CHAPTER V. 



THE FIG IN EUROPE. 



Figs are raised in Greece, Italy, Spain, Portugal, 

 France and Southern England. Around Paris 

 forty-nine varieties are known, and more care is 

 given than at any other place. They are buried in 

 winter, maturity is advanced by a drop of oil placed 

 on each eye, leaf buds are carefully selected and 

 systematic pruning continues throughout the grow- 

 ing season. Until recently the figs of Algarve had 

 for centuries supplied all large western markets. 

 Figo da Comadre acquired fame for size, appear- 

 ance and quality. Careless methods of handling 

 are largely responsible for the loss of that industry, 

 as the half-dried fruit, brought to merchants by 

 uncleanly peasants was dumped upon the ground 

 to drain the juice off to be manufactured into 

 brandy. Then, bruised and injured, it was spread 

 out in the dirt an indefinite time to dry before be- 

 ing packed into unattractive baskets made of leaves. 

 The consumers were thereby prepared to discrimin- 

 ate in favor of Smyrna figs so soon as better meth- 

 ods of curing resulted in attractive and clean fruit 

 and the Portugese product was without a market. 



The exportations from Spain to France, Austria, 

 Great Britain and Germany are enormous, being 

 largely utilized in the manufacture of distilled 

 spirits. Burjasot is the most popular variety. 



