CHAPTER XXIII. 



HARVESTING THE CROP. 



For home use figs should not be picked until quite 

 ripe, when the flesh has become filled with juice. 

 They are then very palatable, and sweeter than be- 

 fore softening. For canning, or sale in local mar- 

 kets, it is necessary to gather two or three days 

 earlier, as they bring better prices when green 

 enough to retain a natural shape in cooking; but 

 they should be left on the trees as long as possible 

 consistent with the uses intended. 



In the South commercial varieties increase in 

 weight about fifteen per cent, daily during the pe- 

 riod of ripening, this addition coming from the con- 

 centration of natural syrup in the fruit. The 

 amount of sugar required in preserving is also ma- 

 terially reduced when ripened before being gath- 

 ered. 



In the warmest weather figs should be picked 

 every day. and not less than every other day during 

 summer months. In October, when cool nights check 

 growth, several days may intervene between pick- 

 ings. If ripe, or when the object of the grower is 

 to allow fruit to ripen so far as possible upon the 

 trees, and still remain in condition to be handled, it 

 should be at once placed in shallow trays, or berry 

 boxes, to prevent mutilation. The gathering is 



