62 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
Angelique or Coucourelle Blanche, small, of poor quality; Marseilles Blanche, not 
productive; Nerii, very good but very unproductive, except in the immediate sea- 
coast belt; Pregussata, very good, but a shy bearer; Black Havana, very prolific 
and of good quality, but tender; San Pedro and White Adriatic are regularly 
winter killed here and are undesirable even in Florida; White Four Seasons, very 
dry and inferior, but prolific; Madeleine Blanche, unproductive; Jaune Hative is 
very similar to Angelique; Lemon (probably White Genoa), excellent but unpro- 
ductive here; succeeds well on the coast; Rouge Longue de Provence, of second 
quality, unproductive; Superfinede la Saussaye; thisI believe to be the same as 
Violette Longue; White Smyrna—we have three varieties under this name, all 
inferior, and we can not arrive at a correct nomenclature. 
The following description of the curing of the fig in Georgia is given 
by one of the growers there: 
Gather the figs when the skin begins to crack (this is a sign of maturity and 
the fruit then contains the largest amount of saccharine matter). Make a strong 
lye of oak ashes, or take common cooking soda dissolved in hot water. Dip the figs 
in the hot liquid, leaving thern there for only a few seconds; expose immediately 
to the air for a minute or two and repeat the dipping a second time. If the lye is 
hot and strong enough the color of the fig will immediately change, the dark- 
skinned varieties to a dark green, and the light-colored varieties to a pale green. 
The object of dipping the fresh figs in hot lye or a solution of bicarbonate of soda 
is to kill the milky juice and thus hasten the drying. A basket loosely made so as 
to allow the liquid to come freely in contact with the fruit is always desirable for 
use in dipping. Place the figs upon trays made of wooden slats and expose 
fully to the sun, taking the fruit under cover every evening, as it will spoil if the 
dews fall upon it. The fruit must be turned in the sun every day, and in three 
to four days it will be ready to put away in small wooden boxes, putting a layer 
of spice laure! leaves (Laurus nobilis) at the bottom and covering the top with 
another layer of these leaves. Place the lid on tightly to keep insects out, and 
keep inadry room. Ifa brick oven is convenient it will facilitate the work and 
hasten the drying, but care must be taken not to give too much heat. If the fruit 
secretes sirup it has been put under too high degree of heat, and the result will be 
an inferior article. After the fruit is partially dried it shou'd be lightly pressed 
by the hand to flatten it. Light-colored varieties are the best for drying, but 
the Celestial and Brown Turkey are much richer in quality, although presenting 
a darker and less attractive appearance. 
The Celestial dries the most readily of all our varieties, but makes 
the least valuable article as regards quality. The Brunswick, being 
very large, seldom gives good results with ordinary means, but will 
doubtless be easily managed with improved drying apparatus. 
The figs generally grown in the Southern States are the Celestial, 
Brunswick, Ischia, Brown Turkey, and half a dozen more varieties 
with local and uncertain names. 
FIG CULTURE IN MEXICO. 
BAJA CALIFORNIA AND SONORA, 
These two States of Mexico are well adapted to fig culture, especially 
the former. In Baja California the fig crop not only furnishes con- 
siderable food, but a considerable amount is exported to the other 
States of Mexico, though as far as known none go-elsewhere. The 
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