The Fig on account of it not being hardy in the northern states, is but little cultivated unless in tubs, which are placed in cellars or sheds to protect them during the winter months, or occasionally on the back wall of lean-to graperies; but in all parts of the country where the thermometer does not get lower than twenty degrees above zero, they can be grown freely in the open air without protection. It is hardly ever necessary to prune the Fig, except to regulate its shape by cutting back any extra strong shoots. In sections of the country such as Maryland, or West Virginia, or Delaware, where it may require slight protection when grown in the open air, it should be planted against a wall or fence, and trained against it; on the approach of cold weather it should be laid down and covered as recommended for hardy grapes. When grown in tubs to be kept in cellars, sheds, or greenhouse pits, they should be placed under cover in this latitude early in November, kept as dry as possible without shrivelling, and set out in the open air again in May. The soil and general treatment for plants grown in the open air in pots or tubs will be suitable for them.
There are numerous sorts in cultivation from which we select the following:
Large roundish, yellow skin; flesh red-ish-pink, excellent flavor.
Skin brownish-red; flesh reddish-crimson, delicious flavor; fruit rather small; one of the hardiest.
Size large, skin yellowish-brown; flesh violet, sweet and luscious, very prolific.