ON page 339 of the November number of the Horticulturist is a notice of the fine figs of the shore of the Gulf of Mexico. It is a little over a year since, in lecturing on fruits to the senior and junior classes of Massachusetts Agricultural College, at Amherst, Mass., I said that I had seen on the Gulf shore thousands of acres of unoccupied sandy loam land where this fig grows in great luxuriance, and produced two and sometimes three crops of fine fruit each year; and that among the unoccupied industries of the South, I thought this one of preparing this fig, as in Smyrna, for European and Northern United States market, was one of the most promising. I am glad that this opinion finds another advocate. I have seen lands that would not grow cotton or corn, planted with large magnolias and figs, trees often larger than the apple tree of the North.

What is needed is that suitable examination be had by some competent person familiar with the method of preparing the Mediterranean figs for boxing and market, and experiment be begun, and the art be learned how to manufacture the now abundant figs into the sweet and dried article of commerce. Certainly lands that grow trees that twice a year cover the ground beneath them with delicious figs, when grown without care, ought with culture and care to produce them by acres, and a process of drying be had that will put tons on tons on the market. If anything is known in the Mediterranean, it were easy to know it here. As grape leaves, and especially seedling variety leaves, this were an easy matter to explain. The culture better begin with the best figs of the whole world.