Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/180

 enough to stand our Winters without protection; but south of Virginia it might be made an article of profit, independent of its healthful influence on the constitution. There are supposed to be about forty varieties, though we might very readily class them into the White, Black, and Brown.

Black Ischia, about two inches long and two inches in diameter, rather flat towards the apex; deep purple color. Flesh-red, of excellent flavor, and very productive. They all ripen in July, August, and September; and again a small crop in April and May.

Brown Turkey.—In general culture. Size smaller than the former; color brown; a great bearer. Flesh pale red.

White Marseilles, White Celestial, &c.—Fruit pale yellowish white; round form; medium size. Flesh rose-white, very high flavored; a great bearer.

.—The Fig is increased by cuttings and layers of the preceding year’s wood, which root readily in moist, sandy soil. Cuttings of about a foot in length, planted any time from November to February, in a shaded, moist, soil, will root the first season, when they may be planted into a situation appropriated for them. Layers are made by taking a branch of two to three feet long, making an incision in it nearly half way through the shoot, entering the knife half an inch below an eye and drawing it towards the point of the shoot about two inches, which will form what gardeners call a tongue, on the lower extremity of which is the eye; bend this portion gently, placing it under the ground about four inches, where it will form roots in a few months. Early the following Spring these layers may be taken off and planted where they are required.

.—The Fig is not very particular in regard to soils. We have seen it covering an extent of forty feet by twenty, in all kinds of soils, from sand to clay; but the fairest fruit is