-rotted stable manure. During the growing season 
the plants should be frequently and liberally top- 
dressed, and this should be of a considerably richer 
character. Thompson’s Vine Manure answers re¬ 
markably well, or indeed any mixture containing 
ground bones, horn shavings, &c., mixed with the 
soil. 
Watering. 
Watering is an important matter with Figs. Whilst 
young and growing, if properly potted, and the drain¬ 
age in proper action, in a high temperature too much 
water can scarcely be supplied. They may be, and 
should be, syringed overhead two or three times a day, 
and the atmosphere kept continually moist. When 
the fruit is ripening water must be applied more 
sparingly to the roots, and a much drier atmosphere 
maintained. An excess of moisture at this time is apt 
to cause many of the fruits to split open, especially the 
larger varieties, and also spoils the flavour. A bracing, 
warm atmosphere and comparative dryness are essential 
to secure well-flavoured fruit. The fruit of the Fig 
ripening successionally 'makes this somewhat difficult, 
as the treatment required by those in one stage is 
exactly the reverse of what is required by the other. 
Atmosphere, Temperature, &c. 
The Fig w'hilst growing delights in a close, humid 
atmosphere and a high temperature—the hotter the 
better, so long as it is copiously charged with moisture. 
For young plants this high temperature is not of so 
much importance, but for fruiting plants it is so in the 
highest degree. During the summer months not so 
much fire-heat is required, as by judicious attention to 
ventilation, &c., a sufficiently high temperature may be 
maintained from sun-heat alone. A temperature of 
from 80° to 90° Fahr. may safely be allowed in the 
morning before giving air, and by shutting up early in 
the afternoon, and “bottling up the sun’s rays,” the 
temperature may rise to 120° or more, which will 
ensure plenty of warmth until the following day—a 
low temperature at night being preferable to a high 
one. On cold days a little fire-heat may be 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—sometimes to such 
an extent as to almost destroy the entire plant, some¬ 
times 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 
outdoor trees. 
When and How 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 
and 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 lit 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 ; and beyond this, in fine, 
dry, sunny weather they sometimes dry up and increase 
in richness.— A. F. Barron, in The Journal of the 
Royal Horticultural Society. 
-■»>$«•- 
Olijitmttga from lip HI orib 
ulj jkttttie, 
--j-- 
Phenomena of Dew. —-Wonderful theories have 
been propounded from time to time with regard to the 
phenomena of dew, the source from which it originates 
and the manner in which growing and thirsty plants 
are benefited thereby. One theory which has been 
urged in all good faith was that dew descended from 
the clouds at night, settled upon the plants and was 
absorbed by them. The globule of moisture at the tip 
of each blade of grass (often immortalised by the poet) 
was, of course, considered as in the initial stage of its 
journey from the apex of the leaf downwards to the 
root. No good plant physiologist would of course 
advance such a statement in the face of science now. 
The glistening drop of moisture at the tip of a grass 
leaf has its counterpart in other leaves having serrated 
edges, and in fact may be witnessed at the termination 
of the veins of a host of plants. Openings known as 
water stomata are situated at the apices of the veins, 
and in direct communication with the vessels of the 
same. During the day while transpiration is active 
these vessels are empty, but at night they get filled, by 
infiltration through the membranous walls of the cells 
surrounding them. Root pressure is the cause of this 
and the water pores act as so many safety valves for 
the escape of moisture. Recent writers comment with 
great emphasis upon this point, but the discovery is 
an old one. 
Another statement strongly urged is that the rest of 
the moisture found upon the plant rises from the 
ground, and does not descend from the clouds. To 
some extent this is merely a truism, for all moisture 
originally arises from the earth or from the surface of 
water-covered areas ; and all plants, whether dwarf or 
tall, must receive their coating of dew from the atmos¬ 
phere. All surfaces lose heat by radiation during clear 
nights, and leaves being thin soon become cold, so that 
the air in contact with them is soon brought to the 
dew point, and moisture is deposited upon them by 
condensation. Both the phenomena may be observed 
by any gardener in his hothouses. The pearly dew 
drops may be seen hanging from the edges of the 
young and growing Vine leaves in the morning, as well 
as on Fuchsias, Balsams, and other rapidly growing 
plants. When he closes his vineries, Melon pits or 
stoves in the afternoon, and damps down the paths, a 
hazy cloud of moisture will settle upon the glass from 
the atmosphere of the house, whereas it had previously 
been carried off by the ventilators. 
The Smaller Broom-rape. -Parasitic plants 
are frequently particular as to the host plants which 
they affect; but those which can accommodate them¬ 
selves to various subjects, and can resist extremes of 
climate generally become the most widely disseminated. 
For instance, the Smaller Broom-rape (Orobanche 
minor) makes its appearance on host plants of widely 
different character, and belonging to widely separated 
natural orders. For instance, I have found it on the 
roots of the Pear tree, Pelargonium zonale, Trifolium 
pratenso, and Avena elatior bulbosa. The variety or 
sub-species, 0. m. Hederre, appears to be confined to 
Ivy, on the stems of which plant I have found it growing 
very vigorously at Tenby, and also at Ventnor, the 
latter in the Isle of Wight. The Meadow Clover 
(Trifolium pratense) appears, however, to be the 
favourite host plant; and it is only on cultivated 
subjects that a parasite makes its presence most 
objectionably felt. A field of Clover offers a means of 
the rapid spread of the pest, and when seed is taken 
from such a field, it must be largely adulterated with 
that of the parasite, which therefore gets disseminated 
broadcast. Here it attains not only its greatest 
development, but assumes its most typical form.— J. F. 
