FIGS IN SYRIA. 745 



Planting and pro^ayatituj. — The trees are 32 to 35 feet apart; propa- 

 gated by slips; the orchards are gt^iierally small. 



Maturity. — The trees attain to about fifty years aud bear from four 

 years till they die. 



Jnsecijjesfe.—Priucipally worms. The remedy is to cover the trunk 

 of the tree with a coating of bitumen. 



CMttmf/s.— Cuttings are secured either by suckers which grow at the 

 foot of tree or cuttings from the tree itself. 



TRIPOLI. 



Varieties. — The best variety for drying is the "Bayadi" (white inside); 

 the best variety for eating is the "Bookraty ;" the other varieties known 

 in this country are the "Booki'aty," the "Bayadi," the " Asfoory," the 

 " Aswad," the " Hammary," and the " Shataway." 



Situation. — Fig trees grow in the plains as well as in the mountains; 

 the more they are exposed to the sun the better they prosper ; they are 

 found in rolling and level land, which is alike adapted for their growth. 

 It is customary in this country to plant fig-trees in either white clayey 

 soil or in a blackish soil (the latter not being good for other kinds of 

 trees). In red soil the fig-trees grow still better, but the taste of the 

 fruit is lews delicious than if grown in a white or blackish soil. 



Climate. — Temperature varies from 30° Fahr. to 90° Fahr. ; average, 

 60° Fahr.; rain- fall averages 20 to 40 inches per annum, according to 

 locality. 



Irrigation. — Most of the fig-trees in this country are found in non-irri- 

 gated lauds. Tlie fruit of irrigated fig-trees are affected by worms and 

 liable to rot. 



Gultivation.-^liSbnds upon which fig-trees are planted should be plowed 

 three times in the spring. 



Fertilizers. — Manure is the fertilizer known, but it is not used for fig- 

 trees, although it increases their production, for the reason that it 

 causes the fruit to be invaded by worms and to rot. 



Pruning. — Dead branches only need to be removed. 



Piching. — Figs for'dryiug are picked when fully ripe any time in the 

 course of a sunny day, so as to be well dried by the rays of the sun 

 and thus prevent their contracting a sour taste. 



Curing. — Figs, after being gathered, are spread in the sun for from 

 ten to fifteen days. When they become dry they are placed in a 

 basket and plunged for two minutes in a large copper kettle full of 

 boiling water, in which a small quantity of the fenuel plant has been 

 deposited to impart a nice aroma to the figs. After this process of 

 " bathing," the figs are dried again aud then stored away. Figs are 

 gathered and dried as they ripen, during August, September, aud 

 October. 



