DATE VARIETIES *35 



middle but tapering little until its blunt apex. Flesh 

 one-eighth to one-fourth inch thick, sticky but of 

 firm consistency, russet brown in color. Skin fairly 

 thin and tender. Seed small, five-eighths inch long, 

 three-eighths wide, tight in cavity; little fibre. Flavor 

 sweet with rather strong after-taste. A small date, 

 but if packed properly has dry skin and perfect 

 shape. 



Fursi, Farisi, vulgarly pronounced Firsi, The 

 Persian, a little-known Busreh variety which was 

 introduced to the United States this year. It is 

 eaten either fresh or cured. The dates ripen early 

 in October, and the yield of the palm is fairly large. 

 Packing and keeping qualities excellent. 



Form oblong-ovate, widest close to the flattened 

 base, thence tapering to the sharply pointed apex. 

 Size large, length being one and one-half to one and 

 three-fourths inch, breadth at widest point three- 

 fourths to seven-eighths inch. Surface slightly ir- 

 regular, somewhat glossy, translucent, deep reddish 

 brown to purplish maroon in color, the bloom very 

 slight. Skin thin but fairly tough, indiscriminately 

 wrinkled but not deeply so, occasionally separating 

 from the flesh in folds . Flesh soft and tender, one-fourth 

 inch thick, translucent amber to reddish amber in 

 color. Seed oblong, rounded at both ends, three- 

 fourths inch in length, five- sixteenths in breadth, 

 smooth, cinnamon brown in color, ventral channel 

 almost closed. Flavor rich and sweet; decidedly 

 pleasant. 



Ghars, Rhars, R'ars, The Vigorous Grower, 

 one of the commonest of North Africa soft dates and 



