climate of southern California is more equable, and no injury has ever been experienced in that location from very low temperature. In Florida the oranges are cultivated without irrigation, while in southern California irrigation is universally practiced. The seasonal conditions are therefore under better control in California than in Florida.
Figs (Ficus carica L.).—The fig is a fruit which is well known in biblical and profane history. Together with the grape it is the fruit which is most often mentioned in the Bible.
The importance of the fig as a fruit and food is recognized in all the earlier writings, both sacred and profane. When dried and pressed into convenient forms it is a food which can be easily transported, and makes a ration well suited to supply heat and energy, although deficient in nitrogen in so far as a complete ration is concerned. The fig tree is extensively cultivated in all localities where the temperature permits its growth. It grows in the open in the whole southern part of the United States, and I have seen fig trees of large size grow in the yard as far north as Washington.
The fig tree grows luxuriantly and to a great size in California, and the fruit, both fresh and dried, is of superior excellence. A typical illustration of a California fig tree is shown in Fig. 51.
The Smyrna fig has lately been introduced into the southern and western part of the United States with great success. It grows especially well in the southern part of California and Arizona. The Smyrna fig is one of the varieties which requires fertilization of the flower through the mediation of an insect. This process is called caprification. Although this variety of fig has only been introduced into California to any extent in the last five or six years, the growth of this most highly esteemed variety has so increased that at the present time the output of California alone amounts to about twelve million pounds per annum. The Smyrna and Adriatic figs, used largely for drying and preserving purposes, are seen in their natural colors in the appended colored plate.
Composition of Fresh Figs (Edible Portion).—
Water, 79.11 percent
Protein, 1.52 "
Sugar, 15.53 "
Pure ash, .58 "
Fat, fiber, etc., 3.26 "
Composition of Dried Figs.—
Water, 28.78 percent
Total sugar, 51.43 "
Acid as malic, .71 "
Protein, 3.58 "
Ether extract, 1.27 "
Cellulose, etc., 5.29 "
Crude fiber, 6.19 "
Ash, 2.75 "
