THE FIG TREE ] 147 



The best figs to grow for the table are the 

 Bourgeassottes, the long violet fig, the luscious white 

 and the luscious grey figs, and the large broad red 

 fig. For early figs, ripening in June, the St. John's 

 fig can be relied upon to give a constant crop. The 

 best figs for drying are the Smirne fig, the Calabria 

 fig, and the white Bourgeassotte; in the second place 

 also the luscious figs, the thick-skinned fig, the greenish 

 red fig, the large broad red fig, and the main crop 

 of the St. John's fig and of its white or green form. 



Figs may be dried whole or incompletely divided 

 into two parts down to the stalk. The best sorts to 

 dry whole, are the Smirne fig, and the thick-skinned 

 fig, but the small fruit of other sorts, such as the 

 Calabria fig and the greenish red fig, may be dried 

 whole. All other sorts being two watery, are incompletely 

 parted into two to dry more quickly. The figs are exposed 

 on trays of wood to the full action of the sun for 

 two or three days, and when nearly dry the parted 

 halves are brought together. The dried figs are then 

 put into an oven at a low heat, and in about 10 

 minutes or a quarter of an hour are taken out again 

 and packed at once, when still warm, in boxes or in 

 casks, or in earthenware or glass jars. Heating in the 

 oven is necessary to destroy any eggs of moths and 

 spores of mould which prey on the dried fruit, and so 

 the dried produce can be kept much longer in good 

 condition. In packing dry figs it is usual to mix uith 

 them some leaves of the bay-tree, and roughly powdered 

 or bruised anise seed, as well as sesame seed, to 

 improve the flavour. Some common salt is also added, 

 either directly in a fine powder or better as a spray, 

 dissolved in a liqueur, such as rhum, or orange -bitters 

 or anise -liqueur. A few sweet almonds are sometimes 

 added, and these are usually included between the 

 halves of the fig when brought together before packing. 

 Dried figs, carefully prepared, are a desirable dessert 



