270 FRUIT RECIPES 



of Riverside) was to pick the figs when wilted and while 

 yet green to treat it to "a strong sulphur bath," then put- 

 ting in the sun to dry, after this sweating it in sacks, then 

 packing. 



A Florida method "H. R. " (Farmer and Fruit Grower) 

 is to gather the figs when fully ripe but before they crack 

 open. The fruit should be placed "in a wire basket and 

 dip it into a deep kettle of hot lye made from wood ashes. 

 Let it remain in the lye a minute or two to remove the gum 

 and milk and until the figs begin to shrivel slightly. Let 

 all the lye drip off the figs, place them in a kettle or vat of 

 boiling syrup, and let them remain in it three or four 

 minutes. Then dip them out with a skimmer, let the 

 syrup run off entirely and place the fruit at once in a dryer 

 or evaporator. When sufficiently dry let them become 

 perfectly cool and pack very close in drums or boxes, 

 pressing the fruit down compactly with a small lever." 



Figs form their own sugar in packing but spices may be 

 placed between the layers, or the Southern sweet bay, if 

 time and fancy so dictate. 



A simpler method is to pick when ripe and dry on trays 

 in the sun, turning every day and pressing flat with the 

 hand. Pack in layers and keep in a dry place. 



