Of late years sulphuring figs before drying has become a very common
practice among growers. It consists in exposing fresh fruit to the fumes
of burning sulphur in air-tight tray holders of varying sizes. The
sulphur fumes cause the figs to become semitransparent when dried, and
to present an attractive appearance to the buyer. But nothing is more
deceptive, for this very handsome appearance hides a more than worthless
interior, not only detestable to the taste but also injurious to the
health of the consumer. Few persons will buy such fruit a second time.
Besides giving a semitransparent appearance to the fruit, the sulphuring
prevents fermentation of the figs while drying. This, of course, is of
value, and in fact is the only advantage in the process. A short and
light sulphuring may therefore be admissible with varieties which
otherwise would not dry and cure without souring.
For convenience, the box in which the figs are to be sulphured should
not be more than 5 feet high nor more than 7 or 8 feet wide. This will
admit two trays abreast. The trays slide on a rack or on a cleat nailed
to the sides of the box, and need not be farther apart than just
sufficient to clear each other when charged with a single layer of figs.
The door must be air-tight, in order that the sulphur fumes may not
escape. Two feet of space should be left between the bottom tray and the
sulphur pan. The latter, a heavy piece of sheet iron, is heated, but not
to redness, and placed on noncombustible supports in the bottom of the
box. Two handfuls of sulphur are thrown upon this iron and when it is
burning the doors are tightly closed. Exposure to the sulphur fumes for
fifteen minutes is sufficient to prevent fermentation during the drying
process and leave the figs with a minimum of sour taste. If sulphured
longer they become too acid. After removal from the box the figs should
be immediately exposed to the sun. Black figs should never be sulphured.