Fig Culture

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Earle Franklin Sumner. Fig Culture

EDIBLE FIGS: THEIR CULTURE AND CURING. By Gustav Eisen

NATURE AND STRUCTURE OF THE FLOWERS AND FRUIT OF THE FIG

CLASSIFICATION OF VARIETIES OF EDIBLE FIGS

VARIETIES OF FIGS FOUND USEFUL IN CALIFORNIA

CAPRIFICATION

CLIMATE SUITABLE FOR FIG CULTURE

FIGS FOR DRYING

FIGS FOR TABLE USE

FIGS FOR PRESERVING, CANNING, AND HOME CONSUMPTION

SOIL

PROPAGATION

SEEDLINGS

BUDDING AND GRAFTING

PLANTING

DOUBLE TREES

STANDARD TREES

PRUNING

DRYING AND CURING

PICKING

SULPHURING

DIPPING FRESH FIGS

DRYING ON TRAYS

DEGREE OF DRYNESS

SWEATING AND EQUALIZING

ARTIFICIAL DRYING

PACKING

DIPPING

ASSORTING

PULLING

PACKING

PRESSING

FIG CULTURE IN THE GULF STATES. By Frank S. Earle

PROPAGATION

SOIL AND LOCATION

CULTIVATION AND FERTILIZATION

INSECT ENEMIES AND DISEASES

FIG-TREE BORER

FIG-LEAF MITE

ROOT KNOT

FIG-LEAF RUST

FIG CERCOSPORA

DIE BACK

ROOT ROT

VARIETIES

List of figs recommended by American Pomological Society

USES

MARKETING FRESH FIGS

CANNING FACTORIES

Отрывок из книги

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.

Before we consider these different varieties, a few remarks on the nature and structure of the fruit are necessary. The fig which we eat is really a receptacle, on the surface of which are situated the numerous flowers. But as this surface is concave, or curved inwardly, like the hollow of a closed hand, the flowers can not be seen except when the fig is cut. Then it becomes apparent that the chamber formed by the curved receptacle communicates with the outside by means of the “eye” at its apex. In some varieties the “eye” is almost closed, opening only when the fig has reached a certain age; in others it is so large that a pea could easily pass through. The flowers are always more or less fleshy, are generally imperfect, and do not much resemble the bright flowers of other fruit trees and plants in our gardens. There are four distinct kinds of fig flowers, but these are not always found in a single fig, in fact they are rarely all found together. They are designated as follows:

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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.

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