46 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
efforts have ever been made to identify and classify them. The most 
common fig used for drying is the Dottati, Datterese, or Dattero, tue 
“‘figue datte” of France, the date-fig of the English, so called on 
account of its sweetness and the readiness with which it dries. The 
Dattero is the drying fig for the Calabrias and the south of Italy gen- 
erally. The size of the fig is below medium; color is light, and so is 
the pulp. The color of this fig is equal to that of Smyrna figs. The 
Petrogiano is another drying fig used in the province of Catanzaro, 
but not equal to the former. 
The figs commonly eaten in Italy are legion, but the best is consid- 
ered the Trojano, principally grown in the vicinity of Naples. The 
“fico di fragola,” or strawberry fig, is a favorite in Sicily, while in 
the north, in Toscana and Umbria, the ‘‘ Verdini,” the ‘‘ Brogiotto 
neri” and ‘‘ Brogiotto bianchi,” the ‘* Fico Gentile,” (see fig. 6), and 
the ‘‘ Portoghese” are the varieties mostly cultivated. The San 
Piero, Black and White, are among the largest early figs in central 
Italy, but are litthe known in the south. This fig, which produces 
only first-crop figs, or ‘‘fichi fiori,” is replaced in the south by the 
**Colombro” and ‘‘ Paradiso,” which also give excellent figs. 
CAPRIFICATION, 
Caprification is practiced only in southern Italy, and not everywhere 
in this locality. Most of the Italian varieties do not require caprifi- 
cation, and, so far as I know, none of the true Smyrna figs—with only 
perfect flowers—is grown in Italy. As localities where caprification 
is especially practiced there may be mentioned Sicily, Catanzaro, the 
old Kingdom of Naples, Ischia, ete.; also the islands of Lipari and 
Malta. 
The total annual output of Italy in dried figs shipped to various 
countries reaches about 18,000,000 pounds in favorable years, while in 
years of smaller crops it may fall to 9,000,000 pounds. 
FIGS IN PORTUGAL. 
The country around Lisbon and farther south is well adapted to 
the fig industry, and fig trees grow everywhere. The late Dr. John 
Bleasdale, who was familiar with Portugal, considered the country 
surrounding Lisbon for 20 miles as especially favorable for figs, the 
large white figs being most appreciated. But the figs raised in the 
vicinity of ‘the capital, though large and sweet, are not the best 
for drying and export; they are consumed principally at home, 
whether fresh or dry. With the increase in temperature toward the 
south the fig improves in quality and the conditions become more 
favorable for drying with the least amount of labor. Accordingly 
we find in the most southern province—Algarve—the real home of 
the fig industry on Portuguese soil. Few countries in any part of the 
world are as well favored with regard to climatic conditions as this 
