738 FRUIT CULTURE IN FOREIGN COUNTRIES. 



This deterioration of the fruit is very common here and has been 

 well known for a long time. The transplanting of trees from their own 

 orchard, even for a short distance, makes them give fruit of entirely a 

 different flavor and nature. 



It has been suggested to me that if some grower will grow seedlings 

 from the fruit of young trees grown from Smyrna cuttings, the chances 

 of American fig-growers will be greatly enhanced, and, perhaps, in 

 time eclipse one of the staple articles of this country. 



Varieties. The best variety for drying and packing is known under 

 the name of Lop. There are two kinds of figs for table use when ripe, 

 but which will not bear drying and packing, viz, Zardajik and Cheker 

 Inzir. 



Situation. The trees that produce the varieties above named are 

 grown in the Aidin district. 



Distance from sea, 30 to 100 miles; elevation above sea-level, 250 to 

 500 feet. Much exposure to sun is required. 



The trees thrive in all descriptions of land, provided they should be 

 protected against the north wind. 



Soil. Rich black vegetable mold is best. 



Climatic influences. A temperate climate is the main thing; the ther- 

 mometer should never fall below the freezing point during winter ; frost 

 during spring kills the trees. 



Temperature. Minimum, 40 ; maximum, 110 ; average, 80 Fahren- 

 heit. 



Rain-fall. Yearly average, 24 inches. Kain during winter strength- 

 ens the trees ; during summer it injures the crop. 



Irrigation. Good fig orchards are never irrigated; newly-planted 

 young trees need watering during the first two years of their growth. 



Cultivation. Fig orchards are ploughed four or five times a year, be- 

 ginning from November. 



Fertilizers. Manure is made use of when the soil is poor. 



Pruning. When the trees grow old they need pruning during winter. 



Picking and curing. When perfectly ripe the fruit falls by itself. If 

 not quite dry it is spread in the sun. There is no fixed time for pick 

 ing, as the fruit when ripe falls. 



The fruit is gathered from the ground and put in black hair%)ags ; it 

 is then loaded on camels and carried to tha nearest railroad station, put 

 in the freight-cars, and conveyed to Smyrna ; loaded again on camels, 

 it finds its way to the fig market, whence it is sent to the packing 

 houses to undergo the final process of sorting, shaping (flattening out 

 or squaring), and putting in boxes or bags, and is then fit for shipment 

 abroad. 



No chemical solution is employed ; the packers wet their hands with 

 plain sea- water, which hastens considerably the sugaring of the figs. 



Planting and propagating. Distance planted apart, 25 feet. The trees 

 propagated by cuttings. There are small and large orchards. 



