The Hawaiian gazette., 1875-09-08
Fig Culture.

| Within the past two years, the ig-tree has
recovered from the insect blight which has de-
stroyed it in almost every district of the group,
and has commenced producing abundantly.
There is no fruit more healthy than figs, nor
any which grow more easily and abundantly.
The fig commonly grown here is the black kind.
What is known as the Smyrna fig is white va
riety, more priced in commerce. In the Sacra-
mento Union of late date, we find some re-
marks on the way they are cured in Califor-
MA
Many people suppose that there is some secret in
preserving figs and that great skill is required in
their manipulation. To certain extent this suppo.
stion is true and yet when this secret is known and
the skill acquired, preserving figs becomes as easy
and simple as drying apples, peaches, or any other
fruit In the first place the 6g must be thoroughly
ripe before picking to dry 1t need not be actually
shriveled or wted, but if LEFT on the tree till this
stage, does harm. In picking; must be taken
not TO jam or mash the fruit, as this would induce
decay and mold before the juices or water can be
evaporated. AS soon as picked the figs should be
dipped In weak I've made of wood ashes, and then
carefully spread out a scaold that the speci-
lies upon the other, evaporation is to certain ex
tent retarded The scaffod should be near the
ground and in a well exposed place so that the rays
of the will fall directly upon the fruit. dark
heavy paper laid on the boards to lay the figs on
will be good thing, as it will act ASSORTMENT
OF the moisture that sometimes oozes out. If the
fruit eau be covered nightly it will facilitate the dry
ing and add to the quality of the preserved fruit
NJ. 4. sho ba
fully turned over as often as every other day. for
few days, or till they are thoroughly wilted.
They may then be packed more closely together,
or even piled three or four deep, but should be
moved or turned over every other day. so that the
drying may be uniform. When the water Of the
fruit is well evaporated and the juices seem pretty
thick, but before the fruit begins to hard they
should be gathered up, placed in perforated dish
and dipped In boiling water say for half minute
This win soften the skins and bring the sugar Of the
fruit to the surface the foreign fruit and will
at the same time kill all the insect eggs that may
have been deposited during the drying process
They should again be exposed 10 the sun until the
water in which they were dipped is fully evaporated
and then they are ready for packing. In packing,
boxes or vessels from which all insects may be ex-
tnguished should be used. Lay the fruit carefully
down In layers and press eompaetly together, and
set away in dry place. In about two months time
the necessary change will have taken place. and the
fruit win have the favor and appearance ofthe best
imported varieties, aud will be ready for market
People generally make the mistake Of drying the 6g
too much before removing from the scafoid, ADD
then neglect to pack sufficiently Close and the re-
suit is simply dried but not preserved fig. The
imported fig is generally said to be the white
Smyrna, but we have no white fig 10 this State that
will produce as good preserved fig as the large
black California fg This variety is richer in sugar
than any light variety we have ever here, and
is better for preserving and better bearer.