PREPARING DRIED FIGS.

Cromwell Argus, Volume XLI, Issue 2203, 11 July 1910, Page 7

PREPARING DRIED FIGS.

The figs should be pressed when fully ripe and spread out, unpeeled, on drying trays in the sun, with a slight powdering of sulphur. After the third day they should be turned daily. When sufficiently dried (after six to eight days), they should be dipped in a boiling solution of brine, 1 lb. of common salt to 10 gallons of water. Then after being spread out in the sun for a few hours, they are ready for packing. A few weeks after submitting bis sample thus prepared, a buyer in Capetown offered to take 20 tons if he could supply them. The report upon the sample stated that all who had seen them agreed that it was excellent in every sense. It is recommended that the figs should be packed in layers in boxes, with a neatly folded lining of white paper. It should, however, be borne in mind that only the best figs should be dried. There is no greater mistake than to suppose that imperfect, inferior fruit will make other than second or third rate produce when dried.