The Fig. 233 



"Turkey figs." The better qualities are distinguished as 

 Eleme figs. Inferior sorts arrive under the name of 

 "Greek figs." Smaller quantities are sent from Spain, 

 Portugal, and other countries ; with, in addition, abun- 

 dance of " fig-cake," manufactured from the very poor 

 descriptions of fruit, sometimes with intermixture of 

 almonds, and wrought into the shape of small cheeses. 

 The drying is accomplished either by exposure to the 

 sun, or in ovens constructed for the special purpose. 

 The average yearly import, of all descriptions, fig-cake 

 included, is about 150,000 cwts. In 1883 it was 128,434 

 cwts., valued at ^"262,671. The Customs received, in 

 the shape of duty upon figs, during the year ending 

 March 3ist, 1884, the sum of ^33,990. 



The botanical features of the fig are, as regards fruit- 

 bearing plants, unique. The stature of the tree is fifteen 

 to twenty feet, branches proceeding almost from the 

 base, somewhat distorted, and exuding, when wounded, a 

 milky juice. The leaves are petiolate, as a rule coarsely 

 palmate, the lobes obtuse, about a span in length and 

 breadth, and rough upon the upper surface. The pear- 

 shaped body which, when ripe, becomes the fig, is a 

 leathery receptacular bag, in some degree resembling the 

 hip of the rose, but the latter is part of a single flower, 

 whereas the fig is a hollow cushion, the inner surface 

 lined with innumerable flowers. These flowers are so 

 minute as to seem a mossy carpet; but every one of 

 them has a little perianth of its own, and in the ordinary 

 eatable fig, every one of them, except near the summit, is 



2H 



