GATHERING THE CROP 



55 



mend themselves commercially that preservers 

 should assume the increased cost of labor in handling 

 the fruit near orchards, where it can be used ripe, 

 rather than in cities at considerable distances from 

 the harvest field. Of course, when marmelades and 

 crushed fig products are made, the reasons for 

 shortening the haul do not apply with the same 

 force, for then the only material danger is from 

 souring; but. if a first-class article of preserved 

 whole fruit is attempted, the figs must be cooked 

 before they reach such a state of ripeness, or mutila- 

 tion, as to go to pieces when heated. Transporta 

 tion is as important to the grower as it is to the 

 packer. He must gather his crop in such state of 

 maturity as the packer directs, and if the cannery 

 is close by he can allow the fruit to add ten pounds 

 to the weight of each bushel by hanging longer on 

 the trees, and still deliver it fresh and unmutilated. 

 It will increase his income thirty cents a bushel, or 

 forty dollars an acre. The facts argue so well for 

 small canneries scattered among orchards at no 

 great distances apart, that, when it is considered at 

 what moderate cost an adequate preserving plant 

 may be equipped, it becomes practicable not only 

 for canning establishments, but also for individual 

 farmers with four acres, or more, of bearing com- 

 mercial trees, to have plants of their own. and by 

 observing such rules as may be required by dealers 

 and consumers, for uniform consistency and flavor 

 of syrups, either for each grower to pack his own 



