THE FIG. fi(>Z 



are abundant in the wild variety. In Europe this is effected 

 by an insect called blastophaga, which travels about over the 

 trees. Repeated attempts have been made to naturalize this 

 insect here, and recently with success, into the fig plantations 

 of California. Mr. Roeding and Mr. Eisen, of California, and 

 others, have recently experimented successfully with Caprifica- 

 tion. Similar experiments were made by J. L. Normand, of 

 Louisiana, with excellent results. Perhaps when we under- 

 stand better how to secure perfect fertilization of the young 

 fruit, its untimely falling off, which renders so many fine 

 sorts worthless, may be prevented. 



Drying. — In drying, the figs are carefully gathered in slatted 

 trays and dried like raisins, being turned occasionally and 

 covered at night. If not sufficiently dried they will ferment 

 and spoil, and if over-dried their fine flavor will be permanently 

 in j ured. They are then dipped for a moment in boiling brine, 

 to be worked over afterward with the fingers and pressed 

 tightly into boxes. The dipping into salt water seems to be 

 essential, and during the manipulations the fingers must be 

 occasionally moistened to keep them from adhering. A little 

 of the salt is absorbed by the fruit, improving its flavor and 

 preserving it from the attacks of insects. 



In the old fig-producing countries, the varieties are very 

 numerous, but here only a few are generally cultivated, being, 

 as it were, a survival of the fittest. In the Southern States we 

 find the following list in common use as the most hardy and 

 productive : 



Varieties. 



Adriatic. Medium, roundish ; skin very thin, green and yellow ; 

 pulp red or white, with violet streaks in the meat, varying with 

 location. Good. 



Angelique. Medium, pyriform, yellowish-white ; pulp white with 

 rose-colored centre. Quality very poor to good. 



Athens.* (Marseillaise.) Small, roundish or turbinate, indistinctly 

 ribbed ; skin whitish-yellow ; pulp red, very sweet. One of the 

 best drying figs in France and California. 



Black Ischia. Small, roundish-obovate ; skin smooth, dark violet 

 black, greenish around apex ; pulp red, sweet, and rich. Excel- 

 lent, but small size. 



Brunswick. Very large, pyriform, ribs distinct ; skin pale amber 



