25 



or table, or bins, and from time to time are shoveled backwards and for- 

 wards until they become cold. When the moisture has entirely evapo- 

 rated it is then time to pack them. 



It will be observed that in processing figs in this way there will be 

 two or three grades of fruit, at least two; the first of the light pinkish 

 color, and the second a much darker color. They should then be as- 

 sorted, and the grades packed separately. The reason for this varia- 

 tion in color is the unevenness in the drying of the figs on the tree. 

 Generally in picking it is impossible to have the fruit of about the same 

 degree of ripeness. That which has shriveled considerably will not 

 become as light in color as the fruit that is less shriveled; in fact, the 

 fruit that has not shriveled at all becomes the best color. The culls are 

 assorted, and the best fruit put into boxes in layers, not artistically 

 arranged, but simply thrown in, and between the layers fine white granu- 

 lated sugar is dusted, and then the boxes put under heavy pressure. 

 The sugar serves to cover up many defects in the fruit. These, after 

 being packed a few weeks, become a good marketable article, which, of 

 course, does not bring as much as the two grades above mentioned. The 

 fruit that cannot be used in packing, that is, the discarded culls, is 

 placed in barrels or sacks, and can be sold as hog feed, and for the pur- 

 pose of making vinegar, to which purpose they are well suited. 



Second Process. The fruit is picked from the tree when it has shriveled 

 considerably, and is placed on trays without sulphuring. The trays are 

 made of slats, and placed on staging, which should be sufficiently high 

 from the ground to allow a free circulation of air beneath the trays. It 

 is best to place the bloom end of the fruit towards the rising sun, as that 

 part requires more heat than the stem end. After the bloom end has 

 dried, the stem end, containing very little moisture, will dry with less 

 heat. This, however, can be done without much handling, as the figs, 

 having been set all one way, and as the sun in the afternoon changes to 

 the west side, the tray is simply turned around instead of the fruit. 

 - This brings the end of the fruit in direct contact with the sun during 

 the hours of drying. After the fruit has been out two or three days 

 "finger pulling" or "rolling' 7 begins. The figs are rolled between the 

 fingers, and turned over on the trays. This operation can be performed 

 as much as the operator pleases without injury to the fruit. 



After the fruit is dried it is placed in boxes in the storehouse; the 

 boxes need not be filled to the top, and can be piled one on another. 

 They are kept in these boxes for at least six or eight days, to allow them 

 to undergo a natural sweat. Every day, however, they are emptied from 

 one box into another, to allow the part resting on the bottom to come to 

 the surface; in this way they never become moldy. 



After the moisture among the figs has disappeared, they are ready for 

 packing. They can then be assorted into as many grades as the opera- 

 tor chooses; however, it is unnecessary to pack more than three grades, 

 and seldom more than two. 



Before packing, the figs are dipped into a solution of hot water con- 

 taining a little glycerine or glucose. This will serve to give the fruit a 

 gloss which it does not possess before dipping. Bay leaves are placed 

 amongst the figs in packing in the boxes, which serve to give the fruit 

 an attractive appearance. It is claimed that they keep away insects, 

 but such is not the case. 



Use of Sulphur. Sulphur is used, and the process properly should be 



