THE KADOTA FIG 27 



On page 285 we find his analysis of California-grown Adriatics as 

 57% sugar, and that of imported Smyrnas at 62.50%; a second sample of 

 Smyrnas he records as having 72.53^ sugar. His first analysis of the im- 

 ported Smyrna, you will observe, falls short of the Kadota exactly 1 2.86% 

 in sugar, and his second sample is shy 3%, in favor of the Kadota. On 

 page 287 of this book, Dr. Eisen gives us the analysis of fourteen other 

 varieties of dried figs raised in the various fig-growing sections of the world 

 and only three of the fourteen exceed in sugar content the Kadota, as pre- 

 sented by our University professors. I had no statistics at hand regarding 

 the Smyrna fig of California, so could not make a comparison. But, as we 

 out-sugar the Smyrna figs of Asia Minor, "we should worry." 



Gathers Golden Crop from Trees in November 



From FIG & OLIVE JOURNAL 

 [November, 1918] 



Having heard much in favor of the Kadota fig and being rather im- 

 pressed by the good accounts given by those who were engaged in its culture, 

 the publisher of the Journal gave himself a treat by visiting recently the 

 Kadota orchard of Mr. W. Sam Clark, near Sultana. 



After seeing what we did on that enjoyable occasion it is in order for 

 us to say that our previous ideas regarding the Kadota were far short of 

 the realities that faced us when we stood in Mr. Clark's orchard and 

 viewed his magnificent trees, loaded with fruit that is hardly to be described 

 as being less than the concentrated essence of flavor and sweetness. This, 

 mind you, at a time of the year when it is about impossible to secure an 

 eatable fresh fig in all the length and breadth of the San Joaquin Valley. 

 Truly, the Kadota seems to be a perpetual bearer, for the trees in this 

 orchard were full of figs in every stage of development from those just out 

 of the bud to fully ripened figs heavy with sugar. Only the coming of frost 

 will put an end to the harvesting of the fruit, we are told, and even then the 

 trees will carry a crop that, if harvested from the average orchard, would 

 mean prosperity for the owner. 



Mr. Clark is busy shipping his present crop of Kadotas to a large 

 packing concern in San Francisco, which uses the fruit for preserving, a 

 purpose to which the Kadota lends itself with all the success attending the 

 famous Magnolia fig of Texas, heretofore the recognized standard of excel- 

 lence in this line of fancy products. 



Since early last June Mr. Clark has gathered from his trees, at intervals 

 of about thirty-five days, successive crops of high-grade figs that have sold 

 at splendid prices. The Kadota bears throughout the season in cycles, Mr. 

 Clark explains, and each cycle occupies about thirty-five days. This continues 

 until the winter's cold will no longer permit the fruit to mature, and surely 

 no one could reasonably ask for a longer season than this. 



From what we have seen of the Kadota fig on the Clark place we are 

 convinced of these facts: The trees make a prodigious growth, far out- 

 rtripping any other fig we have seen; they bear exceedingly early, a tree 

 eighteen months from the planting bearing in many instances as much as 

 thirty to forty pounds of edible figs; the fruit is of good size and literally as 



