CATALOGUE AND DESCRIPTION OF FIGS. 263 
ribs very low or indistinct; eye small, scales open, bright red. Skin smooth, 
thin, waxy, greenish yellow in the shade, with a brownish-amber flush quite 
similar to that of White Bourgasotte. Meat white; pulp very lively rosy red, 
of the finest quality. Leaves large, 5-lobed, longer than broad, points sharp, 
and cuts are medium deep. The end lobe considerably longer than the other. 
Growth vigorous; branches quite slender and not much branched. Most 
leaves are 5-lobed, but some also 3-lobed; the leaf stalk is rather long. Very 
few. if any, brebas; second crop fair. A very fine drying fig, the best Italian 
fig for table, according to Gallesio, and the best next after Dottato for drying. 
Fia.82.—Pissalutto Bianco fig (second crop). 
Common in Liguria and around Genoa, and especially fine at Sarzanese; also 
in CorsicaandSardinia. At Grasse, in Provence, knownas Pitaluffe. Itsperiod 
of maturity is short. It ripens after Albicello and Bineletto, and is succeeded 
by Dottato, Rubado, and Bourgasotte. One of the best of all figs. It is sup- 
posed to be identical with the Liviana of Pliny, which identification must be 
considered highly doubtful. (Fig. 82.) 
Pissalutto Negro—Black Pissalutto; Ficus saffrenia Risso; Pissalutta Negra.— 
Size medium; less oblong than Pissalutto Bianco; skin shiny, violet ribbed; 
pulp fine and sweet. A fine black fig grown around Genoa (according to 
Gallesio). Inferior to Pissalutto Bianco. 
23740—No. 9—01——18 
