The Khedive's Country

À propos of this bloom, there is a practice pursued in Egypt which may seem strange to an English gardener, but which adds largely to the profits of the orange grower, and is doubtless beneficial to the tree, relieving it as it may from the strain of overbearing. When the bitter orange is in full flower the trees are shaken, and more than half of the blossoms are sold for the purpose of distillation. The essence produced is used for mixing with drinking water, or for flavouring beverages, while the price received for the petals is about two-pence-halfpenny per pound.

In addition to the oranges, which are in season from November until March, and keep fruiting in beautiful repetition, lemons of several varieties are grown, and are marketable at the same time of year. These are a most popular fruit among the Egyptians, largely utilised as a kind of seasoning in the preparation of cooked dishes, and also much prized for the making of summer beverages in this hot and thirsty land. These are even better friends to the gardener growing for the market than oranges, for they are sure croppers, and command a good price.

Abundance may be written with regard to summer fruits, the list numbering apricots, pears, plums, peaches, apples, grapes, figs, the custard apple, pomegranate, melon, and banana. Of these, bananas, apricots, pomegranates, and figs may be classed as the most profitable fruits of the summer season. But people accustomed to the English Moorpark and Gros Pêche apricot, which, when well-grown upon a south wall or in an orchard-house, is one rich bag of reddish amber, deliciously flavoured honey-like juice, would be much disappointed in the abundant apricots which are produced upon standard trees for the Egyptian market. They are finely flavoured, but small, hard, and fibrous; and an experienced cultivator of fruit trees states that it is very probable that the deficiency in quality and the reason that so far it has not thrived to perfection is, paradoxical as it may sound, that it matures too quickly, which is another way of saying that the climate is too fine for it. Still, there is every reason to believe that skilful management and choice acclimatisation, or the raising of new sorts, may result in the production of finer apricots than those now grown in England, where in some parts a manifest deterioration has been in progress, so great that growers are destroying their apricots and replacing them with fruit trees more suited to our sunless climate.

Some years back a novelty made its appearance in the Alexandria district. This was a veritable plague of Egypt, though undoubtedly a visitant from abroad. It was a banana disease, which in its inroads played great havoc amongst the plantations. Scientific examination was brought to bear, and the cause was found to be a parasitic nematode which attacked the roots of the plant.

Fortunately the trouble was local, and the infection limited in its area, while at the present time many of the plantations are free from the pest.

With regard to peaches, the way is open to the enterprising and clever cultivator, for with such a constant supply of sunshine much ought to be done in the way of growing this queen of fruits. Many of us here in England, who have to trust to trees laboriously trained against a wall, or spread out and tied in to wires at the cost of many a back and neck ache, beneath the sloping glass of an orchard-house, have read with watering mouths of the standard trees of the United States, where the fallen peaches are gathered up in barrowfuls and considered of no account.

Abundance rules there, and possibly it may be that this is due to the intensely hot summers of the States and their frigidly cold winters; for this seems to be the nature of the climate in the country from which the peach sprang and took its Latin name, Persica; for there, following upon the summer heats, winter comes down from the mountains intensely cold.

This balance is wanting in Egypt, where, so far, peaches have not proved to be a success. The trees grow well and bear fruit that is fairly large in size, but does not possess the fine aromatic, juicy flavour of a well-matured English peach grown upon a wall and only protected during the time of frost, those raised under glass, save in size and appearance, never approaching the open-air fruit.

The Egyptian peaches are hard and fibrous, as well as wanting in the piquant bitter almond flavour so much esteemed. Possibly the selection of better kinds may make a great change in the hands of careful cultivators, but in common fairness it is right to say that the successful production of this favourite fruit in Egypt is open to doubt.

So far, too, another stone fruit, the plum, is not extensively grown, while the plums produced in the Egyptian garden cannot compare with those imported from Europe. But this fruit is not such an aristocrat among the luscious beauties of the garden as the exacting peach, and there is nothing to prevent, either in soil or climate, a finer quality being grown in the Delta.

What is needed is the selection of new and suitable varieties, accompanied by careful watching of results; in fact, the intelligent management of a good experimental gardener, not one akin to that of Egypt, who selects with extreme conservatism the easiest way to his desired ends. He consequently devotes his time to those fruits which flourish easily and well. His attention has been given principally to the growing of the citrus family, to the exclusion of such fruits as pears and plums, which are imported from Syria and Turkey. In fact, in spite of the possibilities of the Delta, how great is the want of enterprise may readily be seen when it is stated that the value of the imports of fruit may amount to many thousand pounds per annum.

Unfortunately, our two most home-like and familiar fruits – apples and pears – do not succeed here, the climate being far too hot. Pears have a very small share of the land, and the fruit is not of the best quality. But while it is doubtful about the apple, this doubt ought not to extend to the pear, which is a lover of heat, and, as regards the better sorts, delicate and tender in its constitution. There can be no doubt that if a careful selection of some of the best French and Belgian varieties were introduced, a fair meed of success would be the result, for it seems almost contrary to reason that such kinds as the fragrant Doyenné de Comice and Glou Morceau, which fail as standards in the inclemency of an English season, and crack and speck if they are not protected by a wall, should not succeed in Egypt if they are given a fair trial.

Not that there is much need for experiment in a country which can grow its grapes gloriously in the open air, the vines not asking for the help of glass. Some half dozen varieties are produced in Egypt, and flourish well under treatment of the simplest kind. The cultivation of the vine extends over the whole of the province of Fayoum. In this latter district a white grape, called after its habitat the “Fayoumi,” is the favourite in the market, and it is the earliest that ripens. The berries are medium sized, but the flavour is excellent and the fruit very juicy.

There is little question of training or trellis work, for, somewhat after the fashion of the vineyards in France, the vines are grown as bushes of about two feet high; and the result, though not the production of the bunches of the Vale of Eshcol, is still abundance.

Two varieties are grown in the Delta and Cairo districts, namely “Roumy” – a kind derived from Greece – and “Shawishi.” Here, as opposed to the cultivation in the province of Fayoum, the vines are mostly trained on lattice work so as to form what the old gardeners called a pergola, or covered way. Both these varieties are heavy croppers, bearing bunches whose berries are of a greenish red, while the flavour is very good.

Egypt is a land of vines and vineyards, much space being given to the cultivation of the grape, though not for the purposes of carting to the winepress, the Moslem religion being antagonistic to the grape’s fermented juice. Each district has its favoured kind, and in that of Alexandria and along the shore of the Mediterranean the vine is abundantly grown close to the ground, the soil being pure sand.

There is a peculiarity in the cultivation here, for V-shaped trenches are cut to a depth of from six to nine feet. Then vine shoots are planted in the bottom of the trench, where the young rootlets they put forth are within reach of water. Vegetation is rapid, and the canes gradually cover the slopes on either side, while in two years the vines begin to bear.

The bushes receive no irrigation from above, only depending upon the so-called winter rains, which are fairly frequent near the sea, and, as has been shown, gaining their support from beneath the sand at the bottom of the trench. But though no irrigation is brought to bear, these ground vineries require annually an application of manure if the best results are to be obtained.

As the land of the Delta is practically level, it affords scarcely any opportunities for the growth of the grape vine upon sunny slopes, this being the only instance in Egypt where grapes are grown with this exposure, while these slopes are all artificially made.

As regards insect pests, they may be almost classed as nil, and the grower will not hear of thrip and scale, mealie bug, or red spider, so that the cultivation is conducted under the most favourable conditions; but the ubiquitous sparrow is even there, and, unless means are taken to scare away or destroy him, his ravages amongst the sweet berries are great.

Here, too, as may be supposed where grapes are produced to so great an extent, the thinning of the berries is not resorted to, and consequently they are not so large as might be expected from the heat of the climate and the favourable conditions under which they are grown, nor is the flavour so fine as that of the beautiful bunches so carefully tended and watched under glass in an English vinery; but they command a ready sale at about twopence per pound when the fruit is ripe, from the beginning of June.

Chapter Twelve

That delicious European fruit, the strawberry, by nature a dweller in cool and Alpine regions, was not known in Egypt till within forty years ago. Planted as an experiment by someone familiar with its qualities, it seems to have passed rather an unfavourable time in popular estimation; but it is now gradually gaining in favour, and the area under cultivation is steadily extending.

The fruit is ripe in November, and finds a ready sale at tenpence per pound; while, if the cultivation is good and well-managed, the return to the planter may be reckoned at forty pounds for the produce of an acre.

To an Englishman familiar with the strawberry and its growth, one knowing the botanical character of the plant and the love of its roots for a rich clay land, it seems surprising that it should flourish so well in the sandy soil of Egypt. But, of course, this is explained by the yearly deposit of rich silt, or warp, the result of the annual floods.

Fortunately for the grower, he is not troubled as in England by woodland birds, the Eastern crops suffering very little from their ravages, while the plant enjoys almost an immunity from the attacks of insect plagues.

In the goodly list of luscious fruits we now come to figs – not the overgrown, sickly fruit that only ripens under very favourable circumstances in England, but the rich saccharine bag of embedded seed that we know best in its dried and pressed form as the common fig.

Its cultivation is spread over the whole Delta and the Fayoum, where its milky, succulent stems and dark green leaves flourish thoroughly well. The trees, as a rule, grow to a height of nine or ten feet, are well branched, and find great favour with the native gardener, for they possess the admirable qualities of requiring not much attention, very little manure, and no pruning. Joined to this, the trees are very prolific, and the luscious fruit finds great favour with the people.

Another popular fruit which grows without much attention save irrigating, and that to a very moderate degree, is the prickly pear.

Here in England the melon is looked upon as a delicacy. Gardeners vie one with the other in its production, and seedsmen push forward this fashionable fruit by advertising their own special specimens of prize kinds, and these may be almost classed as legion.

In Egypt the varieties are roughly divided into two, the sweet and the water melon, and they both flourish wonderfully. They are sown in February and March, and thrive best in light loam, while their period of growth extends to about four months.

In their rapid development they attain to a goodly size. For instance, a water melon may reach the weight of thirty pounds, while from a marketing point of view, taking large and small together, so as to strike an average, the wholesale price may be placed at fivepence per melon, and the cultivator of an acre of land devoted to this produce may reckon on receiving from forty to sixty pounds – pretty satisfactory for the four months of growth and the land ready for planting with some other crop suitable to the season, for the grower has no dreary months of winter to intervene.

The cultivation of the sweet melon is similar to that of its relative, but the fruit is finer in flavour and the plants not so prolific. Consequently the grower’s receipts are much smaller, a fair computation of the returns from an acre being from about thirty to forty pounds. There is another disadvantage, too, in the growth of this fruit. It must be consumed within some ten days after being fully ripe, whereas the sturdy water melon will keep good for over a month. In spite of the good qualities of the melon, its ease of growth, and the market requirements, nothing like sufficient are grown, the demand being supplied by the importation of large quantities from neighbouring countries.

This popular fruit is always looked upon as deliciously refreshing and fine in flavour, but it may be mentioned here how much climate has to do with the quality of the fruit. Some years ago a friend, after a prolonged stay in Egypt, presented the writer with a few seeds of the Egyptian melon. These were planted here in England and nursed up under glass with all the care that good gardening and watching could bestow. Everything was done to the exotic plants that a certain amount of experience in growing melons could supply, and a couple of them flourished exceedingly – under glass, be it remembered, in a heated house – blossomed, and bore several fine large green fruit, whose increase was watched and maturing waited for, but in vain.

Presumably there was a certain amount of fragrance and ripening, for the fruit changed colour and gave forth the familiar odour; but the anticipations of enjoying a delicious Egyptian melon were not fulfilled. A good ripe vegetable marrow would have put either of them to the blush.

Pumpkins, big and gourd-like in growth —pastiches, as they are commonly called – are most abundant in the early winter months, and are largely brought down the river from Upper Egypt in barges or feluccas with graceful lateen sails. They form a pleasant addition to the food of the poor, while in their growth, favoured as they are by a hot sun, rich soil, and a sufficiency of moisture, their increase is almost fabulous, and anyone of curious taste and plenty of patience, aided by a powerful magnifying glass, might in all probability be gratified by seeing the creeping growth of the watery vine and the steady swelling out of its heavy earth-supported fruit.

Another fruit upon our list is the pomegranate, of late years made familiar upon the barrows in the London streets, and looking when cut open something like an unwholesome blood orange that has aborted and taken to growing an enormous excess of pips embedded in jelly within a hardened peel.

In spite of the enterprise which has brought the fruit here, it seems hardly likely to bring the shippers much reward; but it is extensively grown in Egypt, is in great demand, and very profitable.

To continue with unfamiliar fruits, we may next name the great date palm, which may be looked upon as the most common tree to be found in Egypt, growing as it does all over both the upper and lower regions, as well as on the sandy shores of the Mediterranean Sea. No wonder that it is so largely planted, for its fruit is everywhere consumed by the people as a portion of their food.

The tree begins to bear five years after planting, and should take the record as a profitable friend of man, for under favourable conditions it will go on bearing for a hundred years or more, while a good tree will bear, on an average, over a hundredweight of fruit, which is disposed of amongst the people at the popular price of one penny per pound.

The fruit ripens in September, and where the trees are selected, are of the best variety and well attended to, the profits are very good, especially if they are planted in a garden, where their tuft of leaves, raised high upon their tall, smooth stems, throws so little shade that the ground beneath can be profitably planted with other crops, such as the ordinary domestic vegetables of our own country, haricot beans, peas, spinach, etc.

“The large, dark, red-skinned, hard date,” a friend writes from Cairo, “has long been plentiful, and forms one of the staple foods of the populace. But to-day —i. e., mid-October – the soft, small luscious date was served at table. This is a most delicious fruit. It tastes for all the world like caramel toffee, though of course much softer. These dates are wonderfully cheap. They do not, however, keep more than twelve hours after picking, and then begin to ferment and taste like beer. They are most plentiful, and there is, no doubt, much waste. I should think that a strong spirituous liquor could be distilled from them.”

Other fruits may be mentioned, such as the quince, loquat, lotus, and that favourite of farther east, the delicious mango; but these are not extensively cultivated, and may very well be excluded from a list of fruits that might be profitably grown for market purposes. The wonder is that the mango has been neglected, comparatively, up to now. Still, the Egyptians are waking up to its value, for during 1903 there has been in Cairo a very plentiful supply of this luscious fruit, which bears some semblance in the eating to a very rich and juicy apricot, resembling it also in colour.

The old saying of the Anglo-Indian who makes it a favourite, in spite of a slight suspicion of turpentine in its flavour, is doubtless well-known to the reader – that which suggests that the best way of combating the superabundant juice and its gushing ways is to sit in one’s bath when partaking of the fruit.

In summing up the prospects of fruit growing in Egypt, Mr Wright states that he has no hesitation in saying that the conditions for gardening in Egypt are certainly far more favourable than in such an uncertain climate as that of England, where in one night so much blossom may be destroyed by frost; while in Egypt one never hears of such a thing as a total failure of crop.

Chapter Thirteen

To take a stride now from the delicious and attractive to the homely and useful, but at the same time more general and profitable growing crops of Egypt, let us turn to the gardener’s mainstay – his vegetables.

Here the first thing that strikes a visitor to this semi-tropical land is the familiarity of many of the garden crops – some, to use an old-fashioned term, grown out of knowledge; others perhaps wanting in the qualities of the home country.

Most familiar of all – certainly the most homely and extensively grown, with great profit, is the cabbage, in three varieties – the White Drumhead, the Red Drumhead, and the Savoy. Here a little unfamiliarity steps in, and that is in the usage, for the cabbage in Egypt is utilised by the people as a salad as well as for cooking.

From a gardener’s point of view the head is not so large and hard, the vegetable not forming a solid heart as it does in England. But this may be accounted for by want of sufficient manure and attention – good gardening, in short – and perhaps the climate is not wholly to blame.