_Q. Ægilops_ (and probably other species--_Q. macrolepis_, _græca_, _Ungeri_, _coccifera_), Valonia. Fr. _Valonée_; Ger. _Valonea_, _Ackerdoppen_, _Orientalische Knoppern_. Best Smyrna contains up to 40 per cent., Greek 19-30 per cent., Candia valonias up to 41 per cent., and Caramanian (probably not _Q. Ægilops_) 17-22 per cent. of tannins which are at least principally pyrogallol derivatives and which give blue-blacks with iron, no precipitate with bromine-water, and which deposit a great deal of bloom consisting of ellagic acid. [Illustration: FIG. 49.--Valonia Oak (_Q. Ægilops_).] _Q. Ægilops_ (Fig. 49) is said to be most abundant in the highlands of Morea, Roumelia, Greek Archipelago, Asia Minor and Palestine, while _macrolepis_ forms large forests in many parts of Greece, and especially on the lower slopes of Mount Taygetos. In Asia Minor the fruit ripens in July-August, when the trees are beaten and acorns left on the ground to dry. They are afterwards gathered, and carried on camels to stores in the towns, and thence by camel and rail to Smyrna, where they are placed in heaps 5-6 feet deep in large airy stores, and allowed to ferment and heat for some weeks, when the acorn, which contains but little tannin, contracts and falls from the cup, and is used for feeding pigs. This fermentation is risky, and if carried too far the cups become dark-coloured and damaged. The acorn contains a considerable amount of fermentable sugar. When ready for shipment, the valonia is hand-picked, the largest and finest cups (prima) going to Trieste, the second selection to England (Inglese), and the remainder, known as “natural,” also coming largely to England. The “Inglese,” although inferior in appearance to the very large selected cups, is, of course, less costly, and gives an equal yield of tannin. In 1887, Smyrna exported about 23,000 tons to England, and 16,000 tons elsewhere, principally to Austria, Germany and Italy. The largest known crop is stated at 70,000 tons in Asia Minor, and 14,000 in Greece, but the average yield is considerably less than this. The beard contains considerably more tannin than the cups, sometimes over 40 per cent. It is often sold separately at the same or a lower price, and in Smyrna is known by the Turkish name _tirnac_ (Ital. _trillo_). In Greece the best valonia is collected (in April?) before the cup is matured and while it still encloses the acorn, and is known as _chamada_ (It. _camata_ and _camatina_). The colour of these kinds is excellent and the percentage of tannin high. Mainly used by dyers, but often worth attention for tanning where colour is important. In camatina the acorn is completely covered in the cup, while in camata it is partly exposed. The next quality, _rhabdisto_, is beaten down by sticks in September-October (hence name), while after the first rains the fruit falls and turns black, and is called _charcala_. It contains but little tannin, and is not generally collected.