Fig
(Ficus Carica). The Fig. as a fruit-producing tree, has been cultivated from remote antiquity. To say nothing of America and the countries of the Southern hemisphere, the cultivation of the Fig must be very ancient, and is now general from the islands of the North Atlantic eastward, through the warm temperate and sub-tropical regions eastward to China, where, on the authority of Dr. Bretschneider, it was carried on, at all events, as early as the latter part of the fourteenth century. According to various authorities, it is a native of the Mediterranean region, Syria, Eastern Persia, to Afghanistan. It has become naturalised in South-west France, &c. The exact date of its introduction into Britain remains in obscurity; and like the Vine, in all probability, it disappeared from Britain for a time. According to Pliny, it was largely cultivated by the Romans, who were possessed of a number of different sorts prior to the Christian era. The re-introduction of the Fig is said to have taken place in 1525, when Cardinal pole brought several trees from Italy, and planted them in the gardens of the Archbishop's Palace at Lambeth. Another celebrated tree was introduced from Aleppo, in 1648, by Dr. Pocock, the eminent traveller, and placed in the garden of the Regius Professor of Hebrew, at Christ Church, Oxford. In 1809, it was considerably damaged by a fire, and the large trunk decayed and was removed. A number of fresh branches, however, sprang from the root, and, in 1819, those in the center of the tree were 21ft. high., It is remarkable that a tree with wood of such a soft nature should live to the age of even several centuries in climates suitable to its growth. In Britain, when unprotected, the Fig is sometimes killed to the ground by very severe frosts, but becomes re-established by the production of suckers from the roots; at other times, the points of the shoots are destroyed by frost less severe. The fresh fruit does not find general favour in this country, partly because successful culture involves the necessity of heated glass structures in most districts, and the very limited time it remains in good condition when ripe., The skin is also extremely tender, and thus the fruits are among the worst for packing to travel any distance In Sussex and other mild districts along the South Coast, the tree will grow as a standard, but it will not succeed as such further inland. The generally necessary situation is a wall with a south or southwest aspect; but in places where the summers are hot and very sharp frosts or rare occurrence, Fig-tress may be grown as espaliers being easily protected in winter as much as would be required. The Fig. possesses the extraordinary property of producing two, and in some climates, under most favourable conditions, three crops in a year. The fruit supply being thus extended over such a lengthened period, becomes to the people of the East. where the trees are much grown, an important source of food, both in a fresh and in a dried state. The annual importation to this country alone of some hundreds of tons of dried Figs, is an indication of the quantity cultivated, and the crops secured. The same article also forms one of considerable commerce in Italy, Spain. Provence, and in some parts of France.
As it is not generally understood, it may be interesting to state here that the flowers of the Fig are unisexual, and produced in large quantities inside a fleshy receptacle that is closely united and almost closed at the summit. The female flowers are most numerous, and situated on the bottom and greater part of the inside of the receptacle. On these becoming fertilised-a condition not absolutely essential with all for the ripening of the fruit-each becomes a seed, which is surrounded with pulp, and these, with the receptacle, form the fruit as shown i Fig. 14. An idea of the enormous quantity of seeds contained in a fruit may be obtained by examining an imported dried specimen.
PROPAGATION. This is easily effected in various ways-be seed, cuttings, layers, and suckers, also by grafting.
Seed. Propagation by this method is not much practised, but is sometimes adopted with a view to raising, from the sorts which succeed best in this country, other new and, perhaps, hardier varieties than those introduced from warmer climates. The seed, if required, should be carefully cleaned from the pulp of some of the finest and ripest fruits and kept till January, when it should be sown on as rapidly as possible as on this mainly depends the time taken in obtaining the first fruit.
Cuttings, &c. The best cuttings are short-jointed growths of the previous year, from 6in. to 9in. in length; if with a heel, so much the better. They may be inserted in pots, and placed in bottom heat, in early spring Some prefer selecting them in autumn, and laying the ends in the ground all winter, providing protection for the part exposed. Whether treated in this way or taken directly from the plants and inserted, they generally root freely, and, if grown on in heat, soon form good plants. Propagation by layers is a quick method of obtaining fruiting plants in a limited time, as good-sized branches with fruiting wood may be successfully rooted in one season, and may be then be detached from the parent. Suckers are freely produced where allowed, and may also be grown into plants; but, on account of the wood in these being invariably very soft they are inferior to those grown either from cuttings or lawyers. Grafting is practicable if desired, the scions being cut in autumn, laid in the ground all winter, and inserted, soon after the stock commences its growth, in spring. Figs being so easily increased by the other means above named, this method is but little adopted.
CULTIVATION The Fig will grow in almost any soil; but if too rich, the chances are that a great production of wood and not much fruit will be the result. The best crops outside are usually secured from trees planted in a border composed of loam and brick rubbish, by the side of a hard walk, into which the roots can scarcely penetrate. If this is not practicable, they must be occasionally restricted by root-pruning, or by some other means, such as a narrow wall division under-ground. Good drainage is essential, and chalk is one of the best things to use where it can be procured. An open warm position should be selected, as this, and root restriction, are important points towards encouraging the production of short-jointed, fruit-bearing wood. The climate of this country will not admit of more than one crop being ripened each year outside, and this is by no means a certain one in the majority of instances. During severe weather, the stem and branches require protection. This is afforded in various ways, some unnailing and collecting the latter in bundles, and covering with a thick coat of straw or mats. Spruce branches, fern, thatched hurdles, and canvas, may all be made to answer the same purpose. Neither is necessary, as a rule, along the South Coast, and should not be applied in other places, unless in severe weather, and then they should be removed gradually in spring.
Mode of Bearing, Pruning, &c. The fruits are produced, one or two together, in the axils of the leaves. They are formed along the branch, as growth proceeds, and, with but few exceptions, come to maturity, if at all, on new or recently ripened wood. It will thus be understood that the points of the shoots must, as much as possible, be protected from frost, and preserved when pruning. Growth seldom begins outside before May; the embryo Figs on the wood of the previous year, and new shoots for the next year, starting almost simultaneously. Fruits will also be formed along the latter, and these constitute the second crop, that ripens in some parts of the South of Europe, but in this country the summers are too short. Any fruits that are sufficiently advanced in early autumn to show the shape of the Fig, are of no use; and if these are carefully pinched off, other later ones may be formed by the side, that remain dormant with those produced nearer the points, as before explained, until the tree starts the following year. Pruning is not much required, except to keep the branches thinned; and a good deal of this, also pinching of the strongest shoots, should be seen to in summer, so as to leave only those required for fruiting. Too much pruning frequently results in the increase of soft, unproductive wood, especially if the roots are in anything like rich soil. New shoots should be encouraged from parts near the stem, where they are required to replace any that become bare or exceed their limits. Either the horizontal or the fan system of training is that usually adopted as being best suited for trees having to be grown on walls, or as espaliers. Suckers proceed in large quantities from the roots of permanent trees; these are sometimes trained about 15in. apart, and in course of time allowed to fruit. This plan is not to be recommended, as better wood may be obtained from healthy branches.
Forcing. The Fig will bear, and at all times requires, a higher temperature to start it into growth than any other fruit-trees usually forced. In gardens where a house is not specially devoted to their culture, some plants may be successfully fruited in pots, and frequently good crops are thus obtained. The supply may also be continued for a much longer period from these, by introducing a few at a time for forcing, and securing a crop from the wood of the previous year. A lean-to house admits of trees being grown both on a trellis in front, and on the back wall, the front trees being stopped so as to admit sun and light to those at the back. The roots of strong-growing varieties should be restricted by being pruned or inclosed with a narrow wall, as recommended for outside culture. The border is best made of loamy soil with a little crushed bone and mortar or charred rubbish added, this soil being also better suited for pot culture than one with more manure. When any repotting is required, it should be done when the plants are at rest; and if already in large pots, the soil and roots may be reduced, and the plants returned to a similar size. A night temperature of 50deg., and a rise by day, in mild weather, to 60deg. or 65deg., with plenty of moisture, will not be too high for starting; and as soon as the leaves are growing, and the days get longer, these figures may gradually be raised 10deg. higher. Large quantities of water are necessary in summer, and it should not be applied at a lower temperature than that of the soil in which the roots are growing. Plenty of syringing with warm water should also be practiced until the fruit commences ripening, when a drier atmosphere tends to heighten the flavour. Under glass, the Fig ripens two crops if the trees are started early, the first being on the wood of the previous season, and the second on that of the current year. The new shoots should be pinched when about 9in. long, to arrest the progress of the sap, and encourage the formation and production of fruit from the axils of the young leaves. Disbudding may be practiced with great advantage, as a large number of shoots are formed that cannot be allowed sufficient space to develop. Figs forced in pots should be plunged, if possible, in tan or in a bed of fermenting material, with a bottom-heat temperature of about 65deg. Liquid manure, when the fruits are swelling, may be applied to these twice or thrice a week, unless the plants are growing too strongly without. As the fruit and leaves ripen, more air should be given and water gradually withheld. When the leaves are all dropped from trees, either planted out or in pots, they must be kept quite cool, and the soil only a little moist by occasional waterings, until required to start for the next season. Sorts. Varieties cultivated in countries where Figs are grown in quantities outside, are very numerous, but comparatively few of them have been introduced to our gardens. The following selection includes most of the best, and is, practically, large enough for all purposes. NEGRO LARGO AND OSBORN'S PROLIFIC are good varieties for culture in large pots. The former must be rather severely restricted in space, if planted out, on account of its vigorous growth. BROWN TURKEY is, perhaps, the best of all for forcing, as it seldom fails to fruit abundantly under proper cultivation, and does not grow too strongly, even when the roots are not in a limited space; it is also one of the best for outside culture where Figs succeed. BRUNSWICK and WHITE MARSEILLES are two of the hardiest varieties in cultivation.
Agen. Fruit of medium size, roundish, with flattened crown; skin green, covered with blue bloom; flesh dark red, thick and syrupy. Ripens late.
Black Bourjassotte. Fruit medium, with short stalk; skin black, covered with a thick bloom; flesh deep red, thick and delicious.
Black Genoa. Fruit oblong, large; skin dark purple, with thick bloom; flesh yellow, sweet and juicy. A hardy sort, said to be much grown in Provence.
Black Ischia, or Early Forcing. Fruit medium, roundish-obovate; skin nearly black when ripe; flesh deep red, richly flavoured. Early and prolific.
Brown Turkey. Fruit large, short, pear-shaped, with a thick stalk; skin brown, with sometimes a purplish tinge; flesh tinged red in the middle, rich and sugary. One of the best sorts grown either for forcing or outside culture. It has numerous synonyms, including Blue Burgundy, Brown Naples, Common Purple, Italian, Large blue, Lee's Perpetual, Purple, &c.
Brunswick. Fruit pear-shaped, very large, with short thick stalk; skin greenish-yellow, tinged with brown; flesh reddish near the middle, yellowish outside, rich and sweet. A distinct variety, hardier than most others, and not suitable for forcing. It has large deeply-divided leaves. Castle Kennedy. Fruit very large; skin greenish-yellow; flesh whitish, stained with red near the eye. Early and very prolific, suitable for walls.
Col di Signora Bianca. Fruit medium, pear-shaped, with a long neck; skin thick, yellowish-white when ripe; flesh dark blood-red, syrupy and delicious. This is considered one of the finest Figs in cultivation.
Early Violet. Fruit small, roundish; skin brownish-red, with blue bloom; flesh red, and of good flavour. A small-fruited but hardy and very prolific variety.
Grizzly bourjassotte. Fruit round, much flattened, with a short neck; skin reddish-brown, with a thin bloom; flesh blood-red, thick, and highly flavoured.
Grosse Monstreuse de Lipari. Fruit very large and broad, flattened at the apex; skin chestnut-brown, covered with a thick bloom; flesh red, thick and juicy. A large handsome Fig. that grows and bears freely.
Negro Largo. Fruit pear-shaped, ribbed, very large and long; skin black; flesh pale red, tender, juicy, and richly flavoured. A variety of good habit when restricted at the root; one of the best for pot culture.
Osborn's Prolific. Fruit roundish, turbinate, with a very long neck; skin dark mahogany, shading off to pale brown towards the neck, which is green; surface of fruit thickly dotted with grayish spots; flesh milky-white, of exquisite flavour. An excellent Fig. introduced by Messrs. Osborn, of Fulham, in 1879. It is an abundant bearer, and well adapted for culture in pots. (Dr. Hogg's "Fruit Manual.")
Panachee. Fruit roundish, with a short neck; skin yellow, beautifully striped with bright green; flesh pale red inside, thick and syrupy. A handsome distinct fruit.
White Ischia. Fruit small; skin greenish-yellow, thin and delicate; flesh dark red, juicy, sweet and rich. Small-growing and a great bearer, well adapted for pot culture.
White Marseilles. Fruit large, almost round, and slightly ribbed, with a short thick neck; skin thin, pale green, nearly white when ripe; flesh almost transparent, sweet, and rich. One of the hardiest varieties, and also suitable for forcing. It has several synonyms, including Figue Blanche, Ford's Seedling, White Genoa, White Naples, &c.