58 



FIG CULTURE 



Southern Texas. Northeastern Mexico, Sonora and 

 Southern California. Greek merchants have di- 

 rected the curing and packing, more or less, during 

 the last century, and their cleanly methods and at- 

 tractive goods have resulted in successful competi- 

 tion with foreign fruit whose inherent excellence 

 would justify their control of local markets. The 

 Faro figs, of Portugal, were thus driven from Euro- 

 pean fields, and that industry declined until it has 

 completely languished: Palermo and Calabrian figs 

 were likewise outclassed: the' difficulty those from 

 Kabylia found in bringing good prices resulted 

 more from careless handling after harvest than 

 from lack of merit. 



In the Meander Valley, figs are not picked, but 

 drop from the trees on smooth, mellow ground, and 

 either gathered at once, to avoid injury from birds 

 and insects, or allowed to dry for a day or two 

 where they fall. They are then carried to Smyrna 

 in hair baskets, or mats, and sold to merchants. 

 After being sorted into three grades the refuse is 

 put up in fifty-pound bags for coffee adulteration 

 or for distilling. The best grade is called ' ; eleme. M 

 or select, the next grade "loeoum." Very few eleme 

 reach the United States. "Erbelli" is a special 

 brand of eleme figs, supposed to be choicest, and 

 r-ome from Erbeghli. a small village in the Meandei 

 Valley. English shippers have recently invaded 

 this field and by packing under their established 



