330 FLORIDA FRUITS HOW TO USE THEM. 



FIGS. 



To Dry Figs. Gather the figs when the skins begin to crack 

 (which is a sign of maturity, and that the fruit contains 

 the largest amount of saccharine matter); make a strong 

 lye of oak ashes or common cooking soda dissolved in hot 

 water ; quickly dip the figs (in a wire basket) into the hot 

 liquid, and remove immediately ; expose to the air for a 

 minute or two and repeat the dipping. If the lye is hot 

 and strong enough the color of the fig will immediately 

 change, the dark varieties to a bright green, and the pale 

 colored to a pale green. Place the figs upon trays made 

 of wooden slabs, and expose to the sun, taking care not to 

 allow the dew to fall upon them. After a few days they 

 are ready to be put away in small wooden boxes, first put- 

 ting a layer of spice, laurel, or bay leaves at the bottom, 

 and another at the top ; put the lid on tight to keep insects 

 out. Figs placed in a dry room will keep a long time. 

 An evaporator, either purchased or such a one as is de- 

 scribed in the chapter on guavas, will greatly facilitate the 

 drying process ; but great care must be taken not to give 

 too much heat. So soon as the figs show signs of secreting 

 syrup, too much heat has been applied, and they will make 

 only an inferior article. The fruit should be turned fre- 

 quently in drying, and it is advisable to lightly press the 

 fruit with the hand in order to flatten it. The light col- 

 ored varieties are preferred for drying, although some of 

 the dark-skinned, especially the Brown Turkey, make a 

 very good article. 



Pickled Figs. Pick the fruit with the stems left on, it 

 must be matured but not very soft; place it in a jar, 

 sprinkle the layers with salt, in the proportion of a half 

 pound to a peck of figs; pour on boiling water to cover, 

 and let it stand twelve hours ; then put the fruit in a col- 



