Mr. W. B. West, of Stockton, gives the following account to the Pacific Rural Press :

" The Smyrna fig remains upon the tree until it falls off of its own accord, which occurs when nearly cured. To complete the drying, the figs are spread out in the sun upon a layer of dry grass for a few days. During this time the fruit attracts insects, which deposit the eggs that produce the worms so often found in the imported fig. No doubt the California grower, with more enlightened treatment and appliances, will be able to do away with this serious objection to imported fruit.

"After the figs are sufficiently dried, they are packed in camel's hair sacks, being pressed down into a solid mass, frequently by the feet of the operator, and are then shipped by rail to the merchants of Smyrna.

"The work of grading and packing the fig is mostly done by women. The figs are dumped from the sacks upon the floor of the warehouse, to be separated into different grades. The operators are seated beside the heaps of figs, and each is provided with five baskets, or as many as there are different grades, into which the fruit is to be assorted.

"The poorest quality is used only for distilling purposes, being mostly shipped to France. The next grade is ground up and made into fig paste. The next quality, most of which have a sun scald oh one side, or other defect, is packed in barrels or kegs, as we frequently see them in this market. The number one and two grades are packed into boxes and drums, as we find them at all the retail fruit stands of the city.

" The packing is done by a different set of hands from the graders, and in different apartments. The finest figs undergo a considerable amount of manipulation, being pulled and stretched out, in order, when pressed and flattened at the top of the package, that they may appear much larger than they really are. Smyrna figs are not dipped into lye or other solution; the only application, if it can fairly be called such, is that each operator is provided with a basin of sea water, into which the tips of the fingers are occasionally dipped, to prevent them from sticking."

The Dandelion has of late become very popular as a salad herb in England. It requires the same routine in the way of culture as Chicory, viz., sow in April in drills, take up the roots when fully grown in autumn, and plant in a dark warm cellar or mushroom house. The young blanched leaves are excellent for making up winter salads, and they come in at a time when the ordinary supply of out-door materials for salading is at its lowest ebb. - Field.