Malta (Small Brown)

Small, roundish turbinate, compressed at the apex. Skin, pale brown when fully ripe. Flesh, the same colour as the skin; very sweet and well-flavoured. End of August. If allowed to hang till it shrivels, it becomes quite a sweetmeat.


Fruit, small, roundish or turbinate, with indistinct ribs at the stalk. Skin, yellow or greenish yellow, without any bloom, and cracks in lines when quite ripe. Flesh, distinctly rose-coloured in the centre, opaline towards the stalk; tender, juicy, and sweet, but not richly flavoured.

This is quite distinct from our White Marseilles, which is called Figue de Naples by the French.


Fruit, below medium size, round, and with a short neck, distinctly and prominently ribbed. Skin, quite a deep black-purple, pretty thick, and covered with blue bloom. Eye, like an eyelet-hole. Stalk, very short. Flesh, very dark, thick, stiff, and syrupy.

A delicious fig.

Monaco Bianco

Fruit, above medium size, round, and flattened, with somewhat of a neck, but very little, and with obscure ribs. Skin, green, becoming yellowish green when ripe, and with a very thin bloom. Eye, large. Stalk, very short. Flesh, dark red, juicy, brisk, and well-flavoured, but not richly so.

Rather a coarse fig. It cracks and opens much at the eye. The skin also cracks much. It is not a first-rate variety in comparison with some of the others.


Fruit, below medium size, round, and inclining to oblate, marked with distinct ribs, running from the stalk to the apex. Skin, quite black-purple, covered with blue bloom. Stalk, very short. Eye, open, showing the red inside. Flesh, bright rose-colour throughout, very juicy and tender, rich, syrupy, and delicious.

Murrey. See Brown Turkey. Nagronne. See Bordeaux.

Nebian (Grouse Verte)

Fruit, above medium size, roundish ovate, sometimes long pear-shaped, and marked with obscure longitudinal ribs. Skin, quite green, a bright pea-green, becoming a little yellow at maturity, and not covered with any bloom. Stalk, a quarter of an inch long. Eye, large, open, red within. Flesh, very dark red throughout, and firm, with a rich and sugary flavour.

It is a delicious fig, and ripens rather late.

Negro d'Espagne. See Black Genoa.

Negro Largo (Noire de Languedoc)

Fruit, of the largest size, nearly four inches long by two and three-quarters wide; long pyriform. Skin, jet black, marked with longitudinal ribs, extending the whole length of the fruit. Eye, open, and generally with a globule of syrup dropping from it when quite ripe. Stalk, short. Flesh, pale red, very tender and juicy, with a rich, thick, and highly-flavoured juice, and when highly ripened the flesh and skin together become quite melting and form a delicious sweetmeat.

This is one of the best figs in cultivation.

The late Mr. Fleming, of Cliveden, says : "The habit of the plant is good, and for growing in pots it is unequalled by any other fig I know. The plant from which the fruit was taken, which I exhibited to the Royal Horticultural Society, was grown in an 8 1/2-inch pot, and brought to perfection three dozen fruit, weighing from three to four ounces each."