44 TEE FIG: ITS HISTORY, CULTURE, AND CURING. 
This packing is varied almost indefinitely in different places. Figs 
are strung on the elastic and tough straws of the esparto and finally 
rolled up in the shape of balls or in wheels (scerti di ficu). The 
squares are generally known as ‘‘tavolieri” (tables) or ‘‘ pania” 
(loaf). 
Some of the largest figs are also picked and dried without skin and 
known as “‘ficu senza scorcia ” (without skin) in the Catanian dialect. 
( 
Fia. 5.—White Genoa fig. 
A confiture is made in some districts by dipping the nearly dried 
figs in honey, then packing them in jars, and baking in an oven. In 
all districts common bake ovens of most primitive construction are 
used for drying inferior figs or for finishing the drying of the regular. 
figs in case of rain or continued fogs. But such artificially dried figs 
are inferior both as regards color and quality and bring much less in 
the market. 
