192 THE FIG: ITS HISTORY, CULTURE, AND QURING. 
to ‘‘pull” the figs and pack them in such a way that the eye of the 
fig rests in the center, it having been brought there by pulling and 
manipulating the fig. This we may call the ‘‘ flat” way, and the figs 
are called ‘‘ pulled figs.” The other method is to pack the figs just as 
they grow and come from the tree. This may be called the “‘square” 
or “bag” way. In Smyrna the flat figs are called ‘‘eleme” (pulled) 
and the square figs are called ‘‘locoum,” provided they are of the best 
grade. 
DIPPING THE FIGS. 
Whether the figs be packed in one way or the other, they should 
have previously been dipped. The dipping should be done immedi- 
ately—that is, several hours—before packing. The dipping has a 
most pronounced effect on the figs, as it makes them soft, and in this 
respect affects both pulp and skin as well as improves the color. It 
equalizes the sugar in the figs and causes it to permeate to the skin. 
Even the poorest figs are improved by dipping, and many figs which, 
through careless handling, are not palatable will become so by dip- 
ping. The very best Smyrna figs are, however, not strictly dipped in 
the same way as the lower grades, but they are nevertheless moist- 
ened with salt water while being packed, and so important is this 
moistening that the figs could not be properly packed without being 
thus treated. The dipping should not be undertaken before the figs 
are thoroughly dried and cured, and only shortly before packing. If 
dipped and allowed to lie any length of time, the moisture will cause 
the color to darken. The air must be exeluded from dipped figs as 
much as possible. 
The process of dipping is as follows: Large and deep kettles ara 
provided for keeping water constantly boiling either by steam or by 
direct fire, the size and number of kettles to be regulated according 
to the quantity of figs to be dipped. Alongside of the kettles should 
be a trough, with continuously running fresh water from a tank or 
ditch. Perforated buckets, holding about 5 gallons, are suitable for 
holding the figs while they are dipped. <A long lever resting on a 
pivot, at one end furnished with a hook for holding the bucket of figs 
and at the other end heavy weights as a balance, makes a simple and 
practical contrivance. To every gallon of water in the kettles use 
about a quarter of a pound of salt. When sea water is to be had it 
is preferable. When salt is used the coarse common salt is better 
than the refined salt. The salt water can hardly be too salt; even 
a saturated solution would not injure the figs. 
First fill the perforated bucket with figs, and by means of the lever 
rinse the figs by immersing them for a few seconds in the cold, fresh 
running water. Lift the bucket, and immediately after the greater 
quantity of water has drained off immerse it again in the boiling water 
for a few seconds. Then empty the figs on wire-screen frames placed 
a few inches above the floor and allow them to drain there for several 
