428 Dried Figs and Pears. 
Figs.—The fruit may be carefully picked from the tree so 
as to secure the whole of the stem, when the fruit is fully ripe, as 
is known by the seaming or slight shriveling of the skin. In 
drying the common black fig from large trees, however, the 
fruit is generally gathered from the ground, which is cleaned 
and smoothed before the crop ripens. In drying black figs the 
fruit is placed on trays and in most cases exposed to the sun, 
but some foot-hill growers maintain the advantage of drying in 
the shade. The figs should not be allowed to dry hard. When 
sufficiently cured, put in sweat-boxes for several days, and when 
ready to pack dip in boiling salt water, or, as is the practise of 
some producers, dip in a thin syrup, boiling hot. In either 
method a good, pliable condition and handsome color are ob- 
tained. In drying white figs many sulphur the fruit from fift2en 
minutes to an hour before putting out on the trays. Figs which 
dry slowly have to be turned several times during the drying, 
and those which are apt to run juice are placed so that the eye 
is raised a little until the juice is thickened. ‘The white figs are 
also put in sweat-boxes and dipped in hot salt water before 
packing. In packing, the figs are often flattened and drawn 
out by the hand. Such manipulation gives the fig a lighter and 
more translucent appearance. The time required in drying figs 
is usually from five to eight or ten days, according to location 
and weather. The fruit does not cure evenly, and those which 
are finished (as determined by sight and touch—to be learned by 
experience) are picked from the trays, and others given more 
time. 
Pears.—The dried pear product is increasing, and, as with 
apples, only a light-colored product is profitable. These are 
made by sulphuring and sun drying, or by the use of the ma- 
chine drier. For sun drying the fruit of medium size is halved, 
the large fruit being quartered. 
Peaches.—Peaches are sun dried in much the same way as 
apricots, already described. Take the fruit when it is fully ripe, 
but not mushy; cut cleanly all atound to extract the pit and put 
on trays cup side up; get into the sulphur box as soon as pos- 
sible after cutting. Peaches are dried both peeled and un- 
peeled, but drying without peeling is chiefly done. Peeling is 
done with the small paring machines or with a knife. Peeling 
with lye has been generally abandoned because of discoloration 
of the fruit after packing. 
Clingstone peaches are cut with a knife invented by G. W. 
Tarlton, of San Jose. It consists of the blade of any common 
knife (like a shoe-knife), with a short U-shaped blade set in at 
the point of the main blade. In cutting the peach in halves, 
