This section is from "The Horticulturist, And Journal Of Rural Art And Rural Taste", by P. Barry, A. J. Downing, J. Jay Smith, Peter B. Mead, F. W. Woodward, Henry T. Williams. Also available from Amazon: Horticulturist and Journal of Rural Art and Rural Taste.
Peaches, nectarines, figs, cherries, and plums are successfully forced in pots, or tubs, and, when properly managed, are comparatively more productive than trees in the open ground. The plants are more under control, and the roots being confined, favors the production of fruit buds. It is not requisite to have a separate house for each kind of plant. A house devoted to this purpose may be so arranged as to carry a crop of grapes, introducing the vines at a late period. Strawberries could also be produced on shelves near the glass. The temperature of such a house should range from 50° to 85°, or higher, with sunheat and sufficient humidity. Do not overwater the plants; syringe them lightly every day. Use no more fire-heat than is absolutely necessary, and see that a sufficient amount of moisture is produced, to counteract the aridity of the heating apparatus.
Should red spiders make their appearance upon any of the plants, smear a mixture of sulphur and water on the heater. There is no danger of hurting the plants so long as the sulphur does nor burn. While the plants are in blossom, syringing has to be in a measure withheld, which frequently allows these insects to gain a footing. When fruit is set, the watering and cleaning of the leaves should be duly attended to, and continued until the fruit changes color to ripen. Strawberries in small pots require a large supply of water. Setting the pots on sods will help to retain moisture about the roots. The soil should be kept drier as the fruit approaches maturity. This will increase its flavor, as well as hasten the ripening process.