FIG CULTURE IN VARIOUS FOREIGN COUNTRIES. 47 
famous province, and, with the single exception of Smyrna, or rather 
the valley of the Meander River, no locality in the world produces figs 
of quality equal to the Algarve figs. The province of Algarve is an 
open littoral, gradually rising from the beach toward a high chain of 
mountains, which, with an easterly and westerly trend, shut off 
the northern winds. The exposure is toward the south alone, the 
heat being moderated by the balmy Atlantic breezes. What Anda- 
lusia is to Spain, Algarve is to Portugal—the orchard, garden, and 
granary of that Kingdom. The deep alluvial soil is one that contains 
much lime and naturally retentive of moisture. The temperature of 
the province is remarkable for its even distribution, with only slight 
variation day and night, spring, summer, and fall. The mean sum- 
mer temperature is about 79° F., and this mean lasts from May to 
November. The highest is in August and September, with 82° F.; 
the lowest in May and November, with 77° F. The moisture of the 
air is considerable, or about 73° for the summer months of May to 
November. Compared with California localities, none are exactly 
similar; but El Cajon, one of the interior valleys inSan Diego County, 
comes the nearest.. Compared with the large interior valley of Cali- 
fornia the moisture in Algarve is much greater, being about 70°, 
while in the San Joaquin Valley it is below 50° during the same sum- 
mer months. 
The fig in Algarve grows to great perfection, and if is found every- 
where from the seashore to an altitude of about 1,100 feet. In faet, 
the principal product of the district, whether we consider quantity 
or value, is figs. But besides figs the country produces oranges, 
almonds, olive oil, and wine. The country is only partially culti- 
vated, the improvements rarely extending farther inland than 6 miles. 
from the coast line. 
Not many years ago the figs of Portugal were the most famous in 
the world, or at least the best known in western Europe. In the early 
part of the last century Portugal supplied England, America, Ger- 
many, and the north and west of Europe, generally, with figs, but was 
later on driven from the market by the superior and better-managed 
product of Smyrna. The Portuguese figs were known as Faro figs, 
because they were exported from Faro, in Algarve. For a long time 
Faro was the principal business place in southern Portugal and, as 
such, also the export place for figs. The figs which were grown in 
the vicinity on the rather sandy plains and in the foothills of Sierra 
San Miguel were naturally of very good quality or almost of the very 
best quality, but they were very badly handled in drying and curing 
and only commanded the foreign market until a better article was 
offered. The peasants generatly carried the figs fresh or partly dried 
to the city and sold them as such to the merchants, who again dumped 
them out in small heaps on the stone floors in the warehouse. Mal- 
treated in this way the figs were usually bruised and a large part of 
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