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Help determine the grade

Some time ago in a topic about sort of the "Brown Turkey", I asked for help with the definition of that class. The answer, unfortunately, is not received, and one person is advised to open a new theme. I thought for a moment and decided to do so.

This strain is quite common in our region, suggesting that he is here for a long time.

I guess that's one of the clones BT. If you can help with the definition will be very grateful.

I am sorry I am bad know English language, use an Internet translator to ...



1.  In 2010, after a very cold winter and spring was ripe breba in record early-6/18/2012 

2.  The contents turned out to be a very pale color. Despite the taste the Milky juice (LaTeX), turned out to be a normal taste. 

3.  July 28, 2010 photos of the year. A month later still evolved breba. And for this grade is characterized by the fact that the second harvest (the main crop) goes after the first harvest (breba) sometimes without a break, sometimes the break is about 10 days. 

4.  October 10, 2010 photo year. This variety bears fruit from early July until November (until the first frosts kill foliage) 

5. In October we have cool nights, but quality is still very good.
The fruits of this variety are never crack from the abundance of moisture and do not spoil. He may well lose moisture on a Bush.

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Oleg,

I am sorry your first question did not give you the answer you saught. As to the definition of what a Brown Turkey fig should look like, here is one from a respected and world renouned expert on figs from the mid-20th century named Ira J. Condit:

"Descriptions of fruit by Eisen and some other authors are not clear, as they are probably confused with similar varieties. Confusion also exists in some descriptions, as indicated by the two synonyms, Large Blue and Small Blue, with reference to size of fruit. The following description is from specimens grown at Riverside and Fresno, and as compiled from various English accounts.

Leaves small, mostly 3-lobed; upper surface dull; upper sinuses shallow and narrow;
base subcordate; margins crenate.

Brebas few, medium, oblique-pyriform, with thick neck that is often curved; stalk up to 1/2 inch long, sometimes swollen toward the body of the fruit; ribs prominent, producing a somewhat corrugated surface; eye medium, open, scales violet-brown; color mahogany brown, tinged with violet; meat white, with violet tinge; pulp strawberry; flavor fairly rich; quality fair. (Plate 21, D.)

Second-crop figs medium or below, turbinate or oblate, mostly without neck; average weight 28 grams; stalk up to 5/8 inch long, often thick and swollen at the apex; ribs present, fairly prominent, more deeply colored than body; eye medium, open, with violet-brown scales; white flecks large, conspicuous, scattered; color auburn to burnt umber; pulp amber to light strawberry, practically seedless; flavor sweet, but not rich;
quality fair. (Plate 15,E.)

Caprified figs violet-brown, bloom prominent; average weight 36 grams pulp strawberry; quality only fair. Second crop matures over a long season. Rogers (1834) stated that if Lee’s Perpetual—bearing fig is “cultivated as it should be—that is, in pots, under glass—it yields fruit nearly all the year round.”"

Condit was very thorough in his research (more so than his predecessors), but he was disadvantaged by not having access to today's technology and software programs. For eample he did not always give the same details when describing all his varieties. Sometimes, he just did not have the information.

Oleg, look at the level of detail Condit provided in his description and see where you might be able to tell or show us that information about your unknown fig so that we may be better able to help you correctly identify your fig.

By the way, your pictures are stored on a site that posts pornographic images and ads. Some people find that offensive and may not respond to you because of that. I suggest you move them to a clean sight such as Photobucket or just load them from your computer. No host site is required for pictures to be loaded in this forum (unlike Gardenweb). Good luck!





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