FIGS IN CATANIA. 757 



than that of others. The trees grow well in poor or rich soil, and 

 bear abundantly in our mild climate (mountain side, if not too high), 

 or hot climate (of the valleys). The soil for the fig must be dry. It 

 will not flourish in wet ground. 



The favorite varieties here are the Sangiovannaro, the Sottuno, the 

 MelinciaiiOj and the Ottato. The Ottato has smooth leaves ; the pe- 

 duncle of the flower and fruit is longer, and the fruit is sweeter than 

 of other varieties. The fruit of the Ottato is best for drying. 



The fig is here propagated from the suckers that spring up from the 

 roots ; cuttings from the tree also are used in propagation. Cuttings 

 in this climate should be set in the months of February and March. 

 In orchards the distance to be maintained between the trees is 8 meters 

 (26 feet). The fig is long-lived, because it is constantly being renewed 

 by shoots that put up from the roots taking the place of the main trunk 

 when it becomes old and decayed. The soil must be worked in the 

 spring, also in November following. The best varieties are grafted, 

 also budded upon the stock of the wild fig. Grafting and budding are also 

 done upon healthy trees of the best varieties. The time for pruning is 

 in March, or when in blossom in June. All dead and diseased branches 

 should be cut away. But little pruning is necessary. Too much is ii> 

 jurious. 



Figs here are dried in the following manner : The fruit must be gath 

 ered when partially ripe. It must not be what is termed " dead ripe ;" 

 in other words, it must be more green than ripe. When gathered give 

 the fruit a plunge bath in boiling water, removing them from the water 

 quickly. Then place the fruit in a shady place. The next morning at 

 sunrise spread the same upon a platform (not upon the ground, because 

 of its dampness), that it may be flooded with sunlight. Here shallow 

 willow- work baskets are used for holding the fruit while drying. These 

 are never placed upon the ground, but in an elevated position. At 

 going down of the sun the fruit must be covered to protect it from the 

 night dews or unexpected showers of rain. Continue thus for several 

 days until the fruit becomes dry. 



When dry place the fruit in layers in small boxes or baskets, artisti- 

 cally and neatly arranging the same. Press the fruit down firmly by 

 hand, and continue the layers of fruit until the vessel is full. The boxes 

 (or baskets) must be securely covered and kept in a dry place. 



The culture of the fig is not a specialty in this part of Sicily ; but lit- 

 tle of the fruit is exported from this district and none from Catania to 

 the United States. 



The raisin grape is not cultivated here. The grapes grown in this 

 part are manufactured into wine. 



For the information given on the culture of the olive and fig, I am 

 indebted to our respected consular agent, Mr. N. Stella, of Syracuse. 

 The foregoing statements about the olive and fig are almost a literal 



