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Forcing (Fig will bear and at all times)

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.