62 



FIG CULTURE 



Sicily, Southern Italy and the Liparian Islands 

 form a district where figs are an important crop. 

 The export trade is largely to other parts of Italy. 

 In the extreme south their quality is superior to 

 Smyrnas in sweetness, but inferior in size, color, 

 aroma and texture of skin. They slightly out-rank 

 Smyrnas in albuminoids. The merchants pack 

 them in primitive esparto mats. 



In England fig culture is done in pots and green- 

 houses, but is profitable. Occasionally a tree will 

 thrive close to a high north wall. Soil for pots is 

 made of one-fourth slaked lime and three-fourths 

 loam. Dilute urine is used for fertilizer. The trees 

 are re-potted each fall and kept cool to insure dor- 

 mancy, but protected from frost during winter. In 

 comfortable temperatures they bear continuously 

 from June until October. Ripe fruit sells at good 

 prices. 



Fig culture has a very ancient history in Greece, 

 dating back to the ninth century, B. C. At one 

 time the tree was sacred, like the olive, its origin 

 being attributed to Demeter, who created it in re- 

 ward for hospitality. Exportations were prohib- 

 ited, being considered too valuable. It was sym- 

 bolic of fertility, and fruitfulness. and was used in 

 religious ceremonies. Most of the crop is now made 

 into brandy, its quality being inferior to Smyrnas 

 in every respect. Notwithstanding, 1,500,000 tons 

 are exported annually to central Europe. 



