should be finished before noon each day to secure the best color of the dried product. The figs must be turned twice a day at first and once a day in the later stages of drying. The turning requires much work and expense, as it can be done well only by hand labor. An inferior product may be turned by placing an empty tray face downward upon a filled one and inverting them, leaving the fruit on the new tray. To produce the best grade of dried fruit, the figs should not touch one another on the trays during the process of drying. During the turning, all inferior figs, such as those that ferment and puff up, should be culled out and used for vinegar. Figs which show a slight froth at the eye are turning sour and should be removed. Covering the figs must not be neglected, if a choice article of dried fruit is to be produced. If white figs are left out over night uncovered, they will be discolored. Rain and dew are very damaging and the fruit should be protected from them. This is best accomplished, in California, by stacking the trays one on top of another when rain is expected. The top and sides of the stacks should then be protected with empty trays. If permanent drying beds of gravel and cement are made, a mechanical device for covering the trays with a horizontal canvas curtain can be used, and in this way they can easily be covered every night. DEGREE OF DRYNESS. It is very important that drying cease when the figs have reached the proper stage for packing. They must on no account be overdried nor should they be removed from the trays too soon. The proper degree of dryness can be detected by pressing the figs between the thumb and finger. They should be soft and pliable, with the contents distinctly pulpy, and when squeezed the fig should not resume its former shape, but remain pressed. It should be plastic, not elastic nor dry. Underdried figs will spoil in packing, while overdried ones are hard, leathery, and worthless as food or delicacy. The trays must be gone over every day and the properly dried figs taken off, the spoiled ones being removed at the same time. The time required for drying varies from four to sixteen days. Drying within six or seven days yields the best quality of product. SWEATING AND EQUALIZING.