THE FIG. 



27 



functions, the receptacle increases in bulk, and buries all the 

 carpels, with their seed, in its sweet pulpy flesh : this con- 

 stitutes our fig. The pulp is highly saccharine, containing 

 not less (in fine Smyrna figs) than 62 per cent, of a par- 

 ticular variety of sugar called Sugar of Figs. There is 

 sometimes a failure in the fig-crop, when it is not properly 

 attended to, in consequence of the pistils of the florets not 

 becoming fertilized by the pollen of the stamens. It is 

 supposed that this operation is caused naturally by the entry 

 of insects through the very small orifice which remains open 

 in the flowering fig ; the fig-growers therefore adopt artificial 

 means to ensure the fertilization — a small feather is inserted 

 and turned round in the internal cavity : this operation is 

 called caprification. They are either dried in the sun, or in 

 ovens built for that purpose. Those which are called pulled 

 figs^^ are the best. Two principal kinds of pulled figs come 

 from Smyrna, whence we receive most of the Turkey figs ; 

 the better of the two is called ^'Eleme'' or ^'Elemi,^^ and 

 the oi\iQii '^selected'' 



The fig-tree grows to a considerable size, and affords a 

 grateful shade in those parts of Asia where it is cultivated. 

 It is the first tree mentioned by name in Holy Writ, its broad 

 and handsome leaves having furnished the first clothing for 



