42 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
QUALITY OF ITALIAN FIGS, 
But with all these favorable conditions Italy produces only figs 
which are inferior to those of Smyrna, though equal to those of Portu- 
gal, Spain, or France. It is especially in size and quality of pulp 
that the Italian figs are defective, averaging one-third less in weight 
than the Smyrna figs. Their flavor is also inferior, while in sweet- 
ness they are equal, or in a few instances even superior, to the figs of 
Asia Minor, Smyrna included. As regards albuminoids, so important 
when the nutritious quality of the figs is taken into consideration, the 
Italian figs take a very prominent place, but are still inferior to the 
Smyrna figs. In fatty substances the Italian figs are perhaps superior 
to the Smyrnas, but the percentage of superiority is too small to be 
of any economic importance. In thinness of skin and in color the 
Italian figs of the best kinds compare unfavorably with Smyrna figs. 
To sum up, the Italian figs are inferior in size, aroma, and albumi- 
noids, but excel in sweetness and in other minor matters. Their meatis 
generally coarse. 
MODES OF CURING AND PACKING. 
As Italy does not in reality produce any first-class figs, it could not 
be expected that she would excel in curing and packing. Only where 
a very superior product is the outcome of careful horticultural meth- 
ods does it pay tospend much labor and skill on attractive packing. 
The Italian figs are grown principally for home consumption by the 
poorer classes of the people, and the object has therefore been to 
eure and pack as cheaply as possible. The exports are considerable, 
but the figs, instead of serving as table desserts and delicacies, are 
destined principally for distillation or for the adulteration of coffee, 
ete. Still, the Italian figs of the better classes, if properly put up and 
more carefully and cleanly handled, would command a market and a 
price far beyond that at present received. The Italian modes of cur- 
ing could be imitated profitably in the United States, especially when 
an expensive article is not contemplated. The time will come when 
our horticulturists will occupy themselves with the problem of pre- 
paring articles of food as well as of luxury, and they may then find 
some points of interest in the Italian modes of curing figs. In Italy 
there are three principal ways of curing and drying the figs, these meth- 
ods being used promiscuously in different parts of the country without 
being confined to special localities. 
The most common way is, after the figs have been properly picked 
as early in the day as possible, to split them lengthwise down to the 
peduncle or stalk end, where the two halves are allowed to remain con- 
nected. This splitting serves a double purpose, enabling the operator 
to detect the poor or sour figs and facilitating the drying of the fig. 
The splitting also does away with the laborious turning of the figs 
while drying. As soon as split, the figs are exposed on wicker trays or 
