THE FIG. 37 



produced in California. But fresh figs are practically unknown in 

 the North. Rarely are they seen, even in the best fruit stores of 

 our largest cities. There are two reasons for this: Ripe figs are 

 not good shippers. They are very soft and delicate. Only the most 

 careful packing and prompt use of the varieties now generally grown 

 will prevent the fruit from souring, or worse, after about 36 houri. 

 An enterprising Texas grower shipped a consignment of fresh figs to 

 Chicago. The commission firm wired back, "Fruit arived in good con- 

 dition. What are they?" Before a reply could be returned the figs 

 spoiled. If another reason were wanting it is found in the fact that the 

 unaccustomed palate must be educated to like fresh figs, just as most 

 folks must learn to like such good things ars fresh tomatoes, olives 

 and pomelos. But the liking is not hard to acquire, and when 

 acquired it endures as one of the palate's strong cravings, and with 

 good reason, for the ripe fig served with sugar and cream is one of 

 the most dehcious desserts, with a flavor so delicate and agreeable 

 that few fruits can compare with it. 



The case is different in the South. Few. indeed, are the 

 Southerners in those localities where fresh figs may be had 

 who are not fond of them; and as for the Southern darkey, it 

 would be as easy to find one without an ever-present, unappeas- 

 able hankering for figs as it would to discover one with a natural 

 loathing for watermelon on the Fourth of July, or 'possum and sweet 

 potatoes at Christmas. Yet in the face of this condition Southern 

 local markets seldom aflford the Southern housekeeper an oppor- 

 tunity to buy enough for household use to can or preserve, although 

 the fig may be grown with the greatest ease nearly everywhere in 

 my of the Southern States. 



Of fig orchards in the South there are almost none, certainly 

 none on a commercial scale at all comparable with commercial 

 orchards of other fruits. In California figs are grown chiefly for 

 drying; but in the South, on account of the humidity in the air, it it 

 not practicable to dry the fruit. Nor has evaporating proven more 

 successful there than open air drying. In some other direction, then, 

 must the grower of figs in the South seek a market for the product 

 of his trees, a product that is obtained more easily and at less cost 

 than peaches or apples can be grown. The solution of this problem 

 lies in the operation of canneries. By this means all fruit which 

 may not be satisfactorily sold fresh can be saved from decay at small 

 cost and become a source of great profit. The taste for canned 

 figs does not have to be acquired ; every one likes them from the first 

 acquaintance. This fact has led a few canning establishments on 

 the Gulf Coast of Mississippi and in Louisiana, whose chief business 

 is the canning of oysters, shrimps and vegetables, to put up a small, 

 but yearly increasing quantity of figs, canned or preserved, for which 

 there is always ready sale at good prices. 



How ridiculously small is the quantity may be seen by a com- 

 parison. During the last census year 1,142,327,265 pounds of vege- 

 tables were canned in the United States, valued at $56,668,313. To- 

 matoes, of which there were 626,438,753 pounds, valued at $13,666,- 

 560, heads the list, with corn, peas, beans, pumpkins, sweet potatoes, 

 succotash and okra following in the order named. Of canned fruits 



