DRYING AND CURING FIGS. 189 
longer or shorter time. The time required for drying varies consid- 
erably between four and sixteen days, according to size, quality, and 
sweetness. To allow all the figs to remain on the trays until all are 
dry will produce a very inferior article. Daily removals are necessary. 
SWEATING AND EQUALIZING. 
It is less necessary for figs to undergo the sweating or equalizing 
process than it is for raisins. Still, figs are greatly benefited by being 
stored and equalized a few weeks before packing. But regardless of 
the desirability, which, however, is not a necessity, it is practical and 
labor-saving to house the figs a few days before packing. This is 
best done by placing them in sweat boxes of the same size as those 
used for raisins. In storing these boxes it is of importance to prevent 
fermentation. The boxes should never be placed close together, but 
at least 4 inches apart, and each tier of boxes should cover the one 
below in the same way as bricks in a wall; but there should be the 
space of 4 inches between the boxes. Between the rows of boxes 
a gangway of 3 feet is necessary, this being sufficient to allow easy 
access to the rows from each side. The boxes should be examined 
frequently by running the hand down among the figs, in order to 
ascertain if any heating is in progress. Heating figs must be at 
once removed and aired. If there appears to be any general danger 
that the figs may heat, it is preferable to pile the boxes in stacks, each 
box being placed crosswise on the one below. In this way the boxes 
are more readily removed, as they are not bound up in a whole tier 
of boxes. Afterafew days the figs will have become equalized as to 
their moisture, the skin will have softened considerably, and they will 
have otherwise improved. 
DRYING FLOORS. 
In places where many figs are to be dried, drying floors will prove a 
great convenience. Floors similar to those used for drying raisins, 
or slightly modified to suit the occasion, may be used for figs. On 
these floors the figs may be dried either by being placed directly on 
the floor or by placing the trays on the floor. The following direc- 
tions may prove desirable: 
The drying floors are built of brick and slightly elevated. The 
long sides are as long as required, but the short sides should be about 
6 feet 6 inches, interior measure, allowing three trays depth. The 
back wall is 2 feet high and the front wall 6 inches high. At the 
bottom there should be a row of holes, to allow rain water to escape. 
The interior of this bed is filled with pebbles, if they can be had; if 
not, any gravel, if clean, will answer. Cement and asphaltum, how- 
ever, are probably more desirable when their expense can be incurred. 
Along the back of the higher part of the floor should be a row of posts 
or uprights made of 2 by 4 inch lumber, driven securely in the soil. 
In the top of each upright is driven an eyelet, through which runs 
