FIG. 273 
in some parts of the country; whilst in Lancashire Fig pies 
made of dried Figs, with sugar, and treacle, are eaten in Lent. 
Foreign Figs come to us as dried in the oven (the larve within 
them of the cynips insect being thus destroyed), and compressed 
in small boxes. They consist in this state mainly of mucilage, 
sugar, and small seeds. As imported from Turkey they contain 
glucose (a sugar), starch, fat, pectose, gum, albumin, mineral 
matter, cellulose, and water. They exercise a gentle laxative 
effect when eaten; also, if split open and applied hot against 
gum-boils, or other similar suppurative gatherings, they will 
afford ease, and promote maturation of the abscess. The first 
Fig-poultice on record was that employed by King Hezekiah 
260 years before Christ, as ordered by the Prophet Isaiah, to 
“take a lump of Figs, and lay it on the boil; and the King 
recovered.” Likewise for glandular enlargements this fruit 
was of old renowned as a resolvent remedy :— 
“* Swine’s evil, swellings, kernels, 
_ Figs by a plaster cure.””—(1665). 
When eaten raw, the dried Figs are apt to produce a passing 
soreness inside the mouth. Grocers prepare from the pulp of 
these foreign dried Figs (mixed, it may be, with honey) a jam 
known as “ Fignine,” which is wholesome, and will prevent 
costiveness if eaten at breakfast with brown bread. Again, the 
pulp of Turkey Figs is mucilaginous, and acts as a useful pectoral 
emollient for hard, dry coughs; it may therefore be well added 
to ptisans for such catarrhal troubles of the air passages. Figs — 
cooked in milk make a good useful drink for costive invalids. 
Barley water boiled up with dried Figs (first split open), liquorice 
root, and stoned raisins, forms the “Compound decoction of 
Barley ” prescribed by doctors as an admirable demulcent. In 
Cornwall raisins are called Figs, and “a thoompin’ Figgy 
puddin’ ” is popular at Christmas. ‘“‘ Weight for weight,” says 
Dr. Hutchison, “dried Figs are more nourishing than bread, 
and a pint of milk with six ounces of dried Figs will make a 
good meal.” ‘Oh, excellent! I love long life better than 
Figs” (Antony and Cleopatra). Fifty years ago at the Hall 
table of Brasenose College, Oxford, was served ‘‘ Herodotus 
pudding,” a rich confection of Figs, and their accompaniments ; 
and probably the same is still prepared there at the hands of a 
classical cook. For Herodotus pudding, “take half a pound 
ee 
