Dried figs are greatly benefited by being sweated or equalized as
regards moisture. This is accomplished by placing them in sweat boxes
holding 75 pounds or more. The boxes are stacked up one across another
in such a way as to insure a free circulation of air. This is to prevent
the sour fermentation, which would spoil the figs. The room where the
sweat boxes are stored should be closed and the walls should preferably
be of brick. Daily examination of the contents of the boxes should be
made, so that any inclination of the fruit to ferment and heat may be
detected. In a few days an improvement in the texture of the figs will
be noticed, the overdried ones having attracted moisture from those that
were underdried and all having become more pliable.