FIGS IN SYRIA. 745 



Planting and propagating. The trees are 32 to 35 feet apart ; propa- 

 gated by slips ; the orchards are generally small. 



Maturity. The trees attain to about fifty years and bear from four 

 years till they die. 



Insect pests. Principally worms. The remedy is to cover the trunk 

 of the tree with a coating of bitumen. 



Cuttings. Cuttings are secured either by suckers which grow at the 

 foot of tree or cuttings from the tree itself. 



TRIPOLI. 



Varieties. The best variety for drying is the "Bayadi" (white inside); 

 the best variety for eating is the u Bookraty ;" the other varieties known 

 in this country are the "Bookraty," the "Bayadi," the u Asfoory," the 

 " As wad," the " Haminary," and the u Shataway." 



Situation. Fig trees grow in the plains as well as in the mountains ; 

 the more they are exposed to the sun the better they prosper ; they are 

 found in rolling and level land, which is alike adapted for 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 red soil the fig-trees grow still better, but the taste of the 

 fruit is less delicious than if grown in a white or blackish soil. 



Climate. Temperature varies from 30 Fahr. to 90 Fahr. ; average, 

 60 Fahr.; rain-fall averages 26 to 40 inches per annum, according to 

 locality. 



Irrigation. Most of the fig-trees in this country are found in non-irri- 

 gated lands. The fruit of irrigated fig-trees are affected by worms and 

 liable to rot. 



0M&tttt$km.-~Landfi upon which fig-trees are planted should be plowed 

 three times in the spring. 



Fertilizers. Manure is the fertilizer known, but it is not used for fig- 

 trees, although it increases their production, for the reason that it 

 causes the fruit to be invaded by worms and to rot. 



Pruning. Dead branches only need to be removed. 



Picking. Figs for drying are picked when fully ripe any time in the 

 course of a sunny day, so as to be well dried by the rays of the sun 

 and thus prevent their contracting a sour taste. 



Curing. Figs, after being gathered, are spread in the sun for from 

 ten to fifteen days. When they become dry they are placed in a 

 basket and plunged for two minutes in a large copper kettle full of 

 boiling water, in which a small quantity of the fennel plant has been 

 deposited to impart a nice aroma to the figs. After this process of 

 " bathing," the figs are dried again and then stored away. Figs are 

 gathered and dried as they ripen, during August, September, and 

 October. 



