98 



DRIED FRUITS 



are cured by particular individuals for their own con- 

 sumption. The Pause Musque, or Muscat of Alexandria ^ 

 is also found in this district, but although M. Negrel 

 says it is the identical variety which yields the Muscatel 

 raisins of Malaga, and though he strongly recommends it 

 to cultivators in preference to the others, it is very seldom 

 made into raisins. M. Brest says, the thickness of its 

 skin makes it very difficult to dry it in this climate. M. 

 Negrel also says, that the Pause Musque is less culti- 

 vated than the Pause, because it is very delicate in 

 flowering, and frequently blights. He says, however, 

 that this may be remedied by pruning it long, and cul- 

 tivating it in a treUis ; the common Pause also requires 

 to be pruned rather long. The whole quantity of raisins 

 of the first quality produced for sale in Provence does not 

 in the average of years exceed 4,000 quintals (400,000 

 pounds). According to M. Brest, the preparation of 

 raisins is nearly on a par, as far as regards profit, with 

 the making of wine. During the continental war, when 

 it was impossible to import the raisins of Malaga and 

 Calabria, those of Provence were in much greater demand, 

 and their cultivation was much more profitable. 



M. Brest had also a large quantity of figs packed in 

 boxes, and ready for packing. The preparation of these 

 consists simply in drying them on the claies for four or 

 five days after they are pulled. The flat form which most 

 of them have is given them in the boxes, each fig being 

 separately pressed into the box. The larger and smaller 

 figs are packed in separate boxes, and the finest quality is 

 double the price of the inferior. Nothing can be more 

 simple than the drying and packing of figs. M. Negrel 

 Ferand describes sixty-seven varieties of figs which are 

 cultivated in the department of Bouches du Rhone. He 



