9o6 CALIFORNIA ACADEMY OF SCIENCES. 



or brebas, some give very few, and others again, like the 

 San Pedro, produce only brebas, the second crop only 

 rarely maturing any figs, which even then never prove of 

 any great value. 



The second crop, known in France as "figues-ordi- 

 naires," in Spain as " higos," in Portugal as "vendimos," 

 and in English-speaking countries only as "figs," need 

 here no special reference. It is this crop alone which is 

 used for drying in Smyrna or in other foreign fig-growing 

 countries, as well as with us in California. These figs 

 are sweet or very sweet, and, compared with the brebas, 

 much smaller in size. In Italy a difference is made as to 

 the first or lowest figs of the second crop, which are called 

 pedagnuoli or low figs, while the later or upper figs on 

 the same branches are considered less valuable and are 

 known as cimaruoli or top figs. In the edible figs the 

 third crop can hardly be said to exist as a separate crop, 

 as the last figs are only a continuation of the second crop. 

 The fig tree continues often to bear until frost sets in, or 

 until the tree becomes otherwise dormant. Some fig 

 varieties, like the Natalino, ripen their last figs in midwin- 

 ter, if properly protected. 



POLLINATION. 



The process of fecundation or pollination is necessary 

 in order that the ovary may be fertilized and produce 

 seed. The pollen grains, when ripe, appear to the un- 

 aided eye as a fine dust. But under the microscope each 

 grain may be seen to be beautifully and characteristically 

 sculptured. These pollen grains are brought on the 

 stigma either by wind, transmitted by insects, or fall by 

 gravity. As soon as the pollen grains are on the surface 

 of the stigma — provided the latter is in proper condition, 

 neither too old or too young, that is receptive — they be- 

 gin at once to grow, sending out one or more pollen tubes,. 



