The pruning of the fig varies according to the age of the trees and the purpose for which pruning is done. While other fruit trees require yearly, and generally heavy, pruning to insure fruit of good quality, the object in pruning the fig is simply, or at least principally, to keep the tree healthy and give air and light to the fruit. The most important rule to be observed in pruning the fig is that no branch shall be cut off squarely or be cut back so as to leave a stump. This is almost surely fatal to the future welfare of the tree and to the quality and quantity of its fruit. When it becomes necessary to remove a 1-year-old limb the cut should be made at least as far down as the next fork below, and it should be close to a joint in the fork. There should be nothing left but a scar to show that a limb has been cut away. There must be no stump left. The fig tree may require to have its branches thinned out, but it must not be headed back except to correct unsymmetrical growth. In dense trees branches which cross should be removed entirely and in such a way as to give the tree a rounded, dome-like outline, with the lower branches nearly touching the ground. In pruning recently planted trees the object in view is, of course, entirely different, as fruit can not be expected for several years to come. The object of this early pruning is to shape the tree. When two cuttings are set together little pruning is required, as they will generally shape themselves and form two main trunks diverging from each other, but when a single tree is planted it is best to cut back the stem to within a foot of the soil and let it branch from that point. The only case in which it is proper to have a tall standard is when it is desirable to grow trees for shade and pleasure and where the quality of the fruit and its quantity are of but secondary importance. If recently planted fig trees show any tendency toward drying out, the main limbs or the whole trunk should at once be cut back to live green wood. DRYING AND CURING. The drying and curing of figs must necessarily differ in different countries, under different conditions, and for different purposes. For home consumption little skill and care are required to produce a palatable and useful article of diet, while figs intended for shipment must be more carefully dried, cured, and packed in order to command a fair price in competition with the imported article.