692 JOURNAL, BOMBAY NATURAL HISTORY SOCIETY, Vol. XX. 



dates are ripe and is hung in a dry shady place until the rest 

 ripen ; but if the variety is a valuable one, the dates are picked 

 singly as they ripen. 



The varieties of dates number some thousands in all. Accord- 

 ing to Mr. Fletcher they may be classed as belonging to three 

 types : — 



Class I. — " Soft Dates." — These are the kind sold in the 

 European and American markets. The percentage of sugar they 

 contain is so high (60 per cent.) as to preserve or candy them 

 naturally. In some cases it is necessary to allow some of the 

 syrup to drain off before packing. 



Class II. — " Medium Dates." — These, too, are soft, but do not 

 contain enough sugar to preserve them naturally. They do not 

 dry readily and are, therefore, generally eaten fresh from the tree. 



Class III. — " Dry Dates." — These are hard and not sticky even 

 when ripe and may be allowed to dry on the tree. They can be 

 stored without special preparation. They are esteemed in date- 

 growing tracts for local consumption though not so sweet as the 

 preceding classes. 



Mr. Fletcher gives an instructive table of some well-known 

 varieties of dates, which might be of interest to many who have 

 no access to the publications of the Agricultural Department : 



