160 AMPELIDE.E. 



or ovoid form, in which the cells are obliterated and some of the seeds 

 generally abortive. As the fruit is not articulated with the rachis or 

 the rachis with the branchy it does not drop at maturity but remains 



sufficient 



)/ the 



Various methods are adopted to facilitate the drying of the fruit, such 

 as dipping the bunches in boiling water or in a lye of wood ashes, or 

 twisting or partially severing the stalk, — the effect of each operation 

 being to arrest or destroy the vitality of the tissues. The drying 

 is performed by exposure to the sun, sometimes supplemented ly 

 artificial heat. 



The raisins commonly found in the shops are the produce of Spain 

 and Asia Minor, and are sold either in entire bunches or removed irom 

 the stalk. The former kind, known as Muscatel Raisins and imported 

 from Malaga, are dried and packed with great care for use as a 

 dessert fruit. The latter kind, which includes the Valencia Raisins of 

 Spain, and the Meme, Chesme and stoneless Sultana Raisins of Smyrna 

 are used for culinary purposes. For pharmacy, Valencia raisins are 

 generally employed. 



* 



Microscopic Structure— The outer layer or skin of the herry is 

 made up of small tabular cells loaded with a reddish granular matter, 

 which on addition of an alcoholic solution of perchloride of iron assumes 

 a dingy green hue. The interior parenchyme exhibits large, thin-walled, 

 loose cells containing an abundance of crystals (bitartrate of potassium 

 and sugar). There are also some fibro- vascular bundles traversing 

 tissue in no regular order. 



J 



the 



and 



Chemical Composition— The pulp abounds in grape sugar am 

 cream of tartar, each of which in old raisins may be found crystallized 

 m nodular masses ; it also contains gum and malic acid. The seeds 

 afford 15 to 18 per cent, of a bland fixed oil, which is occasionaU) 

 extracted. Fitz ' has shown that it consists of the glycerides of Em}^ 

 Acid C"H-*"0-, stearic acid, and palmitic acid, the first-named acia 

 largely prevailing. The crystals of erucic acid melt at 34° C. ; by means 

 of fused potash they may be resolved into arachic acid, C'R^'O; ana 



_ The seeds further contain 5 to 6 per cent, of tannic acid, which also 

 exists m the skin of the fruit. The latter is likewise the seat oi 

 chlorophyll and other colouring matter. 



Commerce— The consumption of raisins in Great Britain is veo^ 

 large and is increasin ~ - - - ^.. -..«, imAt 



been as follows :— 



United 



o-dom have 



1870. 1871. jgj,2 1876. 



36o,4]8 427 056 fil"n8 583,860 cwt.^ 



val. £593.527, val. £707,344. val. Xl.HO.SS?. val. £1,058,400. 



Of the quantity mentioned for 1872 there were 400,570 cwt shipped 

 trom Spam, 170,500 cwt. from Asiatic Turkey, and the remaiiKlev Irom 

 other countries.^ It is stated that Greece, in 1874, exported about h 



' — UiiifPil Kuujdom. 



