PACKING FIGS. 193 
hours. While draining, the figs should be covered with a cloth or 
otherwise be kept dark. Figs dipped in the morning should be packed 
the same day. ‘Those dipped in the evening should be packed early 
the next morning. Black figs are less apt to be discolored than white 
ones. The very finest white figs need dipping only in cold salt water. 
The salt in the water should not be rinsed away, as it contributes to 
the flavor of the fig and brings out the sweetness. It also tends to 
keep the fig moist. 
ASSORTING THE FIGS. 
As has been indicated, the assorting or grading of the figs should 
begin when they are exposed for drying. The spoiled figs are removed 
daily. At least three grades and sizes should be made. All the good 
figs should be separated into at least two sizes, the poor ones of any size 
forming a third grade not suitable for packing. The size of the figs 
of each grade can not be stated, as it depends entirely on the variety 
of the figs, but in every variety of figs there are at least two sizes, and 
among Smyrna figs there are four or more sizes. All figs which are 
not sufficiently soft and of good color and attractive in appearance 
should be at once consigned to the basket for the lowest grades. Figs 
which, on account of being sour, show a peculiar softness in the cen- 
ter, and which when pressed causes the pulp to exude, should never 
be allowed to go in among good figs. Any buyer who chances on such 
a fig is certain to condemn the box and is not likely to invest again. 
Softness and color of skin, consisteney of pulp, and size are the four 
points to be judged in assorting. 
The best class of Smyrna figs weigh about 22 to 23 grams each; the 
average Italian and French figs weigh only 7 to 8 grams, or about two- 
thirds less. 
PULLING. 
As soon as dipped and drained, the figs should be ‘‘ pulled” or 
worked preparatory to being packed. The ‘‘pulling” consists in 
squeezing and pressing the fig by hand, and is more or less compli- 
eated and expensive. This pulling greatly improves the appearance 
and the actual quality of the figs, making them soft and tender. 
While pulling the figs, the hands of the worker should always be moist 
with salt water. This prevents the sugar sticking to the hand, im- 
proves the figs, and makes the work easier. Figs may be either pulled 
“flat” or ‘“‘square.” Flat pulling is used for very large figs, making 
them appear larger than they are and causing them to present their 
best part to the buyer. The fig, held with the eye downward and the 
stalk inward by the thumb and forefinger of each hand, is gently and 
gradually pressed, and by repeatedly moving the forefinger on the 
under or eye side of the fig, the upper side is pushed ontward and for- 
ward. At the same time the fig edges are flattened out and pulled cir- 
