Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1871-04-01
TRe Fig-0ne Of our Neglected Re-
sources.

TEE CERTAINTY AND VALUE OF THE FIG
CROP.
Among the many varieties Of fruits
adapted to'our Southern zone, the fig
has moi received all the attention il
deserves, viewing it for commercial
purposes. True, few gardens through
out the coultry arc without q fig tree,
but beyond supplying the table with
the fruit in a fresh state, no use is
made of it. No attempt eemstO have
been made to grow il on a large scale,
for the purpose Of drying the fruit
and bringing 1t in competition with
the imported article.
The most favorable conditions for
its successful culture are happily ccm-
bined in a suitable climate and soil,
especially on the sea coast of all the
Southern States, where the fig tree
attains great size, produces never-fail-
ing large crops, and is entirely free
from disease. No fruit requires less
culture skillful pruning is not need
ed, and where the tree receives q sup
ply of nourishment, it is sure to return
its value in q most abundant harvest
of Wholesome fruit.
: PREPARING TIE FIG o MARKET.
OF the process of preparing the fig
for market, less is perhaps practically
known here, than of any other kind of
fruit extensively cultivated. This cir
cumstance certainly docs not arise
from the climate being ill adapted to
its culture, but no doubt from the
same cause that keeps our agriculture
in a state Of rotine instead ofprogress
and improvement.
We have seen some very good spec,
, linens of dried figs produced here, and
what has been done can be done again,
If the culture Of the fig were under.
taken for the purpose Of drying the
fruit, it would result in a source oil
large and regular income to the farm
or. There may be a partial failure OIL
the peach and apple crops, but the fig
never fails, where it is not winter,
killed.
HOW TO DRY FIGS.
, The following method was quit,
successful with ourselves, and al
though the article produced was NO
equal in appearance to the large i'm
! ported Smyrna figs, the quality wa
, very satisfactory.
Gather the figs when the skin bcgini
to crack (which is q sign of maturit,
and then the frnit contains The larges
, amount Of sacharine matter make
strong lye of oak ashes, or take com
! mon cooking soda dissolved In no
, water quickly dipthe lgs In the llor
liquid and remove immediately ex
pose to the air for minute or tw,
and repeat the dipping. 1.-THE I've
A hot and strong enough, the color 0
J THE fg viii Immediately change, III
dark varieties to a bright green, an
1 the pale colorcd TO d light greer
Place the 1gs upon trays made Z
wooden stats and expose 10 the sui
I taking care not to allow tla dew {
fall upon them. After a few day
Ethey arc ready to DO put away III smal
wooden boxes, first Putting d layer Z
I lspiee, laurel, or bay leaves at the b0i
tom and another on the top. Put III
!, lid on light 10 Keep insects ont. Ffp
= placed IN a dry room, will keep q Ion
al time.
al ia brick oven Is convenient. Il WI
y greatly Asilitate the, drying process
\, care however must Be taken not /
4 giyc too much heat. So soon AZ N
figs show signs Of secreting sgtul
"a they have been putunder too nlvh'
degree Of heat and they willthusmas
~ inferior article. Frequent turnin
. Of the frnlt Is necessary, and after q
~ second day, Il "a advisable Is liQhI
,prcps Tho fruit With The hand 3 ~
haiten II.
Tho Hight eolorcd afletios afo ~
HsI fefted for dfying, although nui,e
Tho brown tkinned Kind t5ne6lal
thc brown Turk makes ydIy Is.
n tirle.
an gIlE PIs Al a lugin.
on Tho M Can Ia made uAlA Il y
0h ekai other lOl4na, such M pirkIil
AZ pgeseyying and makIng elllas. At
his pickle certainly s~nfhanaea Tic |
SEA AttNNhA~ nfsshiAt
l III i picked form, ii mn,alle inno
i ed TO the South, and 10 doubt i Iag