In point of historical interest, there is no fruit which claims higher regard than the Fig. • It is of very great antiquity; a pomological noble, not a parvenue of recent birth and upstart pretensions. Its native habitat is Asia, where it is indigenous throughout the warm countries: perhaps its origin was in that garden which the curiosity of our first mother forfeited to her race. From Asia it was transplanted into Italy; and, as it is said, naturalized in France by the Greek colony which founded Marseilles, he ancient MaaoaXia, a celebrated colony of the Phocaeans. This fruit seems to have been most highly prized by the Greeks, for we find that at Athens there was a law against the exportation of Figs. An informer against those who violated this law was termed Eurodurns, a detector of Figs; and hence our English word sycophant.

Mcintosh thinks the Fig was introduced into England by the Romans almost coeval with the Christian era; but that it was lost until again introduced in 1525, when "Cardinal Pole brought from Italy those identical Fig-trees which still exist in the archbishopric gardens at Lambeth Palace; and (he adds) Dr. Pocock, the Oriental traveler, first brought the Fig to Oxford, and planted a tree in 1648 in Oxford College garden, of which tree the following anecdote is told: Dr. Kenni-cott, the celebrated Hebrew scholar and compiler of the Polyglot Bible, was passionately fond of this fruit, and seeing a very fine Fig on this tree that he wanted to preserve, wrote on a label, 'Dr. Kennioott's Fig,' which he tied to the fruit An Oxonian wag, who had observed the transaction, watched the fruit daily, and when ripe gathered it, and exchanged the label for one thus worded: 'A Fig for Dr. Kennicott.'"

At the present day the culture of the Fig is general throughout the southern part of Europe, and in southern France and Algeria. Its introduction into this country is of quite recent date - at about the commencement of the nineteenth century.

Thus much is said of the Fig, to show the claim it has upon our attention, simply on the score of historical interest. Now to speak of it pomologically.

We know not how many varieties were known to the ancients. The probability is, that, from the high esteem in which the fruit was held, and the attention given to its culture, many more and finer varieties were known to them than to us. Be this as it may, there are yet a large number of varieties known at the present day. Among these Du Breuil enumerates "as only among the best which are cultivated in Provence," twenty-two of the White, nineteen Colored, and seven of the Black.

The most favorite of the many varieties is that known as the "Ischia," of which there are three kinds, the White, Brown, and Black.

The Propagation is a very easy matter. It is done by the Seed, Cuttings, Layers, Suckers, Roots, and Graftings. The best, most reliable, and earliest to insure fruit, is the process of Layering. The plant, if kept in a stool shape, which is for this latitude undoubtedly the best, will yield annually a number of layers. These, detached in the fall at the time of giving the parent plant its winter protection, and buried until spring, and then set out, are very sure, and come early into fruit.

Figs #1

We are indebted to Thomas Ingham, Esq., of Fort Washington, N. Y., for a basket of very fine figs, being the second crop of the season, which consisted of some 500 figs. The tree is bent down and covered with earth during the winter, and produces two good crops annually. Mr. Ingham gave us some interesting particulars in relation to his mode of cultivating the fig, which we shall soon lay before our readers.

The Fig #2

Of all the semi-tropical fruits none are more deserving of cultivation or more easily grown than the flg. Under glass in the green-house it will ripen two crops of fruit in a year, and even when kept in pits or light cellars during winter it will ripen fruit in succession during summer.

Young trees are very gross in their habit of growth when unlimited space is allowed to their roots; consequently they do not arrive at a bearing state so soon as those having their space somewhat limited. In our observance of the practice of various growers, we have witnessed the best results from trees planted in boxes or tubs about eighteen inches deep, with nearly one half filled with coarse charcoal and gravel for drainage, and the trees so planted that their roots were all near the surface. The giving them only a shallow soil to work in, with good and thorough drainage, seems at once to dwarf the plant, as it were, and bring it immediately into a bearing state. Care must be taken to water freely and often during the growing and fruiting season, and all the training or pruning should be done by the pinching system, in order to check superfluous growth and advance the formation of fruit spurs. The watery suckers, which are often seen around the stems of fig-trees in the usual way of managing them, should always be kept off; and while a stem of one foot or so be given to form the head of the tree, all below should be kept clean, and all above be regularly pinched into the forming of a regular compact, bushy, yet open head.

Figs #3

For the best collection of fresh Figs grown in open air,

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Premium, the Society's Silver Medal

Figs #4

In the year 1872 we imported 6,423,559 pounds of figs, costing at points of purchase $422,246. The fig can be successfully grown in any portion of the State; and the method of preparing the fruit for market could be easily acquired. As the cost of production is almost nothing, and as the dried fruit sells at points of production at about fifteen cents per pound, we see no reason why their production and preparation for market would not prove profitable.

In 1872, we imported bananas to the value of $395,858. This fruit can be successfully grown in Florida, from the Indian river and Manatee* to the extremity of the peninsula. This crop is easily cultivated, and the annual yield is enormous. The section where this fruit can be grown is so near to our northern markets, that if persons could be induced to engage in its culture, the home grown article would soon displace the imported. . In 1872 we imported arrow root to the value of $37,084; of medicinal rhubarb $50,-912, and of ginger $89,572. These three articles bring remunerative prices and are easily cultivated, and in every way adapted to the southern portion of the peninsula. During the same period we imported, of Cayenne pepper, senna leaves, and opium, of the value of $30,000. These articles could likewise be produced.

In 1872 we imported of the finer qualities of tobacco 7,113,750 pounds, costing at points of purchase $3,479,506. It is a well known fact that the State will produce a superior quality of tobacco; and, before the rebellion, large quantities of an excellent article was produced in the central counties; and the agents of German houses visited the State annually for the purpose of purchasing the crop. In Cuba, East Indies, and South America, it is a well known fact that light soils, containing an excess of vegetable matter, produces the mildest and best-flavored tobacco - rich heavy soils, a coarse and strong sample, only fit for the manufacture of an inferior article of cigars. In Florida we have the soil and climate, labor is oheap; through the medium of our consuls we could obtain seed of superior varieties from Cuba, South America, and the East Indies, and produce at home what we annually spend millions to purchase.

Figs #1

How few there are in this latitude who have ever eaten Figs, ripe and fresh from the tree! Or if, perchance, they have tasted a single specimen raised by dint of great care in a pot or tub, can scarcely credit the fact that Figs may be grown, even in this Northern latitude, not as exotics under glass, but as an outdoor fruit; and gathered, not in single specimens, but in generous abundance and luscious sweetness. Yet the fact is nevertheless so, and, under favorable circumstances, two crops may be realized in a single season.

The flavor of this fruit is not generally esteemed by those to whom it is a new sensation. The taste must be cultivated, and then it becomes as fascinating as the Tomato or the Olive. Who does not remember the unmitigated disgust which the first taste of the Tomato or Olive excited? How hard it was to be persuaded that they were fit food for mortal man, or even to be tempted to make a second trial! Yet who can tell how the taste grew upon him? It is even so with the Fig. We have heard the tyro pronounce a fine luscious Fig insipid, or too sweet. We once thought so ourselves, but with years came wisdom - experientia docet and we now sigh over the breakfasts which, whilom, under the canopy of sunny Tuscany, we used to make off a well piled-up plate of fresh and luscious Figs, eschewing all meats or other solids. Reader, this is not poetry, but fact; and in the plenitude of our benevolence excited by such recollections, we desire for yon a similar experience.

As to the culture of the Fig, there is nothing difficult. The chief requisite is to protect the tree against the severity of the winter; and this is done in precisely the same manner as the tenderer varieties of the Raspberry, viz., by covering with earth. We have seen a protection of straw resorted to, but have never known it successful in this latitude. The best method of protection is to dig about the tree in the fall, deferring the act as long as the ground remains unfrozen, and then undermining and throwing the tree, so that all the branches and canes lie upon the ground; and then to shovel upon them soil enough to thoroughly bury them beyond the reach of the frost, taking care to so leave the ground that all excess of water will readily drain off.

There is a decided advantage achieved in this process in the way of root-pruning, which prevents the plant developing too much into a tree shape, and thereby rendering it, as years increase, more difficult of being protected. The uncovering should be delayed as long in the spring as possible - at any rate, until the long cold storms of early May are passed, say until about the 12th of May. Then, if nothing untoward happens, you may look for a Summer and Autumn crop. The season this year has been decidedly favorable to the fall crop, and at this moment of writing we are luxuriating in abundance, with a promise of still more. Those that come too late to ripen should not be despised as worthless; for they may, by skillful hands, be converted into a delicate and delicious preserve. We have an ancient spinster aunt who, bless her dear old heart! put the idea into our head, and once, while on a visit to us, gathered the last of the Figs, and made us a jar of preserves which went far ahead of any East India preserves.

But enough about Figs for the present. Should our Editors care a fig about us, we may hereafter have another word to say about culture.

[Of course we prize you above many Figs, so send along the "culture," and a plate of figs with it, if you please, for we have not to learn to love so delicious a fruit. We have knowledge of two Fig " plantations," managed very much as you suggest, and the success is complete. - Ed].