82 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
Characteristics of the various crops of the caprifig.—In the forego- 
ing it has already been pointed out that the various crops of the 
caprifig differ from one another in several respects. Here it is only 
necessary to generalize. The profichi form in autumn, remain on 
the trees over winter, and come to maturity in June and July. This 
crop contains many male flowers and gall flowers, but no true female 
flowers, as seeds have never been found in this crop. The time of 
maturity is June and July. 
The mammoni appear in June or earlier, and mature in July and 
August, according to climatic conditions. They contain both male 
flowers and female flowers, and a large number of gall flowers. The 
mamme or wintering figs produce male flowers and numerous gall 
flowers, but no female flowers. The female flowers are thus found 
only in the mammoni. 
The various crops of the caprifig do not always succeed each other 
continuously. There is frequently a lapse of time between the falling 
of the profichi and the appearance of the mammoni. No account has 
here been taken of the female caprifig tree, as yet almost unknown. 
Characteristics of the crops of the edible fig.—<As to the edible figs 
the different crops are different in size, quality, flavor, sweetness, and 
sometimes in color. The first crop, the fiori, figues-fleurs, figos lam- 
pas, brebas, ete., are large figs, not very sweet, but pulpy and lus- 
cious for eating fresh, and they are highly prized on that account. 
The different names given to these large figs indicate the value in 
which they are held. The difference is considered so important that, 
for instance, in Spain and Mexico the common people will insist that 
the ‘‘brebas” are not figs. In California, however, no great distine- 
tion is made as to the three crops. When fig culture becomes as 
important here as it now is in Europe and Asia, names may be 
required for the first crop of edible figs. We have already proposed 
for the first crop the name ‘‘ brebas,” now used in all Spanish-speak- 
ing countries, breba meaning early. 
A large number of figs do not produce any first crop or brebas, 
some give very few, and others again, like the San Pedro, produce 
only brebas, the second crop only maturing any figs when it is 
caprificated. 
The second crop, known in France as “ figues-ordinaires,” in Spain 
as ‘‘higos,” in Portugal as ‘‘vendimos,” and in English-speaking 
countries only as ‘‘ figs,” need here no special reference. It is this 
crop alone which is used for drying in Smyrna or in other foreign 
fig-growing countries, as well as in California. These figs are sweet 
or very sweet, and, compared with the brebas, much smaller in 
size. In Italy a difference is made as to the first or lowest figs of the 
second crop, which are called pedagnuoli or low figs, while the later 
or upper figs on the same branches are considered less valuable and 
are known as cimaruoli or top figs. In the edible figs the third crop 
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