INSPECTION OF SMYRNA FIGS IN BUREAU. 23 
jar showed the presence of 10 dead larve in all. A very large per- 
centage of the figs was so much tainted with the excreta that they 
were not edible and would not pass an ordinary examination. 
Curtrn. No. 1188. Fics STerinizep By IMMERSION AT 215.5° F, 
Sample 15.—Labeled by E. G. Smyth “ Pulled figs, immersed 10 seconds in water 
at 102° C. (215.5° F.) before being packed.” Water contained 24 per cent 
salt. Shipped from Smyrna, Asia Minor, September 16, 1910; arrived 
at Bureau of Entomology November 5, 1910. 
The immersion seems to have been somewhat unsatisfactory, judg- 
ing by this lot, in that out of 30 figs in all, 24 would readily pass 
muster, while the other 6 were “wormy.” Unfortunately for the 
success of this experiment, 2 larvee were found, one living and one 
apparently dying. The figs did not present a good appearance when 
received, being extremely moist and sticky. 
Curtn. No. 1189. Fics STeriLizep BY WATER, 215.5° F. 
Sample 16.—Labeled by E. G Smyth ‘‘ Pulled figs” immersed 10 seconds in 
water at 102° C.(215.5° F.) before being packed. The water contained 24 
per cent salt, evidently sea water. Shipped on Smyrna truck September 
16, 1910; received at Washington, D. C., November 5, 1910. 
The figs, though damp and moist, were practically uninfested. 
At one end a very slight indication of insect injury was observed. 
Number of figs 30; taste excellent, but stickiness rather undesirable. 
In this case, upon removing the cover the figs presented a beautiful 
appearance. 
Cutrn. No. 1190. Fics STERILIZED IN Hot WATER at 212° F. 
Sample 17.—A 5-pound lot of layer figs labeled “ Figs scalded in hot water,” at 
100° GC. (212° F.) for 10 seconds, water containing 24 per cent salt, and 
some glucose, from Smyrna, Turkey. in Asia, September 17, 1910; packed 
under observation of E. G. Smyth. Received December 17, and opened 
December 20, 1910, at Washington, D. C. 
Careful examination of this lot of figs by the writer showed that 
about one dozen, chiefly from one end, had a more or less pronounced 
acid odor. In every case there was also more or less acid taste. 
Where the fig was dark from fungus infection the acid flavor was 
pronounced, especially to one who had eaten an entire fig. The 
writer and Mr. Smyth detected this more readily tlian several others. 
With the exception of the finding of a few badly spoiled figs, which 
might have been readily picked out by the consumer, and a single 
larva (which had very evidently crawled into a crack in the box), the 
process of sterilization was successful and had not caused souring. 
It had certainly entirely prevented infestation by the larve. This 
sample would pass as prime fruit. 
