ae 4 ie 
DRYING AND CURING FIGS. 185 
For gathering the higher figs a convenient instrument may be made, 
called the ‘‘fig picker.” It consists of a forked stick or artificial fork, 
across which has been tacked a strip of tin plate. Below this is a bag 
kept open by a wire. (See elsewhere for further description.) With 
this fig picker the highest figs may be cut without being bruised, 
but the process is slower than cutting with a knife and should be used 
only for figs which otherwise could not be reached. 
SULPHURING. 
Sulphuring is a process by which fresh fruit, immediately before 
drying, is exposed to the fumes of burning sulphur in a closed cham- 
ber called the ‘‘sulphur box.” The object of sulphuring fruit of any 
kind, and especially figs, is twofold: First, to prevent fermentation 
during the process of curing; second, to bleach the fruit. The action 
of the sulphur fumes is deathly to the microorganisms or fungi which, 
as is well known, cause the fermentation of various substances con- 
taining sugar. The action is also purely chemical, as sulphured fruit 
assumes a semitransparent and light-yellowish color, the more intense 
the longer exposed to the fumes. Sulphured figs, as well as sulphured 
fruit generally, is inferior to fruit which is naturally of light color 
and unsulphured. Not only is the acid caused by sulphuring easily 
tasted by anyone with a sensitive taste, but the effect of the acid 
is purgative, and the use of sulphured fruit for any length of time is 
injurious, especially if the fruit has been exposed too long to the 
fumes. The writer is not an advocate of sulphuring generally, and 
does not advise the sulphuring of figs unless it be found that other- 
wise they will not dry properly nor assume the light color demanded by 
the market or the trade. Many fig varieties do not dry well, but fer- 
ment, puff up, and become acetic during the process of drying, even 
when exposed fully to the sun. If sulphured, however, for a few 
minutes, the germs of the ferment are killed and the curing will pro- 
ceed without difficulty. This is especially the case with large figs of 
inferior sweetness. Figs which require no sulphuring are greatly to 
be preferred to those which do. The true interest of the fig grower 
is to procure varieties which will dry readily and assume a good, pale, 
semitransparent color without any chemical manipulation. 
Sulphuring, when necessary, should be resorted to as soon as the 
figs are picked and placed on the trays. The sulphur box is closed 
and made as air-tight as possible. It should not be over 5 feet high, 
but wide enough to admit two trays. The trays are placed two deep 
in the box, and are made to slide on a rack or on cleats nailed to the 
sides. The door must be made to shut very tight, or the fumes of 
sulphur will escape. There should be at least 2 feet between the 
place where the sulphur fumes are originated and the lowest tray- 
This tray should be dampened, but not contain any figs. The figs 
_are placed on the trays as close as possible, but only one fig deep, and 
