California possesses very much the same requisites in soil and climate 

 that are possessed by the fig-growing sections of Asia and Africa, where 

 the finest fruit is produced. In response to a series of questions pro- 

 pounded by the State Board of Horticulture regarding the fig in foreign 

 countries, a great deal of useful information was elicited in regard to 

 the habits of the tree, methods of cultivation, and preparation of the 

 fruit; from these sources the information presented in regard to this 

 important fruit in other lands is gathered. 



Morocco produces a large variety of most delicious figs; they are 

 called by the Arabs " Kermuse " in general, although each variety has 

 its name. There are figs of various colors, some of which are white, 

 yellow, black, purple, and others green. The Jews extract " aguadiente," 

 an ardent spirit, from figs. In Spain they prepare a savory wine, from 

 which a spirit known as "anisette" is extracted. 



In Palestine, while no figs are grown for market, and scarcely any 

 attention is given to the care and cultivation of the tree, there are said 

 to be as many as twelve varieties of the fruit, and with few exceptions 

 all are good for table use. The best known are the large green, early- 

 fruiting fig, known as dafonri; small green later fig, called ghondri; 

 large purple fig, named gharroubi; a small purple fig of the same name; 

 yellow fig, white inside, known as biadi; yellow, with crimson inside, 

 called karawi; and the black fig, known as swadi. A great many figs 

 are preserved for future consumption, and the three last named varie- 

 ties are the favorites for this purpose. The tree flourishes all over 

 Palestine up into the hill country to an elevation of three thousand 

 feet or more and frequently attains an enormous size, even on the most 

 rocky hillsides, and whether the land is hilly, rolling, or level, appears 

 to make no great difference to them. 



In Syria the best fig for drying is the green variety; the best for table 

 use is the red pulp variety, known as " Buckaraty;" a favorite, also, is a 

 rounder variety, known as " Seedany." The trees grow on both plains 

 and hills, and from the shore to a distance of twenty-five miles inland, 

 and to an elevation of two thousand five hundred feet. 



In Tripoli fig trees grow on the plains as well as on the mountains; 

 the more they are exposed to the sun the better they prosper. They are 

 found in rolling and level land, both of which are adapted to their 

 growth. It is customary in this country to plant fig trees in either 

 white clayey soil or in a blackish soil the latter not being good for 

 other kinds of trees. 



In France the fig grows in an almost wild state in many places. On 

 many an old wall small fig trees are to be seen, and on many a road- 

 bank they are the trees most frequently to be seen. In country farm- 

 yards, innkeepers' gardens, and stable-yards the fig tree is invariably 

 present, and very often as a solitary specimen. It would be difficult to 

 find a garden of any description in southern France without a fig tree. 



In Italy many varieties are cultivated. Usually the fig is planted in 

 company with other fruit trees the olive, almond, and others but fig 

 orchards where figs alone are grown may be found at Lecce and other 

 places, and in such cases the trees must be planted at such a distance 

 apart that when they reach their fullest development they may not 

 come in contact with each other. In many places it is the custom to 

 alternate the fig, almond, and olive, so that each fig tree may be iso- 

 lated. The introduction of the fig into Italy antedates authentic history, 



