A LIBRARY

_ TEXAS AGRICULTURAL EXPERIMENT STATIONS.

 

BULLETIN NO. 62.

Horticultural S6CZZ'O7Z—-DECEI\IBER, 190l——H0rticIuZture.

THE FIG.

POSTOFFICE:

COLLEGE STATION, BRAZOS COUNTY, TEXAS.

AUSTIN, TEXAS:
von BOEOKMANN, scnuwzm ~& 00., STATE coxvmmcmons.
1902.

I151

 
  
  
  

TEXAS AGRIGULTURAL EXPERIMENT STATlUN 

 

1C)l=’l=’I(IIE5|§5$§

 

GOVERNING BOARD.

(BOARD OF nrnncrons A. a M. COLLEGE.)

M. SANSOM, President . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alvarado.

F. A. REIOHARDT . . . . . . . . . . . . . . . . . . . . . . ." . . . . . . . . . . . . . . . . .Houston.

P. H. ToBIN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Denison.

A. P. SivrYrri . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mart.i:

J 01m W. KOKERNOT . . . . . . . . . . . . . . . . . . . . . . .- . . . . . . . . . .San AntonioQ

JEFFERSON JOHNSON . . . . . ._ . . . . . . . . . . . . .- . . . . . . . . . . . . . . . . . .Austin.f_

DR. A. C. OLIVER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Doug1asvi11e.~‘

WM. MALONE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Hunter.

STATION COUNCIL.

R. H. WHITLOCK, President. 
JEFFERSON JOHNSON, J. H. GoNNnLL, H. H. HARRINGTON, M. FRANCIS. l

STATION STAFF.

THE PREsIDENT-JFREAsURER OF THE COLLEGE. I
Director. '

J. H. CoNNELL, M. So . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 

H. H. HARRINGTON, M. Sc . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..Chemist. F

M. FRANCIS, D. V. M . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Veterina.rian. f

B. H. PRICE, B. S . . . . . . . . . . . . . . . . . . . Horticulturist and Mycologist. i1

B. C. PITTUOK, B. S. A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Agricu1turist. 

N. FRAENKEL  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Assistant Chemist.‘ L‘

E. A. WHITE, B. S . . . . . . . . . . .Assistant Horticulturist and Mycologist. 1i

J. W. CARSON, B. S . . . . . . . . . . . . . . . . . . . . . . . . . .Farm Superintendent. i:

J. G. HARRIsoN . . . . . . . . . . . . . ._ . . . . . . . . . . . . . . . . . . . . . . . Bookkeeper. .5
SUB-EXPERIMENT STATION.
Beeville, Bee county . . . . . . . . . . . . . . . .S. A. MOHENRY, Superintendent.

NOTE.—The main station is located on the grounds of the Agricultural w.
and Mechanical College, in Brazos County. The postoflice address is 
COLLEGE STATION, TEXAS. Reports are sent free of cost tof
farmers, hortioulturists, and stoolcmen of the State upon application to 

the Director.
[161

THE FIG.

By
R. H. Price, ’
aaucl
E. A. White.

'1" I"! IE5 I‘: I (Ii.

Very little has been done in Texas along the line of commercial fig
 cultivation. Throughout the extreme South, fig trees are grown to a con-
 siderable extent, but usually as yard or lawn trees, and seldom any atten-
 tion is paid even to the cultivation of these. The fig is a fruit that is
T~ not as commonly found as it should be, especially in the rural districts,
f where fruits for the table are not common, and the dessert list of the
, housewife’s menu is limited. It is easily grown where it is adapted,
 yields abundantly, and is a very healthful article of diet; being laxative
 in its effect, it is especially wholesome i.n the warm Southern States, and
» is recommended as an article of diet by physicians.

The fruit must be picked and eaten at just the right degree of ripe-
‘ness, for if eaten too green the acid milky juice is very liable to cause
Jlysentary and fevers. Henry Philips, in his “Companion for the
Orchard,” states that if a liberal amount of water is taken into the sys-
tem after eating, the pulp is diluted and a certain inconvenient saliva is
fchecked. The same writer states that he has found great relief in nerv-
1111s troubles by making fresh figs the principle article of diet. The taste
‘for fresh figs frequently has to_be cultivated, but as soon as one becomes
ccustomed to them, they are appreciated. The fact that people do not
' are for them at first is a11 obstacle which retards the demand for them
n many markets, especially in the North, where the supply is very lim-
d. i

 I11 some sections of Texas attempts have been made to dry the fig, but
wing to the unfavorable climatic conditions at those places, this has
en unsuccessful. There are, however, many seasons when this may be
one with good results. The demand for the fig seems to be on the
s: crease, and with careful selection of the best varieties there seems to be
i1 reason why it may not prove a valuable commercial fruit in the
uthern and eastern sections of the State.

 
   
   
 
  
  
 
   
   
   
    
 
  
  

EARLY HISTORY.

,Probably there is no fruit in existence at the present time, the culture
s which dates back further int-o the remote centuries than dpes the fig.

[17]

18 TEXAS AGRICULTURAL EXPERIMENT STATIONS.

The Bible tells us it was numbered among the trees created in the Gar-ii;
den of Eden. ' It is recorded there, that “they sewed fig leaves together‘
and made themselves aprons.” Figs are mentioned frequently in both

the Old and the New Testaments. History tells us that they constituted

the principal food of the ancient Syrians, Athenians and Spartans. The ,
fruit was so much prized by the Romans that they brought it from most -
of the countries they conquered and so increased the varieties that at >

the beginning of the Christian Era, twenty-nine distinct varieties were

 

described. “The Lydian figs,” says Pliny, “are of a reddish purple color; f
the Rhodian, of a blackish hue; as is the Tibertine, which ripens beforeF
the others. The white figs are from Herculaneum, Albicerate and Ara- ’
tian 3 the Chaldonian figs are the latest and ripen against Winter; some g

bear twice a year and some of the Chalcidian kind bear three times a

ear.”*
The first figs introduced into the United States were brought into Cal-

ifornia by the early Spanish missionaries, and these introductions have i
dated back as far as the beginning of the eighteenth century. From Cal-e a
ifornia the culture of the fig has gradually spread eastward through the l
Southern States, and by the use of winter protection, the fig has been ;

found to thrive as far north as latitude 39.

The fig appears to be peculiarly adapted to the soil and climatic con- 

ditions of the “coast country” of ‘the State for it seems to derive benefit
from the salt sea atmosphere.

VARIETIES.

In different parts of the State there is much confusion regarding

nomenclature of the fig. There have been many importations under dif- 

ferent names, but much of the confusion has arisen from the variations
different varieties attain in various soils and climates. Then, again, in
the desire to introduce some “novelty,” the variation is often more
fancied than real. To illustrate, a prominent grower, when asked the
difference between his famous production and the so-called “Magnolia”
fig, replied that healways thought the variety he originated was sweeter.
Sweetness in a variety varies with different soils and climates, and, there-
fore, is no good. standard alone upon which to base differences in so-called
varieties, unless the varieties be grown under very similar conditions.
One of the principal nurserymen of the State writes as follows: “I am
glad your department is trying to straighten out the fig varieties. I

ought to have about thirty varieties from various Texas nurserymen, and

two from California nurseries. I find great confusion and unreliability
ofnames.” Another grower in South Texas states: “The most confus-
ing feature of fig culture is the confounding of names of varieties‘.
Scarcely two nurserymen agree on names. I have Written to several ask-
ing ‘Who is authority on names of figs ‘P’ and the answer generally has
been ‘I am.’ ”

It has been one of the chief aims in the preparation of this bulletin

to establish, as nearly as possible, a correct nomenclature. In the study p

of synonymous varieties much pains have been taken to find the origin
and early history of each variety, so that the first name in most cases
might be Yused for the variety, in accordance with accepted rules _of

"Phillips, Cmnpanion for the Orchard, p. 151.

THE FIG. 19

nomenclature. There has been much discussion among the growers as to
the identity of the “Magnolia” fig. Little could be learned regarding
its origin. Mr. Gilbert Onderdonk states: “About sixty years ago a
man came through the coast country selling magnolia trees. It devel-
oped that no one got magnolia trees, but everyone had an excellent fig,
and hence the variety of figs called Magnolia originated.” As grown on
the Station grounds, it proved to be identical With Brunswick, Dr Hogg’s
Clare and Barnisotte, all having the same characteristics of lop-sided
shape of fruit, deeply cut foliage and vigorous growth. Our decision
regarding its correct nomenclature is based on the results of our tests of
varieties, as well as on information obtained from Rev. W. Wilkes, Sec-
retary of the Royal Horticultural Society of London, England, in the
following reply to our inquiry regarding varieties: “Dr Hogg’s Clare,
though not mentioned in his manual, is synonymous with Brunswick.
Magnolia is quite unknown here.” Dr. Gustav Eisen, of San Francisco,
Cal., who has made a careful study of the varieties of figs in the United
States, writes: “I have no records of any fig called Magnolia and pre-
sume it is a local name given to some imported fig.” In a previous let-
ter, Dr. Eisen states “Magnolia is very probably identical with Bruns-
wick.” By a very careful comparison of both fruit and foliage, date of
ripening and character of tree of Magnolia, Dr. Hogg’s Clare and Bruns-
wick, there seemed no room for doubt that they were identical. A large
fig is grown in the coast country which is locally known as the Bruns-
wick, but which is quite distinct in shape, color of fruit and foliage,
from the true Brunswick. We have not been able to ascertain its correct
name, but it is possible that it may be the Mission Black. (See Plate
IV, Fig. 1'7.) The study of the synonymous varieties has taken an
immense amount of time and research, because of the limited amount of
literature on the subject, and the lack of records of the origin of many
varieties. We are indebted to the Shaw Botanical Gardens of St. Louis
and the University of California for the loan of various reference books
on fig culture; also to Mr. R. W. Holbert, of Arcadia, Texas, and Mr. F.
T. Ramsey, of Austin, Texas, for assistance in the comparison of some

~ varieties.

Plates II, III and IV were reproduced from paintings made by Miss

 Ethel Hutson under direction of the authors, and the others were made
h‘ by E. A. White.
notes upon the experiments.

Credit is due Mr. A. M. Ferguson for taking some

In order that the varieties grown at the Texas Experiment Station

 might be as true to name as possible nearly all the cuttings for the trees
T grown in the orchard were obtained from the gardens of the Royal Hor-

. ticultural Society of England, through the Department of Agriculture

at Washington. This was in 1895. In 1897, the names of the varieties

‘grown here were forwarded to the Department of Agriculture for revis-
§ ion and correction. _
‘ fully rooted, but the severe freeze of February 12, 1899, killed nearly all

Out of sixty-five variet-ies,_forty-three were success-

Y of these to tho ground. Of this number twenty-eight survived sufliciently
1 to complete the test. A study of the illustrations of fruit and foliage

_1r.-,._ . <-

given in this bulletin we hope will help very much in identifying varie-
ties. The illustrations of foliage are reduced one-half.
It would be difficult to recommend any one variety as being superior

 for cultivation in all parts of the State. A fine variety for Central Texas
gmay be very inferior in the Coast Belt, but by comparison of varieties

20 TEXAS AGRICULTURAL EXPERIMENT STATIONS.

grown on the Station grounds with those grown in the fig orchards of,
R. W. Holbert, of Arcadia, in the Coast Belt, and by F. T. Ramsey, Ausé
tin, Texas, we have been able to draw conclusions regarding the best?
varieties adapted for general culture. It should be reniembered that thee
date of ripening varies greatly in the different sections of the State. In,
the coast country, the season lasts much longer than farther north in the...
central portions of the State, and excellent figs are grown in South TexasY?
as late as November 1st. In thosesections of the State where the winters ‘i
are very mild, the fig matures two crops of fruit. The first crop, called
the “brebas,” ripens very early, is larger and sweeter than the later crop, "
and brings a higher price in the market. It ripens only on wood which’
is fully matured. Under the topic of pruning, this subject will be dis-

cussed more fully.

The flavor of the fig does not always improve in proportion to the size if
of the fruit. The larger varieties, like the Brunswick, are usually coarse
in texture and lacking in flavor, but the small varieties, like the Mar-

seilles and Celeste, are deliciously sweet and more tender.

CLASSIFICATION.

Class I. Cap-rifigs.—This is the only class that produces male flowers,
hence this class is necessary for the production of fertile and mature
seeds in Class II. It is a native of Southern Europe, Northern Africa
and Western Asia. The Caprifig is stated to have been grown success- 

fully for ten years at Del Bio, Texas.*

Class II. Smyrna Figsr-These produce only female flowers and the 
seeds or fruit will not mature unless the caprifigs and the blastophaga, 
a minute insect which acts as a pollenizer, be present. They are natives-
of the Smyrna districts of Asia Minor and have been introduced into '1
California, where they have been successfully fruited. They have never 
been cultivated to any extent in Texas, so far as we know, but it remains If
to be proved whether the blastophaga will be able to survive in our cli- A

mate.

Class III. Adriatic Figs. This class includes the varieties generally 

grown throughout the Southern States. They are mostly of Europeanx.

origin. Some few varieties, however, have originated in America.

SUBCLASSIFICATION OF ADRIATIC FIGS.

Brow-n. Yellow. Black.
Adam. Adriatic. Bourjassote.
Brunswick. Angelique. Brogiotte.
Brown Turkey. Boyassotti. Du Roi.
Celeste. Dattato. Black Marseilles.
Early Violet. Grosse Verte. N eapolitano.
Brown Marseilles. Ischia. Black Ischia. y
Negro Largo. New French. Violet de Bordeaux.
Pitaleuse. White Marseilles.
Rubado. . -

*Smyrna Fig Culture in the United States, by Howard, U. S. Dept. Agr.

CM mww m“-

I . - v..@,.h¢\.1.\.....~ -...-.....4<

FIG. 1. IVhite Marseilles. FIG. 4. Brown Turkey.
FIG. 2. Brown Marseilles. FIG. 5. Brunswielc.
FIG. 3. Pit xlezlse. FIG. 6. NegrofiLargo.

 

 tkkilr

PLATE III.

FIG. 10. Yellow Celeste.
FIG 11 Angelique
F1 S myma.

. 7'. Grosse T/erte.

FIG

FIG. 8. New Wench.
FIG. 9.

GI IOU

Earl y Violet

i
..-,. , flaw”,

.IJA3


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é
a

PLATE IV.
FIG. 13. Du Roi.

FIG. 16. White Ischia.
FIG. 14. Violet de Bordeaux. FIG. 17. Mission Black( ?).
FIG. 15. Black Marseilles. FIG. 18. Hurtu du Japan.

THE FIG. . » 21

The following varieties have proved hardy in the Station orchard:

Adriatic, Adam, Angelique, Brown Turkey, Black Ischia, Black Mar-
seilles, Brunswick, Brogiotto, Du Roi, Early Violet, Grosse Verte, New
French, Marseilles, Negro Largo, Neapolitano, Pitaleuse, Rubado, Violet
de Bordeaux, White Marseilles, White Ischia.

Partially hardy varieties: Castle Kennedy, Don Pedro, Lardiola,
Osborn’s Prolific, Pegustrata, Rue de Noir. '

List of varieties in the order of their productiveness on the Station
grounds:

Brown Turkey, Black Marseilles, White Marseilles, Brunswick, Violet
de Bordeaux, Early Violet, Pitaleuse, Brown Marseilles, Negro Largo,
Grosse Verte, Angelique.

DESCRIPTION OF VARIETIES.

Brown Marseilles (Marseilles). (See Plate II, Fig. 2.) Ripens July
10th to August 15th. Very small fig, obovate, slightly ridged and has
a somewhat shrunken appearance when fully ripe. Stem smaller and
longer than that of Black Marseilles. (For foliage, see Plate V, Fig. 2.)
Skin thin; amber colored; tender and finely flavored; excellent for pre-
serving. Pulp rose colored; eye rather large, open. Tree vigorous in
growth and very prolific.

White Marseilles (IVhiie Genoa). (See Plate II, Fig. 1.) Ripens

July 15th to September 15th. A medium sized fig, varying from oval to _

oblong. Conical; neck distinct; skin thin, but tough, greenish yellow in
color; pulp thin, white near surface, but pinkish in center; flavor excel-
lent; eye medium, closed. Tree vigorous and productive. (For foliage,
see Plate V, Fig. 1.)

Brunswick (Dr. H 0gg’s Clare, Magnolia, Barnisotie). (See Plate II,
Fig. 5.) Ripens from July 16th to September 1st. Size large, oval,
oblong, not regular in outline, the upper side often shrunken; neck
indistinct; at the base of the stem the three broad sepal-like appendages

‘are unusually well developed; skin amber colored, rather thick and

tough; ribs distinct, rose colored; eye yellow; flesh soft, watery, amber or
faintly rose colored; sweet and pleasant flavored, but not quite equal to
Marseilles. The fruit protrudes beyond the foliage and as the eye is
large, souring often ‘occurs after a rain. (For foliage, see Plate VI, Fig.
5.) Probably the best commercial fig for the coast country. Tree vigor-
ous and productive.

Violet de Bordeaux. (See Plate IV, Fig. 141.) Ripens from July
10th to September 10th. Medium in size, somewhat larger than Black
Marseilles; oblong pear shaped, with distinct neck; skin thick and tough,
dark violet and nearly black ‘when fully ripe; flesh quite thin, white;
seed pulp uniform dull red, very soft, cazvity small; eye medium, open;
flavor rather insipid and quality of fig is poor. (For foliage, see Plate
VII, Fig. 12.) Vigorous and prolific.

Black Zllarseilles (Black Province). (See Plate IV, Fig. 15.) Ripens
from July 15th until September 15th. Size small, very similar to Mar-
seilles and Celeste in both size and shape; oval, base generally abruptly
and uniformly contracted into a distinct neck; apex rounded; skin rather
tough, dark purple, almost black, uniformly colored; stem flattened and

‘ colored quite like the ‘fruit ; flesh thin, rose color. An excellent shipper,

22 'l‘nxAs AGRICULTURAL EXPERIMENT STATIONS.

because of the tough skin. (For foliage, see Plate VII, Fig. 11.) Vigor-
ous and productive.

Brown Turkey. (See Plate II, Fig. 4.) Ripens from June 10th to
September 10th. ‘Size medium; skin rather thick and tough; amber
colored with rose colored ribs; flesh rose colored, very thin; seed pulp
solid, nearly filling the cavity; eye medium and open; flavor pleasant,
but not equal t0 Brunswick. (For foliage, see Plate V, Fig. 11.) Tree
moderately vigorous and a good bearer.

Negro Largo. (See Plate II, Fig. 6.) Ripens from July 20th to Sep-
tembe-r 20th. Fruit large, ovate and generally oblique in form; skin
thick and tough; light brown when fully ripe; seed pulp dark purple;
interior cavity large; eye small; but open, and decay is common during
Wet weather. Tree very vigorous and prolific. An excellent commercial
fig_ because of large size and thick skin. (For foliage, see Plate VI, Fig.
6.) Flavor hardly up to the standard.

Prltaleuse. (See Plate II, Fig. 3.) Fruit ripens from July 10th to
September 3rd. Medium in size; base abrupt, forming a short distinct
neck; apex truncate or strongly depessed; skin is very unevenly colored
from amber to brown; seed pulp red or brownish; flesh White. (For
foliage, see Plate V, Fig. 3.) Stem very short; resembles Negro Largo.
but is a smaller fig and lighter colored and not quite so vigorous and
productive. I

Early Violet. (See Plate III, Fig. 9.) Ripens from July 10th to
September 15th. Fruit globular, small; stein one-half to three-fourths
inch long; skin rough, light amber colored; seed pulp pinkish; eye small,
closed; leaves distinctly three lobed. Not a good commercial fig because
of small size, and the fruit is very soft when fully ripe. Is also very
liable to crack. (For foliage, see Plate VII, Fig. 9.) Tree short, vigor-
ous in growth and very prolific.

Angelique. (See Plate III, Fig. 11.) Ripens from August 1st to
September 15th. Fruit large, pear shaped ; neck distinct; apex globular;
eye small, shrunken; ripe fruits are pale green or straw colored; flesh
thin, white; pulp red; yield small. (For foliage, see Plate VII, Fig.
10.) Vigor medium.

Du Roi. (See Plate IV, Fig. 13.) The first season of fruiting in
Station orchard. Size rather small; skin dark purple, thin and very
smooth; flesh White, soft and therefore not a desirable market variety;
pulp rosy red; flavor excellent; promises to be vigorous and productive.

Grosse Verte. (Sec Plate III, Fig. '7.) Ripens from July 10th to
September 10th. Fruit large, symmetrical; apex truncate or slightly
depressed; skin green with a slight tinge of yellow; flesh thick, white;
seed pulp very pale pink; seed rudiments large; cavity rather small;
round to oblong conical; flavor medium. (For foliage, see Plate VI,
Fig. 7.) A shy bearer; growth of tree inclined to be very Weak.

New French. (See Plate III, Fig. 8.) Ripe-ns from July 15th to
September 1st. Fruit medium in size, almost globular; stem very short;
skin lemon yellow, glossy as if varnished; flesh moderately firm, white;
seed pulp tinged with pink; tree vigorous, moderately prolific; flavor
excellent, sweet and pleasant; a good keeper. (For foliage, see Plate
VI, Fig. 8.) _ _ p _ _ _

Whtté Ischza (Green Ischrra). (See Plate IV, Fig. 16.) Size medium
to large, pyriform with small neck; eye closed; interior cavity closed;

PLATE V.
FIG. l. White Marseilles. FIG. 3. Pitaleuse.
FIG. 2. Brown Afar-smiles. . FIG. 4. Brown Turkey.

 


E.

THE Fro. 23

skin bluish green; pulp red; very prolific and fruits for a long period;
tree vigorous; flavor pleasant. .

Adriatic. Ripens from August 1st to September 15th. Size medium,
longitudinal section of fruit obovate; ribs indistinct; skin greenish or
pale cream, rather tough; flesh thin, white with violet streaks; seed pulp
bright red, compact almost closing the cavity; eye medium, open; long
pedical to all flowers at the orifice end; flavor inferior, insipid; tree only
moderately vigorous and prolific; native of Sicily and Italy.

N eapolltano. Ripens from July 15th to September 12th. Fruit
small, truncate; skin very dark purple, resembling Black Marseilles;
flesh White; seed pulp rosy red; flavor inferior to Black Marseilles. A
shy bearer; moderately vigorous; originated in Sicily.

Rubado. Trees are vigorous growers, but have never matured fruit
here.

The following varieties have never fruited on the Station grounds, and
We are indebted to Mr. R. W. Holbert, proprietor Fig Nurseries, Arcadia,
Texas, for specimens and descriptions:

Yellow Celeste. (See Plate III, Fig. 10.) Size small to medium;
stalk long; eye closed; skin thin and of a yellowish color; pulp light
red; flavor excellent. One of the best figs for the coast belt. This is
evidently not a good shipper, for it was impossible to receive specimens
sufliciently fresh for correct comparison and description.

Hurtu du Japan. (See Plate IV, Fig. 18.) Medium size, round,
with small neck; pedical medium, short; skin smooth, purplish brown;
pulp cream, tinted with purple. The best fig for garden or town lots as
it yields twice as much fruit to a given space as any other fig. Will
ripen its fruit the first season after transplanting. It is of dwarfish
habit and consequently is the best fig for pot culture in the North.

Smyrna. (See Plate III, Fig. 12.) Specimens for description were
received. from Geo. Roeding, Fresno, California. Size large; pea.r shaped,
very much flattened at the apex; eye large, open when fig is matured;
skin lemon yellow; pulp dark amber; seeds large, fertile, overspread with
a clear white syrup giving the fruit a richness and meatiness surpassed
by no other fi.g. This is the famous commercial fig. It was killed on the
Station grounds by the severe freeze of 1899, and it is uncertain whether
it will adapt itself to the climatic conditions of Texas or not.

Several nurserymen have had figs sent to the State under the name of
Smyrna, but in every instance We have investigated, no true Smyrna figs
were found. The figs proved frequently to be Brunswick, or what is
locally, but erroneously, called Magnolia. Growers can soon tell whether
they have the true Smyrna fig or not by testing it, since it will not bear
mature fruit without the caprifig is near it, and the blastaphaga insect
is present to carry the pollen for necessary pollination.

PROPAGATION.

The fig may be propagated either by layering, division of the parent
plant, or by cuttings. The cuttings root readily, therefore this is the
usual method adopted.

Layerlng.—~'l‘he younger branches are bent to the earth and a trans-
verse incision is made in the bark and partly through the wood to facil-
itate rooting. If this incision. be made near a joint or leaf bud, the root-
ing process will be more rapid and certain. The soil is firmly packed

24 TEXAS AGRICULTURAL EXPERIMENT STATIONS.

  

about the incision and the layer is then left until strong roots are formed;
after which it is severed from the parent below the layered portion. It I
is then ready for transplanting to the orchard. The layering is usually p
done during the period of rest, either in the late fall or in the early T
spring. In layering it is necessary that the new .plant be rooted in the
soil at the base of the parent, and frequently this soil, and the roots of Y
the parent, are infested with a microscopic worm which is very likely to I
attack the roots of the young layered plants, and mainly for this reason";

the practice of layering is not recommended by commercial growers.

 

Guttings.—-The cuttings are taken during the winter from wood grown ,
the previous season. It is essential that the wood be of the rightrdegree 
of maturity or the rooting process will not be successful. If too hard, 
the callousing process, which must go on before the root forms, will not 
take place; and if the wood is too soft, decay will be the result. When =
the wood is cut the surface of the wound should be moist and covered ;-
with small drops of milky white sap. The length of the cuttings depends 1_
upon the moisture of the soil. If the soil is quite moist they may be as .1
short as from four to eight inches, but if the surface soil be dry they V,

must be long enough to extend down into the moisture, if it be two or
more feet. Cuts should be made just at the joint, at both base and top.
(See Plate VIII, Fig. 1.) This is important, for the fig has a solid
stem at the joint», but has a pith in the center of the stem, between the
joints, which quickly decays, and the wood will always die back to the
first joint. If decay once starts it is very likely to extend beyond the first
joint and destroy the cuttings. This should also be borne in mind when
pruning the fig tree, and the cuts should always be made at the joint.
Insert the cuttings to the top bud in rich, moist, well drained land. (See
Plate VIII, Fig. 3.) A It is essential that the soil be well packed at the
base of the cutting, for if an air space be left the cutting will likely
shrivel without rooting.

SOILS AND FERTILIZERS.

The fig is not fastidious in regard to the soil in which it grows,
although,-like all fruits, it has its preference. The Station fig orchard
is. situated on a northwestern slope and the soil is a heavy clay loam
which becomes very compact after a rain, and cracks open during drouth.
The trees have made a vigorous growth on this soil, and with the excep-
tion of a few tender varieties, they have been little injured by drouth or
winter killing.

All varieties are not suited to the same soil, as some thrive better on
lighter soils than others, but all varieties require warm, moist, well
drained lands. The best soils for the fig in the coast country a.re the well
drained lowlands, where ponds and marshes were located in former years.
The soil is of a grayish color, and when properly worked it will retain
moisture for a long time. It is a mistake to plant figs on the mounds of
light sandy soil which are found throughout the coast country. In Travis
county some fine figs are grown on the black prairielands, but the best
crops are grown in the valley lands where some of the land is black and
heavy and some rather sandy. Fine crops are grown on the chocolate
and clay colored lands.

The subject of special fertilizers for special crops does not require the
careful study in Texas that it does in the older States, where the fertility

\

_ PLATE VI.
FIG. 5. Brunswick”. FIG. T. Grosse Verte’.

FIG. (i. flYzgi-r; Lrirgn. FIG. S. New French.

PLATE VII
FIG. 9. Early Violet. FIG. 11. Black Marseilles.
FIG. 10. Angelique. FIG. 12. Violet de Bordeaux.

   

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THE FIG. 25

of the soil is more exhausted. However, for fig culture, as for all other
crops,»there must always be present in the soil a sufficient amount of

- nitrogen, potash and phosphoric acid, and if the soil is deficient in these

elements they must be supplied in a Well balanced mixture, the rate
depending on the deficiency in the soil. To illustrate, if the fruit yield
be small and inferior in quality, potash and phosphoric acid are likely
needed, and if the growth of the tree is weak the supply of nitrogen is
probably deficient. An excessive use of stable manure and other nitro-
genous fertilizers should be avoided, as they stimulate a luxuriant
growth of foliage and wood at the expense of the fruit, consequently
it is seldom necessary to apply nitrogenous fertilizers in any form to
the fig orchard.

Mr. Holbert, a South Texas grower, advocates nothing but the liberal
application of bone meal for the first year, claiming that this slow acting
fertilizer produces a hard, healthy and vigorous growth. The second
year he applies superphosphate and the muriate of potash to stimulate
fruit production. The cheapest commercial source of potash and phos-
phoric acid probably is from muriate of potash ‘and superphosphate.

\If nitrogen be the required element, it‘ is obtained in the south in the
cheapest form from cotton seed meal. This material contains some
potash and some phosphoric acid. Liberal applications of lime are often
beneficial, for the fig seems to thrive best in soil where a considerable
amount of lime is present. These fertilizers are usually applied broad-
cast at the time of the last cultivation. However, commercial nitrogen-
ous fertilizers will be apt to leach out considerably before the trees need
them if applied in the fall.

PLANTING.

The cuttings may be placed directly in the orchard or they' may be set
in nursery rows. If planted at once in the orchard some protection
should be given them during the first two winters, or else they are very
liable to become winter killed in more northern latitudes. After this
period they seem to be more hardy and long lived. Instances might be
cited of trees in English gardens that have been known to live and bear
an abundant crop of figs for seventy-five years. We have also been told
of trees in the coast country, which are still productive, that are known
to be over seventy years old. In placing the cuttings in the orchard they
should be planted thicker than intended for permanent growth, for many
will die out. The fig is quite difficult to transplant, and the roots.must
always be carefully protected to prevent drying out. For this reason it
is sometimes recommended that the cuttings be placed in their perma-
nent positions at once. Frequently it takes a transplanted tree three or
four years to recover fully from the effects of transplanting, but when
once it is established, it makes a rapid growth. This check caused by
transplanting is largely reduced if the young tree is well. cut back at the
time_it is set. It should be out back nearly to the surface of the ground
in order to get a low-headed tree, one that will protect the trunk from
sunscald, and also allow the fruit to be easily picked.

The distance between the trees in the orchard will depend to a great
extent upon the variety, and in some sections of the State the growth is
larger than in others. For the smaller growing varieties, like the
Hurtu du Japan and the Early Violet, twelve by twelve feet may not

26 TEXAS AGRICULTURAL EXPERIMENT STATIONS.

be too close, but if the trees become crowded, more room must be given,

and they may be thinned to the desired distance. If the trees are planted i’
twelve by sixteen feet, and later alternate rows be removed, the trees will j
be left a distance of sixteen by twenty-four feet, which is sufficient room ;
for all varieties in any section of the State. In the districts of Cali- z
fornia, where the growth is more luxuriant, a greater distance is necesé .
sary. The trees in the Station orchard were set eighteen by eighteen I

feet, and during the six years intervening since they were planted this
space has been sufficient for all varieties.

CULTIVATION.

The subject of cultivation for figs has caused considerable discussion a,

among the growers in various localities, some claiming that the trees
thrive better in a soil little cultivated because the fig is a shallow feeder,
while others advocate a thorough cultivation until late in the season.
On one point nearly all agree, and that is during the first year the cul-
tivation should be as thorough as possible, for much of the tree’s future
depends upon the growth made during the first year. In regard to
future cultivation, both methods have their advantages and disadvan-
tages. The orchard must be kept clear from weeds at all times, and

this is difficult without some system of cultivation. The practice of this f
Station has been to disc the orchard lightly at frequent intervals during 

the spring and early summer to keep down the weeds andconserve the
moisture. After the first of July cultivation is suspended. This method
has proved very satisfactory for tree growth. However, it should be
stated that excellent crops of figs are borne on trees found growing in
sod land and around out-buildings, near farm houses, where the roots
of the trees frequently extend under the buildings.

INSECTS AND DISEASES.

Thus far in the State the fig has been remarkably free from insect
pests and fungus diseases. Other Southern States have reported injuries
in various degrees from these causes.

In some sections of Texas the “fig tree borer” (Ptychordes vittatus)
has caused much damage; in others, the fig Oercospora fungus (Ger-
cospom bolleavta) has proved destructive. In Texas only the fig leaf rust
(Uredo fiat) and the root knot (H eterodera mdicola) have been reported.

Fig Leaf Rust (C/Iredo fici).—-This disease has attacked the foliage of
the fig in the Station orchard to a small extent, but it comes usually
after the fruit has ripened and little damage has been done. It is a true
rust fungus, and appears in small, round brownish dots‘, which spread
rapidly over the whole surface of the leaf, causing it to turn brown and
fall off. It has done such a small amount of damage that no attempts
have been made to check the disease. It is probable that an application
of Bordeaux mixture ivould serve this purpose.

The Root Knot (H etcrodera radicola, Miill).—~—]1‘rom various sections
of the State we have received numerous inquiries regarding a “disease”
attacking various species of fruit trees, producing galls or swellings on
the roots. The fig seems to be especially susceptible to this injury in
the moist soils of the coast country, where the damage is frequently con-
siderable. In some of the southwest coast lands, where the Wet season

PLATE X.
The Efiect 0f W inter Pruning.

THE FIG. 27

is short and is followed by a long period of dry weather, the worm works
during a wet season, but the injury does not make its appearance until
the dry season. In the true sense of the word this attack is not a dis-
ease, but the enlargements or swellings on the roots are caused by a
minute microscopic worm (H etorodera radicola, nun). A tree making
the rapid growth that the fig usually does sends out a large number of
soft fibrous roots and these become infested by the nematode and the
death of the tree is the final result. The fig is not the only tree on
which this worm depredates. Numerous inquiries have been received at
this Station as to the methods to be use-d in preventing its attack on

i; . peach roots. Over fifty species of plants have been known to be infested

by this pest. This does not apply to fruit trees alone, but many of the
common weeds, such as the morning glory, poke weed, and many of the

jir tuberous cruciferous plants are liable to attack, and therefore it is espe-

cially essential that the land be uninfested from this source before the
fig orchard is set. Prof. J. O. Neal, in Bulletin No. 20, Department of
Agriculture, Ent. Div., states that thorough drainage of the land, and
an application of tobacco dust mixed with unleaches ashes, or lime, is
the best way to keep the worm in check. This has been tried in some
sections of the coast country, and it is reported as being successful. We
have been told by growers in the coast country, where the soil is consid-
erably infested, that in the heavy soil the worm seldom attacks roots
below a few inches from the surface, causing but little injury to the
tree, while in the light sandy soils it infests the roots to greater depth,
often killing the tree. Because of this fact it may not be advisable to
plant on the lighter soils eve-n if sufficient moisture is present.

Wherever the soil is known to be infested some system of rotation of
crops not susceptible to attacks should be carried out in order that the
nematode may be starved out before the orchard is planted.

PRUNING.

Of all fruits, the fig seems to be the only one which reaches its high-
est degree of perfection when it is left to follow its own inclinations.
The natural method of growth is to branch near the ground, and each
shoot bears a fruit. Pruning, especially in the winter, seems to have
disastrous eifects, the spring growth is weakened and the fruit does not
develop. (See plate X.) There is a system of pinching back during
the summer which is in favor among many growers. (See plate XI.)

,_ It has for its object the production of more fruiting wood the following
» season and also the shaping of the tree. The fig requires an abundance
’ of air and sunshine in order to mature its fruit, and this fact must not

be overlooked. When the tree is trained on the single stem system (see
Plate XII), the growth is rapid and many fruits are formed along the
branch. These are very likely to be inferior in size and to drop before

i“ ripening. By pinching back the branch during the growing period, the

growth is checked and numerous fruiting spurs of matured wood are
formed, each bearing one or two good sized, well formed figs. The more

 of these fruiting spurs a tree has the more productive it is and the finer

the quality of the fruit. If the tree becomes too crowded with branches
the inner ones may be cut out. Whenever this is done the cut should

‘i; be made at a joint and must be clean and straight or decay will set in
r. and the vigor of the tree will be weakened. It is usually considered

28 TEXAS AGRICULTURAL EXPERIMENT STATIONS.

better to cut the incumbering branches quite down to the ground rather it

than to shorten them. If it is necessary for any reason to severely prune
a fig tree, as Well as any other tree, each cut could be covered with coal
tar or white lead paint to arrest decay until the wound heals. Fig trees
rarely produce much fruit where they are regularly pruned. When the
growth is too vigorous it has been found better to prune the roots instead
pflthe tops. This serves to check the rapid growth and induces fruit-
u ness.

PICKING.

The fig must be gathered when at just the right degree of ripeness.
If it is to be consumed at once it may be fully ripe, but for shipping it
must be gathered when slightly green. It decays very easily, and great
care must be taken to prevent bruising, and it should always be picked
by catching hold of the stem. As the fig usually ripens during the hot
season of the year, it has been found that it will keep longer if gathered
in the cool of the morning. With the system of refrigerator cars, where

the fruit is kept cool and dry, it can be shipped a considerable distance. ‘ A

' MARKETING.

The fig is so little known in the northern markets that it has not yet I

become popular. An experiment was made by a South Texas grower in
shipping figs to Chicago. A mes-sage was wired back: “Fruit arrived in
good condition. What are they?” And before the reply could be
returned the fruit spoiled. The fig moulds easily, but if it is picked just
before it is ripe and kept? ‘in a cool, dry atmosphere it will ship a con-
siderable distance in good condition. With the system of refrigerator
cars now adopted by mostof the southern railroads, the fruit can be
shipped from the coast country to such northern markets as Topeka,
Kansas City, and St. Louis, Mo., in thirty-six hours Without transfer-
ring, and if properly picked and packed should arrive in good shape.
The local market for the fig is considerable, and in the vicinity of towns

and cities the demand is very large. Picked in the early morning, deliv- p

ered at once to the consumer, and kept in a cool place until ready for
the table, the fig makes an appetizing dessert hard to equal. Good figs,
with a liberal supply of cream and sugar, make a dessert not surpassed
by the strawberry. ‘ -

GANNING AND EVAPORATING.

There seems to be no reason why figs may not be profitably disposed
of by evaporating or canning. This industry is yet in its infancy in the
State.

The processes used in canneries differ, and each canner is very careful

to keep his process to himself. “The processes used by the factories in I

canning figs differ somewhat from household methods. They also differ
among themselves. Each factory has worked out a plan of its own, the

_ details of which are regarded to some extent as trade secrets. In one

factory, whose product has been much admired, the process consists in
boiling the fruit at first in a very light syrup, allowing it to cool, and
then transferring it with successive heatings and coolings to syrups of

- gradually increasing density. The whole process requires nearly two

i PLATE XI.
 Pinchirzg/ Back System01‘ Training Tree.

 

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PLATE XII.
Single Cam: System nf lvainivg] Tree.

THE FIG. 29

'ys. In a finished product the fig, while holding its shape perfectly,
’_ become partially transparent, and as the final syrup is clear and
y from sediment, the fruit is very attractive.”* Various processes
arding the canning of figs will be tried during the coming summer
’ the cannery connected with the Horticultural Department of the

1 eriment Station.
gWhile the demand for fresh figs is limited, everyone likes the canned

Ads, and the supply does not equal the demand. Several fir-ms make a
“ness of bottling figs at a profitable price. We know of only one can-
 in the State that cans the fig, and we are informed that this factory
ls all of its canned figs to a few parties in New York.

    
 
  

vl“‘Fig Culture in the Gulf States,” by Frank S. Earle, in Bulletin No. 5,
"» ‘sion of Pomology, U. S. Dept. of Agriculture.