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Description
Condit Monograph
Monaco. (syns. Monaco Bianco, Fico della Lunigiana). Described by Gallesio (1817), Gasparrini (1845, as Ficus deliciosa var. latifolia), Audibert Freres (1854), Hogg (1866), Pasquale (1876), Barron (1891), Eisen (1888, 1897, 1901), Wythes (1902), Wright (1894), Forrer (1894), Stubenrauch (1903), Bunyard and Thomas (1904), Starnes and Monroe (1907), DE Rosa (1911), and Tamaro (1948). Illustrated by Eisen (1901) and by Tamaro. According to Gallesio, this variety originated in the district of Lunigiana, where the fruit was highly esteemed. It was grown at Genoa and other places in northern Italy, but apparently has not been much distributed in France. Hogg reported Monaco as a coarse fig, inclined to split, and not a first-rate variety. On the other hand, Wythes classed it as superior to Brown Turkey in flavor, but not so reliable in production.
Monaco Bianco was introduced into California in the Chiswick collection as P.I. No. 18,853, and fruited at Niles, where Eisen found it to be a very good, juicy fig, splendid for the table. If it was grown at Chico, no record is available as to its behavior. At various California stations, reports were conflicting, as the following quotations show: ''Quality is fair to good, and the bearing capacity is large'' (Tulare); ''The best large fig at the station'' (Pomona); ''One of the most useful figs at the station'' (Jackson); ''Former recommendationconsiderably modified; more than half the crop soured on the tree in 1896'' (Pomona). The variety has since disappeared, and no trees are known to exist in collections.
In Italy the tree is large, with shallowly lobed leaves; it produces two crops. The following description is from various accounts.
Brebas abundant, especially along the coast, oblong, with prominent neck and very short stalk; skin green, with white flecks; meat streaked with violet, as in Dottato; pulp rose-colored, of fine texture; quality excellent.
Second-crop figs (according to Eisen) large, 2-1/2 inches by 2 inches, turbinate, rounded at the apex; neck very short; ribs narrow, slightly elevated on the body, but not on the neck; eye wide open, with large, tawny scales; skin dark green; paler on the sunny side; bloom thin; pulp red; quality good. Consumed mostly fresh, according to DE Rosa.
Monaco. (syns. Monaco Bianco, Fico della Lunigiana). Described by Gallesio (1817), Gasparrini (1845, as Ficus deliciosa var. latifolia), Audibert Freres (1854), Hogg (1866), Pasquale (1876), Barron (1891), Eisen (1888, 1897, 1901), Wythes (1902), Wright (1894), Forrer (1894), Stubenrauch (1903), Bunyard and Thomas (1904), Starnes and Monroe (1907), DE Rosa (1911), and Tamaro (1948). Illustrated by Eisen (1901) and by Tamaro. According to Gallesio, this variety originated in the district of Lunigiana, where the fruit was highly esteemed. It was grown at Genoa and other places in northern Italy, but apparently has not been much distributed in France. Hogg reported Monaco as a coarse fig, inclined to split, and not a first-rate variety. On the other hand, Wythes classed it as superior to Brown Turkey in flavor, but not so reliable in production.
Monaco Bianco was introduced into California in the Chiswick collection as P.I. No. 18,853, and fruited at Niles, where Eisen found it to be a very good, juicy fig, splendid for the table. If it was grown at Chico, no record is available as to its behavior. At various California stations, reports were conflicting, as the following quotations show: ''Quality is fair to good, and the bearing capacity is large'' (Tulare); ''The best large fig at the station'' (Pomona); ''One of the most useful figs at the station'' (Jackson); ''Former recommendationconsiderably modified; more than half the crop soured on the tree in 1896'' (Pomona). The variety has since disappeared, and no trees are known to exist in collections.
In Italy the tree is large, with shallowly lobed leaves; it produces two crops. The following description is from various accounts.
Brebas abundant, especially along the coast, oblong, with prominent neck and very short stalk; skin green, with white flecks; meat streaked with violet, as in Dottato; pulp rose-colored, of fine texture; quality excellent.
Second-crop figs (according to Eisen) large, 2-1/2 inches by 2 inches, turbinate, rounded at the apex; neck very short; ribs narrow, slightly elevated on the body, but not on the neck; eye wide open, with large, tawny scales; skin dark green; paler on the sunny side; bloom thin; pulp red; quality good. Consumed mostly fresh, according to DE Rosa.
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