THE FIG. 33 



THE FIG IN CALIFORNIA. 



When those latter-day crusaders, the Franciscan padres, carry- 

 ing the standard of the cross, followed the conquering arms of Spain 

 northwards from Mexico into our southwestern States and Cali- 

 fornia, they everywhere established missions which became cen- 

 ters of government over a mixed population of Spaniards, Mexicans, 

 half-breeds and Indian converts. The zealous mission fathers were 

 good farmers, too, so they at once proceeded to teach their docile 

 dependents the gentle art of husbandry by planting in the vicinity 

 of every mission seeds and plants brought from old Spain. Among 

 these were invariably the vine, the olive and the fig, all of which 

 throve in the new home where were found climate congenial and soil 

 suited to their best development. The oldest fig in this country, 

 called the "Mission," was thus introduced. 



Many years later, when the power of the padres was gone for- 

 ever, and when the feverish search of men for golden wealth in the 

 mines had somewhat abated, it first dawned on the minds of the 

 thoughtful few to exploit that greater and certain source of riches 

 in the soil by growing those wonderful fruits, the goodness of which, 

 more than anything else, has made California known throughout the 

 world. The fig came in for its share of attention at this time; 

 but after twenty years, unsatisfactory results with the domesticated 

 fig, prior to 1880, growers became convinced that the varieties then 

 being cultivated could not possibly produce a product which 

 would compare in quality or commercial value with the Smyrna fig 

 of commerce. Smyrna figs sold at wholesale in New York at 

 from 10 to 20 cents a pound, while the California product would not 

 bring more than 75 cents for a lo-pound box, and when the Smyrna 

 fig arrived it was difficult to sell the others at any price. No argu- 

 ment is so strong with the consignor of fruit as the account sales, 

 and California fig shippers soon reached the point where they must 

 quit business or grow the Smyrna fig itself in California. Now the 

 Smyrna fig, dried, is a better article than any other dried fig; no one 

 questions this fact. But for canning, preserving or eating fresh, 

 the Smyrna is no better than other good figs. Smyrna figs can not 

 ripen nor produce seeds without caprification, therefore, wherever 

 they are grown, the necessary caprifig and equally necessary Blasto- 

 phaga or "fig-wasp" must be at hand. Other figs do not require 

 caprification, and are not botanically fit to respond to pollination; 

 they ripen perfectly, but never perfect seeds. And, since it has been 

 demonstrated that it is the seeds of the caprificated fig which impart 

 i rich, nutty, aromatic flavor and give it a marked superiority to 

 other dried figs, it follows that for drying the Smyrna fig must re- 

 main without a rival. 



The introduction of the Smyrna fig into California is a horticul- 

 tural romance. The first attempt was in 1880, when the proprietor 

 of the San Francisco Bulletin, Mr. G. P. Rixford, with the aid of 

 the United States Consul at Smyrna and an American merchant 

 there, imported about 14,000 cuttings of what were supposed to be the 

 best varieties of Smyrna fig trees. These were widely distributed, 

 but when the trees began to bear the fruit always dropped off on or 

 before reaching the size of a marble. The generally accepted ex- 



