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. ARTIFICIAL DRYING. Where figs can not be dried in the open air, evaporators or driers, heated artificially, may be used to advantage, just as in the drying and curing of raisins. Large driers are expensive and are beyond the reach of many growers, but small driers, holding a ton of fruit, may be built cheaply. It may be safely stated, however, that localities where artificial drying is necessary are not suited to the most profitable production of commercial figs, as any extra handling will greatly increase the cost of the product. Where a very superior article is produced the occasional use of the drier may be profitable, in order to save a crop that would otherwise be injured by inclement weather. PACKING. The method of packing dried figs and the kind of package used should vary according to the quality of the finished product. They should be packed in order to prevent drying out, as well as to make them present an attractive appearance. It pays to pack the best grades well, for good packing always enhances the value of fruit. DIPPING.