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252 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
Marseillaise, White—Marseillaise; Figue de Naples; Naples; White Naples; White 
Standard; Grosse Marseillaise (all according to Hogg); White Marseillaise.— 
Fia. 73.—Marseillaise, Black figs. 
Medium or below medium; ovate, pyriform, or even quite round; 2 by 14 inches ‘to. 
14 inches: reck very short, sometimes smaller; stalkmedium. Ribsnumerors 
and distinct, but not greatly ele- 
vated, more like very distinct 
veins. Apex flattened, or slightly / 
rounded at theeye. Eye large, j 
open. but not elevated; scales 
small, amber green, flat, not 
standing out. Skin © slightly 
downy, not waxy, mottled. with 
smaller or larger specks of pale 
white on a ground color of pale 
yellowish green, evenly diffused; 
pale yellow around the apex; 
when not fully ripe bluish-green. 
Very light pale bloom. Meat 
white; pulp amber, transparent, 
with a few very large seed, very 
sweet, juicy,and pulpy. One of 
the best drying figs, though small 
in size. Extensively cultivaied 
in Provence, France. ‘The 
Athénes, Marseilla’'se. White, 
Raby Castle, and some other figs 
form a natural group character- 
ized by possessing a few very 
large seeds etc. These varieties 
have been confounded by most 
writers, one copying the errone- 
ous description of the other with- 
out furtherinvestigation. Hogg 
gives as synonyms a number of 
figs, such as Raby Castle, White Fic. 74.—Leaf of Marseillaise, Black figs. 
Genoa, etc. which are distinct, 
and some of which do not even belong to the Marseillaise group. The figs 
belonging to this group are usefui tor drying, but of medium quality as table 
figs. (Fig. 75.) 
