DRYING AND CURING FIGS. 187 
DRYING ON TRAYS. 
The California and Arizona method of drying fruit on trays is by 
far the most practical as well as the most labor-saving way to handle 
the fruit during the process of curing. For figs the small trays used 
for drying raisins are the best, as they are a convenient size and 
easily handled. In order to save labor in carrying, the drying ground 
should be outside the orchard and adjoining the sulphur house. No 
drying can be done in the orchard, as the trees will shade the trays 
at least during part of the day. The figs require all the sun they can 
get. The drying ground should be as free from dust as possible. As 
the figs require repeated turning over while drying, it is most conven- 
ient to have the trays elevated above the ground sufficiently to 
enable the work of turning to be carried on without stooping down. 
The simplest contrivance is to provide ‘‘ sawhorses,” across which are 
laid long strips of lumber, 2 by 4and 2 by 3 inches wide, and as long as 
convenient. The sawhorses should be 4 feet long, which will admit 
of two tiers of trays being put across. A man can then easily reach 
across from either side. The figs are placed on the trays, with the 
eyes all toward one of the long sides of the trays, and this side 
should be slightly raised in order to prevent the contents of the figs 
from running out by gravity. The raising of one side of the trays is 
easiest accomplished by placing the 2 by 4 strips in the center on the 
horses, and the 2 by 3 outside. This raises the trays 1 inch, which is 
generally sufficient for medium sized and not too pulpy figs. By plac- 
ing an inch board above the scantling, the trays may of course be 
elevated 1 inch more. : : 
Immediately after sulphuring—whenever sulphuring is absolutely 
necessary—the trays should be distributed on the racks and exposed 
to the full rays of the sun. This should be finished before noon 
every day if it is of importance to have a good color on the figs. 
Dark figs may be exposed any time of the day, as they are generally 
more easily handled than the white ones. 
TURNING. 
In order that the figs may dry evenly, they should at first be turned 
twice aday, and lateronceaday. Sulphured figs should be turned twice 
the first day, because if left overnight without being turned the color 
will be injured. Black figs need to be turned only once a day if not 
watery. The turning requires much labor, as it can be done only 
by hand and by turning each fig separately. No contrivance has 
as yet been invented by which all the figs may be turned at once, 
in the same manner as raisins are turned. By placing one tray on 
top of the other and turning the two together, the figs will become 
badly disarranged and will require more labor to be straightened 
than if turned at once by hand separately. Despite sulphuring and 
careful selection in picking from the trees, some figs will sour during 
the process of drying, especially if the figs are not very sweet. In 
