
Planting Directions for Fig Trees 
First select a sunny or southern expo- 
sure. Take out top soil downto hard pan 
or sand, if any. Then remove the sub-soil 
or sand to a depth of at least twenty inches 
Now, fill in about six or ten inches, accord- 
ing to size of tree, with good top soil. Hole 
should be large enough to accomodate all 
roots without cramping. After setting tree 
in center of hole and spreading out all roots, 
fill in with soil to fully cover all roots. Flood 
with water and after it soaks in, fill hole up 
level and your tree will be well planted. 
If soil is poor, or heavy, add some lime 
and well-rotted cow, sheep or rabbit ferti- 
lizer, If chicken is used, put this on top af- 
ter planting tree, never on or near roots. 
Fig trees should have enough water to 
secure a good start the first season. Water- 
ing is best done in the morning and once a 
week at least. Don’t just sprinkle but soak 
well. Water from July till September 15th, 
then discontinue to let the tree harden for 
the winter—this isimportant. After first 
seasons growth, shorten back all long shoots 
so as to balance the tree, Thin out all inter- 
fering branches, keeping open the center of 
tree. [This means more sunshine and earlier 
maturing of the figs. About Sept. 10th re- 
move the first two leaves from all branches, 
to let in more sun. Pick off all figs that do 
not ripen; if not done, they will ferment, kill- 
ing the limb from the fig out to the tip. 
Fig trees can be moved any time they 
are dormant, November to middle of April. 
Give treesa good coating of rotted manure 
around the base of tree, in the fall, which is 
much better than in the spring as it feeds 
the roots during the winter months, 

Time to get fresh figs for eating fresh or 
preserving is from about July 10 to October 
31st. Oregon Figs are adapted to any form 
of preserving and our price makes them very 
attractive as a fruit for your table. 
4 
‘Lattarula’ 
The Famous 
Asiatic Honey Fig 
Bears two crops 
each year. 

A six year old tree 
Picture shows the 
first crop (ripens in 
July). Second crop 
in Sept. and Oct. 

A Party of 
Young Fig Eaters 

White Fig Marmalade 
A delicious marmalade is made from the 
white or black fig, Use perfectly ripe, fresh 
fruit, peel off the thin, soft skin or leave it 
on, grind up the figs thru your food grind- 
er. Toevery 2 pounds of figs use 11% lbs. 
of sugar. If you like a touch of other flavor 
add a little grated orange or lemon peel. A 
little of the juice will alsoadd to the taste. 
Boil all together until it is reduced to a 
thick, clear. smooth mass. Do not stir too 
much, as this will cause the marmalade to 
Sugar sooner after being made. Use an as- 
bestos pad under the kettle; this will keep 
it from burning andit will need only a little 
stirring. When done put into jars while hot 
and cover closely. 
Those who like less sugar, can use 14 lb, 
to I lb. of figs, and it will keep perfectly, if 
it be boiled till very clear and smooth. 
Willamette Fig Pickles 
One-half cup vinegar in one-half gallon of 
water. When boiling hot, drop in figs, after 
oricking Pion pwn a el ots PA Ne on leas ates 
Prrtwtarigg Cricitt witri ad tOrn OF Craree SiGes. 
When soft, lift out and drain over night. 
Thea drop into a pickle liquid of 1 quart of 
vinegar, 3 pints sugar and | teaspoon each 
whole cloves, cinnamon and allspice. Seal. 
For Canning Figs 
_1 pound of ripe figs to 1 pound of sugar. 
Make a heavy syrup with the sugar, pour 
over figs after they have been dipped in boil- 
ing brine for 2 minutes. Now put figs in jars 
to simmer on stove till clear or transparent. 
Brine is made with 2 ozs. table salt to 1 
gallon of water. Bring to boiling point be- 
fore dipping the figs. . Seal jars while the 
figs in them are hot. 
Visitors Always Welcome 
A Ripe Fig for Everyone During 
the Fruiting Season 


