190 THE FIG: ITS HISTORY, CULTURE, AND CURING. 
a stout wire the whole length of the frame. A strip of canvas is 
used for covering. The canvas must be hemmed and furnished with 
small rings, by means of which it is attached to the wire of the 
uprights. In front are similar rings, in order that the canvas may be 
securely stretched and fastened to small posts set in front, which, 
however, carry hooks instead of a running wire. In order to make 
the canvas waterproof it should be painted with at least two coats 
of linseed oil. Only pure linseed oil should be used, as impure oil 
cleared or mixed with certain chemicals will rapidly rot the canvas. 
If the floors are of the above size they will admit of three trays in 
depth. <A pathway of 2 feet should be left between the rows of trays 
to allow the workmen to kneel while turning the figs. When the can- 
vas cover is not in use it should be rolled up and fastened by straps 
to the back of the higher posts. In case of rain, and every evening, 
the canvas is easily unrolled and spread over the figs. Loose strips 
of lumber may be laid along the pathways to keep the canvas from 
pressing on the figs. 
The above suggestions have been adopted and modified according 
to the plans of Spanish and Santa Ana raisin floors. 
ARTIFICIAL DRYING. 
In many districts it is impossibie to dry figs in the open air, with 
the blaze of the sun as the only drier. In such localities evaporators 
or driers which produce artificial heat from fuel are required. The 
ideal dryer is not yet invented. There exists a great number of pat- 
ented driers in the market, most of which are very good. Very large 
driers are expensive, and the writer prefers having a number of smaller 
ones, which are easier to manage and which cost less to keep in repair. 
DIPPING. 
Figs used for artificial drying are generally those grown in moist 
districts, where the seasons are less favorable to the full development 
of the fruit and where, consequently, the skin is thicker. Such figs 
should be dipped before being dried. This dipping is best done in a 
hot solution of potash or lye made from ashes of grapevine trimmings. 
The figs are first washed in cold water. This is done by placing them 
in perforated buckets holding 10 pounds and immersing the buckets 
in a trough of running water. Immediately afterwards the bucket is 
transferred to a kettle containing boiling lye, made of 1 pound of pot- 
ash to 10 gallons of boiling water. The lye should be boiling and the 
figs suspended in it for] minute. No rinsing afterwards is required. 
The figs are spread on the trays in such a way that they do not touch 
one another, their eyes all toward the same side and slightly upward. 
The heat in the drier should never be allowed to run too high, as the 
best figs are produced by.a lower heat of about 45° to 50° C., or about 
120° F. The drying requires from thirty to forty hours, and when 
finished the figs must be pulpy and not rattling. They should be 
packed while yet warm, without other dipping or addition of sugar. 
