22 
BING CHERRY TREES PRODUCE 
The fruit greatly resembles the Black Tartarian being large in size and 
having a glossy black skin. The flesh is like that of the Napoleon Bigarreau 
in texture being very firm, juicy and sweet. It is of a purplish red color, 
and is a very good shipper. 
It has given best results in central coast regions, interior valleys and foot¬ 
hill sections. It also does well in the upper coast regions, mountain valleys 
and plateaus. Ripens in July. 
Mav Duke (D) This variety has long been a favorite among lovers of 
^ ' cherry fruits. Its slow and long ripening period renders 
it one of the most valuable for planting in family orchards. When it reaches 
a certain stage of ripeness it is unexcelled for cooking and the making of 
pies, and when fully ripe is one of the richest flavored cherries produced, for 
table uses. 
The tree is a strong, upright grower, forming a beautiful head. The fruit 
grows in clusters and is heart shaped, with a skin of lively red, turning, when 
fully ripe, to a dark red. Flesh is reddish, tender, juicy and possesses an ex¬ 
cellent flavor. 
. Planting of May Duke is approved for the central coast regions, interior val¬ 
leys, foothills and southern sections. Ripens last week in May. 
Napoleon Bigarreau (H) 
Commonly known as the Royal Ann and is 
the most extensively planted variety of all 
the sweet cherries. On account of its color and texture it is the favorite com¬ 
mercial canning and preserving variety from which the famous “Maraschino” 
cherry is ijianufactured. It is also considered the best variety for shipping to 
the eastern markets. 
The tree is a free, upright grower and an enormous producer. The fruit is 
pale yellow to amber color, overspread with a bright red. Is rather long 
and heart shaped. Flesh yellow, juicy and possesses a mild sweet flavor. 
Is highly recommended for planting in all upper and central coast regions, 
interior valley and foothill sections. Ripens late June. 
Yellow Snanish fHJ The Yellow Spanish was introduced into this 
country from Spain and is one of the largest and 
most delicious of the light colored cherries. 
The tree is of a dwarfish habit but is a thrifty grower forming a large 
head with spreading branches. The fruit is heart shaped, of regular form with 
a flat base. The skin is a pale whitish yellow on the shaded side, covered with 
light carmine dots and sometimes mottled with red. Flesh is very firm, yellow 
in color, sweet and juicy when fully ripe. Ripens in June. 
FIGS 
The fig has found a congenial home in California, the industry having grown 
by leaps and bounds and we now produce more figs than any other portion of 
the United States. 
The fig thrives best in the warm interior valleys and thousands of acres are 
annually planted in the San Joaquin and Sacramento valleys. 
It is not particular as to soil but should not be planted in sub-irrigated or 
overflowed lands, which will cause the roots to rot and the fruit to sour on 
the trees before maturity. Figs do not mature well on the coast as the sum¬ 
mer temperature is too low for successful ripening, nor should they be planted 
in the high altitudes where winter killing is possible. 
It is an erroneous idea that figs will stand rough treatment, careless or no 
pruning and little or no cultivation and produce regular and abundant crops of 
fruit. No tree responds more readily to proper care, cultivation and pruning 
than the fig, and where this is practiced the reward is a bountiful crop of this 
most luscious fruit. 
The trees should be planted not less than 30 feet apart which distance re¬ 
quires 48 trees to the acre. On heavy, rich soils 35 feet apart is preferable. 
Where too closely crowded they will not bear regular crops and the severe 
pruning rquired cuts away the bearing surface of the tree. For border pur¬ 
poses they are planted 30 feet apart. 
Pruning is one of the most essential points in growing a fig orchard. When 
the tree is planted, cut it back to 18 inches from the ground and the first winter 
cut the branches back to about 12 inches, being sure to wax all cuts; leave 
three or four branches to form the head of the tree, distributed around the 
trunk so that they will not eventually crowd one another. The second season 
cut away two-thirds of the new growth, leaving not more than two shoots on 
