13 



At Naples, as already stated, the production of dried figs is rather 

 insignificant, owing to the great consumption of figs in the fresh state. 

 This industry, however, begins to assume a greater importance in some 

 parts of the province, as, for instance, in the district of Pozzuoli, con- 

 cerning which the Agricultural Association reports as follows to the 

 Ministry: 



" The dried figs confected in this district are to be considered as a 

 commercial product, both at home and abroad, but the export is very 

 limited. The preparation of dried figs is simple. As soon as gathered 

 the figs are dried, some peeled, some in their natural state, and others 

 divided in halves down to the stalk; the latter are afterwards united in 

 pairs, or else made into various shapes, such as small slabs, hearts, and 

 the like. Those which, on account of rain or other circumstances are 

 not in a condition to be dried in the open air, are put into ovens. 



u The figs thus prepared are thin, light, and of very agreeable taste, 

 because grown on a volcanic soil, and they command a higher price on 

 the Naples market than the dried figs from the Calabrias and other 

 localities." 



In the neighboring province of Salerno the production of dried figs 

 begins to acquire a greater importance; that is to say, in some places, 

 since in the district of Campagna, according to the Agricultural Associa- 

 tion, the figs are not fit to be dried. On the other hand, the figs pre- 

 pared in the Vallo of Lucania are esteemed, and the Agricultural 

 Association speaks of the industry: 



" The fig thrives pretty well in the southern part of the district, and 

 particularly on lands bordering the Mediterranean Sea. Its production 

 constitutes one of the leading articles of trade of these places, and the 

 dried figs of Agripoli, where there is a landing at which ships take on 

 their cargoes, are renowned abroad, especially in France and America. 



" The system of desiccation is very simple. The figs are gathered when 

 well ripe, spread over a lattice, and exposed to the action of the sun. 

 Care is taken to turn them over alternately every two days, and subse- 

 quently the more perfect are separated from those that are less so, the 

 first constituting the better quality and selling at a higher price, while 

 the second are dried in an oven at a moderate temperature, and form 

 the inferior grade, selling at a lower price." 



Where, however, the preparation of dried figs assumes really the 

 character of an agricultural industry, being carried on on a rather large 

 scale, is in Terra d'Otranto and in the three Calabrias, that is to say, in 

 the provinces of Cosenza, Catanzaro, and Reggio. 



The production of dried figs is of great importance in the province of 

 Lecca, and we find, in the reports of the Chamber of Commerce of this 

 country, that in the only two communes, that is, those of Cutrofiano 

 and of Galatina, there was prepared, some years ago, about one million 

 two hundred and fifty thousand pounds of this produce, and that the 

 increasing planting of figs foreboded a sensible augmentation. But 

 there, also, the preparation of this class of goods could be much improved; 

 and, in fact, we read in a report by the Agricultural Association of Lecca: 



" The preparation of dried figs should be still further improved by 

 introducing among us appropriate hot air stoves to accelerate the desicca- 

 tion of spotless fruit, especially in rainy summers, and when the harvest 

 is very plentiful and of good quality, and to prevent the easy fermenta- 

 tion which often takes place during the natural desiccation under the 



