26 THE KADOTA FIG 



Results of Caprifying 



While on this subject of the dry and caprified Kadota fig, permit me to 

 read to you extracts from a communication I received some time since from 

 Prof. I. J. Condit of the University of California on this subject: 



"Fresh Kadota figs caprified were received from you August 22, 1918. 

 I made the following notes on these specimens; the exterior appearance of the 

 two are markedly different. 



"First, the color of the uncaprified Kadota is a light golden-yellow, and 

 the surface is somewhat glossy; the color of the caprified Kadota is green or 

 yellowish-green, and the surface is dull. 



"Second, the ribs of the uncaprified fruit are practically absent and un- 

 noticeable; in the caprified fruit the ribbed appearance, especially in the 

 wilted specimens, being netted and roughened, by the slightly elevated longi- 

 tudinal cross-veins. 



"Third, the meat or rind seems to be little affected in thickness or tex- 

 ture. Whether the naturally excellent keeping and shipping qualities are im- 

 paired by caprification I cannot say. 



"Fourth, the uncaprified Kadota is practically seedless, or the seeds are 

 so small and so few in number as to be hardly noticeable. The seeds in the 

 caprified Kadota are numerous, fairly large, and, of course, fertile. 



"Fifth, the difference in flavor is distinct, the caprified fruit being 

 sweeter and richer. Tests of the sugar content (Balling) were made with 

 Prof. Cruess' assistance, with the following results: caprified figs, 35.2%; 

 uncaprified figs, 28.4%. 



"Three figs were weighed, and the fertile seeds in each counted, with 

 the following results: 



(1 ) 25.5 gr 544 fertile seeds 



(2) 31.5 gr 412 fertile seeds 



(3) 30 gr 402 fertile seeds 



Now follows a letter to Prof. Condit from Prof. M. E. Jaffa, dated 



Dec. 15, 1917, regarding "Dried Kadota Figs": 



"Mr. Albro has determined the percentage of sugar and moisture in 

 the two samples of Kadota figs, which you left with us, with the following 

 results : 



Kadota Figs 



Caprified Uncaprified 



Water 22.57% 25.75% 



Total sugar 75.36 68.16 



Comparison with Foreign Figs 



The above results, as I have presented them to you, are from our 

 University professors, upon the Kadota fig both fresh and dry. Now permit 

 me to give you for a comparison the analysis of the Smyrna and other Euro- 

 pean imported figs dry, as reported by Dr. Gustav Eisen in his volume en- 

 titled "The Fig, Its History, Culture and Curing." 



