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burning rays of the sun; as also in the matter of aesthetics, that is, the 

 external appearance, since our figs may be served on the table, and are 

 not merely used, as is sometimes the case, to make alcohol." 



Three Agricultural Associations of the province of Cosenza have sent 

 the following answers to inquiries from the Ministry on this subject: 



The Agricultural Association of Cosenza: "The dried figs represent 

 for this province a pretty important article of export trade. The prepara- 

 tion of these dried figs is very simple. They are dried in the sun, and 

 then packed in small baskets made of strips of chestnut wood interwoven 

 very closely. The method of drying, though simple, is undoubtedly 

 uncertain, and it frequently happens that in the latter part of summer, 

 or at the beginning of autumn, the figs cannot be dried, and spoil, owing 

 to repeated and excessive rains; people then have to resort to the arti- 

 ficial heat of ovens, and the fruits prepared in such a manner fall sensibly 

 in price." 



Agricultural Association of Castrovillari: "Although the soil and 

 climate favor the cultivation of the fig in this district, it cannot be said 

 that the product of confected dried figs forms the object of a large trade, 

 either at home or abroad. They are never prepared in any other way 

 but by drying in the sun, and sometimes cooking in the oven, especially 

 those of inferior quality, called Fichi bruni (dark figs), on that account." 



Agricultural Association of Paola: "Some of the dried figs prepared 

 in this district are exported, and a great quantity forwarded to the prin- 

 cipal markets of the kingdom. The greater part of the dried figs put up 

 for the trade are confected after desiccation in the sun. The figs are 

 confected in various ways, being strung or made into a kind of tress, 

 formed into small globes wrapped in fig leaves, or shaped like stars. 

 Some are stuffed with walnuts or almonds and seasoned with thin shav- 

 ings of citron peel, or cinnamon or cloves, and then put into the oven to 

 serve as sweetmeats; or else they are dipped into honey and cooked in 

 a copper-lined kettle or pot, being afterwards put up in varnished earthen 

 vases. The dried figs, prepared according to the latter method, are sent 

 as gifts to friends, and a very small quantity finds its way to the markets 

 of the principal cities of the kingdom and of foreign countries. These 

 figs are dried only when perfectly ripe, and care is taken to preserve 

 them from the inclemency of the weather and from the dew, as well as 

 from white frosts. The communes of this district which do not sell any, 

 are: Paola, Amantea, Belvedere, Marittimo, Longobardi, San Lucido, 

 Scalea, Cleto, Serra di Ajello, Fiumefreddo, Santa Domenica, Jalao, 

 Maiera, Orsomarso, and Verbicaro." 



As to the province of Catanzaro, we reproduce here the careful and 

 detailed report made to the Ministry by the Agricultural Association 

 concerning all that which relates to the dried fig industry: 



" The custom of drying the fruits of the fig is very old, and almost 

 general in the southern regions of Calabria. The output of this in- 

 dustry arising probably at first as an auxiliary means to relieve the 

 economical wants of the poor country people during winter, their pro- 

 duce meeting with a general welcome where, by reason of climate, the 

 fig does not grow advances in proportion as it is favored by the 

 physico-geographical conditions of the soil and the special skill of 

 the farmers. The principles which regulate its progress lie in the selec- 

 tion of the species, in the degree of ripeness of the respective fruits, in 

 the time of their gathering, and in the mode of drying them. Of the 



