HANDSOME AND BLACK HIGH-GRADE FRUIT 
23 
View of a Fresno County Fig Orchard 
each of the-framework branches. The third-season shorten in the new growth 
one-half and reduce the lateral branches to two on each of the limbs shortened 
in the previous season. The pruning for the following years should be only to 
remove interfering limbs or such limbs as will choke the tree. Do not fail to 
protect the bodies of the trees with protectors the first two years after planting. 
Fig trees usually come into bearing the fourth year after planting and by 
giving the orchard the care and attention required, it should begin bearing 
profitable crops the eighth year. 
Figs are divided into three classes, i. e., Adriatic, Smyrna and Capri, and 
are so listed in the descriptions of the varieties we offer. 
The Adriatic type of fig contains mule flowers and fertilization by the use of 
the fig wasp, Blastophaga Grossorum, is not required for perfecting the fruit. 
In the Smyrna type of fig if the female flowers are not fertilized by the 
transmission of pollen from the Wild or Capri class of fig through the agency 
of the fig wasp, Blastophaga Grossorum, the figs, when about half grown, will 
dry up and drop to the ground. 
The Capri or Wild fig serves as a home for the fig wasp, Blastophaga Gros¬ 
sorum. The Capri trees bear three crops a year; the Mamme or over-winter¬ 
ing crop, the Profichi or spring crop, and the Mammoni or summer crop. 
The perpetuation of the insect depends on these succeeding crops. 
The fertilization of Smvrna figs is accomplished by suspending the Profichi 
crop of Capri or Wild figs in the Smyrna trees in June, the Profichi crop 
being the only crop that contains the pollen necessary for this fertilization. 
It is absolutely necessary to plant the Wild or Capri figs with the Smyrna 
trees, at least five Capri trees to each one hundred of the Smyrna type. 
The harvesting and curing of the fig is very simple. The figs drop to the 
ground when ripe and are picked up in lug boxes and hauled from the field. 
They are then spread on trays and stacked. Before delivering them to the 
packing house they should be dipped in a hot salt brine containing four 
ounces of salt to one gallon of water and allowed to remain in this solution 
from fifteen to twenty minutes, they are then taken out, spread on trays and 
allowed to dry off for not more than one-half day, after which they are 
dumped in sweat boxes and stacked ready for delivery to the packing house. 
Prices of Fig Trees—Adriatic and) Smyrna Varieties 
Each 10 100 1000 
4 to 5 ft.$ .60 $5.00 $40.00 $300.00 
3 to 4 ft.50 4.00 30.00 250.00 
2 to 3 ft..40 3.00 25.00 200.00 
Brown Turkey Brown Turkey is undoubtedly one of the largest and best 
* varieties of figs for early market purposes in California. 
The tree is hardy but a straggling grower. The fruit is large with a dark 
brown skin covered with a thick blue bloom and contains a very delicious red 
colored flesh of fine flavor. 
This variety is recommended for family orchards and also for conservatory 
planting where the intention is to produce the fruit for early markets. Not 
valued as a drying fig. 
