CONTINENT OF EUROPE. 

 FRANCE. 



BEPOBT BT CONSUL TRAIL, OF MARSEILLES. 



The iig-tree (Ficus carica) that is cultivated in France was brought 

 from Greece many centuries ago and is now, like the Olive, common to 

 the whole of the south of France and of the adjoining countries, more 

 especially eastward. 



It grows in a wild state in almost any place and position. On many 

 an old wall small fig-trees are to be seen and on many a road-side bank 

 they are the tree most frequently to be found. lu country farm-yards, 

 inn-keepers' gardens, stable-yards, the fig-tree isinvariably present and 

 very often as a solitary specimen. It would be difficult to find a garden 

 of any description in southern France without a fig-tree. 



Varieties. — The varieties are innumerable, and it would be hard to give 

 a list of all the different ones, as they vary according to soil exposure, 

 treatment, and climate. 



The chief varieties cultivated in this district are the following : 



The " Marseillaise," or Athens fig, a white fig of very nice, delicate 

 taste, both when eaten fresh from the tree and when dried. This variety 

 is considered the best in the south of France, and many people prefer it 

 even to the Smyrna fig. 



The " Mouissonne," a dark fig with a fine skin, very good when eaten 

 ripe and fresh, and good for drying. 



The " Barnissotte," one that is almost only eaten fresh. 



There are several other varieties that could be mentioned, but they 

 are all more or less similar to the above three kinds. 



Soil. — The fig-tree grows in almost any soil common to its climate, 

 but dry ground suits it best. Along certain dry and even arid strips of 

 land bordering on the Mediterranean fig-trees flourish and produce 

 fruit in abundance. 



Olimate. — The same climate that suits the olive tree is favorable to the 

 fig, i. e., a warm climate, where excess of heat and cold i« scarce. With 

 special reference to this district it is worthy of note that on the right 

 side of the Rhone figs do not develop very well ; the fruit remains small 

 and is not good for drying. Whereas on the left side, and from the 

 Rhone to the Italian frontier, figs attain a far higher degree of quality; 

 they are Iwrger, sweeter, more delicate, and are excellent for drying. 



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