; 258 
Brown Turkry.—One of the earliest sorts. Tree very pro- 
lific, hardy, fruit large, oblong, pyriform; skin brownish red with 
darker ribs; blue bloom; thick pulp, sweet and good, dark pink 
colour. 
‘ Brunswick.—Very, large, pyriform, ribs distinct, skin pale 
amber with a violet tint; pulp amber colour, early and large, but of 
poor flavour. 
Boursassortr Birack.—A much prized early fig, medium, 
flattened, black skin, pulp blood red. : 
ApAM.—A fine shade tree, with large leaves, very hardy, fruits 
late; colour bluish, with a pronounced bloom. 
Fias ror Srock.—tThe first important fig. plantation for the 
purpose of grazing stock amongst the trees was established some. 
fifteen years, near Pinjarra, by Mr. Wm. Paterson. The trees 
were planted 40ft. x 40ft., all side branches were lopped off to 
send the trees up and permit of grazing. AIl stock do well on 
them, eating fruit and also fallen leaves, To secure a rotation, 
the kinds planted were mostly Brown Turkey, White Adriatic, 
Adam. 
The composition of figs compared with wheat and 
potatoes is:— 
Figs. Wheat. Potatoes. 
Water .. : .. 18-8 11-4 78:3 
Protein .. es i 8 13-8 2-2 
Fat x ke 2 1-9 1 
Carbohydrates .. 2. 74:2 71-9 18-4 
Food values per lb... 1475 1675 385 
The figs have, besides their food value, a physiological value 
in keeping the digestive organs open. 
Mr. Paterson advises keeping cattle off; they break down the 
trees; some horses do too; sheep, pigs, fowls do not hurt. A 
plantation set out 22ft. x 22ft. was soon overerowded, and the 
opinion is expressed that 60ft. x 60ft. would be a better distance 
than 40ft. x 40ft. 
The fig drying industry can only be satisfactorily developed 
where the late summer and early autumn months are hot and dry. 
Such conditions oceur in Western Australia. The more favourable 
localities are where the figs undergo a preliminary curing on the 
tree itself and, when dead ripe, shrivel and droop on the stalk and 
begin to dry. The foothills is particularly favourable, it is away 
from the hazy atmosphere of the sea coast, where the ripening of 
some kinds of figs is not so thorough, and where the fruit still 
hanging on the tree keep watery, ferment, and turn sour. 
When dead ripe on the tree and ready for drying, a sharp 
shaking of the branches causes them to fall to the ground, when 
