EDIBLE FIGS: THEIR CULTURE AND CURING.
By GUSTAV EISEN.
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.