THE FIG 269 



When dry they may be dumped into sweat boxes for a few 

 days but the better way is to dip and pack them right 

 d,way. Now prepare a kettle or tub with boiUng water, 

 in which is put enough common unrefined rock salt, such 

 as is used for cattle ; table salt will not do. . . . Sea water 

 may be preferable. . . . About three big handfuls of rock 

 salt to one gallon of water is enough. When the salt is dis- 

 solved and the water is again boiling immerse the figs for 

 two seconds ; immediately afterwards thumb the figs, and 

 work the eye of the fig downward and the stalk end up- 

 ward. . . . This process is necessary. First, it dis- 

 tributes the thicker skin arotmd the eye of the fig evenly, 

 and in eating we thus get equal parts of the thicker 

 .... and thinner skin. Secondly, it places the 

 fine skin of the stalk end on top, and when the figs 

 are packed and pressed they present a beautiful smooth 

 surface. I believe the dipping of the figs in boiling salt 

 water may be dispensed with if the figs are sufficiently 

 pliable without it. But it is absolutely indispensable to 

 dip the figs in salt water, and during the thumbing of the 

 figs the hands of the packer must be constantly moistened 

 by salt water or the sugar will stick to the fingers and make 

 the operation almost impossible. . . . The figs taste at first 

 exceedingly salt . . . but after a few days the salt works 

 into the fig and gives it a peculiar appetising taste, 

 counteracting the excessive sweetness. 



"The heavy pressing of the figs, which is always so 

 strong that it causes them to burst at the stalk end is much 

 objected to by the consumer, as it evidently defaces the 

 fig. But, nevertheless, this compression is absolutely 

 necessary. It prevents insects from entering between them 

 and it prevents the air entering, thus drying out the 



fig. . . ." 

 A second California method reported (Mr. Burnham, 



