LARGE BLUE.
LARGE PURple.

Lindley.

Fruit large, oblong; skin purple, or dark brown, covered with a thick blue bloom; pulp deep red, of a very good flavor; a very hardy sort, and a most excellent bearer.

POIRE FIGUE, VIOLETTEDE BORDEAUX, of the French.

The fruit is long and pyramidal, rounded at the crown, its length three inches; its color is naturally a deep violet; its pulp is deep red or purple, succulent and sweet. This fig is stated to be cultivated throughout France, and although not of very high flavor, it is very productive, producing annually two crops.

FIGUE BLANCHE RONDE. N. Duh. Pl. IV.
ROUND WHITE.

This fig is esteemed the most suitable for the climate of Paris; it is the most multiplied, and is there preferred to all others for its productiveness, and the superior quality of its fruit. The fruit is turbinate, two inches in diameter; color at maturity yellowish green; the flesh is white, very sweet and delicious. The first crop begins to ripen at the end of June. The second crop begins to ripen the middle of September, and lasts till hard frosts commence. BRUNSWICK. Mr Neill.

MADONNA.

The form is long and pyramidal; the color brown, with but little flavor. The Pomological Magazine and Lindley agree that it is sweet, extremely rich, and high flavored; and that it is the largest and best purple fig they have, adapted to their climate. It is early.

BLACK GENOA. Mr Neill.

An oblong fruit, of a dark purple color, almost black, and covered with purple bloom; the pulp is bright and high flavored. The tree is a good bearer. End of August. PURPLE GENOA.

The fruit is large and long; the skin dark purple at maturity; the flesh extremely sweet and delicious.

WHITE GENOA. Mr Neill.

A large and almost globular fruit, of a yellowish color at maturity; the pulp is of a light red color, and of good flaThe tree is considered rather a shy bearer.

vor.

BLACK ISCHIA. Mr Neill.

Sometimes called Blue Ischia, is a very good sort; the fruit is short, of medium size, a little flattened at the crown; dark purple or almost black, and the the pulp very high flavored. The End of September.

at maturity the skin is inside of a deep red; tree is a good bearer.

BROWN ISCHIA.

Mr Neill.

Sometimes called Chesnut colored Ischia.

A very large globular fruit; its pulp is purple, sweet, and of very good flavor; it ripens early, and seldom fails of producing a good crop. Middle of August.

GREEN ISCHIA. For.

The fruit is oblong; its summit nearly globular; its skin is green, thin, and brown at maturity; its flesh is purple and high flavored.

YELLOW ISCHIA. For.

The fruit is large, the color yellow, the flesh purple and well flavored.

BLACK ITALIAN. Mr Neill.

A small roundish fruit; the skin purple; its pulp of a dark red color, and high flavored. The tree bears well. BROWN ITALIAN. Mr Neill.

A small roundish fruit; the skin of a brown color at maturity; the pulp is red and high flavored. The tree bears abundantly.

LONG BROWN NAPLES. For...

This fruit is long, compressed at its summit; the color dark brown; the flesh is of a reddish color, and of good flavor; the seeds are large.

MALTA. Mr Neill.

A small brown fruit; the pulp is sweet and well flavored. When permitted to hang on the tree till it shrivels, it forms a fine sweetmeat.

FIGUE BLANCHE, of the French.

The fruit is small; its form turbinate; its height two inches, its diameter nearly the same; color at maturity yellowish white; the pulp is white, dry, sweet and rich.

MURREY. Mr Neill.

BROWN RED NAPLES.

A large globular shaped fruit, of pretty good flavor; it is distinguished by the murrey colored skin. September. NERII. Lindley.

The fruit is small, turbinate, pale greenish yellow; pulp similar in color to that of the pomegranate. The richest of the yellow, white, or green species, with a slight, delicate, agreeable acid. The Nerii Fig is cultivated by Mr Knight at Downton Castle.

BROWN TURKEY. Lindley.

BROWN ITALIAN, of Forsyth, according to Lindley's Guide. Fruit small and round; of a red or purple color; pulp very delicious.

VIOLETTE. Lindley and Bon Jard.

FIGUE VIOLETTE.

Fruit small, of a deep violet color; form globular, slightly turbinate, and about two inches in diameter; flesh white near the skin, the centre tinged with red, and excellent, This sort is cultivated in the vicinity of Paris for the market.

SMALL EARLY WHITE. Mr Neill.

Its form is globular; the pulp sweet, but without much flavor. It ripens early. Indeed, it seldom fails of produc ing a crop.

CULTIVATION, SOIL, &c.

The fig tree is raised from seeds, from layers, and from cuttings. They require a friable, loamy, but not wet soil, and an airy, warm situation. They differ from most other trees in producing several crops annually. Even in the climate of Boston, I am persuaded that figs of good quality may be raised, if the trees are placed in warm situations, south of walls or buildings, on the declivities of hills, as at Argenteuil, near Paris. Mr Knight has obtained, in his hot-house, eight successive crops in a year, by bending the limbs in a position below the horizontal. And Mr Lowell, in his experiments, has succeeded in obtaining four crops.

The tree will produce tolerable crops in the second year, if rung or decorticated, and by this process the maturity of the fruit is accelerated and its size increased. Its maturity is also hastened by a practice which prevails in France, which consists in pricking the fruit with a straw or quill dipped in olive oil. In Italy, according to Loudon, a wound with a knife is sometimes made on the broad end of the fig, or a very small part of the skin is removed for the same purpose. Lastly, by the mode communicated by the Hon. John Lowell, in the New England Farmer, vol. x. p. 62, for 1831; it is as follows:

"The fig, like the fruit of the vine and peach, attains a certain size, and then remains stationary for several weeks, until it begins to color, when its volume, in three or four days, is greatly increased, often doubled and even trebled. My figs [in a hot house, 28th August,] were dark green, showing no tendency to ripen. I took about a third of a tea-spoonful of sweet oil, and dipping my finger in it, I rubbed it very slightly over every alternate fig, leaving the others untouched, as a test of the effects. At the end of three days, the color of most of those touched with oil began to change, and the size to increase, and now on the fifth day, they have nearly the color of mature figs, and are twice and three times as large as those not touched with oil, which still remain of a dark green color."

Mr Phillips recommends that for a cold climate like England, the tree should be table trained; that is, to keep the branches tied to stakes about two feet from the ground; thus forming a regular star from the trunk. In the winter they are easily lowered to the earth, and secured by hooks and protected.

Mr Loudon seems persuaded that by combining the system recommended by Mr Knight, with that recommended by the Rev. G. Swayne, the most desirable results would be produced; they are both calculated for cold climates.

Mr Knight highly disapproves of training the branches of fig trees perpendicularly. If the stems are many, he reduces them to one only. And from the tops and parts near it, lateral branches are trained horizontally and pendantly, and secured close to the wall. All troublesome luxuriance is thus restrained, and the wood becomes extremely fruitful.

Mr Swayne trains his trees horizontally. His "specific"

is designed to remedy the deficiency of bloom in the early spring on the whole of the last year's wood, excepting on a few joints at its extremities. The remedy which he has for a long time successfully practised, is, to simply rub off, as soon as they can be discovered, all the figs which are produced after midsummer on the same year's shoots. Those figs which thus exhaust the tree, and will never ripen without artificial heat, are thus removed, and new figs are formed in embryo, for the crop of the following year, on one, if not on both sides of every fig thus displaced. The tree should be examined once a week from the commencement of the operation, which should be begun early in August or September, to the end of the season, according to latitude and climate.

PROTECTION. In the north of France, fig trees are protected in winter by being secured to the earth by hooks, and covered with soil. This is the mode adopted at Argenteuil, near Paris, where almost the whole population are employed exclusively in their cultivation. In England, Forsyth and others recommend to protect with straw, meadow hay, moss, &c. and over this branches of pine or other evergreen are secured. They flourish with little care and no protection in the Southern States.

OLIVE.

Olea Europea. Bon Jard. Lou. Phil. Rosier. The Olive is a low, evergreen, branching tree, throwing out numerous suckers from its roots; it rises to the height of from 20 to 30 feet; the leaves are stiff, narrow, simple, very entire, and more or less lanceolate in different varieties, dull green above and whitish below. The flowers are in small axillary bunches, of a yellowish white. The berry is a drupe of a black, violet, or red, sometimes white; its hard, thick, fleshy pulp incloses a stone.

The olive requires a greater degree of heat than the vine, but not so great as the orange. It will not flourish within the tropics. M. Poiteau informs us that in Europe, 45° of northern latitude is the extreme boundary for the cultivation of the olive. He also informs us that, during his abode in the equinoctial regions of America, in the latitude of 170 north, he saw the olive trees 30 feet in height; they grew, but they never produced fruit. The