FIG CULTURE IN VARIOUS FOREIGN COUNTRIES. 43 
straw mats for drying. The interior surface is turned upward; other- 
wise the contents would run to waste. The time for drying varies 
from six to ten days, according to locality and climate. The figs are 
then taken in and dipped, which is done by placing them in wicker 
baskets and immersing them for a minute in boiling water. When 
removed the figs are thrown in heaps to drain off and dry and are 
then ready for packing. Such figs are in the province of Catania 
ealled figs ‘‘a chiappa” (flattened). 
Another method nearly related to the former consists in splitting 
and drying the figs just as last described. When nearly dry the figs 
are flavored. - This is done in different ways in different localities— 
a quarter of a walnut is pressed into the pulp, or a piece of citron 
rind, or the pulp is simply sprinkled with anise seed. Such flavored 
figs find ready sale all over Italy, and not a few are exported to for- 
eign countries. 
The third way of drying figs is known as ‘‘ passuluni” (wrinkled) 
in Catania or as ‘“‘cuzzoli” (drawn out) on the mainland in the Cala- 
brias. When perfectly ripe the figs are carefully cut with a knife 
from the tree and then distributed on mats made of split cane 
(Arundo donax), the mats being spread on low beds of earth. The 
figs are turned every day or every two days and exposed to the full 
rays of the sun. The more frequently the figs are turned the better, 
many persons turning them several times daily. In from ten to 
fifteen days the figs have become bleached and dry externally, while 
the pulp remains soft, at least in the better specimens. The figs 
are then assorted and graded. Dipping in hot water for one minute 
comes next and finishes the operation of curing. The most careful 
curing is done in Catanzaro and in the district of Palermo, in Sicily. 
PACKING, 
The packing of Italian figs is quite primitive, owing to the scarcity 
and expensiveness of lumber for boxes. Braided mats, made either 
of strips of beechwood or of esparto grass (Stipa fenacissima), hold- 
ing from 33 to 44 pounds each, are the most common packages for all 
export figs destined for distillation, ete. Table figs are generally 
exported in round drums made of wood shavings containing 12 to 15 
pounds of figs, there being no uniform packing. For home consump- 
tion the better classes of figs are strung on split reeds or esparto straw. 
The packing of figs is further advanced in Sicily than elsewhere 
in Italy. The packing called ‘‘ pania” consists of piercing the figs 
with split canes, a sixth part of a cane being the proper thickness. 
Two and two figs are placed overlapping each other with the stalk ends, 
and a sliver of cane is then run through this overlapping part. 
Another sliver is run through the thick end of each fig. In this way 
more figs are put on and these slivers of cane are made to hold a loaf 
of figs 4 inches wide by 20 inches long. 
