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there are then white and black passuluni, and white and hlack scerti di 

 ficu. Sometimes, when the figs are big and pulpous, they are dried in 

 scerti stripped of their skin; then they are called ficu senza scorcia. 



" The dried figs serve as a food to both the rich and poor, in winter 

 and spring; they are not used later, since the dried fig is held as heat- 

 ing. The dried figs are also exported; thus, from Porto di Catania ship- 

 ments are sent to the.Calabrias, and even to Malta, from whence they are 

 transported to still more remote countries. The dried fig industry is 

 more extended than that of prune, and that of dried opuntia (Indian 

 figs), which are also produced in the district of Catania." 



The production of dried figs is less important in the province of Syra- 

 cuse, concerning which the Agricultural Association says: 



" In this district the greater part of the figs are consumed in the 

 natural state. What little are dried are put up expressly for local con- 

 sumption. The dried figs are prepared by exposing the fruit cut in two 

 to the action of the sun until perfectly desiccated. As soon as dried, 

 the halves are pressed together, and the reunited figs strung one over 

 the other on strips of canes or pointed switches; then they are plunged 

 two or three times into boiling water, care being taken to dry them 

 anew in the sun afterward. This operation being completed, the dried 

 figs are offered for sale." 



As to the singular practice of immersing the figs in boiling water 

 as soon as dried, it is explained in another report of the association 

 aforesaid, in which we read: "They (the figs already dried) are plunged 

 into boiling water to destroy the myriads of minute eggs deposited over 

 them by insects, when the fruits are out in the sun." 



The same Agricultural Association adds, that in some parts of the 

 southern provinces, and perhaps, also, in the islands of Sicily and Sar- 

 dinia, the dried figs are strung on thin and sharp twigs from the Lycium 

 europaeum, vulgarly Spino santa, or Spino di Christo (holy thorn; thorn 

 of Christ), which grows spontaneously in hedges in the olive region, and 

 in speaking of the systems in use, says: 



" The marked difference in price is not due entirely to the diversity 

 of material, but rather to carelessness and to the imperfect methods 

 followed among us in drying the fruits, as also to the negligence brought 

 in putting them up and giving them the final touches before offering 

 them to the trade. The French and Spanish put up their products 

 in such a way as to give them a nice appearance, even if the quality of 

 these products be not of the best. Among us, on the contrary, even the 

 products of excellent quality are most often thrust confusedly into 

 baskets, bags, sacks, or other vulgar recipients, and seldom are they 

 gotten up in a more decent and proper manner. 



" The bad systems of preparation in this country are the causes that 

 dried fruits, and especially the figs, which represent the greater part 

 thereof, are called for abroad almost exclusively for distilling purposes, 

 and to make coffee powder or other similar articles. And this will last 

 as long as no improvement is made in the modes of desiccation, and 

 until drying in moderately heated dry-air stoves, as is done elsewhere, 

 be substituted for the imperfect methods followed at present. Our people 

 trust in the power of the sun; but if it fails, the fruits ferment and 

 sour before drying, and they at least lose their fine appearance. Then, 

 what cannot be dried in the sun are put into ovens, which are so strongly 



