Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 8 · column 4 of 7 · from the scan, no model involved
is subject to cracking in wet weather.
The fig tree is somewhat unusual in that it normally produces two crops each year. The first crop is borne near the end of branches that grew during the previous summer. The second crop develops on new shoots of the current season’s growth.
Trees 1 or 2 years old, and 18 to 36 inches tail should be selected for planting. Set the trees in spring when the danger of freeze injury is over.
Figs grow best in deep, fertile, loam soil. Grass and weeds should be controlled in an area several feet around the trunk.
Fertilizer or manure should be used sparingly around figs. If too much nitrogen is used, the shoots will be more tender to the cold, and the fruits more susceptible to splitting and souring.
Figs should be harvested when they become soft, just before full ripeness. Firm, immature fruits do not develop their normal flavor. Over-ripe figs may develop a sour odor because of fermentation.
Figs are more difficult to harvest than most other fruits. Cotton gloves should be worn to protect hands from an irritating enzyme that the fruit and branches exude during the picking operation. Figs require a rather strong twisting motion to loosen them from the stem.
Figs may be eaten fresh, or you can dry or can them. The fruit is a popular delicacy often used in salads, cakes or candies. From a nutritional point of view, the fig is a beneficial fruit because it contains useful quantities of protein, carbohydrates, calcium phosphorus, and iron. It also supplies vitamins A, B, and C.
72.6%