52 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
Poulette; fresh or dry; end of August. At Tarascon and Salon. 
Cotignano; first crop middle of July; fresh; very extensively cultivated. 
Mahounaise; fresh; middle of September. At St. Remi. 
Cuer; freshand dry; middle of September. 
De Saint-Esprit; first crop fresh; end of June. At Marseilles, Aix, and Salon, 
Matarassa; for drying only; end of August. At Grasse. 
Rose blanche; for drying only; middle of September. 
Safranée; fresh and dry; middle of September. At Nice and Salon. 
Franche Paillard; first crop only; fresh. 
Aubique violette; fresh only. 
Bellona; fresh and dry; very fine. At Grasse, Marseilles, and Draguignan. 
Courcourela; for drying only. At Grasse. 
Beaucaire: for drying only. At Grasse and Hyéres. 
Grosse Beurdoa; fresh and dry. At Grasse and Saint-Tropez. 
Fic. 7.—Ronde Noire fig. 
Black varieties. 
De Porto; fresh and dry. At Seyne and St. Maximin. 
Barnissotte; fresh only: September and October. 
Bernissenca; a later form of Bourjasotte noire; fresh only. 
Mouissonna; fresh and Gry; one of the best figs of southern France. 
Sultane; fresh. At Salon. 
Perruquier; first crop only good: fresh; end of June. 
The best figs for drying in southern France are: Marseilles, Grassenque, and 
Mouissonne. Farther north near Orange the varieties mostly used for drying are 
the Blanquette and Verdale. 
The earliest variety for table use in southern France is the Obsery- 
antine and the latest are Bourjasotte noire and Mouissonne violette. 
