_ 21 



and after breaking the fruit a little at the top they are exposed to the 

 sun until they become dried, and are then boiled with fragrant herbs, 

 and stored for the winter. 



In Central America the figs are gathered, after having fallen to the 

 ground the previous day, and laid in the sun (on mats made of reeds) 

 until dried, which takes four or five days. They are then put in closed 

 boxes to sweat a little. Before packing they are spread in the sun just 

 long enough to get warm, and are then pressed in seroons of rawhide. 

 They do not pack in boxes, because they claim that the fruit gets worm 

 eaten. 



In Spain they cure the figs by gathering them when perfectly ripe and 

 when they commence to dry on the trees. They are then placed upon 

 lattice work made of canes, or slips of boards, or on rough straw mats 

 placed on the ground, allowing, if possible, the air to circulate under 

 them. The figs in a few days, when dried, are pressed one by one into 

 shape, to facilitate their curing. When cured, and lastly, the figs are 

 pressed downwards on a table to give them a round shape; then they 

 are packed in boxes lined with paper. 



CALIFORNIA METHODS. 



I have carried on very extensive experiments in curing or processing 

 the fig for the purpose of determining the best method among those now 

 in use in this State, as well as many which are published as emanating 

 from foreign countries, and supposed to be the true processes in use there. 

 Through the aid of American consulates I obtained the foreign processes 

 herein mentioned, as reported by the various associations. While these 

 processes are not such as can be put into use in this State, conditions 

 being so different, yet they have been the means by which our experi- 

 ments have been furthered. 



I procured fruit from many districts throughout the State and sub- 

 mitted it to nearly all the foreign processes, and in almost every instance 

 they proved unsatisfactory; no doubt due to different conditions, cli- 

 mate, soil, etc. 



During the past few years we have accomplished a great deal in 

 experimenting, and have been able to process fruit that is considered 

 the best in any market. This is true not only of the fig, but also of 

 other fruits, and they are to-day selling far in advance of the foreign 

 article. 



The process in itself should be simple, and one that can be followed 

 by growers, and also must be inexpensive. Of all the experiments 

 made there were but two that I feel warranted in recommending, as they 

 are simple and inexpensive, and such as can be put into use by the 

 ordinary fruit grower. 



Figs, as a rule, do not stand as much sulphuring as other fruits, and 

 require the most careful attention. They cannot be transported any 

 considerable distance to be processed, as they sour in transit, and then 

 cannot be used at all. The only way that I find figs can be transported 

 safely is by subjecting them as soon as picked to sulphur fumes. This 

 stops fermentation, and after the figs have been exposed to the sun for 

 half an hour or an hour, they can be packed and shipped to their desti- 

 nation; but the packages should not be large, as the heat generated in 

 bulk would again start fermentation, which even reexposure to the sun 



