STATE AGRICULTURAL SOCIETY. 333 



the nights of the same season at Los Angeles, where, in consequence of 

 ocean winds and fogs, the growth of vegetation is less rapid than it is here. 

 Thus it is that in this section the orange, for example, ripens a month or 

 six weeks earlier, and reaches a much greater degree of excellence than 

 near the southern cities of Los Angeles and San Diego. 



A theory has been advanced that Northern California cannot compete 

 in orange growing with Southern California, because of the alleged higher 

 winter temperature claimed; but not so with the interior towns of Southern 

 California, such as Riverside, famous for its oranges, where the average 

 winter temperature is considerably below that of Los Angeles, and the 

 temperature frequently falls below freezing point. The reason why River- 

 side raises so much better oranges than those of Los Angeles is because of 

 the former's freedom from ocean winds and fogs. The unsoundness of the 

 idea that the localities having the higher winter temperature should excel 

 in the production of oranges, is shown in the fact that San Francisco has 

 an average winter temperature of 51.4°, which is higher than that of Rome 

 or Marysville. But no one will pretend to say that the orange thrives at 

 San Francisco, while it does at Rome and Marysville. The essential 

 feature of a winter climate suited to orange culture is, that the minimum 

 temperature should not fall below what the trees can bear. That this limit 

 has never been passed in the valley and its foothills, is best proved by the 

 thousands of bearing orange trees scattered throughout their whole extent, 

 from Shasta to Sacramento, some of them twenty or thirty years old. 

 Mature orange trees, annually ripening a heavy load of luscious fruit, are 

 unimpeachable evidence of the mildness of the climate of this region. 

 They are eloquent living witnesses of the truth set forth by the facts and 

 figures we present above. 



RAISIN MAKING. 



The process of raisin making has been well described, as follows, by a 

 prominent raisin grower: 



The sun-laved shores of the Mediterranean offer to the vine no finer soil and climate 

 than the warm plains of California. The abundant water supply from the snow-filled 

 canons of the mighty Sierra gives health to the vine, and size to the berries, while the long 

 summer heat fills the grape with all lusciousness. When the early September days pour 

 a torrid heat upon the plains, the rich clusters put on a golden tint, the royal amber of 

 full ripeness. Sun and water and warmth can do no more; the vintage time has come. 

 To make sweet raisins, filled with jelly, and of a fine brown color, it is important that 

 grapes shall show this yellow color. Picking early so as to be first in the market, does 

 not mean good raisins. The grapes, when thus ripened, are carefully cut from the vine, and 

 laid upon small platforms made of smooth sugar pine, and raised from the ground by inch 

 cleats. These platforms are three feet long and two feet wide, and are capable of holding 

 from twenty to twenty-five pounds of green grapes. They are then placed on the open 

 spaces between the rows of vines, and left for the action of the sun and air. In picking 

 the grapes, care should be taken not to handle the bunches so as to rub off the delicate 

 bloom. In nine days after picking, the raisins are sufficiently dry on the upper side to 

 admit of turning over. This is done by placing an empty platform upon a filled one, and 

 reversing quickly. If skillfully done, no fruit will be thrown off. In five or six days after 

 turning, the raisins are sufficiently cured to be removed from the platforms. This is the 

 only really delicate part of the whole business, requiring much judgment; the more care, 

 the better raisins. If the raisins have part of their juices still liquid, unconverted into 

 jelly, so that a drop can be squeezed out by pressing the raisin between the thumb ami 

 finger, they are unfit to be put in the "sweat-box," as they will eventually mould or sour 

 after packing; and if too much dried, the consumer will never know thedeliciousness of 

 properly cured raisins; therefore, a careful inspection of each tray must be made, and im- 

 perfectly dried raisins removed; after which, all dust and dirt must be vigorously fanned 

 from the tray. They are now carefully slipped from the tray into large boxes called "sweat- 

 boxes," which are three feet long, two feet wide, and one foot deep. After a layer (consisting 

 of the contents of three or four platforms) has been placed in the box, a large sheetof ma- 

 nilla paper is laid upon them; then another layer of raisins and paper alternately, until 

 the box is filled. The boxes are now taken from the vineyard to some cool building, and 

 allowed to stand from two weeks to a month. The moisture passes into the stems, mak- 



