1 PC. ARCHIPEL, fig cutting not rooted.

Figs above medium, pyriform, somewhat oblique; neck prominent, often elongated; stalk short; ribs not prominent, mostly evident as darkcolored bands; eye medium, open, scales reddish brown; skin cracking or checking at full maturity; color bronze, tinged with violet; bloom delicate; meat white; pulp cottony white, tinged with pink; texture spongy or mealy; flavor somewhat strong; quality fair. Of doubtful value, on account of unattractive color and poor flavor. Second-crop figs variable in size, from 2 to 2-1/2 inches long and 1-1/2 to 2 inches in diameter; average weight 58 grams; shape pyriform to turbinate, commonly oblique; neck thick, up to 3/4 inch long; stalk variable; ribs very slightly elevated, coloring more deeply than body; eye medium, open, scales light brown, scarious on margins; surface dull; bloom delicate; white flecks large, scattered, not prominent; color bronze, with violet tinge; pulp amber, almost seedless; texture mealy, inclined to be somewhat dry; flavor insipid; quality poor. (Plates 9; 27, D.) Caprified specimens of larger size; external color darker violet; pulp strawberry, seedy. Figs practically worthless in interior valleys, either dried or fresh; very much subject to spoilage. In cool, coastal climates, fruit sizes are larger, and figs are of good to excellent quality for fresh consumption.