210 THE FIG: ITS HISTORY, CULTURE, AND OURING. 
taste. The skin is thin and cracks open readily at maturity. The first crop 
is a valuableand desirable one at Niles, Cal. One of the figs imported through 
the United States Department of Agriculture. Second crop. 
Argenteuil—DAUPHINE, 
Argusela—DOUQUBIRA NEGRA. 
Ashridge Forcing—BRown TURKEY. 
FIG. 36.—Angélique Jaune fig. 
Athénes—Figue d’Athénes; D’Athénes: Blanche dA thénes; Marseillaise; Mar- 
seillasa; Burnham’s Smyrna; Ficus marsiliensis Garidel.—Small, roundish. 
or turbinate, 1} inches in diameter, with indistinct ribs at the stalk, depressed 
at apex. Skin rough, color whitish, flushed with yel.ow and green. no bloom. 
Pulp pale-red, opaline toward the stalk; very sweet but not highly flavored. 
One of the best drying figs of good drying and keeping qualities. This fig is 
distinct from the White Marseillaise, which possesses white or amber-colored 
pulp, and which is also an equally fine fig for drying. Cultivated in 
Provence around Marseilles, Nice, etc. 
