36 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
used for the manufacture of ‘‘coffe” and brandy. The figs from 
Andros are of a dark brown color, owing to the mode of curing and 
drying in heated ovens. The Kalamata figs, which are now and then 
found in the United States, are vastly inferior to the imported Smyrna 
figs and are not even equal to uncaprificated California figs, the qual- 
ity of which has in late years greatly improved. As regards the culti- 
vation of the trees and the curing of the figs in Greece little of value is- 
to be noted. As the figs are of inferior quality the methods of pro- 
ducing them must also be inferior. The gathering of the figs for 
drying commenees about August 1 to 5. The ripe ones are cut from 
the tree by a reed split at one end. Only the ripe ones are gathered, 
the others being allowed to hang until ripe. The cut figs are placed 
on the ground to dry. In places where more care is taken low beds 
of soil are covered with straw and stamped hard. The beds are 
divided in sections 39 inches in width. At each side there is a ditch 
to receive the occasional rains. On this account the center of the 
beds is slightly raised in order that the rain may more readily flow 
off. When the figs have been exposed for about four days they are 
turned, about eight days being required to finish the drying. The 
Grecian mode of packing (fig. 4) is a most primitive one, probably actu- 
ated by the want of proper material for boxes. The figs are simply 
strung on reeds to the number of from 50 to several hundred. These 
strings are then formed into wheels of various shapes and weights and 
are then packed in larger boxes. Such wheels are not uncommon in the 
markets of the United States. Most of the Grecian figs are caprifi- 
cated, as can be readily demonstrated by cutting the figs open and 
examining the seeds. The latter mostly possess embryo. Only rarely 
have imported Grecian figs been seen which had not been caprificated. 
The figs are exported in large quantities from Calames and Andros. 
The next largest places from which the Greek figs are exported are 
Caryntie, Tenos, Pylia, ete. The export, which is steadily increas- 
ing, now reaches some 30,000,000 pounds annually. The poor quality 
of the Greek figs is the more remarkable, as the majority of the labor- 
ers in the Smyrna packing houses are Greeks. 
Caprification, as has been stated, was practiced in Greece in very 
ancient times. Whether the caprifig was introduced or was indigenous 
can not now be decided with certainty; but it is probable that the fig 
and the caprifig were introduced together. It has been stated that 
during the eighth century before Christ edible figs were growing in 
Greece, and it is certain that caprification was known at the time. 
From that time to this caprification has continually been practiced 
and is an inseparable process in the cultivation of the fig. The wild 
or caprifigs are called 6gzvia or opiviovs, while in ancient times they 
were known as épiveos or epivos. The Pelasgic name for the caprifig 
was ‘“‘piri.” At present the caprifig grows in great abundance in 
waste places and among rocks all over the country. So common is the 
