F. S. Earle

“ The winter is seldom frosty. The winter climate, however, is of less importance, provided it is not cold enough to injure the young figs or the tips of the branches. Such frosts will not injure the second crop, which is used for drying, but it is a great drawback to the wild fig and to the fig insects, which are necessary to the maturing of the fruit of certain varieties of drying figs. The summer climate is almost rainless, while in winter there are abundant rains. The air in summer is not a dry, desert air, however, but carries considerable moisture. ”

“ The fig is a domestic fruit of prime importance in all the Gulf and South Atlantic States; throughout this region it is a common dooryard tree. Its broad, rich foliage is one of the first things to catch the eye of the Northern visitor and assure him that he is really in the South.
Toward its northern limit the tree is sometimes injured by unusually severe winters, but unless killed to the ground it never fails to produce heavy annual crops. Even severe winter-killing is usually but a temporary loss, as the roots send up vigorous sprouts that bear the following year. ”

“ It is quite safe to say that any seedling fig so far recorded in this country has originated from seeds of Smyrna figs imported from Asia Minor. The seeds of our common figs are mere shells without germs, and will of course fail to grow. The percentage of trees producing fruit of high quality among seedlings grown from Smyrna figs is very small, however, and a commercial orchard planted with such seedlings would be a failure. The grower may now and then produce a variety which will repay his efforts, and such variety can be propagated for general planting. ”

“ In making the cuttings care should be observed that the lower cut be made just below a joint or node and the upper one just above a joint. The best cutting is one which terminates in a bud and has a smooth, clean cut just below a joint at its base. No matter what the length of the cutting, it should always be planted so deeply that but one joint protrudes above the surface of the soil. This will prevent the drying out of the cutting by the action of sun and wind. It is better to have the top bud covered with earth than to leave a high stump projecting above the surface. ”

“ It seems doubtful if the distant shipment of fresh figs will ever become a profitable business. The fruit is more perishable than any other that is generally marketed. It can be handled only by the most careful and experienced persons, and even then it is not in a condition to show its best quality. Ripening in midsummer, when the Northern markets are crowded with many well-known fruits, and not being specially attractive to the eye, fresh figs would at best gain favor slowly. ”

“ Many horticultural varieties, however, have originated in temperate regions, and these can be grown with profit in a climate much colder than that of the habitat of the wild fig. Figs, in fact, may be grown in all regions where peaches and apricots succeed without protection, and if given winter protection they can be profitably grown in such regions near large cities which furnish a market for the fresh fruit at profitable prices. ”

“ The fig tree requires an abundance of air and sunshine to mature its fruit, and it is therefore absolutely necessary that the trees be so arranged that they shall not shade one another. After the distance is decided, the laying out and planting require the same general skill, labor, and methods used in planting other permanent orchards. A few points in planting are peculiar to the fig, however, and require special consideration. ”

“ It is best to plant two or three cuttings at each place, to be sure of a stand. All but the most vigorous can be cut out if more than one starts to grow.
CULTIVATION AND FERTILIZATION. Unquestionably figs should be thoroughly cultivated during the first season. This is necessary to give them a good start, and as the young trees make their largest growth after midsummer it is important to continue the cultivation late in the season. Unless the soil is quite rich some fertilizer should be used, as the future of the tree depends largely on its vigor during the first season. ”

“ The fact that many people do not care for them at the first would be another obstacle in the way of their popularity. Moreover, the fig is a tedious crop to handle, when in proper condition for market. It is necessary to pick the trees over carefully every day during the season, or much fruit will be overripe. With large trees, this involves much labor; the acrid juice of the immature figs eats into the fingers of the pickers and packers, while rainy weather occasions heavy loss by the cracking of the fruit, which renders it unfit for market. ”

“ The edible figs cultivated in the United States both for eating fresh and for drying all belong to one species, Ficus carica. Of this species there are now described about 400 varieties which are sufficiently distinct to be considered by the student and the practical horticulturist. The intending planter should study the character of the varieties more closely than has hitherto been customary in this country, though his safest plan is, of course, to plant in quantity only such varieties as have proved valuable in his own locality, or where soil and climate are similar. ”

“ The trays are of various sizes, but a small size, such as 21⁄2 feet by 31⁄2 feet, or 31⁄2 feet by 4 feet, is preferable, as when filled with fruit it can easily be handled by one man, while a larger size requires two men. The drying ground should be a clean space outside the orchard, where the trays may be exposed to the uninterrupted rays of the sun. The figs require all the sunshine obtainable, and the drying ground must therefore be free from the shade of trees or buildings. The drying floor may consist simply of beds of soil elevated a foot above the general level. ”

“ If the soil and climatic conditions of the proposed location are favorable to the uninterrupted growth of cuttings, it is better and cheaper to plant them directly in the field. If there is any doubt on these points, or if the proper care and attention can not be given them, the better plan is to plant trees with good roots and well-formed heads, grown under favorable conditions by a nurseryman. The best time for making cuttings is after the leaves have fallen, when the fig tree is comparatively dormant. Cuttings may be made of either one year or two year old wood. ”

“ There should be nothing left but a scar to show that a limb has been cut away. There must be no stump left. The fig tree may require to have its branches thinned out, but it must not be headed back except to correct unsymmetrical growth. In dense trees branches which cross should be removed entirely and in such a way as to give the tree a rounded, dome-like outline, with the lower branches nearly touching the ground. In pruning recently planted trees the object in view is, of course, entirely different, as fruit can not be expected for several years to come. ”

“ If there is a choice of locality, a warm southern or eastern exposure is to be preferred. The soil should be well drained, never swampy, and the locality should not be exposed to heavy winds. Elevated bottom lands or benches along creeks are the most favorable localities for figs. Large plains, swampy places, or exposed hillsides are all unfavorable. The nearer the conditions approach those of the Smyrna region the better. Rains during the fruiting season are frequently injurious to figs, causing them to crack and sour. ”

“ Many growers advise against plowing after the first year, but the tree will not thrive if choked with grass and weeds. To keep a large orchard clean with a hoe is no small undertaking. Some advocate heavy mulching to keep down weeds, and that is doubtless often advisable, but the hard, clean-swept southern dooryard seems to suit the root habit of the fig better than any system of cultivation yet devised. ”

“ Young trees also suffer much more severely than old ones from extreme cold in winter, even when entirely dormant. It would appear that the shelter afforded by buildings and yard fences may sufficiently protect young trees from damage, when in an open space they would be severely injured. Then, if from a dozen cuttings stuck down in such out-of-the-way places only two or three 25grow, they are seen and remembered, while the failures are forgotten, whereas an orchard row showing a stand of only one-fourth is very unsatisfactory. ”

“ Fig trees may be grown from single eyes or short tips, in boxes filled with moist sand, set in frames and covered with cloth to keep the soil moist and cool. These will make fine trees in time, but they generally require to be a year older than those grown from large cuttings before they are suitable for planting in orchard. Great care should be exercised in removing fig cuttings or plants from one place to another. They dry out readily and a few moments’ exposure to the sun or hot, dry wind will seriously damage them. ”

“ Figs will not ripen after picking and never become sweeter than when cut from the tree. Similarly, figs which have once attained their full maturity do not improve and should be dried at once. If allowed to hang longer on the tree they may quickly rot, sour, or mold, and soon become unfit for use. In order to compete with the best imported figs, our figs intended for drying should be very sweet ”

“ If picked at all green the fig exudes a milky, acrid juice that has a rank, disagreeable flavor. When fully ripe this disappears, and in learning to eat figs one should choose only the ripest specimens. The beginner will find eating them at the table with plenty of sugar and cream a pleasant introduction. It is needless to commend this method to those who are acquainted with it.
For canning, figs should be picked when still firm enough to hold their shape. To secure the best results they require the use of more sugar than do some other fruits. ”

“ In planting a fig orchard care should be taken to select new land that is known to be free from these pests.
The fig has a spreading habit of growth and when old requires considerable room. As the cuttings cost but little, it is well to plant rather closely, with the expectation of thinning out the trees when necessary. With 200 trees to the acre the earlier crops would be double those obtained from a planting of half that number, though doubtless 100 full-grown trees would sufficiently occupy the land. Twelve by 16 is a suitable distance for the trees when young. ”

“ PACKING. The method of packing dried figs and the kind of package used should vary according to the quality of the finished product. They should be packed in order to prevent drying out, as well as to make them present an attractive appearance. It pays to pack the best grades well, for good packing always enhances the value of fruit.
DIPPING. The first step in packing is the dipping of the dried fruit, and this must be done whether the figs are packed cheaply or expensively. ”

“ In all the Mediterranean countries the fresh as well as the dried fig is a common article of diet, both nourishing and wholesome, and it is only a question of time when its value will be generally recognized in this country. ”

“ It is not easy to account for these failures, since the old dooryard trees are so universally healthy and thrifty, though growing without care or attention. Several causes can be cited that may contribute to the result, but all seem insufficient to account fully for the facts observed. There must be some undetected factor that contributes to the almost universal superiority of dooryard over orchard-grown fig trees in the Gulf States. ”

“ Figs start very early in the season, and the frequently occurring spring frosts often catch them in quite vigorous growth. This does no great harm to old trees; though the young leaves are killed, they soon push out again, and as the principal crop of fruit is borne on the new wood the crop is not much injured. With young trees, however, it is different, as the tissues of the trunk are softer. Fine, thrifty trees of one or two years’ growth are killed to the ground by a slight freeze after their spring growth has started. ”

“ The fig is mature and ready to dry only when it has attained its proper size and is palatable for eating fresh. When the crop has reached this stage it may be gathered and dried for home consumption, but in order to produce a superior article the figs must be as sweet as possible and very pulpy. Too often do we find figs in the market consisting of nothing but skin and empty seeds, without sweetness, flavor, or pulp. Figs do not ripen all at one time, and the trees must be gone over daily, in order that only the ripest shall be gathered. ”

“ Large driers are expensive and are beyond the reach of many growers, but small driers, holding a ton of fruit, may be built 20cheaply. It may be safely stated, however, that localities where artificial drying is necessary are not suited to the most profitable production of commercial figs, as any extra handling will greatly increase the cost of the product. Where a very superior article is produced the occasional use of the drier may be profitable, in order to save a crop that would otherwise be injured by inclement weather. ”

“ Celeste, Blue (syn. Violette) .—Small, ovate, turbinate; ribs few, but distinct, especially near apex; eye raised, rough; color dark, violet amber, without reddish blush; bloom confined to the neck; skin thin; pulp deep rose; meat amber; sweet, but lacking in flavor.
Dottato.—Medium ovate, pyriform; neck well set; stalk very short or none; ribs low; skin smooth; eye medium; skin thin, yellowish green; meat white; pulp yellowish amber, sometimes with violet flush. One of the best figs for drying; tree a strong grower, requiring moist, rich soil. Lately introduced into California. ”