The weekly Floridian. [volume] (Tallahassee, Fla.) 1867-19??, 1884-07-08

canal through the Matanzas neck will be
finished
Jacksonville Dspatch.l
tom.
The Zig stands first among the toO-much-neg-
ieeted fruits of Florida as we have frequently
h,sl occasion to remark heretofore. Not many
months ago we published quite an elaborate Sc
ri'.s OF chapters on the fig, giving its history,
modes of propagation, uses, varieties, &c, and
are pleased to learn that one gentleman near
Tallahassee has had faith enough in the success
anil profit of this grand old fruit to set out sew
eral acres. With anything like sensible manage
mrnt we do not doubt that the enterprise will
be most satisfactory and remunerative, and we
trist many others throughout this State and the
lower South" will ego and do likewise"
Our present object, however, is to call the
attention of our lady readers and Florida house
wives generally to the many deectable and at
trsctive forms in which the fig may be "put up "
or preserved, and to suggest extensive expert
m3nts in this line with special reference to aiding
ou:r State exhibits at the coming Worlds Fair in
NV Orleans. The writer had the honor of re-
ce.ving diploma and bronze medal from the
great Centennial OF 1876 for few rather crudely
prepared specimens of Florida figs, the preserya-
tit.n of which required little labor or skill and,
Though he may enter the lists again at New Or
leshs, he freely repeats tor the readers of the
Diipltch All the formulas within his knowledge,
anil earnestly calls for new and improved meth
otN for immediate publication.
The following receipts are from An Essay on
thu Fig originally read before the Fruit
Growers Association of Louisiana" and repub-
lisaed with amendments and additions in the
D:1potch, on pages IS, 513, Sal, 557 573. Of vol
NEE 2, for 1888:
10 Dry FIgs-Gather the fruit when fully ripe,
BIZ not cracked open. Place in wire baskei
AMI dip ii into deep kettle of hot lye made from
wood ashcs-lettlng il remain in the I've for one
nriwo minutes. until il begins TO shrivel slightly
Leg all the I've drip from the figs, place them in
KETTLE or val OF boiling syrup, made for the pur-
po'ie-let them remain in this syrup three or four
nEautcs, then dip them out with skinner, let
tbs syrup drip or run off entirely, and place the
| trust at once in dryer or evaporation When
| sufficiently dry, let them become perfectly cool
ana pack very close in drums or boxes, pressing
thG.truit down compactly with n small lever
|. tfrystdUtzed rigs may be prepared above de-
thee should be thickly sprinkled over with gran
MA sd sugar, placed upon hurdles of galvanized
wig and drted cery s0,cly, turning frequently in
moderatcly-healed stove or fruit DRYER
(Tlsese come under head of " CONNECTIONS" and
"Eonbons."0
rigs Ireserced IN Syrup.-Prepare the fruit by
Dipping in hot I've, as above described, but only
t'w quick dips, occasionally for an instant
tak; out and pack close in glass or porcelain jars,
Ming up the jars and covering the fruit with the
sane or similar syrup to that in which they
have been boiled. This syrup may be favored
with ginger or pine apple-he latter being very
40 .ieatc and popular.
...eeet Ptckied Ftgs.-G Gather the figs when fully
swollen, but not quite r1pe leaving the stem on.
Soak them Ten or twelve hours in moderately
stiong brine, made of common salt and water
Take them out of this brine, rinse quickly with
cI.Sr wafer, and pack closely in glass or stone
JsI~. Have preserving kettle of pure, srron:,
gSautne ctder rtTlegIU, or {" white wine vinegar
ttstier vinegar preferably add one pound of fair
bsIwn sugar to each gallon Of This vinegar, with
sltch spices as you prefer for f1avOrng Place.
tlfs kettle OF vinegar over the fire, stirring and
dI"solVIng the sugar, and when the vinegar comes
TO- a simmrr-(dont boll il y pour ii over The figs
altra'y IN The jars, covering them about AN inch
+ Pace "A small piece OF horse ra.lish root in the
toi OF the jar, cover close and set away in u coil
place. These pickles will keep year or twr.
wan ordinary care-they are very appetizing
ans delicate, and might easily be made an article
oftxpen>ive and profitable commerce
Fly .harmalade can BE- made after the manner of
otter fruit marmalades and Fig Jelly by All easy
pFacess as set forth in the Florla Dispatch of Au-
gust 6, as follows:
Take fully ripe fgs-pcel carrlully-pu into
1'hcclain or preserving kettle, and add water
:e5aeugh to cover the fruit. Boil about twenty
Srnlhules-lhen strain. add sugar, say halt a
'ptand to each pint Of fig, juice, and boil again,
from ten to twenty minutes, until it clles
Cakes of Figs, similar 10 those mentioned in
'ha Bible are made by slowly stewing peeled
rig. figs t" a smooth pulp, in a porcelain kettle,
adding n lille sugar and flavorng matera and stir
ring The mass constantly while cooking When
Thoroughly done, and reduced to n smooth thick
patp, free from Jumps, pour into shallow pans or
fahctully shaped mouls and dry slowly in stove
6Eevaporator. When fully dry, wrap each cake
ntpapcr, and store away in dry place. These
csstes may be broken up and stewcd for the de-
sett or eaten from the hand like dried figs or
daEes
Nokkor