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preserve figs — running through so many years — we were furnished with 

 the following recipe, which we have followed since with satisfactory 

 success: 



"Pick the figs when thoroughly ripe, dry them on racks as you would 

 other fruit, in the sun, for- four or five days — or until the water they 

 contain is thoroughly evaporated. If there is any dew, cover them 

 nights. Then place them in a vessel perforated with holes, like a cul- 

 lender, and dip them into hoiling water for about one minute, after 

 which again expose to the sun until the surface water has been evapo- 

 rated. Then lay them into wooden, tin, earthen or other vessels and 

 press closely, so as to exclude the air, and cover securely." 



In this Avay we have preserved figs so that they were equal to the 

 best imported. We would recommend all who raise this fruit to try 

 the experiment. The scalding answers the double purpose of killing 

 all insect eggs and softening the skin of the fruit so that the sugar will 

 come to the surface, as may be seen on the imported figs. 



Our experience, however, teaches us that it is better to allow the 

 fruit, after being taken from the scalding water and dried one d^ - in 

 the sun, to be jiacked loosely in a fly-tight sack, and there to remain say 

 a week or ten days — examining two or three times .to see if they are 

 mildewing — before packing closely in the boxes, as directed in the 

 receipt. This causes the water more perfectly to evaporate and the fig 

 to assume a better condition for packing, and induces the sugar to come 

 to the surface more; giving them a more desirable appearance, and im- 

 proving their keeping as well as eating qualities. 



A dry warm, sand is the best material on which to lay the fig for 

 drying, as this retains the warmth accumulated in the day time well 

 into the night, and dries the under side of the fruit.as well, as the upper, 

 thus avoiding the necessity of turning them over so frequently. 



THE BEST VARIETIES. 



The white Smyrna fig is undoubtedly the best variety known for 

 drying* This is the kind mostly imported from the south of Europe 

 and the Asiatic Islands, and which generally appear on our fruit stands 

 in small packages. These figs are generally imported in bulk, and fre- 

 quently in rawhide sacks.. At San Francisco, for this coast, they are 

 taken out of these large packages and repacked nicely in small ones for 

 retail. 



We have as yet very few of the real white Smyrna fig in the State. 

 There has been a spurious article here called by that name, and being 

 an inferior variety, it has thrown discredit on the genuine fruit. The 

 reason why the Smyrna fig is superior for drying consists princi- 

 pally in the fact of its being freer from that sickish taste so common to 

 the blue varieties, and at the same time the skin -is more delicate and 

 thinner than the brown ischa. 



It is also a plumper fruit than the latter variety, filling out better at 

 the seed end, which renders it less liable to receive the eggs of insects. 

 The brown ischa tree is apt to bear so full that the fig does not fill out 

 and mature well. This can be remedied by trimming in the trees well 

 each Winter, when the sap is down in the roots, and giving the tree a 

 plenty of moisture and a good top dressing of well rotted manure each 

 Fall. The blue figs generally are too rich, or so much so as to have a 

 sickish taste when eaten fresh from the tree. This taste, however, does 

 not adhere to them when dried and cured as above directed. 



