Fig Varieties: A Monograph - uri=ucce.ucdavis

February, 1955] Condit: Fig Varieties
369
Pied de Bœuf, but found it very good dried at Antibes, France. The other descriptions
leave one in doubt as to the specific crop, but it is probable that both Hogg and Barron
have considered the breba crop only, as a second crop of figs is not commonly
produced in England. The slight attention given to this variety by horticultural writers
is likely due to the fact that second-crop figs mostly drop unless caprification-is
practiced. The late Leroy Nickel, of Menlo Park, California, obtained cuttings of Pied de
Bœuf from England, and donated wood for the Riverside collection in 1927. Since that
time it has proved to be a promising variety for fresh fruit brebas and for caprified figs
of the main crop. Its behavior at Riverside has been better than in the cooler climate of
Los Angeles. Tree and fruit characters are very much like those of Drap d’Or, but the
two are regarded in this publication as distinct varieties.
Pied de Bœuf trees are slow-growing and densely branched, with terminal buds
green in color. Leaves medium, somewhat glossy above, mostly 5-lobed, the middle
lobe broadly spatulate; upper sinuses of medium depth and width, lower sinuses
shallow, basal sinuses narrow; base cordate; margins coarsely crenate. The following
description is based on notes made of figs produced during fourteen fruiting seasons.
Breba crop fair to good; figs oblique-pyriform; size large, up to 2-1/4 inches in
diameter and 3-1/2 inches in length; average weight 79 grams; neck prominent, often
curved, and up to 1 inch long; stalk slender, 1/2 to 1 inch long; ribs very prominent, the
surface of the fruit therefore corrugated; eye above medium, scales rose to violetbrown;
skin tender, waxy or glossy in appearance, with bloom fairly prominent; white
flecks scattered, more or less concealed by body coloration; color Hessian brown,
shading to green or light brown on neck; meat white, tinged with pink; pulp light
strawberry, slightly hollow at the center, texture rather coarse; quality good. Excellent
in appearance, but not well adapted to fresh-fruit shipping on account of tender skin
and ribbed surface. (Plate 23, A.)
Second-crop caprified figs oblique-pyriform, above medium to large, up to 2 inches
broad and 3 inches long; neck short and thick, or up to 1 inch long; average weight 63
grams; stalk slender, often curved, up to 1 inch long, sometimes enlarged or swollen
toward the apex; ribs elevated, prominent; white flecks scattered, fairly conspicuous;
eye large, open, scales violet; skin somewhat glossy, tender checking at maturity; color
chocolate brown to mahogany red, attractive; meat white; pulp dark strawberry; flavor
rich and sweet; quality excellent.
Uncaprified figs light in weight; center hollow; pulp amber; quality poor. (Plates 9;
14, C). See also Condit (1941a, fig. 2, R).
VARIETIES OF THE COMMON TYPE
Figs of the Common type develop parthenocarpically, and do not usually require the
stimulus of pollination to bring the syconia to maturity. Some common figs, such as
Barnissotte and Verdal, drop all or nearly all the fruit buds of the first crop but mature a
good second crop. Others, such as Franciscana and Dottato, have practically complete