142 [ THE FIG THEE 



close to the rind, but yellowish red towards the interior. 

 The main crop is very abundant, the fruits are often in 

 pairs at the axilla of the leaf. They are oblong, and 

 become finely nette-1 and yellowish green at maturity. 

 The flesh is thick, yellowish red, with few tiny seeds. 

 They are not much esteemed for the table, but are of 

 first class quality for drying. They are divided in halves 

 and when nearly dry, the two halves are brought together 

 and the figs passed through a string or bulrush, like a 

 necklace, hence the name "/#/ hannieka\ This is the 

 fig largely grown in Calabria and Sicily for drying. The 

 tree requires caprification. 



(4. The SMIRNE FIG (M=tin ta Smirni.) The 

 tree is fairly vigorous, with leaves deeply lobed and is 

 very productive. The fruit is large, rather flat, short- 

 stalked, slightly netted, thick-skinned, of a yellowish 

 green colour at maturity. Flesh yellowish, thick, very 

 sugary. This is an excellent fig for drying, and should be 

 more largely grown. Requires caprification. There is a 

 form the fruit of which is of an ashy green colour at 

 maturity, sometimes faintly shaded fawn or brown. 



15. The THICK-SKINNED FIG (M.=ttn gludi.) The 

 tree is vigorous, with rounded leaves slightly lobed. 

 The fruit is fairly large, round, well- stalked, has a 

 very thick skin and no netting. The flesh is light 

 red, thick and sugary. This is another good sort for 

 drying. Requires caprification. 



16. The GOLDEN FIG (M.=ttm's/ar) The tree is 

 vigorous, but rarely attains a large size. The leaves are 

 large, very deeply and beautifully lobed, with five to 

 seven long lobes, narrow within, and broader towards 

 the tip. The fruit is large or very large, shaped like 

 a Bourgeassotte, but more rounded towards the orifice, 

 has a thick rind without netting, becoming uniformly 

 yellow or chrome-yellow at maturity. The flesh is light 

 pink or yellowish red. This is a fine fig for the table, 



