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many figs counting over twenty-four varieties in this country the 

 only ones found, through experience, as fit for the industry we speak of, 

 are the Dottati and the Petrongiano the fruits of the second crop 

 being mostly used; that is, those growing after the flower fruits, from 

 the month of August to the end of September. None of the other 

 varieties succeed here giving products that are soft, viscous, unsavory, 

 and which spoil in a short time. To the choice of varieties must be 

 added the complete maturation of the fruits, which must be effected 

 spontaneously and without violent means. In good practice the figs 

 are considered as having acquired the desired degree of ripeness when 

 they hang from their stalk vertically and are wrinkled on the surface. 



" The state of the atmosphere when gathering is of the utmost impor- 

 tance. The best time for carrying on this work is immediately after sun- 

 rise, and properly after all traces of dew have disappeared from the tree. 

 Damp air, white frost, and rain of any intensity endanger the success of 

 the product. Having ascertained the maturity of the fruits and the 

 favorable concurrence of the atmospherical circumstances, the gather- 

 ing is proceeded with daily, particular care being had not to tear nor 

 strip the delicate epicarps in any way, and to pick each fruit, together 

 with its peduncle. This done, they are at once spread horizontally over 

 large networks of canes previously arranged like raised floors, well aired, 

 well sunned, and protected from the dust which the wind might cast 

 over them. The fruits successively gathered are laid over separate lat- 

 tices, in order that they may be all subjected to a uniform treatment. 

 They are turned over several times a day during the whole period .of 

 desiccation, and care is taken to separate the smaller fruits, and those 

 of poorer grade or decayed. After twelve or fifteen days of such treat- 

 ment, the figs, owing to the evaporation produced by the solar action, 

 become white and dry externally, pulpous and sugary internally, prop- 

 erties which they preserve for several years, especially if not kept in 

 fresh places and exposed to the air. In fact, arranged in baskets of the 

 moderate capacity of thirty-three to forty-four pounds each, they with- 

 stand long journeys by land and by sea without spoiling at all. There 

 are many here who, to advance more diligently the drying of the figs, 

 cut them vertically into halves, and after desiccating, readjust them in 

 their natural position, and form them, by the aid of small cane sticks, 

 into rectangular tablets. Often there is introduced between the two 

 parts of the fig bits of walnut or small pieces of candied citron, to make 

 them agreeable to the palate. 



" Whenever the season is rainy at the time of ripening of the figs, 

 the desiccation is made in ovens, this being done also for the fruits that 

 are too backward or become spoiled through any cause. These figs, 

 although of lower grade, acquire yet an exquisite savor, and are much in 

 demand among the poorer classes." 



There are, in Reggio di Calabria, great areas of land planted to figs, 

 and, therefore, the production in that country and the quantity of dried 

 fruit is great. Speaking of this industry, the Agricultural Association 

 of the chief town of that province thus expresses itself: 



" The confection of dried figs is effected in our country by gathering 

 the fruits when perfectly ripe, and especially those of autumn, the 

 seconda mano, or second crop. 



" From these the largest are chosen, cut in two lengthwise, spread 

 over large hurdles, and exposed to the sun to dry. When the figs thus 



