NECTARINES 
Advance. Large, round; skin green on shaded 
parts, blotched with red and brown on sunny side; 
flesh greenish white, rich and sugary, with a rich 
flavor. The earliest Nectarine. July. 
Boston. Medium; deep yellow, with a bright 
blush and deep mottlings of red; flesh yellow with¬ 
out any red at the stone; sweet, though not rich, 
with a pleasant and peculiar flavor; freestone. 
Downton. Large; roundish oval; skin pale green 
in the shade, deep red in the sun; flesh pale green, 
melting, juicy and richly flavored. August. 
Early Newington. Large, roundish; pale green, 
nearly covered with blotches of red; flesh greenish 
white, very red next the stone, to which it ad¬ 
heres; juicy, sugary, rich and very excellent. 
Hardwicke. Very large, almost round; skin pale 
green on the shaded side, entirely covered with 
dark purplish red next the sun; flesh greenish, 
melting, juicy, rich and highly flavored; a most 
delicious fruit and regular bearer; freestone. 
Humboldt. Largest size; skin bright orange, 
stained, streaked and mottled with very dark crim¬ 
son in the sun; flesh orange, very tender, juicy 
and richly flavored; one of the largest and best 
of ail nectarines. September. 
Lord Napier. Largest size; skin pale cream 
color with very dark crimson cheek; flesh very 
white, tender, melting and juicy, separating freely 
from the pit; regular bearer and one of the earliest. 
New White (Large White). Rather large; nearly 
round; skin white with a light tinge of red when 
exposed; flesh white, tender and very juicy, with 
a rich, vinous flavor. The most widely planted 
and popular variety in this State. August. 
QUINCES 
Apnle (Orange). Large; roundish, with short 
neck; beautiful bright golden yellow; an old fa¬ 
vorite. September. 
Champion. Very large; handsome; very produc¬ 
tive; flesh tender; flavor delicate, Imparting an 
exquisite quince taste and odor to any other fruit 
with which it may be cooked. 
Meech’s Prolific. Large; lively orange yellow; of 
great beauty and delightful fragrance; its cooking 
qualities are unsurpassed; tree a vigorous grower 
and immensely productive. 
Pineapple. Originated by Luther Burbank. Fruit 
very large, apple-shaped, clear yellow; flesh very 
tender; can be eaten raw like an apple; makes a 
high-flavored jelly. It is said that it will cook 
tender in five minutes. Its flavor is delicious, same 
as that of a pineapple. 
Rea’s Mammoth. A very large and line variety 
of Orange Quince of recent introduction; strong 
grower and very productive. 
Smyrna. Extremely large; elongated; lemon yel¬ 
low; cooks tender and has a fine flavor; long 
keeper; tree strong grower with heavy foliage; 
very prolific. Ripens with Orange Quince. 
FIGS 
THE SMYRNA FIG 
The true Smyrna Fig is not only a distinct variety, 
but constitutes a distinct class, characterized by 
the possession of only true female flowers. The 
Smyrna Figs were first imported to California thirty 
or forty years ago and widely distributed. Although 
these trees grew well and attained large size, they 
failed to bear any mature fruit. The fault con¬ 
sisted in the impossibility of a proper fertilization 
of the female (lowers. The remedy was found 
several years later, though most of the Smyrna 
trees had at that time been dug up as worthless. 
The sterility of the first Smyrna Figs was found 
to be due to the absence of male or Caprifig trees 
and of the minute wasps which in the old fig 
regions carry the fertilizing pollen from one flower 
to the other. 
It was not until the United States Government, 
through its Agricultural Department, imported the 
wasps or Blastophagae. that Smyrna Fig culture 
was made a success in California. The first impor¬ 
tation of wasps was made some years ago, and 
colonies of wasps were established at Fresno and 
at Niles. At our nurseries these colonies have 
thrived well and increased to such an extent that 
every Caprifig is loaded with wasps. In order to 
start a Smyrna Fig orchard, it is necessary to plant 
both Smyrna Fig trees and the wild Caprifig trees. 
After the first or second year, when the Caprifig 
trees have commenced to bear, they may be sup¬ 
plied with colonies of wasps by simply procuring 
figs from our Caprifig trees and suspending them 
in the other Caprifig trees, the wasps taking care 
of themselves afterward, perpetuating themselves 
year after year without any further trouble and 
concern to the grower. 
Those having only one or two Smyrna trees will 
find it a simple matter to procure a few infested 
Caprifigs (fruit) each year and hang them in their 
Smyrna trees. \\ r e can supply these figs, usually in 
early August, at 5*0 cents per dozen or $3.00 per 
hundred. 
The fertilization of the fig flowers has the effect 
of producing superior fruits. Only by caprification 
through the wasps can seed be produced in the figs. 
These seeds possess kernels of a highly aromatic 
taste, communicating this flavor and aroma- to the 
whole fruit. Besides the Smyrna Figs, many other 
varieties are benefited by caprification, and a few 
Caprifigs may to advantage be planted in every fig 
orchard or in every place where common fig trees 
are grown. 
There is but one principal variety of Smyrna Fig, 
the one known in Smyrna as Lob Fig. The 
Smyrna Fig offered by us belongs to this kind. 
The fig is large, flattened somewhat like an onion, 
with stalk and neck very short. Skin thin and of 
yellowish white color. Pulp and flesh amber, juicy, 
sweet and highly flavored, and delicious both fresh 
and dried. Fruit ripens continually from August 
to frost. The dried figs of this variety are known 
as the Smyrna Figs of commerce and bring in the 
markets of the world the highest prices. 
STANDARD VARIETIES 
Adriatic. Tree a strong and healthy grower; 
fruit above medium size; skin white and thin: pulp 
red. fine, exceedingly aromatic and changes to an 
amber color when dried. 
Agen. Medium size, roundish; skin green with a 
brownish tinge; flesh of a dark red blood color; 
most delicious. Very late. 
Angelique. Medium size; roundish, and flattened 
like an onion; skin yellow; flesh white under the 
skin, slightly tinged with rose toward the center 
When fully ripe, the fruit is of good quality and 
perfumed. Early. 
Black Isch'a. Medium size; dark purple, almost 
black when ripe; flesh deep red, sweet and luscious; 
tree hardy; an excellent bearer. 
Bourjasotte Blanche. Medium size; round and 
somewhat flattened; yellowish at maturity, and 
covered with a thin gray bloom; flesh dark blood 
red, thick and stiff; a good fig. 
Brown Turkey. Large: pyriform; skin brownish 
red with blue bloom; pulp sweet and good; a very 
early, prolific and hardy variety. 
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