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figs grown in different localities change their characteristics so much as 

 to prevent identification, unless by an expert in that line. In one of 

 the valleys I found the White Adriatic (Cal.) grown under, what seemed 

 to me, perfect conditions. The fruit was the largest of that variety that 

 I had ever seen, but the color differed so much that not until I made a 

 critical examination did I become convinced that it was the White 

 Adriatic. The seams on the surface had opened very wide, and instead 

 of the fruit possessing a light, yellowish green tint on its surface, it was 

 as green as the leaves themselves. There had been several boxes of figs 

 picked that were dead ripe that is, they had wilted on the trees yet 

 among those boxes not a fig was found to contain any yellowish color 

 whatever; everything was of a deep green color, yet all the figs were 

 dead ripe. This, however, was a singular thing, and nowhere else had 

 I ever seen this strange occurrence. Possibly it may have been due to 

 certain climatic influences, or the forcing by irrigation; when such figs 

 are processed they do not become as nice as those which assume a yel- 

 lowish tint, unless subjected to strong sulphur fumes, which generally 

 deteriorates the quality of the fruit. 



In the coast counties the fig ripens much later than in the interior 

 valleys, generally commencing to ripen when those in the interior val- 

 leys are nearly or about gone. 



The following are the two processes which I think can be put to use 

 by the fruit grower, and such as make good and marketable fruit. The 

 greatest care must be taken in the preparation of the fig, as any neglect 

 will cause the loss of a great deal of fruit. 



First Process. The figs are allowed to shrivel on the trees, then they 

 are picked and placed on trays, bloom end down. The trays used are 

 made of slats to allow ventilation from the bottom. The fruit is gen- 

 erally cut with a sharp knife or shears, but a man, after having worked 

 awhile, can pick the figs without the aid of a knife or shears, by a sim- 

 ple twist of the fingers. The trays, having been filled, are placed in the 

 smoke house. These smoke houses should not be too large, and neither 

 should the trays, for it is difficult to handle such heavy fruit, and this 

 also prevents bruising. After the trays have been placed in the smoke 

 house the door is shut, and the sulphur lighted and allowed to burn. 

 The greatest care must be taken in the amount of sulphur that is 

 burned, for if too much is used the figs will have a smoky taste, and 

 the figs will become bleached; if not enough is burned, the sulphur 

 cannot act on the figs, and when dried will not possess that light color 

 so much desired, but will retain part of the greenish tint, especially the 

 part that rested on the trays. The sulphur should be burned at least two 

 feet below the lower tray to prevent any from depositing on the fruit. 



There is great diversity of opinion as to the length of time the fruit 

 should be left in the sulphur box, or smoke house, and also as to how 

 long the mass of sulphur ignited under it, which produces the fumes, 

 should remain burning. 



Fruit cannot be well sulphured or fumed in less than ten or fifteen 

 minutes from the time it is placed in the box, as at least ten minutes 

 are required for a mass of sulphur to generate enough fumes or smoke 

 to entirely fill every space of the smoke house. However, after the box 

 or house is filled with fumes, five to ten minutes longer should be enough 

 time for the fumes to accomplish their effect; it could do no further good 

 if the fruit should be allowed to remain a longer time. The object, there- 



